Brussels Sprouts and Jowl

This isn't a recipe, it's a sob story--in two parts. Cry with me here...

Chapter One - Brussels Sprouts

Nolte grew Brussels sprouts for us this year, but like the typical middle child, they seem to have a bit of a problem. We think--and hope--that this harvest should be fine, based on the report from Nolte, but at the earlier sample harvest, about half of them had a little brown spot on the inside. Most of it is still fine, and they are easy enough to prepare, and cut out any bad you might find, but for such a slow-growing, high-labor crop, that apparently nobody wants to grow for these reasons, this is an enormous disappointment.

We told Nolte we would take them at the discounted price he offered because we know most of you can sympathize, plus you want to eat Brussels sprouts (and we can attest to the deliciousness of these crucifers since we ate the results of our earlier test). The unfortunate part is our x-ray vision only works on clothing, not on vegetables. But there are other ways to disrobe a sprout, and we know that you will be happy to cut each of these sweet brassica in half, and deal with them accordingly, like this:

Chapter Two - Jowl and Skins

Lindy noticed that our problem-child freezer (yes, it's the middle freezer) was at 5F on Friday, instead of 0 or below, so she emptied it, based on our track record with this particular miscreant. Yesterday, the freezer was up to 40 degrees, still well within refrigeration temperature, but above freezing. Thankfully she had emptied it, but...where did that bag of Blind Star pork jowl and pork skins come from?!?
Sale! (limited--there are only a few of each of these, but email--first come first served)
Blind Star Smoked Pork Jowl: $6 each ($1.00 off --pre-defrosted!)
Blind Star Pork Skins for Home-made cracklin': $1.50/lb. I honestly know nothing about this, so you're going to have to do your own research, so here's a resource:

Chapter Three - Brussels Sprouts Cooked in Pork Fat

And they all lived happily ever after. (sniff sniff, don't you love a happy ending?)

Tip: How to Prep Asparagus

When you get asparagus in your CSA, it's going to be so much fresher and more tender than the often tough and woody stalks you'll find in the grocery store. The "proper" technique for removing the tough end is to hold the end and the lower part of the stalk and bend until it snaps.Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery