Brussels sprouts leaves

I tried a new vegetable: brussels sprouts leaves. After trimming off the baby brussel sprouts on a giant stalk, I was left with a big pile of the leaves. These too are edible.

They looked like, well, blown up leaves from the brussel sprout. I was amazed at how much came off of the plant.


I just sliced it into ribbons and cooked it down with some olive oil and a hint of garlic. It cooked faster than I expected, about the same time it takes to cook kale.


Sometimes trying new dark leafy greens can be a little bit scary, but these were great. It tasted sweet and not sulfur-y, and not bitter at all. I liked it! If you need a quick substitute for slow cooked collard greens but don’t have the time, these leaves could do the trick. I had it as a side dish one night and put the rest in veggie noodle soup the next night. If you ever buy brussels sprouts by the stalk, look for one with lots of leaves because you’ll get more veg for your buck.

Mileage Report

Last week I ran 12.5 miles and walked 6 miles. My goal last week was go 4 miles during both of my mid-week runs and I only did that once. My goal for this week is to do some ab exercises every day and then conquer 20 miles!

When was the last time you tried a new food?


Bonus veggie haul

I took it easy and stayed home this weekend which meant a special trip to the Saturday farmer’s market. I love Saturday markets but I never get to go because I go to my mom’s every other weekend, and when I am home I usually try to work an overtime shift. I went a little veggie crazy, considering I just picked up a share a few days before.

farmers market haul

I bought:

  • broccoli
  • radishes, too pretty to pass up
  • rainbow chard
  • apples, which I already made into apple butter
  • apples to make apple cake
  • carrots for snacking
  • sweet potatoes
  • leeks

One of our goals has been to keep cut up celery & carrots in the fridge for snacking to keep from unhealthy things. It’s also helpful having them ready to throw in my lunch bag. I will pack them with two tablespoons of hummus or one tablespoon of almond butter and I haven’t gotten sick of it yet. Knowing that I have those to eat has surprisingly cut down on my afternoon junk-seeking. It’s been maybe 3 or 4 weeks straight of having the veggie snacks and I’m surprised it’s lasted this long. I’m not turning orange yet either. What other vegetables can you use?

P.S. Five days until half marathon #3! I had an awesome run today and did a “Magic Mile” test and got my best non-race mile time! Finally got under 11 minutes. Now I just have to take it easy for my last couple workouts until Sunday.


Farmshare Week 18

This was supposed to be our last farmshare week, but our farmers gave us one more week. This week was basic but generous.

Farmshare week 18

We have:

  • carrots
  • radishes
  • eggplant (giant)
  • poblano peppers
  • sage
  • beets
  • bell peppers
  • funny looking tomatoes (they look like cinderella pumpkins)
  • tomatillos
  • … and I snuck in fingerling potatoes that actually came from my porch garden

The carrots have already been peeled and prepped as snacks for the next couple of days. I find myself again with a drawer full of bell peppers so maybe I will do sausage & peppers next week. I’m so sick of eggplant though!

I didn’t do much cooking this week. Thursday night we went to the fair, where I ate yummy fair food including these “Irish nachos” – house made potato chips, corned beef, salsa, and cheese.


Friday night, we had to meet some friends at Mohegan Sun. I ate this “salad” at Virgil’s BBQ. I was kind of surprised by my own snobbiness because I felt like I was choking down that iceberg lettuce. Not digging it.


The salad had 3 kinds of barbecued meat: chicken, pulled pork, and brisket. The meat itself was tasty and I could have made 3 meals out of it but we had partying to do so I couldn’t get it to go.

On Saturday afternoon, I met a friend in Boston for my first hotpot experience. It was so good and just what I needed since I’m still fighting a cold. Not only do you order the base broth, you get to order platters of stuff to cook in the soup. We got a mushroom platter that must have had at least six kinds of mushrooms, and also a veggie platter that had all kinds of stuff. When can I go back?


Since it was a big lunch, we just snacked for dinner. Sunday afternoon I was back at the casino for bowling at High Rollers. Our package included pizza and other snacks so it was a big lunch. For Sunday dinner, I made an eggplant lasagna which we ate for the next three nights. It was really ugly so I’m not showing you the picture.

I roasted tomatoes to make the sauce and threw in random herbs I had in the fridge.


Tonight I redeemed myself by making these chicken wraps. I even made up the recipe myself! You might be able to see that I snuck some zucchini in there.


It’s sad that there is only one week of the veggie share left, and then the harvest dies down during winter. We are pretty much limited to apples and root vegetables. The farmers markets will also start shuttering down. The main market continues on Saturday mornings, but that’s actually the least convenient for me to get to because I’m out of town so much. Maybe the blog will keep me more accountable and force me to make an effort to go out and get veggies.