As I posted in my last post..........the Brussels Sprouts

sunamakeup Mayıs 23, 2022

in my garden are now ready for harvesting.

I have never tried raising these before, (because I actually never cared to eat Brussels Sprouts)

until I came upon a wonderful recipe. Now I love them!

I purchase a handful of small 3 inch high plants early this spring and set them out into my garden. I have watered and weeded them all summer, watching them grow large stalks and beautiful leaves..........

and forming small balls on the stalks. I read that when the balls get to about 1 to 2 inches, it is a good time to harvest. I also read that to remove the balls and more sprouts are supposed to grow again..........

do any of you know that this is so?

The first time I tried eating Brussels Sprouts...............I was not impressed. They were tasteless and bitter little cabbage like balls...................

however, a few months ago, a friend gave me a bag of golf ball sized ones, straight from the fields of California. I found a simple method of pan roasting them........................

and oh................I am hooked!

Simply wash the sprouts. Cut them in half. In a large heavy (I used and iron skillet)
skillet, melt about 3 to 4 tbs butter and heat it to slightly brown in color( clarified butter).

Place the sprouts into the hot skillet, sprinkle with minced onion, minced garlic, and salt, to taste.

Roast on medium heat for about 15 to 20 minutes, slightly stirring, until sprouts are toasty and tender.

So delicious!