Brussels Sprouts

Ingredients

• 2 1/2 pounds Brussels sprouts
• 12 slices bacon, diced
• 1/2 cup chopped onion
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 3/4 teaspoon dried dill weed
• 1/8 teaspoon black pepper

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cut an X in the stem end of the Brussels sprouts. Bring a pot of water to a boil. Add Brussels sprouts and cook until tender, about 7 to 10 minutes. Drain and place in a shallow baking dish.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 1 tablespoon of grease, and set aside.
4. Saute onion in reserved bacon grease, until limp. Stir in flour and cook until bubbly. Remove from heat and whisk in milk. Return to heat and cook, stirring, until the mixture boils and thickens. Stir in wine, salt, oregano, dill, pepper, and all but 2 tablespoons of bacon. Pour mixture evenly over the Brussels sprouts and sprinkle with remaining bacon.
5. Bake in preheated oven for 20 minutes, or until heated through.

Swiss Chard with Portobellos

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper
• 1 clove garlic, crushed and chopped
• 1 (8 ounce) package portobello mushrooms, stemmed and cut into 1/2-inch wide by 2-inch long pieces
• 1 leek, chopped
• 1 cup chicken broth
• 1 bunch Swiss chard, trimmed and chopped
• 2 cups grated Parmesan cheese

Directions

1. Heat the olive oil in a large pot over medium-high heat. Stir in the red pepper, garlic, and portobello mushrooms. Cook and stir until the mushroom has softened and begun to release its liquid, 3 to 5 minutes. Stir in the leek, and continue cooking until the leek has softened, about 5 minutes.
2. Stir in the chicken broth and Swiss chard. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until the chard leaves have wilted, about 10 minutes. Remove the lid, and continue cooking until the chard is tender and most of the liquid has evaporated, about 5 minutes. Sprinkle with the Parmesan cheese; let stand until melted.

As the growing season comes to a close.

As the growing season comes to a close next Tuesday will be our last share of the year. I'm sad to say that with the way things are at home we will be unable to purchase a share next year due to rising costs. I have a few things up my sleeve we may "try" to grow some at my grandparents house, or I just don't know yet.  I know I wasn't a very dedicated blogger this year but I plan on blogging a lot more next year. I will post a few more recipes that are great for the holidays in the next couple of days. I wish everyone a Happy, Healthy Holiday season.

With Love

Stacey & Damon