This post was contributed by a community member. The views expressed here are the author's own.

Community Corner

Brussels Sprout Season Makes Way for Artichokes

The leafy-green buds have lingered a little bit later than usual this year, but they are finally making their exit, with some beautiful-looking artichokes moving in to replace them.

It’s true that Brussels sprouts get a bad wrap, and I admit I may have been steering clear of them since childhood for that reason. When overcooked, they exude a sulfurous smell, offensive enough to stay burned into taste-bud memory forever.

However, when cooked the right way, a small basket of fresh, locally grown Brussels sprouts can be absolutely scrumptious, and when it comes to cooking methods, the farmers seem to know best.

“I’ve had a recent love affair with sauteeing them in a cast iron skillet with shitake mushrooms, spring garlic, onions and olive oil,” said Beth Sherman, who has worked for Swanton Berry Farm for more than 10 years.

Find out what's happening in Capitola-Soquelwith free, real-time updates from Patch.

Sherman also recommends adding a little water to the skillet and letting them simmer and steam until they turn a bright green color. “They cook quick, in about eight minutes,” said Sherman, who likes to halve the sprouts for this recipe.

Try adding bacon or pancetta to this recipe for a salty kick that complements the tender buds. Bacon seems to be one of those foods that can complement anything, and a little balsamic vinegar thrown into the mix can offer a nice caramelized flavor. And f you want to go with the least amount of work, Sherman said, “You can also roast them.” 

Find out what's happening in Capitola-Soquelwith free, real-time updates from Patch.

A wild cabbage cultivar, Brussels sprouts first appeared in California around 1920, after being introduced to Louisiana by French immigrants nearly a century before.

The Central Coast now grows a huge chunk of the country's supply of Brussels sprouts, most of which are frozen and shipped across the country. Lucky for us, local organic farms like Swanton Berry Farm and Rodoni Farms spoil us with some of the best-tasting Brussels sprouts around. Both are located up the coast from Santa Cruz, and the coastal fog and cool sea breeze seems to be the preferred climate for them. 

Alas, the Brussels sprout season is breathing its last breath, and these tiny green vegetables will soon disappear from market stalls until around June. You may be lucky enough to find one last encore appearance at this weekend's markets, though, especially if you go early. Look for the Swanton Berry Farm booth at the Aptos market or the Rodoni Farms booth at the Live Oak Market

Never fear, though. As the Brussel sprout season fades, the artichoke season is coming to fruit. Swanton Berry Farm and Rodoni Farms have some hearty-looking varieties of choke to keep us occupied while our sprouts go M.I.A. 

Sherman recommends a yogurt-based dipping sauce for those who want a lighter option than the more traditional mayonnaise or butter dips. “Just add salt, pepper, garlic powder, curry powder and a ton of lemon juice to plain yogurt," Sherman said. "It turns a pretty yellow from the curry, and it’s tangy.”  

Swanton Berry Farm started in Davenport in 1983 and relies on 100 percent union labor. This season, it will cultivate 20 acres of strawberries, 12 acres of olallieberries and blackberries as well as rhubarb, celery, peas and green beans.

For those who can't make it to the markets, the Farm Stand, located a few miles up Highway 1, is open all year with seasonal produce as well as baked goods and jams. 

The Saturday Aptos Market is year round at Cabrillo College, 6500 Soquel Dr., from 8 a.m. to noon. The Live Oak market is year round on Sundays at the East Cliff Shopping Center on Portola Drive from 9 a.m. to 1 p.m.

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?