I just love these little beauties. If you’ve never had them,
go get some and try them. I first had them when I was 20 and boy was I missing
out for years. It’s the one veggie that I don’t care what season it is, I’ll
buy them. We have them year around, a few times a week. I’m particular however,
I will only eat them one of two ways, I think other ways make them taste gross.
First, raw, like eating baby cabbages, great on a salad or chopped in a salad,
take your pick. Second, cut in half, drizzle with olive oil, season with salt,
pepper, and garlic, then bake at 400 degrees for 30 minutes. Yummy.
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