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Brussels Sprouts

Brussels Sprouts are best after a frost and hold well in the field even when totally frozen: 
November 1 -January 1

This is a divisive vegetable, lots of people who LOVE it and lots of people who HATE it. I think some of the haters out there could be convinced that it's pretty good with this recipe:

Sauteed Brussels Sprouts
Halve and thinly slice the sprouts (1/8th inch thick) heat a largish saute pan and add a little olive oil or butter waiting until the fat 'shimmers' before adding the sprouts. Saute, tossing or stirring frequently for a few minutes. Add about a quarter inch of chicken or vegetable stock and continue cooking until tender. Season with salt, pepper, chopped fresh thyme or winter savory, and a little lemon juice. The sauce should be emulsified and barely coat the sprouts.