Tuesday 16 August
Barbara had set out some brussels sprout plants at the beginning of spring, and one got so tall that its stem broke. She gathered up the leaves, though, and today we tried cooking them.
They were not as tender as rumored here, but perhaps it's the difference between summer leaves and winter leaves - cold weather is supposed to promote sweetness in cabbage, and brussels sprouts are just another type of cabbage. On the other hand, maybe the plant was actually collards. All we know is, as Holt fried it with sliced garlic, it popped in the pan like popcorn, and he had to duck and shout "incoming!"
The zephyr squash was simply quartered and sautéed. The scaloppine was dusted with ground allspice and caraway seed and sautéed as well. Though the greens were still sort of chewy, it all tasted savory and fresh as spring.
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