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  • Traci Arellano

Brussels Emerge


Our brussel sprouts are growing so well! When I planted the seedlings they looked pitiful and I thought I'd lose 1 or 2, but all 6 plants have survived and are thriving :) The brussels are the bottom tier plants; I planted them with the mammoth sunflower seeds.

Apparently, "growing brussels sprouts requires cool weather. The ideal climate is the 'fog belt' of the Pacific northwest, but they will grow in just about any part of the country. A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall." (https://bonnieplants.com/growing/growing-brussels-sprouts)

cool weather, check

foggy, check

early spring, sorta check

pacific northwest, close enough

...all systems go

A cool thing is that our brussel buds now have started to show...

I immediately started googling how to care for and harvest them and I read that "picking brussels sprouts should begin when the sprouts are one inch in diameter. Harvesting brussels sprouts is best done when maturity occurs in cooler weather. Lower sprouts will mature first, with upper sprouts maturing a day to a few days later." (https://www.gardeningknowhow.com/edible/vegetables/brussels-sprouts)...good to know. I hope this is helping all you beginning gardeners out there, because it is certainly helping me to find this stuff out.

We definitely have time before they are 1 inch diameter though...mine are just about 1/8" now. Before gardening I just never thought about how brussel sprouts grew...this is the coolest thing ever!...did any of you know?

I am looking forward to harvesting our own because

I absolutely adore roasted brussel sprouts. Below I've added a recipe that I guarantee if you try it you will love them too. If you haven't eaten brussels in a while or since childhood, definitely I suggest giving this recipe a try. I tweaked the measurements a bit because I make them all the time and found that I prefer the brussels with a little more honey and a bit more salt/pepper than the original called for...I dig me some sweet & salty...so feel free to tweak it yourself to suit your own taste buds.

Honey Balsamic Roasted Brussels Sprouts

Ingredients

  • 1 1/2 lbs brussels sprouts

  • 3 T olive oil

  • 1 tsp kosher salt

  • 1 tsp ground black pepper

  • 2 T balsamic vinegar

  • 1 T honey

Instructions

  1. Preheat oven to 425°F.

  2. Line a baking sheet with aluminum foil.

  3. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.

  4. In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.

  5. Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.

  6. Place brussels sprouts back in bowl. Add balsamic vinegar and honey and toss to coat evenly. Taste and season additionally if necessary and serve.

(https://keviniscooking.com/roasted-brussels-sprouts-balsamic-vinegar-honey)

Did I also mention that brussels are considered a super food? Check out this article by Dr. Axe. (https://draxe.com/brussels-sprouts-nutrition/)

Let me know what you think of this blog, this recipe or about your garden and your recipes.

Happy, healthy eating and continued Good Growing!

#communitygardens #gardennerds #veggievirgins #beginninggardeners #brusselsprouts #roastedbrussels #superfood

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