brussell sprout plants

Harvested from the garden back in December of 2011 (sounds like along time ago), and as I have many pictures taken and not blogged, I have had the chance to utilize the brussel sprouts plants sprouts and leaves . Note: my spell checker keeps suggesting “Brussels”. The sprouts did not form tightly as shown below and in the  in the recipe blog “Tomato Sauce with Pasta and Veggies” but they were crisp and delicious, even eaten raw. Going by the gardeners creed of making use of what ever grows that’s edible, I couldn’t bear to use toss the remainder  of the plant. The leaves were large and full, a deep green.


The brussell sprouts are to the right and all that was left of the plants after the sprouts and leaves were harvested from the main stem was the stalk which went to the compost pile. Actually it could have been peeled and sliced, possibly. I cut the stems from the leaves.                                          

                                   IMG_1702They are like celery but sweeter. So you can use them as you would for sauté and added to recipes.

I blanched the sprouts and the leaves in boiling water for a few minutes and dried them, then stacked the leaves in the freezer between sheet of waxed paper. They can be quickly brought to room temperature and then rolled and cut for soup or a salad. Now I couldn’t pass up the chance to stuff some some of these large slightly rubbery leaves, like stuffed cabbage.  Being right after thanksgiving and having some turkey soup base available, I mixed the turkey with gravy with some prepared bulgur wheat. It does sound a bit strange, but this new combination proved to be a good example of cooking with what you have available.

IMG_1703 The stuffed rolled brussell sprout leaves.

Since the filling is made with the cooked turkey, they can be eaten as is, warmed up or frozen for later consumption.

IMG_1707 (the lighting makes one look a bit red)

The turkey stuffed leaves are best eaten with a fork and knives as the leaves do put up a slight resistance to bite. I possibly could have boiled them longer but I like some crunch. I definitely like the taste if these plants. I’ll have to check  on my seed supply, for a planting of these for the  2012 garden.

Addendum: As of this writing there is still one more plant out in the garden believe it or not !(January 8th 2012) The few nights of freezing temps did not completely ruin the plant. Some of the leaves have drooped to cover the sprouting mini leaves on the main stalk and they are still bright green. Looks like we’ll get another meal or two of brussell greens !!!


1 Response to “brussell sprout plants”

  1. 1 Joe
    January 8, 2012 at 20:35

    Interesting. I’ll have to try this. I just posted on my blog about overcoming my aversion to sprouts

    sounds good though.


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