Brussels sprouts

BAKE A BATCH O' BRUSSELS!

San Diego doesn’t have much of a winter compared to some cities, but the nights are still cool this time of year and it’s a great time for roasting winter vegetables in the oven. FInd my favorite, Brussels sprouts, at Suncoast Farm at the Little Italy Mercato. Grab some sweet yellow onions from Schaner Farms. The sprouts are rumored to be loaded with healthy glucosinolates and other things I can’t pronounce, but I eat them because they taste good, and they taste even better with bacon from DaLe Ranch.  
Fry up a couple slices of bacon, barely trim the ends and then cut the sprouts in half, slice the onions, and toss sprouts and onions in a little  bacon fat before roasting them in the oven at about 300 degrees until they turn soft and begin to brown. Sliced shitake mushrooms from Kawano Farms' booth or candy stripe beets from Maciel Farms make great additions, just roast them together with the other vegetables.  Leave the oven door open to warm up the house while you enjoy the sprouts as a side dish, or maybe over some fresh pasta from Lisko Imports as an entree. If you don’t dine on swine, skip the bacon and use a little California olive oil from Marion’s Olive Oil.
 

Another way to warm up with sprouts is to add them to soups or stews; they add a great flavor and a little crunch to any potato soup.  Roasted sprouts are also a fantastic item for dipping in fondue, and Taste Cheese just got in some great Alpine cheeses if you’re considering that route. When the evening chill creeps into your house, don’t say brrr, say brrrussels sprouts!

FONDUES AND FON-DON’TS
Fondue is the classic Swiss dish of melted cheese with wine, served in a communal pot with all kinds of delicious treats for dipping and perfect for this week's chilly nights. The North Park Farmers' Market has all the ingredients you need, and here are a few tips to make your fondue fun:

DO start with great cheeses. Stop by Taste Cheese and pick up great cave aged Gruyere from the mountains of Switzerland, and maybe a tub of their signature Shredded Blend, or try Springhill Cheese Company’s Old World Portuguese.
DO serve crunchy vegetables like bright purple carrots, crisp celery and French radishes from J.R. Organics; romanesco cauliflower from Suzie’s Farm; or zucchini from Valdivia Farm.
DO include some roasted vegetables like Brussels sprouts, parsnips or mushrooms from Proios or Kawano Farm.

DON'T forget a loaf or two of fresh bread from Belen Artisan Bakers for cubing and dipping.
DON'T be afraid to add your own touch to the flavor, perhaps by using apple or cherry cider from Smit instead of (or along with) the traditional wine or Kirsch.  
DON'T skip the salad - a simple plate of farm fresh greens with a squeeze of lemon and a splash of California Olive Oil is all you need to compliment your fondue. 

Ready, Set, Dunk!