The Joy of...brussel sprouts?

The lowly brussel sprout is a much maligned vegetable.  Growing in damp cool climates, this cabbage relative is native to the areas surrounding the English Channel in Europe.  It grows like topsy in the pacific northwest.

The sprouts are like miniature cabbage heads growing along a long stem topped by a rosette of leaves.  It really looks like something from an alien planet -- or perhaps just a wannabe mutant palm tree?

Brussel sprouts are the horror of many small children because of their hearty, nearly meaty cabbage taste.  Children are more sensitive to the flavors of the cabbage family vegetables, and brussel sprouts are the most pungent of the cabbage-like coles.

But to the adult palette, the brussel sprout can be a real delight.

At Haymarket, this time of year, brussel sprouts are available for three pounds for a dollar.  Three pounds yields about a quart of cooked split sprouts.

Take each sprout and cut off the base.  Supermarket sprouts are already trimmed, and you can just cut off the callous.  Haymarket sprouts -- or those on the stem -- take more trimming.  You'll have to find the place where the leaves of the sprout are tight, and cut just below that.  This avoids the loose leaves at the base of the sprout where it meets the stem, where the core of the sprout can also have a tough skin like the outside of a broccoli stem.

Each sprout -- which should now look like a miniature little round green cabbage -- should get split in half, head to toe.  Then peel off any marred leaves from the outside. 

If you get the sprouts from a farmer's market on the stem or from Haymarket, you'll probably find that some of the outside leaves are a bit slimey or even pre-chewed.  This is normal for how the vegetable grows in the garden.  In fact, if the leaves don't show signs of frost damage, they won't be as sweet and delicious!

Now that you have trimmed and peeled half-sprouts, cover them in a saucepan of water, and boil them for about 20 minutes.  Make sure they don't quite get a chance to turn gray-green, but test them for tenderness!

Drain, reserving the liquid.  Like many greens, sprouts produce a tasty "pot liquor" that should be a treat for the cook or reserved for cooking stock.

The sprouts are excellent nearly au naturale, with a bit of butter salt and pepper, or in a cheese sauce (they stand up well to sauces involving pungent cheeses such as gorgonzola, swiss, or a dry asiago).

Serve with a hearty meal -- perhaps a roast and potatoes, lamb, or a quiche lorraine heavy with onions and bacon.

Will your kids eat them?  Well, my son is 13, and they've been his favorite vegetable since he was a toddler!