gardener to farmer, too

No, not the country, the veggie! Brussel Sprouts have an undeserved bad reputation for tasting horrible…But as is so often the case, it is operator error…Don’t blame the produce, people! This is the Falstaff variety that I am growing in my garden at Windy Hill…it is a purple variety…yes, that’s right, purple…

And I fear that I have also committed operator error by planting them in the spring…I was thinking, “hmmm, we have cool springs here”, forgetting that they take 90 days or so to mature…ok, so not good planning. I will replant them in the summer…around august…so they will have a chance to mature before we get too cold…

One of my favorite, and one of the easiest ways to prepare them, is to halve them, lay them on a baking sheet, drizzle olive oil on top, then add a really great sea salt and freshly ground pepper. Toss them to make sure they are covered and roast at about 375 for 20 minutes or so. Don’t let them get too brown, but you definitely want some caramelization going on…

Give it a try and let me know how it turns out! For more information, check out www.gardenertofarmer.com.

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