Enjoying the first Brussels sprouts
I'm not sure how many
Brussels sprouts we'll get before extreme cold wipes the plants out,
but our first harvest netted rave reviews from Mark. I tossed
them with olive oil, salt, and pepper and roasted them in the oven
until they turned bright green. "These are even better than roast figs!" proclaimed my kind husband.
Of the bulkier crucifers
(exempting the leafy greens), broccoli is the most frost tender.
Even though ours are still churning
out side shoots,
these are less crisp and I can tell the harvest is coming to an
end. Our cabbages survived hard freezes in the garden, but I
opted to move
them to the root cellar to ensure they don't die
before winter feasts use them up. Meanwhile, the Brussels sprouts
seem largely unaffected by lows that have nearly hit 20.
The extra cold hardiness is a
boon because Brussels sprouts take forever to ripen up. We
planted ours at the same time as the cabbage and broccoli, and have
only had a small handful to eat. I'm hopeful that we'll get more
sprouts all the way through to December, and if not, I'll just plant
earlier next year --- I'm starting to get the impression Mark could eat
Brussels sprouts every day in November just like we enjoyed broccoli in
Don't forget to snap a photo
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