So, I've harvested two batches of sprouts. The first batch I roasted in the oven with just olive oil, salt, and pepper, and they came out quite well.
Yesterday--yes, I actually harvested something from the garden on Thanksgiving, it was quite satisfying--I added garlic and a handful of grapes, which were supposed to break down and help caramelize the sprouts. It didn't totally work; I think you have to halve the grapes, and the sprouts got a bit overdone because I was also making gravy and blanching broccoli, and I really am incapable of doing more than one thing at a time. However, I think there's potential here. Next year I might plant a few more seedlings so that we can have Brussels Sprouts more than twice, although they take up a lot of room for a pretty small yield. Maybe I need to stake them as they grow also--my sprouts were all twisted and hunchbacked, which they never are in the store.
No comments:
Post a Comment