Brussel Sprouts

Brussel sprouts, are hardy, slow-growing, long-season vegetables belonging to the cabbage family. In the proper season of the year, it can be grown in most areas of the country. In mild areas, or where there is deep snow cover, the sprouts may overwinter.

The "sprouts" (small heads that resemble miniature cabbages) are produced in the leaf axils, starting at the base of the stem and working upward. Sprouts improve in quality and grow best during cool or even lightly frosty weather. Brussels sprouts require a long growing period, though newer hybrids have greatly reduced this requirement. In all but the most northern states, summers are usually too warm for completely satisfactory production from spring plantings. Plants set out in late spring to early summer grow satisfactorily and mature high-quality sprouts when the fall weather begins to cool.

Now that the weather is really getting cool and we are getting frost advisories, it is time to harvest and use the delectible little sprouts. The small sprouts or buds form heads one to two inches in diameter. They may be picked (or cut) off the stem when they are firm and about one inch in size. The lower sprouts mature first. The lowermost leaves, if they have not been removed already, should be removed when the sprouts are harvested. Harvest sprouts before the leaves yellow.

The key to cooking Brussels sprouts is in not overcooking them. The leaves cook faster than the core, so cut an X in the bottom of the stem for even cooking when cooking the sprouts whole. As a rule, when Brussels sprouts have lost the bright green color, they are overcooked and have lost a considerable amount of nutritional value as well. My favorite method is to blanch the sprouts, then slice them in half and quick saute them in a little butter or olive oil with salt and pepper. This simple preparation brings out the best in the sprouts and eliminates any bitter flavor!

If you want to preserve the sprouts for later use, the best way to accomplish this is to freeze the sprouts once they are blanched…so remove them from the hot water and plunge them into iced water, then drain, dry and freeze flat on a cookie sheet. Once frozen, transfer to a plastic storage container or freezer bag. Enjoy these delicious bundles of fall flavor with your harvest meals, Thanksgiving or even a Tuesday night with a good chicken!

Happy Gardening!

The Sunshine State

As a nice Jewish boy, I think I am naturally (by the deviation in my septum) to Florida. The warm climate, sunshine and fun all have their appeals but I am not much of a beach person and I would probably burst into flames without an umbrella, zinc oxide and SPF 9000. But, when my job required me to go to Florida for a conference I thought I should make it doubly useful. One, I would go to my conference, spend my evenings at the computer working on homework and other business, but I also thought I should do a little gardening research and report back on the blog.

One of the fascinating places here in the Orlando area is Epcot Center. The Land Pavilion at Walt Disney World's EPCOT Center was opened in 1982 and prominently features a variety of hydroponic techniques for growing vegetables; I got a chance to tour the exhibit at the pavilion during some off time (evening) from the conference (Epcot is 2 miles from my hotel and the Living with the Land boat tour is only 14 minutes long!).

Hydroponics is a method of agriculture that doesn't use any soil. Plants are fed with nutrient solution that contains all of the minerals they need for growth. Hydroponic systems can be either media-based, with some sort of inert media supporting the roots, or water culture, which doesn't utilize any other growing media at all. Hydroponics is commonly used on Space Shuttle missions and on space stations to supply some fresh food. Since soil doesn't exist in space, researchers believe that hydroponics is the way to go in the future for long-term stays on space stations or on long orbiting missions and NASA is always experimenting with new setups.

Hydroponics holds a lot of promise for future generations as it represents a way to continue to have fresh vegetables even if we are not habituating this earth. It also holds a lot of promise for famine relief if the techniques are researched to the point of being cost effective for economically depressed societies.

It was a really interesting tour and I remain fascinated by all the new advancements in growing techniques. However, I still believe the quality of the produce grown in this manner can never equal that of something grown from properly maintained and cared for land. The flavor of something grown in a nutrient enhanced solution can never rival that of something grown in nutrient rich, compost enhanced soil.

Happy Gardening!

Senescence, Rest and Dreams of Rebirth (Part 2)

Continuing the fall clean up, I was also busy this weekend dreaming and planning next year’s garden. I created two new spots: One, against the garage was once home to two peony plants. Those plants went to a dear friend who has been building a garden of her own. The space that is left is perfect for a trellised item. We are debating on what that will be…pole beans? Warty, nubby gourds? Or something purely decorative?

The other new area is in front of the potager area. Since the traditional Jardin Potager is required to be enclosed, Don and I have been discussing potentially having trellis material go in and the new dwarf apple trees will be espaliered on those trellises, enclosing the potager and adding beautiful architectural element to the space.

I will post what we decide :-)

Happy Gardening!

Senescence, Rest and Dreams of Rebirth (Part 1)

All things, in their time, must rest. It is true of so many things; people, relationships, animals, plants and our earth. The fall is a time of mixed emotions…sadness and hopefulness and thoughts of not so distant joy.

This week, I cleared out some of the summer plants from the garden. Many of the tomato plants were leggy, past their prime and not productive. These needed to be removed; I dug the last of the baby carrots, summer beets, the remaining shallots, onions and a few other items. There are brussel sprouts, peppers, egg plants and another tomato plant still in the garden and producing, so I will leave them alone for now.

This process helped me clear area to move soil. In a raised bed, it is difficult to do any sort of crop rotation. In addition, I needed to add soil to the beds to make them full 12 inches of raised space. I took the cleared soil from one bed and added to the other to fill the bed to its top. I then added soil, peat, sand and compost to the donor bed to bring it to level. The recipient bed will be home to my garlic this fall as well as be the root crop bed next season. The recipient bed with new soil will rest over the winter and be the above ground crop bed; holding cucumbers, tomatoes, peppers and the like. More fall work yet to come...stay tuned!

Happy Gardening!

From Field To Table

I am in LOVE! Well, I have been in love with my partner for a very long time, hi honey! But, I visited the new campus area of the Franklin Park Conservatory and I am definitely smitten!
We visited the campus during the From Field to Table Festival. This celebration of Ohio’s harvest is sponosored, in part by Our Ohio (the Ohio Farm Bureau).

The festival features some of the best fresh from the farm to the table food and fun for the whole family. I also had a chance to attend some workshops on preserving, wood fire cooking and a special discussion and cooking demonstration by one of my favorites, the chef and owner of Dragonfly.

Magdiale discussed with the audience the aesthetics of the garden, its inspiration as well as shared sources of organic seeds and supplies. He then prepared a fricasse of leeks with heirloom tomatoes, portobello mushrooms and french bread! It was outstanding.

The campus looked amazing, with potagers, abeiery habitats, composting areas…it was amazing, check out these photos, or better yet, go see the new campus for yourself. Visit http://www.fpconservatory.org/ for moreinformation on hours and current exhibits.

Happy Gardening!

You Know it is Catching On!!!

You know gardening is an empowering ,green way to live and so many people are catching the buzz!

I love it! I just about wrapped my bike around a pole the other day. I was driving to my job and happened upon the cutest community garden right on the property of a church. The German Village Community Farm is located at the corner of 4th street and Livingston Avenue at the Livingston Avenue Methodist Church in Columbus, OH!....Check it out!!

Happy Gardening

Salsa

I am not talking about dancing…although, to admit it, I do dance around my kitchen when I cook, we are talking about tomato salsa. Since we continue to have a bumper crop of tomatos, we need to be creative with what to do with them.

We have already talked about pasta sauce, now let’s move on to salsa. Salsa is a great summer and fall dish to keep on hand for impromptu guests and snacks. It also works when making huevos rancheros or even canning as gifts.

I have a pile of new tomatoes this week so after my 100 mile charity ride on Saturday, I will need some restorative time and that means in the kitchen on Sunday. I am going to make several pints of salsa and can it up for fall host presents and to keep in the pantry (more on our pantry plans later).

Here is a terrific, simple salsa recipe…the great thing about it is that you can add the items you like and alter the recipe to your tastes…it is a great base recipe!

Simple Salsa
1 3/4 cups diced tomato (about 1 large tomato)
1/4 cup diced white onion (about half of an onion)
1 finely chopped fresh jalapeno chile (seeded, if you like, for a milder salsa)
1 teaspoon coarse salt
1 teaspoon chopped fine cilantro

Stir ingredients together. Refrigerate for 1 hour before serving to let the flavors develop or process in glass jars for 20 minutes.

Happy Gardening!