ENJOYING FRESHLY PICKED
Following our rains,
temperatures dropped suddenly.
Time to harvest some brussels sprouts.
Maggie and I pulled the heavy stalks,
trimmed the leaves, which left hundreds
of plump sprouts to snap off.
An easy recipe for this fall favorite:
o Halve 2 cups of freshly picked sprouts.
o Toss halves with olive oil.
o Sprinkle with coarse salt, ground pepper and nutmeg.
o Spread on a cookie sheet, and bake at 375˚ for 30 minutes.
Serve with grated parmesan cheese.