Brussel sprouts
I haven't grown brussel sprouts successfully myself to date; the few plants that I have tried were either eaten by a woodchuck or frosted in the shady conditions of my main vegetable garden in winter.
So I definitely perked up in the fall when my greens-averse colleague mentioned how much she liked her homegrown brussel sprouts, as she put plants into the vegetable garden.
I'd never eaten a brussel sprout before going off to graduate school. In (San Franciso) Bay Area vegetable markets, though, fresh brussel sprouts were a new, enticing vegetable (along with fresh mushrooms, red peppers, and all sorts of other things). I tried them, in my enthusiasm for the variety of winter vegetables that were available, many from the productive nearby coastal valleys, and enjoyed their fresh, cabbage-like taste.
Spending time in Germany after graduate school, brussel sprouts were ubiquitous, but overcooked, offered up in little dishes at the Mensa (the University cafeteria). What was more memorable was the cucumbers with dill.
Returning from traveling during winter break, another colleague mentioned how good the baby brussel sprouts were, from the plants set out in fall.
I plucked a few this afternoon, along with some side broccoli sprouts and leaves, and some tough, overwintered spinach, and stir-fried them (in olive oil) with onions and garlic as our dinner vegetable -- absolutely delicious. I kept the leftovers for my lunch, not my gardening companion's, for a change!
So I definitely perked up in the fall when my greens-averse colleague mentioned how much she liked her homegrown brussel sprouts, as she put plants into the vegetable garden.
I'd never eaten a brussel sprout before going off to graduate school. In (San Franciso) Bay Area vegetable markets, though, fresh brussel sprouts were a new, enticing vegetable (along with fresh mushrooms, red peppers, and all sorts of other things). I tried them, in my enthusiasm for the variety of winter vegetables that were available, many from the productive nearby coastal valleys, and enjoyed their fresh, cabbage-like taste.
Spending time in Germany after graduate school, brussel sprouts were ubiquitous, but overcooked, offered up in little dishes at the Mensa (the University cafeteria). What was more memorable was the cucumbers with dill.
Returning from traveling during winter break, another colleague mentioned how good the baby brussel sprouts were, from the plants set out in fall.
I plucked a few this afternoon, along with some side broccoli sprouts and leaves, and some tough, overwintered spinach, and stir-fried them (in olive oil) with onions and garlic as our dinner vegetable -- absolutely delicious. I kept the leftovers for my lunch, not my gardening companion's, for a change!
