I just covered some of the raised beds in the garden with two layers of plastic to experiment with Elliot Coleman's method of prolonging the seasons in the garden. The burgeoning Brussels sprouts were so laden with their small nubs that they were toppling over. I had to remove several whole plants in order to get the plastic to lay correctly. Consequently, I have what seems like a bushel full of green, cabbagey goodness to play with.
Some of which I used to create a recipe for the latest Portland Press column, The Maine Ingredient, on easy holiday entertaining.
Flank Steak with Sherry Portobello Sauce
Warm Brussels Sprout Salad with Toasted Pecans
Olive Oil and Garlic Mashed Potatoes
Keeping it Simple (most days)
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