November recipes

Arugula

Supposedly it’s divisive, but I really like arugula. It was one of the vegetables I was most excited to grow when I started to dip my toes into farming and could only only find it at the farmers’ market (the best place to get it anyway). It’s peppery and tender, with way more character (I think) than it’s good friend lettuce. Always satisfying as a salad, tossed in tabbouli, layered on a grilled cheese sandwich, or thrown onto a pizza during the last few minutes in the oven.

Storage information:

  • lightly rinse in a clean sink of cold water or in a salad spinner
  • dry, either with a kitchen towel or in a salad spinner (if you use a kitchen towel try not to crush those little leaves too much)
  • store in a plastic bag in the crisper drawer of your fridge or just leave it in the salad spinner in the fridge

Brussels sprouts

I can only assume that all of those jokes made about the offensiveness of brussels sprouts have come from people who have never eaten them! These little cabbage cousins are such a treat when they are fresh and have been sweetened by frost in the field. I love to cook them any way that will create a nice brown, crispy, caramelized exterior. Roasting or sauteeing both do the trick. And the leaves of brussels greens are SO sweet and flavorful, they rival the garlic scape in the fanaticism I feel for this ephemeral delicacy.

  • Sauteed brussels– I admit, this was the very first recipe I looked at. But the photo was just so enticing- exactly the level of caramelization that I like on my sprouts. And it is a good reminder that you can cook these quickly, without even turning on the oven.
  • Brussels and smoked gouda quiche– Brussels sprouts and flaky pastry go hand-in-hand. Some other quiche recipes call for a tangier cheese like gruyere and fresh bacon.
  • Brussels and black bean tacos– We discovered this a bit by accident, but there is no turning back. We eat a lot of tacos in our house. And we try to keep up with our leftovers too. One night we tossed a container of roasted brussels and cabbage into our black beans for tacos. And it was delicious. The best beans we’ve ever made. Every flavor and texture sang. $1 to the best name for this champion taco.

Storage information:

  • if they’re still on the stalk, pick off the sprouts and toss the stalk in the compost/wood chipper
  • store brussels sprouts or leaves in a plastic bag in the crisper drawer of the fridge

Collards

Collard greens always make me think of North Carolina where they were loved by everyone, especially in the winter. They hold up well to stir frying and sauteeing, are an excellent accompaniment to roasted squash and potatoes, and even make a great wrap for spring rolls. Come spring we would harvest the tender unopened flower stalks, which were sweeter and subtler than broccoli, and use them for stir frying or throwing on a sheet pan and roasting.

Storage information:

  • make a fresh cut at the base of the stems
  • put them in a cup of water in your fridge with a plastic bag over their greens, or
  • store them in a plastic bag in the crisper drawer of your fridge

Spigariello

Spigariello-ello-ello! An Italian leaf broccoli, some have gone so far as to say spigariello is the next kale. I think it is a bit sweeter and more tender than kale, but just as versatile. There are very few recipes on the internet for spigarello, so it may be a while longer before we see this star on the red carpet. Seeds of Italy reports that in Naples it is traditionally used on pizza with olives and chilis. I’d also recommend sauteed with garlic and served with roasted butternut squash on some slices of crusty bread.

  • Simple saute– pine nuts really class up this easy-to-make saute. I’d be happy with chopped walnuts and lots of red pepper flakes.
  • Tuscan white bean soup– sub that kale for spigarello! This recipe also makes use of some stale ciabatta, making it technically a ribollita– vegetable soup thickened with old bread.
  • Spig with pasta– yup, just treat it like kale

Storage information:

  • make a fresh cut at the base of the stems
  • put them in a cup of water in your fridge with a plastic bag over their greens, or
  • store them in a plastic bag in the crisper drawer of your fridge