This is the first year I have grown Brussels Sprouts. It all began as a chance encounter at TruValue Hardware. A six pack of brussels sprouts sprouts 
went in the ground and I have been watching and waiting and tending and wondering what the heck / how the heck / and when the heck ever since. Anna, our good friend at oceannah, a denizen of New York, suggested that I top the Brussels Sprouts plants and that this would make them grow larger sprouts. She was quite right! (Thanks Anna!) I only topped the plants (cut the top off that is) to see if my TN climate with the much longer growing season would allow for continued growth. I think I will now top the other 3 as they have lots more sprouts. The stalks have continued to grow new sprouts, but they aren’t very big.
Unfortunately, I never received an invitation in green ink inviting me to harvest the sprouts and I probably waited too long, but oh the pleasure of harvesting these babies. You just snap them off at the main stem working your way from the bottom up.
Here is the bowl of sprouts (some past their prime) that I picked yesterday…
And here is a plucked Brussels Sprouts stem – with newer ones still left to harvest above….
See the little scars where the sprouts were?
And hope for a Brusselly future. One of the plants I will soon top and fatten the sprouts for slaughter.
Notice the big fat worm crawling across the bottom of the frame I did manage to take a few ‘worm-less’ pix but the sun was too intense in those, so I’m swallowing my pride (but not my finger, as you can see it is quite large).
And here is what I will roast tonight with a bit of olive oil, salt, pepper and perhaps a touch of lemon juice at 350 degrees for about 45 minutes…..
Ready for me to cut X’s on the bottom and roast.
Brussels Sprouts make lovely and fragrant leftovers as well. How delightful! I’m contemplating roasted Brussel Sprout soup, hmmmmmm.
Happy harvesting in your own gardens, groceries and markets!
We are OBSESSED with brussels in my house and I prepare them (roasted) the exact same way; however, add a few (too many) pieces of cut up bacon on the top as the fat makes the brussels deliciously crispy (albeit totally unhealthy!). Brussels sprouts soup sounds sublime!!!
I’ll let you know if the soup is a successful experiment! I bet bacon is good on there – one of the meats that I do miss and get a hankering for.
LOVE BS here! Just an fyi I learned two years ago…if you want larger sprouts pinch out the top of the plant so it stops making more sprouts and the ones that are on will be significantly bigger!
YUM YUM YUM
You were so right! And I LOVE the exchange of ideas and information that takes place through blogs like yours and mine
love them too and I’m not growing any this year
Maybe I’ll still find some to plunk in somewhere..
I hope so. Funny how they are kind of ‘in’ now when they were maligned for so long!
A favourite veggie in our home, particularly loved by my 14-year-old. I’ve never tried to grow them, and feel more emboldened after reading of your experience. Enjoy your harvest!!
Thanks! I have been pleasantly surprised by their hardiness and how well they’ve done with heat and bugs. Good luck!
It is so gratifying when crops do well in spite of crummy weather – go you!
Awesome!! I tried to grow them last year with no luck. I think they are such a neat plant!
I love brussels and just don’t eat them often enough. I like to use the baby ones, slice them thin and stir fry them with sesame seeds and then drizzle with sesame oil. Lovely.
Mark
http://herbifit.wordpress.com
That sounds great Mark. I’m going to try it on the next batch. Thank you.