|
Fall in Love with Brussels Sprouts
|
Brussels Sprouts
are having a bit of a renaissance at the moment, and chefs and home cooks across the country are discovering new and delicious ways to prepare them. When lightly roasted, grilled, or fried with even just a splash of olive oil and a pinch of salt and pepper,
Brussels Sprouts
release their innate nutty sweetness and take on a whole new persona. Add crumbled bacon and a few drops of balsamic vinegar reduction and you've achieved Brussels Sprouts
nirvana.
Brussels Sprouts aren't just delicious. They're also packed with goodness like Vitamins A, C, K and B6, Calcium and Iron. They're a wonderful source of fiber, as well as a respectable source of protein, Folate, Potassium, and Manganese. These little "mini cabbages" are powerful nuggets of good nutrition.
~
|
Reserve a Spot for Brussels Sprouts
We're sure you have some lingering memories of eating
Brussels Sprouts as a child. If you're still on the fence about these controversial veggies, why not grow your own this year and give them another chance? Your homegrown
Brussels Sprouts will be sweeter and tastier than any you can buy in the supermarket.
You can start
Brussels Sprouts indoors now for transplanting out, but it's even easier to direct sow the seeds in your garden, approximately 12 weeks before the first fall frost (Find your average first fall frost date
HERE.) Space transplants or thin seedlings to 18" apart in well-draining, moderately fertile soil in full sun. Water regularly--it's so important to keep the seedlings moist when they are small and tender. Fertilize lightly: too much nitrogen can cause mottling and black centers in the sprouts.
Brussels Sprouts should not be grown in the same site as other Brassicas for 4 years to avoid lingering crop-specific pests and diseases.
|
Two Brussels Sprouts Varieties to Try
Whether you'd like to grow tried and true green
Brussels Sprouts or go a little crazy and add some vibrant color to your garden and your table, we've chosen the best of both worlds to offer to you.
Diablo is a reliable, disease-resistant, heavy producer--the gold standard of Brussels Sprouts, while
Falstaff Purple is the best of the purples. Try both for a multi-colored treat!
|
|
100-110 days. This devilishly delicious Brassica is the variety of Brussels Sprouts to grow for reliability and disease resistance. Our dependable Dutch hybrid grows solid sprouts on sturdy stems just over 2' tall. By the time it's been hit by a few frosts, Diablo becomes unbelievably sweet and nutty tasting and is sure to convert skeptics into fans. (F1.)
|
|
|
|
90-100 days. Prolific, hardy Falstaff succeeds where other colorful varieties fail. Its gleaming purple-red and green Sprouts taste better and have a milder, more nutty flavor than common varieties. And these lovelies retain their rich color when lightly steamed, boiled or sauteed. A big kiss of frost intensifies its wonderful color and ambrosial flavor. (F1.)
|
|
|
|
|
|
Cook Them Up Right
Or, roast Brussels Sprouts to detonate their sweet nuttiness: toss them lightly in olive oil, sea salt and black pepper. Roast them for 12 minutes on a metal tray in a preheated 425°F oven. Flip them over, and roast for another 12 minutes until sweetly caramelized . Try, too, our Heavenly Sprouts: steamed, dried and sautéed with bacon and sliced Onions. Also, s
hredded raw Brussels Sprouts make a wonderful addition to slaws and salads, adding sturdy, delicious crunch without a hint of wilting. top them with your favorite dressing for a healthy, filling treat.
|
Connect with us on our social media pages, where you'll find inspiring photos, fascinating articles, and delicious recipe ideas!
|
We share our best-of-the-best
recipes
in our online cookbook so you can feed your family and friends well without feeling frenzied, and practical, hands-on
Horticultural Tips
to demystify gardening with seeds. It's not tricky or difficult: it's more like easy magic.
If you need help with anything, our office hours are Monday through Friday from 9:00 a.m. to 5:00 p.m. You can email us at
[email protected]
or call us at (860) 567-6086. Lance Frazon, our seed specialist, is happy to help you in any way possible. He loves to talk seeds.
23 Tulip Drive * PO Box 638 * Bantam, CT 06750
Phone: (860) 567-6086 * Fax: (860) 567-5323 To subscribe:
|
|
|
|
|