Nature is full of amazing surprises.Some are even good to eat. Now is the season of brussel sprouts, which is one vegetable that I never used to enjoy. I have to admit that growing up, the dish was seldom served, but if it was, it was overcooked ( as they used to do) and served with melted butter ( as they used to do ).The bitternes didn't seem to get tamed by that pad of richness, and so, I always refused the cute micro cabbage.Until rtecently, when I discovered a new technique to sweeten the babies.
You cut them in half, rub them with olive oil and salt, and in the oven they go ( 450o) for 25 minutes until they are slightly caramelized and tender.A handful of persillade (chopped garlic and parsley) brings the hated vegetables to revered status.
I had to buy the prehistoric stalk and had fun holding it up like a weapon of visigoth proportions , or the spine of some martian body.As a seasonal contrast,roses from my garden continue to delight.....
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