Rodoni Farm's Famous Brussel Sprouts and Leeks

If you haven't tried Brussel sprouts before, or have sworn them off since childhood, you're in for a real surprise. There is no better farm to get your Brussels sprouts at than Rodoni Farms, which sells at the on Saturdays.

Rodoni Farms is one of those minimalist farm stands at the market. Rather than bring the whole garden with them, they bring just a few crops they really know how to do right. Mainly, Brussels sprouts, Leeks, and artichokes. 

The little green orbs from France were the pride and joy of Italian immigrant Dante Rodoni, who planted them back in 1935. Rodoni was one of the first farmers to plant and harvest large fields of them, and he is credited as one of the great innovators of the Brussels sprout industry.

The first taste of any harvest is exciting, when vegetables always seem to be the most luscious. Rodoni's Brussels sprouts are no exception: they are gigantic right now!

As long as you don't cook them to pieces until they let off that sulphurous smell, these things are delicious. Donna Cattera of Rodoni Farms says she even just eats them raw. Another way to cook them is to halve them and saute them lightly with some olive oil or butter, shitake mushrooms, and onions. Adding some balsamic vinegar to this mix gives them a nice caramelized flavor. You can also add bacon or pancetta to this dish. The green things are also really tender simply roasted, and to cut down on calories try eating them with a light yogurt based sauce rather than a mayonnaise based aioli.

If you're still not convinced you want to try Brussels sprouts this weekend, consider picking up some leeks. Rodoni's leeks are big, beautiful and full of flavor. They add a subtle depth of flavor to any dish, and go especially well with many of the other veggies you can find at the market Saturday. Try making some creamy mashed potatoes with leeks. Just finely chop them, saute in a little butter for a couple minutes, and then remove from the heat and cover them so they sweat a little bit. Don't cook them on high heat though, they will brown. 

Another great dish to make with leeks is creamy risotto. And it's a fitting tribute to the Italian family that grew them for you too. Saute the finely chopped leeks first, then add your arborio rice and coat with oil. Then add your chicken broth and white wine slowly until it's all absorbed. (A hefty helping of grated Pecorino and a bit of butter will make this heaven.) This is a fantastic dish with mushrooms and summer squash. To infuse this dish with a pop of color, keep an eye out for squash blossoms, red onions or red peppers at the market. 

How do you cook your Brussels sprouts or leeks? Share in the comments!