Because we have had vegetable, fruit, and egg shares from Grant Farms this season, we have not spent a lot of time at the wonderful Saturday markets in Longmont and Boulder–just a few quick stops for Hazel Dell mushrooms or a snack from the pot sticker stand. Today was the season’s last market, so we went by to look, to snack, to buy some of our favorite turnips and some pumpkin empanadas, and to snap some photos to get us through the winter months:
|Harrison’s favorite stop–the pie shop|
|The chile roasters make the place smell like heaven|
|We bought one of these tasty stems of sprouts.|
|Sprouts that everyone will really eat! See recipe…|
- 3 cups sprouts, cut into quarters or halves if they are large
- 1 tablespoon olive oil
- ½ cup pecan halves
- 2 tablespoons maple syrup
- ½ teaspoon fresh orange zest
- sea salt and cracked black pepper, to taste
- In a large skillet or wok pan, toss the sprouts with the olive oil and cook over medium-high heat until they turn bright green–the key to good-tasting sprouts is to not overcook them. The reason you hated these as a child is they were cooked into sulfurous nastiness. Don’t do that. You want them bright green, and that is all. When they hit that, toss in the pecans and let them toast on the side of the pan for minute (I shove the sprouts to one side for this). Stir in the maple syrup and orange zest, plus salt and pepper to taste. Cook, tossing the sprouts, just for another minute or two. Serve and see if you can’t get a sprout hater to see the light!
These make a great Thanksgiving side dish (I always serve some version of Brussels Sprouts), and you can easily double the recipe.
Thanks for reading,