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Brussel Sprouts

As master gardeners, we really dig a good reason to gather around the table. When delicious, garden-fresh food is involved we’re “all in”. That’s what happened a few weeks ago when we surprised our Raincatcher’s team leader, Lisa Centala, with a ‘bring your favorite dish’ salad buffet for her special birthday.

A tantalizing line up of salad bowls and platters was spread out the length of two 8-foot tables. We didn’t hesitate to fill our plates with the most amazing variety of green salads, vegetable salads, chicken salads and more. Approaching the end of the line were Artichoke Bites, Baguette slices spread with basil cream cheese and Hatch chili biscuits. No restraint was shown as evidenced by plates full of our garden-inspired selections.

One particular dish new to many of us and requested by all was the Zesty Brussels Sprouts. True to its name, the apple cider vinegar combined with sugar and horseradish was soaked up by each little sprout. They had just the right amount of zip to satisfy the palate. Kathey Roberts graciously shared the recipe for everyone to enjoy.

Raincatcher’s Iconic Picture of Brussel Sprouts! Agree?

Now is the time to plant Brussels sprouts. With their long maturity date, transplants should be in your garden by October 15th. 

Zesty Brussels Sprouts

Ingredients

2 (10-ounce) bags frozen Brussels sprouts or use fresh from your garden or produce isle

1 ½ cups sugar

1 cup apple cider vinegar

5 Tablespoons prepared horseradish (not cream of horseradish)

Salt to taste

2 teaspoons dry mustard

Directions

Cook the sprouts according to package directions; drain. In a large bowl, mix the sugar, vinegar, horseradish, salt and mustard. Add the sprouts and toss lightly. Refrigerate at least 6 hours or overnight.

For more information about Brussel sprouts and a video about their care read here.

Linda Alexander

By the way, only 6 tickets left for the Apples, Pears, Persimmons and Pomegranates lunch on October 16th.  Lecture is free.

 

Brussels Sprouts

Brussesl sprouts are an acquired taste.  Hardly anyone under 12, puts  them on their plate. But taste buds change and recipes for Brussels sprouts salads, soups, and au gratin direct us to digest this nutritious crop.

Brussels sprouts planted in the fall at The Raincatcher's Garden

Brussels sprouts at The Raincatcher’s Garden

In Texas we plant Brussels sprouts in the fall. Brussels sprouts like cold weather. It’s a long season crop with 90 days to maturity from transplants and 100-110 days from seed.

Would you like to grow better Brussels sprouts?  Dorothy has a gardening tip:

video by Starla

Ann

Education Opportunities at The Raincatcher’s Garden of Midway Hills

Square Foot Gardening  by Stephen Hudkins, Tuesday, February 23rd at 11am in the Vegetable Patch.

Rain Garden Installation by Dr. Jaber and Dr. Woodson, Tuesday, March 1st at 9am, Fellowship Hall.

All welcome, Master Gardeners can receive education credit. Leave a comment if you need more information.

 

 

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