A few weeks ago, I was a chaperon for my 5-year-old’s class field trip to a pumpkin farm, Ticonderoga Farms in Loudoun County, Virginia. After being ushered onto the hayride, we were literally dropped off at a pumpkin patch to choose our jack-o’-lanterns off the vine. Granted, some of those pumpkins where conveniently placed next to the vine to prevent a shortage of pumpkins and upset kindergartners. But the entire experience made me think how strange it is that I had never seen a baby pumpkin on a vine before.
I went on to buy freshly picked figs from the farm. Do I do things like this usually? No. Would I like to buy straight from the farm more often? Absolutely. It felt like I was taking my first baby steps into the Slow Food Movement . I am starting to become more in touch with where my food comes from and how it is produced.
It felt so nice to see where a pumpkin — or any food for that matter — starts out and really appreciate the work that goes into the food we eat. To realize that it takes time for a vegetables to grow before you can harvest, and get food on a plate was a small moment of wonder.
I was so motivated by my experience with the pumpkins, that when I saw Brussels sprouts on a stalk, I decided to buy them even though I had to no idea how to cook them. After two days of the stalk taking up a whole shelf in the refrigerator, my husband asked me gingerly if I was planning on cooking them any time soon. I decided to search for some recipes.
It took two minutes to snap all the Brussels sprouts off the vine, 5 minutes to steam and 5 minutes to sauté 1 pound of Brussels sprouts. I was out of thyme so I substituted with McCormick’s Greek Seasoning and enjoyed my Brussels sprouts with a slice of Greek Z-Pizza . The next day, I tossed some chilled Brussels sprouts on my salad and was pleasantly surprised by how much I liked this new vegetable – and appreciated all it took to get to my plate.
Anu’s Brussels Sprouts Recipe
1 teaspoon olive oil
½ Tablespoon of Butter
2 cups trimmed and Steamed Brussels sprouts
½ teaspoon of McCormick Greek Seasoning or Thyme
Heat oil in a large skillet over medium heat. Add Greek Seasoning or Thyme and steamed Brussels sprouts; sauté 5 minutes. Add ¼ cup water, salt and pepper. Cover for a two minutes or until tender. Eat as a side or toss into a green salad and enjoy.