Cast Off Cooking: Brussels Sprout Leaves II

Farmer Patti Popp’s Brussels sprouts are so beautiful that Sport Hill Farm’s stall became a bit of a scene during opening day at the Winter Westport Farmers’ Market this past Saturday. Shoppers chatted excitedly about what to make with the leaves and stems, and I was inspired to post a second time about these mild tasting and quick cooking winter gems.

Cast-Off Cooking: Broccoli Stems

Broccoli is in season so it’s a great time to consider eating the stems too. Freshly harvested broccoli doesn’t suffer from the cracks and dryness which plague grocery store broccoli, making it easy to enjoy more of it. Admittedly, stems are nothing to get excited about visually. In fact, they pale in comparison to broccoli’s showy, emerald-green florets just begging to be lopped off and lightly steamed for a quick side dish.

Cast Off Cooking: Radish Greens

“Are they edible?” It’s a question I commonly get about radish greens. Yes, and tender, fresh vegetables like these cook quickly and only require a simple preparation to taste fantastic. So don’t let your radish greens wilt away uneaten in the refrigerator. They’re too delicious to waste.

Cast-Off Cooking: Brussels Sprout Leaves

It was the leftover roast chicken that decided the fate of the Brussels Sprouts leaves. After hearing whining and complaining from my two children about having leftover chicken for dinner (horrors!), I knew I had to downplay the chicken and make something else the focus. A favorite curried chicken salad recipe sprang to mind and the ripened mango on the kitchen counter sealed the deal. Then I remembered the Brussels Sprouts leaves…

Fairfield Green Food Guide
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