Just in Time for Thanksgiving
reen bean casserole has never graced our table for Thanksgiving, but Brussels Sprouts are usually the vegetable that gets the attention for Turkey day. They are definitely in season now and make a good choice for fall and early winter dinners. Roasted, sautéed, or in salads they taste good no matter how you cook them, unless you overcook them that is. We eat as many fresh as we can, and then freeze the rest, although they never quite taste the same after that
Brussels sprouts are also one of those vegetables that are frustrating to grow, hybrid varieties make it fairly easy, but the OP’s are a different story. My personal challenge is trying to grow a red version. After years of watching Red Rubine and Falstaff fail, I tried Red Bull from Adaptive Seeds. We won’t be having red sprouts for Thanksgiving, suffice it to say. They are slowly forming, and the plants have been attacked throughout the summer by cabbage moths. Grown in the same row as the Diablo and planted at the same time, they were quite attractive to the cabbage worms. Which proves my theory that it is the poor health or lack of vibrancy that attracts the bugs in the first place. Why these are weaker I have no idea. They have done well enough to try again, and it’s been an interesting experiment.
For some inspiration there is whole section of Brussels Sprouts recipes at Saveur.
What is the challenging vegetable in your garden?