BRUSSELS SPROUTS DO well in this cold, dark season of the nearly solstice.

Just like the farmers who tend them, they are intrepid.

A cold, hardy member of the brassica family, they wait until late fall to put forth their bounty.

In the field, they stand tall even in the snow.

You are what you eat (yes, please).

Intrepid, according to Miriam Webster’s dictionary, means “resolute, fearless, having fortitude and endurance.”

Our farmers work tirelessly for little financial reward.

Despite the weather and despite the odds, they faithfully show up on market day with beautiful and nourishing food.

In Port Angeles, we are one of the few communities in the state fortunate enough to have a year-round farmers market.

Every week, our farmers show up in hopes that the rest of us will rouse from our Saturday morning ease and make it down to the market.

I myself am often guilty of skipping this weekly opportunity.

When I do make the effort and go to the market, it is always worth it.

There is still a lot of great produce coming off the field, and the quality is top-notch.

In this season of thanksgiving, let’s show our farmers some love.

Not just a digital thumbs-up, but let’s actually show up and shop.

The farmers market is every Saturday from 10 a.m. to 2 p.m. at The Gateway center at the corner of Front and Lincoln streets.

Brussels sprouts pack a nutritional wallop, filled with just about everything except calories, fat and cholesterol.

Of course the tastiest recipes (like this one) usually include bacon, butter or cream.

All of those ingredients have an important role to play in your health and should not be excluded.

That said, I have made this recipe several times, and in my opinion, it is a bit heavy on the fats.

I think you can cut the butter in half and not feel deprived in any way.

If you have access to a lot of Brussels sprouts, this recipe tastes great left over and will keep in your fridge for a quick veggie snack later in the week.

Roasted Brussels Sprouts With Capers and Lemony Browned Butter

Adapted from “All About Roasting” by Molly Stevens

1 pound Brussels sprouts, trimmed and cut in half

2 tablespoons olive oil

Salt and pepper

3 tablespoons unsalted butter

1 teaspoon whole mustard seeds

2 tablespoons capers, drained (optional)

1 teaspoon fresh lemon juice, plus more if needed

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Heat the oven to 425 degrees.

To prepare the Brussels sprouts, cut the stem end and remove any discolored leaves.

Cut the sprouts in half to make relatively uniform bite-sized pieces.

Toss the sprouts in olive oil, salt and pepper.

To roast, lay the sprouts in a single layer on a baking sheet, turning once or twice as they cook.

Test for doneness after about 25 to 30 minutes by piercing with a knife. Edges should be turning a nice brown and sprouts should be fairly soft.

Meanwhile, melt the butter in a small skillet and cook over medium heat until the butter melts.

Add the mustard seeds, increase heat to medium high and cook until butter begins to foam and turns golden brown, about two minutes.

Add the capers and lemon juice (the butter will sizzle) and immediately remove from heat.

When Brussels sprouts are ready, transfer to a serving dish and toss together with the brown butter.

Add more salt, pepper and lemon if needed to taste.

Serve immediately.

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Betsy Wharton is the proprietor of the Clallam Canning Co., a local purveyor of artisan pickles and other farm-to-jar goods. You can find her and her products at the Sprouting Hope Greenhouse at 826 E. First St. in Port Angeles. Or contact her at betsy@clallam canningcompany.com.