The past few months have flown by in a confetti tornado of many more activities than my introvert-self typically likes, but I have to admit that I’ve enjoyed myself…most of the time. In true hermit fashion however, I’m settling back in at home for the winter–if it ever actually arrives–and thinking about all the comforting meals I’d like to create.
Tonight’s meatless Monday meal was simple and delicious, yet unnoteworthy. But one of my Christmas presents is absolutely worth talking about. The beautiful book by Hugh Acheson, The Broad Fork. It’s an entire collection of recipes for fruits and vegetables broken down by season. I try to eat seasonally as much as I can, so I instantly appreciated the set up of this book.
Apparently, the idea all started with his neighbor asking him, “What the hell do with kohlrabi?” Great question. Although I know what kohlrabi is, I’ve wondered before what I would do with it were I to bring some home. In the contents lists, kohlrabi was among a few others I was drawn to learning about such as salsify, sunchokes, fiddleheads, and yacon.
I will delve into those “oddities” later, but what caught my attention most immediately were the recipes for Brussels sprouts. Being that we are in the season for them, and I adore them, I went straight to that section. My eye quickly found the fried Brussels with a lime vinaigrette recipe, and I plan on making that as a side for my New Year’s eve meal.
It’s hard not to sit here and read through this entire book tonight. The photographs are gorgeous and the recipes are the perfect instructional length. Look at that radicchio! I don’t even like this stuff, but I want to tear this page out and chomp it. The pictures throughout bring on the uncontrolled drool factor. I love vegetables, so I don’t need help with eating and preparing them in all the ways, but I can see how someone who is leary about what to do with them would find this book inspiring.
I’ll be starting with the Brussels recipe, but I’m sure that I will be trying many more throughout the seasons.