Farmers Markets | Revel In It Mag

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I’ve been interested in food ever since I became a vegetarian the summer after I graduated from college. It was my gateway drug to foodie-ism and to all things healthy and environmentally sound. The impetus was an offending pork chop that I picked up from the A&P. It was disgusting. Turned me off to meat for a good ten years, until one day I had a craving for a pan-fried steak. Wise, by then, to the ways of good food, I drove myself directly to Whole Foods and bought a delicious if pricey grass-fed, hormone free steak which I fried up in an iron skillet with fresh rosemary and olive oil. Best meal I’ve ever had. I’ve been a dedicated omnivore ever since, though my vegetarian days have left their beautiful mark.

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This morning I remarked to my husband that summer was over, even here in L.A. My first clue? The sky was a little grey. second clue? I found myself reaching for a sweater for the second time in less than a week. Clue #3? I made brussel sprouts for dinner.

I love brussel sprouts. They’re one of the many formerly “yucky” vegetables that I came to absolutely love during my “vegetarian years”. My vegetarian years, ten of them in all, happened to coincide with my New York years — or, as I teasingly call them, the years when my sophisticated inner self finally found a sophisticated outer world to gallivant around in. In my fancy new world, vegetables weren’t just tossed in a pot to boil. Non. Flavors were built. Techniques were employed.

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Brussel Sprouts