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We had another great season of growing. Our little garden has blessed us with a harvest of yummy vegetables that we are canning, freezing, and enjoying. Zucchini, Butternut Squash, Cherry Tomatoes, Spaghetti Squash, Lemon Boy Tomatoes, Celery, Red and Orange Peppers, Broccoli, Cabbage, Brussel Sprouts.
Brussel sprouts. Funny, we didn't like them when we were kids. Weird looking, leafy greens. But we've discovered some delicious recipes and though we wouldn't say that we "love them" we do enjoy Roasted Garlic and Parmesan Brussel Sprouts.
We attempted to grow Brussel Sprouts a couple of years ago, but failed. This year, because we have a few recipes, we decided to try again. So we planted six plants. Five plants took off and produced beautiful leafy foliage. The sixth plant didn't make it.
This past weekend, we cut down four of the five stalks. They were huge. Each one stood about two and a half feet tall and were filled with Brussel Sprouts.
It took a little bit of time but we cut the Brussel Sprouts of the stalks, soaked them in water, washed and rinsed, and sorted our harvest.
We filled a large cookie sheet with the sprouts.
We couldn't believe how many sprouts with ended up with.
By the time we were done, we were able to fill nine quart-sized freezer bags weighing 12 ounces. There was a tenth bag but it only weighed 7 ounces.
We will freeze these bags, along with the sprouts that mature on the fifth and final stalk.
So it's been another success garden. We a have few more veggies to harvest, then we'll pull everything up and prepare the soil for next year. But for now, we have plenty of fresh Brussel Sprouts to enjoy during the off season!
Do you have a favorite Brussel Sprouts recipe? We'd love to give it a try. Leave a link or the recipe in the comments below. We'll cook up the sprouts and give your recipe a try.
Or, try one of the recipes we have pinned below.
- the higham family
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