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….
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…..
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!