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The End of the Season

November 24th, 2017

Last weekend I harvested the rest of the brussels sprouts from the garden. This year, I both grew ‘Churchill’ and ‘Diablo’. (I got my seed from Johnny’s Selected Seeds, a great local seed source for me here in Maine).

‘Diablo’ came out way ahead, it’s a much better variety for my garden. I like the sprouts much better as well, they’re tight sprouts and are more evenly sized. I also found that they had fewer issues with late aphids. If the plants were attacked, the sprouts are easily rinsed off and eaten since they’re so tight. It also held better in the field, without sprouts becoming overgrown and huge. Cold tolerance is also a big bonus for this variety, we regularly had temperatures in the teens and it didn’t mind at all.

The stalks will be left in the garage for a few weeks, then any remaining will be moved to the basement. Most likely, they won’t last long. We’re big fans of Brussels sprouts, our favorite way to eat them is with a balsamic cream sauce, which we had at a local restaurant. Lucky for us, the restaurant chef published a cookbook and it contains the recipe. If you’re interested, see the ‘Brussels Sprouts; The Disregarded Vegetable’ in Comfort Food. I’ll try to share the recipe in December sometime.

Are you a fan of Brussels sprouts? What’s your favorite way to cook them?

Book referenced above, every recipe I’ve tried has been fantastic, which is not a surprise since it’s my favorite restaurant.

Friday Favorite: Brussels Sprouts

December 9th, 2016

I’ve been trying to grow brussels sprouts for year, they always seem to get eaten by something. This year, I planted them in the front corner of the main edible garden by Tara (our Anatolian Shepherd garden and livestock protector). That seems to have done the trick and my sprouts finally reached maturity.
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Brussels sprouts are a favorite vegetable in the winter months and we are happy to have a very large harvest of them to enjoy for the next month or two.
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brussels-sprout-harvest-1
This year I grew two different varieties of sprouts, ‘Diablo’ from Johnny’s Seeds and ‘Long Island Improved’ from Baker Creek. Both varieties did well, the ‘Diablo’ produced taller stalks with larger sprouts, but the sprouts weren’t as tight at the others. I will continue to grow a few varieties, next year I’d like to add a purple for a little variety. Stay tuned, next week I’ll share a favorite recipe for sprouts.

Do you like Brussels Sprouts?

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About

This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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