BRUSSELS SPROUTS DO well in this cold, dark season of the nearly solstice.
Just like the farmers who tend them, they are intrepid.
A cold, hardy member of the brassica family, they wait until late fall to put forth their bounty.
In the field, they stand tall even in the snow.
You are what you eat (yes, please).
Intrepid, according to Miriam Webster’s dictionary, means “resolute, fearless, having fortitude and endurance.”
Our farmers work tirelessly for little financial reward.
Despite the weather and despite the odds, they faithfully show up on market day with beautiful and nourishing food.
In Port Angeles, we are one of the few communities in the state fortunate enough to have a year-round farmers market.
Every week, our farmers show up in hopes that the rest of us will rouse from our Saturday morning ease and make it down to the market.
I myself am often guilty of skipping this weekly opportunity.
When I do make the effort and go to the market, it is always worth it.
There is still a lot of great produce coming off the field, and the quality is top-notch.
In this season of thanksgiving, let’s show our farmers some love.
Not just a digital thumbs-up, but let’s actually show up and shop.
The farmers market is every Saturday from 10 a.m. to 2 p.m. at The Gateway center at the corner of Front and Lincoln streets.
Brussels sprouts pack a nutritional wallop, filled with just about everything except calories, fat and cholesterol.
Of course the tastiest recipes (like this one) usually include bacon, butter or cream.
All of those ingredients have an important role to play in your health and should not be excluded.
That said, I have made this recipe several times, and in my opinion, it is a bit heavy on the fats.
I think you can cut the butter in half and not feel deprived in any way.
If you have access to a lot of Brussels sprouts, this recipe tastes great left over and will keep in your fridge for a quick veggie snack later in the week.
Betsy Wharton is the proprietor of the Clallam Canning Co., a local purveyor of artisan pickles and other farm-to-jar goods. You can find her and her products at the Sprouting Hope Greenhouse at 826 E. First St. in Port Angeles. Or contact her at betsy@clallam canningcompany.com.