Many of the lovely blogs I read from the Northern Hemisphere are despondent about the end of summer. I have to say I am so pleased that here in Canberra we are finally heading out of winter and in to spring.
I have more gratuitous flower photos from garden to show you. Seeing the garden wake up again after winter would have to be one of my favourite things. And you have to love a council that plants beautiful flowering fruit trees along the streets. But I also love autumn (fall). Here in Canberra we are lucky enough to have deciduous trees. The leaves changing colour is beautiful and makes heading towards the colder months that bit more bearable.
Another thing that makes heading towards winter more enjoyable is the wonderful vegetables that come in to season. Last autumn I found these wonderful baby brussels sprouts at the supermarket. They were so beautifully tender and sweet. I know brussels sprouts are not everyone’s favourite but done well, they are one of my favourite vegetables. My Mum always scours supermarkets at Christmas time to try and find them for our Christmas dinner. Memories of Christmas past in the UK.
Because these baby brussels sprouts were so fresh, I did not do much to these brussel sprouts. I melted half a tablespoon of butter in a pan on medium heat. I cut the brussels sprouts in half and once the butter was melted popped the brussels sprouts in to the pan and fried them until they started to caramelize, about 5 minutes. Add salt and pepper to taste.
You could add some lemon juice or garlic to snaz these up a bit but to be honest, I think with produce this good you don’t need to do that. You can just let the produce shine on its own.