Perhaps you remember the Brussels Sprout Tragedy that happened around Thanksgiving time. Happily, in August I had also planted two tiny brussels sprout seeds in a different area, as back up. (I've had enough garden failures to learn not to put all my proverbial sprouts in one basket.) I have been patiently waiting for the stalks to resemble the beautiful things I have purchased at the grocery store or farmer's market. However, yesterday I determined that they were as good as they were going to get and decided to harvest them before something else did.
The stalk was short and the sprouts were tiny, some of them beginning to open up, but they were almost completely aphid-free and tasted delicious! As with every other vegetable, freshly-picked brussels sprouts have an entirely cleaner, more nuanced flavor than the ones you buy in the store.
These were just so fresh that I couldn't bear to put them in the oven, so last night we had our first ever raw brussels sprout salad. The recipe needs a little tweaking so I won't publish it until I've perfected it. But I'll just say this: shaved brussels sprouts plus parsley plus celery plus apple plus some-sort-of-dressing-that-DOESN'T-have-too-much-mustard-in-it plus toasted almonds and avocado = delicious! I have one more stalk out there in the garden and I have a feeling I will be bringing it in the house soon.
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