Tasty Little Cabbages

I don’t know about you, but I grew up without ever eating a lot of vegetables.

Canned corn or green beans was about it.

Although there was that one time when my mother served cauliflower – god knows where she even got it in 1960 – and we had one of those showdowns where I sat at the table refusing to eat. And I got it served to me all the next day until both I – and it – were totally done in. I shiver to think about that!

But these days I am a true cabbage lover. A skill I acquired all on my own.

And sometimes I even CRAVE cauliflower. How weird is that?

You see, over the years I’ve been exposed to foods – and ways of cooking them – that I never knew as a kid or young adult. And boy has my taste matured!

Sooo…

I was in the market the other day and picked up some Prince Edward Island Mussels. (That’s another thing I never even tasted until just a few years ago!) What a buy these were! I got a whole big mess of them for under three bucks and came home to look for mussel recipes.

Now I know I can do them in a garlic-wine sauce and slurp them up with a piece of good, fresh bread. But what are the possibilities?

Hmmmm. A quick internet search led me to a recipe by Michael Symon (of The Chew) called Mussels and Brussels. Wow… here he is frying off a bit of bacon, adding some thinly sliced garlic, then the mussels and wine to deglaze the pan. The final addition is some whole grain mustard, shaved brussels sprouts and freshly chopped parsley.

My mouth was watering just thinking about it!

So back to the store I went to pick up some brussels sprouts – and some crusty bread.

Lo and behold, the produce department had full STALKS of brussels sprouts newly imported from Mexico!

They were a dollar more than the small withered ones in the plastic bags ($2.99 vs $1.99) so I stood there and gazed at them for a while.

Doesn’t it make sense that they would be more fresh since they hadn’t even yet come off the stalk? Seemed so to me…

So I picked up a heavily-laden stalk to take home.

I kept thinking to myself… what a prize!

And when I checked out, the guy bagging the groceries held up the monstrous stalk and asked “what in the world is this?”

I simply replied, “brussels sprouts still on the stalk…” as though I buy them everyday. Of course I do…

So, I got them home and prepared to make the mussels and brussels.

But first I had to take the sprouts – stalk and all – and take a few photos to sketch from. Never should I eat something so interesting without recording it in my sketchbook!

Here’s the sketch of the lovely but unusual version of the vegetable… (unusual unless you’re a sprout farmer!)

b sprouts

And I did make the mussels and brussels a la Michael Symon. It was just ok. Good, but only ok. I think in the future I will stick to the tried and true mussels in wine spiked with garlic. You can’t go wrong with that.

Of course I still have a big ole stalk of brussels sprouts left to use up! I’ve found several recipes where you stick the whole thing in the oven after dousing it with some olive oil and salt. It is in the oven right now!

I’ll let you know how it goes.

And in case you’re wondering… it DID take me longer to DRAW these sprouts than to eat them! Still, I’ve developed a taste for these delicate little cabbages. How great is that?

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