Cook these tiny cabbage heads soon after your receive them: The longer they sit, the stronger they taste. They're delicious simply served with butter, lemon, and cooked pancetta, added to hearty root vegetable soups, or sliced and tossed into stir fries. For a more modern take, roast Brussels sprouts until they're firm-tender and sweet, pull the leaves off for salads, or shred and add to slaws.