Organic farming has achieved prominence thanks to efforts by groups such as the Organic Association of Kentucky. OAK’s annual conference, March 4-5 at the Paroquet Springs Conference Center in Shepherdsville, is open to farmers as well as consumers, and features speakers on topics such as growing blueberry bushes, winter gardening with low tunnels, making mead, fermenting foods for added shelf life and flavor, and creating Monarch butterfly way stations. Attendees also can learn about organic products and their makers at a vendor fair and enjoy farm-fresh fare for lunch and dinner.
This recipe is from OAK farmers showcasing their organic meat, produce and dairy products.
Courtesy of Ann and Mac Stone, Elmwood Stock Farm, Scott County, elmwoodstockfarm.com
1 quart Brussels sprouts, stem ends trimmed and loose or damaged leaves removed; cut large sprouts in half
¼ cup butter
1 small onion, sliced in -inch pieces
1 garlic clove, chopped
2 strips cooked bacon, crumbled
1 teaspoon salt
½ teaspoon ground black pepper
1. Place Brussels sprouts in large saucepan of boiling water. Cook for 3-5 minutes until tender, but not mushy. Drain water.
2. In a large sauté pan over medium heat, cook onion and garlic in butter until soft. Add Brussels sprouts, bacon, salt and pepper. Cook just a minute or two until sprouts are warm and flavorful. Serve immediately.