Herndon Farmers Market: Episode 107
Wednesdays & Friday @ 6:30 PM
On this episode of Herndon Farmer’s Market, JD stops by to chat about gourds and pumpkins. Next Tooran demonstrates how to prepare brussels sprouts using George Foreman grill. Later, Nancy Rose, stops by to taste the brussels sprouts. Make sure to stick around for the last interview James Bourne from The Lamb’s Quarter. Tooran and James have a fascinating discussion about what is organic.
On this episode, the brussels sprouts were provided by McCleaf’s Orchard.
Episode Recipe: Grilled Brussels Sprouts
Ingredients:
Brussels Sprouts stalk
Dill
Extra Virgin Olive Oil
Mandarin oranges
Balsamic Vinegar
Italian seasoning
Ground Pepper
Salt
Directions:
1. Pull off brussels sprouts from stock
2. Pull off the dead leaves from the brussels sprouts
3. Fill rice cooker (or pot) with water and sprinkle in some dill
4. Add brussels sprouts to rice cooker (or pot)
5. After brussels sprouts are done boiling remove them to plate
6. Cut brussels sprouts in half and put on grill
7. Transfer finished brussels sprouts to bowl
7. Add extra virgin olive oil
8. Add balsamic vinegar
9. Add seasoning – Italian seasoning, ground pepper and salt
10. Toss ingredients in bowl
11. Plate and sprinkle with mandarin oranges
Alternative for Appetizer:
Plate after adding extra virgin olive oil and drizzle with teriyaki sauce. Add toothpicks for easy appetizer.