The dark wet days of fall and winter are also the days I get to eat as much as I want of my favorite vegetable, Brussels Sprouts. Last winter we lived on Brussels Sprouts and winter squash. I think I bought one head of lettuce and a few red peppers from the grocery store before spring greens were available. I love these little cabbages. My oldest daughter got our middle daughter to eat them when the latter was about 5 by calling them Fairy Cabbages and Fairy Cabbages they have remained for us ever since (about 30 years ago?). We tell our customers at market that that is what we call them. They are really popular and always sell out fast.
My favorite way to cook them is to simply steam them until tender but last Christmas Siri introduced us to roasted Brussels Sprouts that she had gotten in a deli in New York. You just put them in roasting pan, drizzle with a bit of olive oil, sprinkle with black pepper and roast until tender and just a bit browned on top. Delicious.
We serve all our brassicas with Ginger Tamari, a recipe I originally got from Kate Stone of Katrina's Restaurant in Friday Harbor. When Kate closed down her business and moved to New Zealand she gave me the recipe as I mourned the loss of one of my favorite condiments. I've changed the recipe a bit over the years and here is my current version.
1/3 c water
1/3 c rice vinegar
1/3 c soy sauce
1 Tbsp sugar*
1Tbsp sesame oil, hot or not*
1 Tbsp grated fresh ginger root*
* to taste
Pour into a bottle and shake well before serving. To serve pour over Brussels Sprouts, Broccoli, Cauliflower, whatever.