I heart vegetables. Actually, let me rephrase that -- I heart vegetables that are in season.
When it comes to the convenience of getting produce, we're a spoiled society. We can walk into a supermarket in February and pick up tomatoes imported from Mexico. We can get "fresh" asparagus tomorrow, shipped from who-knows-where, even though asparagus is only in season for two months, June and July.
When it comes to the convenience of getting produce, we're a spoiled society. We can walk into a supermarket in February and pick up tomatoes imported from Mexico. We can get "fresh" asparagus tomorrow, shipped from who-knows-where, even though asparagus is only in season for two months, June and July.
Although you can get some not-in-season fruits and vegetables all year round, you won't be getting their full flavor and nutrients all year round.
Let me explain.
If a produce is not in season in your area, that means it has likely been imported from another country or grown from a hothouse/greenhouse. If imported from another country, or grown from a hothouse not in your area, the produce must be transported. Meaning it will be harvested before it is ripe to prevent it from rotting during transportation. Either way, a produce grown in a hothouse or shipped from another country is taken out of its natural environment and might not ripen the way it should and as a result, flavor and nutrients are lost.
Let me explain.
If a produce is not in season in your area, that means it has likely been imported from another country or grown from a hothouse/greenhouse. If imported from another country, or grown from a hothouse not in your area, the produce must be transported. Meaning it will be harvested before it is ripe to prevent it from rotting during transportation. Either way, a produce grown in a hothouse or shipped from another country is taken out of its natural environment and might not ripen the way it should and as a result, flavor and nutrients are lost.
I'm not saying don't eat anything that is not in season. I'm just saying try to incorporate more in-season, local, produce to maximize your nutrient intake and of course, to enjoy the wonderful flavors the produce can offer when it is at its peak.
So what's in season now? Well, for veggies we have brussels sprout, cauliflower, leek, just to name a few. I use this chart as my "in-season" guideline (click here for link).
So what's in season now? Well, for veggies we have brussels sprout, cauliflower, leek, just to name a few. I use this chart as my "in-season" guideline (click here for link).
My favorite way to make brussels sprouts is by slicing them in half, tossing them with some salt, pepper, avocado oil and just roasting them. The flavors get concentrated. The buds turn brown on the edges. You get great texture and a crunch from the char on the outside. And when you bite all the way down, the inside is soft and juicy.
But roasting takes a while -- 30 minutes, maybe? And what if you are using the oven for something? Like in this case, I'm using it to broil burger patties. If you say, "ha, double ovens," then I will reply by saying, "ha, I'm so jealous!" I don't have double ovens. I think most of us don't. But it's okay. You can shave your brussels sprouts and sauté them on the stove top and use your oven for whatever you need to use it for.
Shaving and then sautéing these buds gives you the crunch factor with each and every bite. It's a little extra work for you as the cook since you have to thinly slice each brussels sprout but it pays off when you see your loved one finish his plate of brussels sprouts and then go back for more. I'm talking about Ed here :)
But roasting takes a while -- 30 minutes, maybe? And what if you are using the oven for something? Like in this case, I'm using it to broil burger patties. If you say, "ha, double ovens," then I will reply by saying, "ha, I'm so jealous!" I don't have double ovens. I think most of us don't. But it's okay. You can shave your brussels sprouts and sauté them on the stove top and use your oven for whatever you need to use it for.
Shaving and then sautéing these buds gives you the crunch factor with each and every bite. It's a little extra work for you as the cook since you have to thinly slice each brussels sprout but it pays off when you see your loved one finish his plate of brussels sprouts and then go back for more. I'm talking about Ed here :)
Let's cook brussels sprouts!
Step 1: Prep them.
Step 1: Prep them.
Step 2: Find the biggest pan you have and start sautéing!
Step 3: Eat!
Shaved Brussels Sprouts
Ingredients:
1 pound brussel sprouts, thinly sliced
4 cloves garlic, sliced
1 tablespoon coconut oil
Salt and pepper
Heat 1 tablespoon of oil in a large stainless-steel pan over medium-high heat. When you pan is heated, add brussels sprouts. Stir for 5 minutes. Add garlic, stir for two minutes. Season with salt and pepper.
Ingredients:
1 pound brussel sprouts, thinly sliced
4 cloves garlic, sliced
1 tablespoon coconut oil
Salt and pepper
Heat 1 tablespoon of oil in a large stainless-steel pan over medium-high heat. When you pan is heated, add brussels sprouts. Stir for 5 minutes. Add garlic, stir for two minutes. Season with salt and pepper.
