About those Brussels sprouts

A while back I promised an update on the spring Brussels sprouts crop. Regular readers know that I don't have the best of luck raising these plants.

This time I tried fall planting. They kind of stalled out through winter with little pea-sized axillary buds seemingly frozen in time.

Mid-December

With the extra protection of the garden blankets, the Brussels sprouts made it through some of those record setting cold snaps.

 Finally around February they started to grow again. And then March came!

Little green globes of goodness!

Yes, I get excited about vegetables!

And how were my first home-grown Brussels sprouts? Delicious! My preferred method of cooking was to drizzle with olive oil, sprinkle with Kosher salt and pepper, and roast in the oven at 450 degrees. Mid way through when I shook the pan I also drizzled with some balsamic vinegar. Plan on 20-30 minutes depending on how "done" you like them. Me? I like them fork tender with a little browning/crunchiness on the edges.

Some nights all I had for dinner was a big bowl of these things.

I know it's July, but I'm already planning where to put the plants for the next fall crop. If I'm smart I'll get them planted earlier so I get a better start on the growing season.