Wow – cold snap!
This weekend was miserably cold and damp, and I was not ready. Where was my cool fall weather? Crisp air with warm golden sun? Nothing!
Thankfully, the chill was kept at bay with a beef stew made from a lovely round roast from the Greenmarket with Japanese white turnips (Yunnos), onions, and red wine as a base. I served all that up with the last of the chestnut/mushroom polenta, and roasted brussels sprouts and cauliflower.
A reader who follows our Twitter asked me how I roast my sprouts, and I promised I’d mark it next time I did it. It’s easy: Preheat oven to 450 while you trim and clean sprouts, drizzle with olive oil. Put oiled sprouts on a baking sheet. Put in oven for about 20 minutes. You’ll want to check at 10 minutes. All ovens run a little differently – mine it takes about 20 minutes for the sprouts to get that lovely brown edge to them.
This morning seems more like fall with the sun out – but still cold. Definitely a day for Irish cut oatmeal laced with fall wildflower honey (Tremblay Apiary) and pistachios. Mmmm.
~baconbit
Greenmarket Report 