…said no one in Boston, New York or Chicago today!
WOW, there are quite a few of you out there getting buried in snow this week! February is one of those months marking the transition into spring for part of the country and the hellish reminder that winter is here and that damn groundhog definitely saw his shadow for others!
Yes, here in SoCal it’s sunny and mild, and I even went to a Farmers’ Market today…ok I didn’t mean to rub it in! For everyone outside The Golden State without access to fresh, local produce from a local Farmers’ Market, make your grocery store your go-to! You can find fresh, seasonal produce that packs a host of benefits when compared to its well-traveled counterparts.
Well-traveled food?! It is estimated that the average American meal travels about 1,500 miles to get from farm to plate. There are a number of reasons for this (like the result of importing fruits and vegetables from other countries), but when you purchase produce that is in its growing season, you can mitigate both the cost and travel miles of your grocery list. Last time I traveled 1,500 miles in one sitting, let’s just say I felt “less than fresh.” Your food is the same way! Don’t buy jetlagged food! Switch your view of imported foods from main course to supplemental side dish.
When you purchase food that’s in the peak of its supply, it costs less to harvest + transport, and thus less to purchase. This drives the quality of seasonal produce UP! The food is grown closer to you, which means less travel, less spoiling, and less preservation needed in transport. Farmers can also pick our food at its peak (when food isn’t in season, farmers have to pick when it’s a tad unripe to give time to ripen so it won’t spoil on the trip). Ok, in a nutshell, this food has more health benefits + flavor!!!
So What’s in Season NOW?
One of my favorite “late winter” greens happens to be Brussels sprouts. I like them so much in fact that during my last trip to NYC to see my friends Justine and Taryn we literally made a meal on these AMAZING glazed balsamic Brussels Sprouts, and the waiter thought we were crazy J So, without further ado the copycat Glazed Balsamic Brussels Sprouts recipe below. Enjoy!!!
1 lb. Brussels sprouts, rinsed and trimmed
¼ cup EVOO
sea salt and freshly ground black pepper, to taste
1 Tbsp. balsamic vinegar
- Preheat oven to 400 degrees.
- Cut Brussels sprouts in half and remove the core (by cutting a deep “V” in the center of the stem part). Removing the core decreases cooking time.
- Arrange Brussels sprouts on unlined cookie sheet. Option to add loose leaves, as these get nice and crispy when roasted.
- Add the EVOO, salt and pepper and toss with your hands to coat. Spread the sprouts out in a single layer.
- Roast for about 30 minutes, tossing after 15 minutes. Check and keep in oven until the loose leaves are nice and browned and sprouts are tender and bright green.
Remove from oven and drizzle with balsamic vinegar. Option to add additional salt and pepper, to taste. Place in serving bowl and enjoy!
Live your WHOLE life,
Shannon + Meg
 From The Center for Urban Education About Sustainable Agriculture