Because of this garden, I have a love for vegetables and fruits…and not just the standards like broccoli and cauliflower – but things like rutabaga and Brussels sprouts. That is because this wasn’t your average home garden. The selection included – strawberries (until the deer ate the plants), different varietals of blueberries (to this day, these plants are caged in so the deer won’t eat them), asparagus, corn, lettuce, cabbage, peas, beans, rutabaga, onion, potatoes, corn, cucumbers, pumpkin, zucchini…and I am sure I am forgetting a huge chunk of stuff in the middle. Either way, I’m sure you get the picture that this was an immense garden.
Sauteed Brussels Sprouts
- 1 lb fresh (not frozen) Brussels sprouts
- 2 cloves garlic, roughly chopped
- 4 Tbls butter
- Fresh ground pepper & Sea Salt
- 2 Tbls dry Vermouth
- Prep the Brussels sprouts by cutting the bottom stem off, removing a few of the outside leaves and quartering (halving some of the smaller ones – this is to make all of the pieces about the same size).
- Heat butter in a large skillet over medium heat. When butter is melted and slightly browning, add garlic. Stir for about a minute, then add the Brussels sprouts. Sprinkle with salt and pepper.
- Cook for 10 -15 minutes, stirring periodically so that they don’t burn, until they have burned off most of their liquid. When the Brussels sprouts begin to start charring a little bit, add the Vermouth and stir. This will sizzle.
- Continue cooking for another 10 + minutes until they are done to your liking. They should be crispy, yet soft to finish. Salt & pepper to your taste.