If I Can Do It, So Can You

All winter, going to the grocery store was an exercise in frustration.  I get so used to cooking with fresh herbs, I want them to cook with over the winter, too, but the prices are exorbitant.  Plus, the packages contain more than I need at the time, so I wind up tossing some in the trash when it goes bad.  Ugh!

On top of this, I'm the biggest brown thumb on the planet.  Seriously, I try every year.  I try hard.  But my little 35 square foot garden usually yields about 3 carrots, 2 tomatoes and a handful of jalepeños in a year.  Yes, I'm that bad.

But herbs are different.  Maybe they're more foolproof than veggies.  In any case, about this time I plant a bunch in pots, and I don't have to buy any for months.  One plant, that will yield all season long, costs about the same as 1 or 2 small packages at the grocery store.

Come fall, we'll talk about how to preserve herbs over the winter.

One more note.  Have you tried Trickling Springs's ice cream?  Waaaay good.  Their Strawberry is about the best I've ever had -- and when it comes to ice cream, I'm really addicted.  The seasonal flavor right now is Lemon Chiffon, and it's pretty darned incredible too.  Hurry up and get some, before I eat it all!

Kohlrabi with Sage Cream

Ingredients

• 2 pounds kohlrabi
• 1 cup creme fraiche or sour cream 
• 1 teaspoon freshly grated horseradish root (may substitute 1 tablespoon of prepared/store-bought white horseradish) 
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper 
• 10 to 12 large sage leaves, minced ( 1 1/2 tablespoons)

Directions

1. Scrub and trim the kohlrabi leaves and stems. Drop into a large pot of boiling, lightly salted water. Cook for about 30 minutes, or until they are just tender and can be pierced with a fork. Drain and rinse under cool running water.
2. When the bulbs are cool enough to handle, peel them and cut into 1/8-inch-thick strips (julienne). Pat the kohlrabi dry with paper towels.
3. Combine the creme fraiche or sour cream, horseradish, salt, pepper and minced sage in a nonreactive mixing bowl. Add the kohlrabi julienne and toss to combine. Cover and refrigerate for 2 hours. Let sit at room temperature for 15 minutes before serving; taste and adjust seasoning before serving.

I believe the original source was the Washington Post, but I can no longer find the online version of this recipe.

Thanksgiving Favorites: Brussels Sprouts & Bacon Gratin

Thanksgiving In Nalls’ Kitchen!

7310 Beulah Street, Franconia, VA 22315

(703) 971-4068 ~ info@nallsproduce.com

Brussels Sprouts & Bacon Gratin

Serves 8 / Total Time: 1.5 hrs

For Brussels Sprouts:
2 lbs fresh brussels sprouts, outer leaf layers removed, spout ends sliced off, halved lengthwise
2 Tbsp unsalted butter, melted
1/4 lb slab of bacon, diced into 1/4" pieces
Salt & pepper to taste
1 cup plus 2 Tbsp heavy cream

For Gratin Topping:
1 1/2 cups breadcrumbs
6 Tbsp grated Parmesan
3 Tbsp unsalted butter, melted
1/2 tsp salt
1/2 tsp ground black pepper
3 Tbsp fresh sage, minced (can substitute parsley or chives)

Preheat oven to 425 degrees.  Toss brussels sprouts with melted butter, bacon, salt & pepper.  Spread in a shallow baking dish, just large enough for one layer with a little overlap.  Roast on top rack of oven for 25 minutes, stirring once or twice during roasting.

While the sprouts are roasting, prepare your gratin topping.  In a bowl, mix together all of your toppings ingredients and set aside.

After the brussels sprouts have roasted for 25 minutes, add the heavy cream and stir to fully coat.  Evenly top with your breadcrumb mixture, and put it back into the oven to roast for an additional 20-25 minutes, or until bubbling and breadcrumbs are golden brown.  Remove from oven and let rest 15 minutes before serving.