While temperatures have screamed winter for weeks you wouldn't be able to tell its winter in my local grocery store. Even though I'm in England the shelves are overflowing with tomatoes, berries, plums, and even nectarines! Flown in from all parts of the world or created in hot houses, I try to refrain from making any of these out-of-season purchases. Out-of-season foods are unsustainably produced and often taste awful.The grocery store offerings can be quite tempting though...produce-wise my local farmers market was bare. A few root vegetables...carrots and parsnips...
Celeriac...
And, some end-of-the-season apples (of the egremont russet and cox varieties)...
This painting nearly had the exact same produce offered at the market this past weekend. I figured if they weren't selling stone fruits and berries at the food market in the 1500s - I too should wait till summer.
I did, however, find these lovely brussels sprouts. Brussels sprouts were a great find as they bridge the gap between autumn and spring offerings.
These were perfect with some lovely local bacon (streaky bacon here in the UK) alongside a small roast chicken.
BRUSSELS SPROUTS WITH BACON
- 1 # brussels sprouts, cleaned and trimmed, cut in half
- 6 slices bacon, cut small
- 1 large red onion, sliced thin
- 1 Tbs balsamic vinegar
- 1 Tbs maple syrup
- salt and pepper to taste
METHOD
Blanch cleaned and cut brussels sprouts for 3 minutes in boiling, salted water. My sprouts were small so I just cut in half - if yours are larger, cut into quarters. Drain. Set aside.
Add bacon to a large skillet pan on high heat. Remove bacon when cooked and immediately add sliced red onion to the same pan. Reduce heat if necessary. If there isn't enough fat rendered from the bacon add a bit of olive oil or butter. Once the onion is cooked through - add the balsamic. Cook for an additional minute. Remove onions and add them to the bacon that is set aside.
Add a bit of butter and olive oil to the same pan. Put in the sprouts and brown - about 4-5 mintues. Add bacon and onion. Once everything is heated through turn off heat. Add maple syrup and stir through. Taste. Add salt and pepper to taste.
A little poached English rhubarb to finish the meal. This was topped with some mascarpone cream - not local...but imported from Italy! OK, I live my life as sustainable-ishly as possible.
POACHED RHUBARB
- 7-8 stalks of rhubarb, trimmed and cut into 2-inch pieces
- 1 c water
- 1 c sweet dessert wine, like moscato or sauternes
- 1/2 c sugar
- 1/2 vanilla bean - split
- 4-5 cardamom pods
- peel of 1 orange
- pinch of salt
- 1 Tbs raspberry jam (or any other berry jam)
METHOD
Trim and cut rhubarb. Add all ingredients into a shallow pan and let simmer for about 20 minutes. Do not bring to a boil, as rhubarb will fall apart. Serve warm with mascarpone cream.
"I figured if they weren't selling stone fruits and berries at the food market in the 1500s - I too should wait till summer." How true! It's great to be able to eat mangoes in winter but what local, seasonal taste opportunities am I missing, like these Brussel sprouts, because I've opted for something grown thousands of miles away? I can count on one hand the number of times I've eaten brussel sprouts but this recipe and the picture are so tempting!
As for the rhubarb - I have some frozen from my own garden! I can make only so many rhubarb muffins and quick breads so this recipe is a welcome change.
Posted by: Tangled Noodle | Tuesday, January 20, 2009 at 07:02 PM
Brussels sprouts and bacon is such a great combination, I love it!
Looking forward to spring now though and some fresh vegetables.
Posted by: Sam | Tuesday, January 20, 2009 at 07:51 PM
Well, the veg drawer in my fridge currently has carrots, parsnips and celeriac which came my biweekly organic veg delivery. They supply based on what's in season, and local if possible, which is good to know but does make for a lot of root veggies at this time of year :)
I will, of course, freely admit that buy I out-of-season and out-of-region stuff, like the occasional aubergine or what have you but I mostly try to use what I get in my deliveries. Besides, as you say, the out-of-season (and out-of-region) stuff is often not worth the effort. The tomatoes that we get here in Ireland have to be the classic case-in-point. They so often taste of little or nothing at all!
Posted by: Daily Spud | Tuesday, January 20, 2009 at 11:21 PM
The brussels sprout with bacon looks totally delicious. Too bad, it's not so easy to find brussels sprout in Indonesia.
Posted by: Selba | Wednesday, January 21, 2009 at 01:55 AM
Brussel sprouts are one of my favorite veggies. These sounds so good. With bacon, mmm.
Posted by: lisa from dandysugar | Wednesday, January 21, 2009 at 03:42 AM
Googness, good looking fresh produce. I just bought celeriac from my grocery store. Aaaahhhh, love brussel sprouts too.
Cheers,
Elra
Posted by: elra | Wednesday, January 21, 2009 at 05:59 AM
Tangled Noodle - I've only recently started eating brussels sprouts in earnest. I think they are a bit of an acquired taste. They start to grow on you and the maple syrup cuts the bitter.
Rhubarb from your own garden? Can't get more local than that!
Sam - I'm desperately waiting Spring too! For the veggies and the for the weather!
Daily Spud - I love root vegetables, but in the deep of winter that peach or aubergine is so tempting!
Tomatoes out-of-season are the worst! They look pretty great in the store and then mush inside. It will make the summer tomatoes taste all that much better!
Selba - Thanks for stopping by. I saw the spun sugar and ice cream on your blog...I don't think I'd miss the brussels sprouts too much!
dandysugar - Bacon and brussels sprouts - its a match made in heaven.
Elra - Celeriac...I seem to always make a mash or puree - what are you making with yours?
Posted by: Gastroanthropologist | Wednesday, January 21, 2009 at 08:22 AM
The brussel sprouts look delicious. I agree they are an acquired taste, for too long I was served them boiled to a sa shade of green and very bitter. Then one time I had one of those aha meals and I've been a fan ever since. I love rhubard as well, my mom used to get so much from our garden and we'd have it in all sorts of wondeful ways. I miss it and it seems so expensive here in SF, costing more than steak per pound.
I agree with your comment about buying food sustainable, and try to do the same with through a CSA (do they have those in the UK?) I am helping a start up develop rooftop gardnens for grocery stores - now how fresh would that be? Hope all is well.
Posted by: OysterCulture | Wednesday, January 21, 2009 at 11:56 PM
Brussels Sprouts! Love those with lingonberry sauce.
Posted by: Pepy | Thursday, January 22, 2009 at 04:01 AM
Oyster - Yes, in the UK they have similar things to CSAs and box schemes...BUT, the produce offered pails in comparison to the California CSAs...just nature of the climate and what can actually be grown here.
I'd love to hear more about the rooftop gardens...
Pepy - Oh, that does sound nice.
Posted by: Gastroanthropologist | Thursday, January 22, 2009 at 03:17 PM
We adore celeriac mashed into potatoes. Such a great flavor!
Also adore a pile of brussels sprouts with bacon. How can you go wrong?
Posted by: The Duo Dishes | Thursday, January 22, 2009 at 06:25 PM
The markets are a little bare right now, but I do love all those root vegetables! Your brussels sprouts look delicious.
Posted by: Sara | Thursday, January 22, 2009 at 08:09 PM
Here's the news release on the summit we pulled together - it was a powerful experience. I learned loads, and the folks involved were very impressive:
http://www.marketwatch.com/news/story/Sky-Limit-Sky-Vegetables-Hosts/story.aspx?guid=%7BACF3F3CD-F658-477B-BEB7-47A0463C75E3%7D
Posted by: OysterCulture | Thursday, January 22, 2009 at 11:43 PM
Duo Dishes - Yes, I think celeriac is so good mashed. How can you go wrong with anything bacon?!
Sara - Thanks! I love the root veggies too, but I'm so missing my summer fruits!
Oyster - Thanks for the link! That Sky Vegetable website is super cool too. They should put them on ALL rooftops!
Posted by: Gastroanthropologist | Friday, January 23, 2009 at 09:24 PM