The Brussels sprout is here! The sandwich that gave the chickpea fritter a run for its money, convinced haters to like brussels sprouts, and inspired my weirdest Halloween costume.

If you’re new to Clover this year, you might not have experienced the joys of “King Brussels” yet, because it only comes around in October when the local Brussels sprouts come into season.

It starts with a sour cream dijon mustard spread, smoked cheddar from Grafton, and a big handful of Brussels sprouts (we buy from Joe Czajkowski Farm in Hadley, MA.) We toss them straight into the fryer so they get all frizzly on the outside, but stay sweet and nutty on the inside. Then we sprinkle everything with a bit of pickled red cabbage, toasted hazelnuts, and za’atar (a Middle Eastern spice blend made with sesame and thyme).

This is a photo of Ray, one of our farmers in Western Mass, who normally doesn’t grow brussels but was testing a field when we stopped by on a field trip. Brussels grow on long stalks, then the little sprouts get hacked off.

We’ll have Brussels on the restaurant menu starting Wednesday the 26th (we’ll also launch a Meal Box version so you can make Brussels at home.)