I am 5, 10 and as you can see even falling over a bit, those are some nice looking brussel sprout plants growing up around the Bean Teepee for 2015, I also put some in a different bed (but the birds found them and nom, nom..)
They still have a good amount of time to grow, they were not harvested till the first of Nov.. The great thing about this plant is that its 100 percent useable on the farm, we get our foodstuff and everything from the leaves, stem to the roots can and was eaten by the pigs. I adore plants like that..
More time to grow, so this is what they looked like once ready to harvest
an because it can be hard to tell size with these photos, I will show one in the hand
I process my Brussels in three ways.. First, we eat some fresh! So good, we use them in fun ways like my Sausage and Brussel Sprout Soup and of course you must have Roasted Sprouts, they are amazing.
But when it comes to putting them up, I have tried canning over the years and I just do not like the results, I will not recommend it. I do like slicing them into quarter inch thick rounds and drying them for future use in soups, stews and so forth but the main way I put them up is to freeze them, I measure them out into 3 cup bags and I blanch and freeze them up for future use.
Farmgal Tip of the Day, Introduce the family to Brussel Sprouts with the recipe below, even little ones will be impressed.
Roasted Brussel Sprouts are amazing! Take your sprouts, slice in half, drizzle good oil over them, toss to evenly coat them, salt, pepper and into a hot oven at 400 for about 20 min till golden and got some crispy on them, a touch of butter, perhaps a tiny touch of seasoning salt or more fresh salt on top and serve.
Posted to the link up party as sustainable couple