So it's now a couple days away from December and our 'sprouts are still in the ground! This picture was taken last Friday and these freshly picked sprouts were sold at the Brickwork's Saturday morning market. There will be another abundance this week as well! At any given market I seem to be answering the same questions about Brussels. Usually a home gardener has tried to grow them with no luck and ask me 'why' their sprouts didn't size up on the stock. During the growing season it is essential to 'pinch' the top out of the brussel sprouts, allowing more energy to the actual sprouts that start out as little nodes along the stock. The top you pinch out is like a big brussel 'flower'. Just head down your row of sprouts and 'twist' them off. Leave the leaves alone. They don't bother anything and as you can see in the pic, they wilt and die off as the season progresses. Folks also want ideas on how to prepare. This simplest is boiling or steaming. You can roast as well. I like to boil in sea salt and smoother in butter and pepper!! Ahh, this leads me to my recipe:
BRUSSELS & WHOLE WHEAT SPAGHETTI
1/2 package Whole Wheat Spaghetti
1 stock Brussel Sprouts
Sea Salt (for water and to taste)
2 tbs Butter
1-2 tbs Olive Oil
1/2 small Lemon
Pepper (to taste)
Garlic (as much minced as you desire!)
Boil your pasta in 1 tbs Sea salt and a shot of Olive Oil. Boil your brussels in a 1 tbs of Sea Salt until fork tender. Slice your hot cooked brussels in half. Add to hot drained pasta. Add all the rest of the other ingredients and toss well. Let sit for 10 minutes nice and hot to absorb and share flavours.... ummm...
