Brussel Sprouts ...where to start them?

[vfem]

I'll try to plant them now, I read they should not go where I had cabbage the year before so I'm going to have to try to make some good room somewhere. (I'm running out of garden, and I have barely started!)

If I can't find room now, I'll wait until August.

 

[lesa]

If you aren't set on planting them right now, I think you would be happier planting them later in the season. They can hold up to an incredible amount of frost and cold. In fact, they say they are sweeter after a frost...

 

[vfem]

If you aren't set on planting them right now, I think you would be happier planting them later in the season. They can hold up to an incredible amount of frost and cold. In fact, they say they are sweeter after a frost...

Well, as Kim said we warm up pretty fast here. We probably won't have but a couple more frosts and earlier on even. Our last frost date for where I am (I'm a bit more south then Kim) is April 17th.

But I will do it this way. I got something like 50 seeds. I will plant 10-12 now, and see how it goes. If it doesn't do well I will have the rest for fall. If they do good, but I still don't like brussel sprouts, I'll have the rest for trade this summer!

 

[bigredfeather]

I start mine in pots the first of July and then transplant to the garden after about a month. We have found that if you plant them too early, the bugs will eat them alive thru the Summer. We wait until after the first frost (usually the first of October) to start harvesting. They have a much milder taste after getting a frost. Last year we had fresh ones for Thanksgiving and the plants where still standing in December. I will say even if you don't like the frozen ones from the store, you may like them fresh from the garden. They have a much better flavor.

 

[lesa]

That sounds like a perfect plan, vfem!
Here is that recipe I was talking about:
Sherry-Shallot Warm Brussels Sprouts Slaw

2 pints brussels sprouts
2 TBS olive oil
6 thinly sliced shallots
S and P to taste
3 to 4 TBS sherry
2 tsp sugar
zest of 1 lemon or orange

Run the Brussels through the food processor (like you would to make cabbage coleslaw)
Skillet medium heat. Oil and shallots and sliced sprouts to pan. Cook until veggies are tender. 5-6 minutes

Season with salt and pepper and deglaze pan with the sherry and sugar, cooking until most of the sherry has evaporated. Remove from heat and stir in the zest. Serve warm.
Enjoy!

 

[obsessed]

The thing about planting them now is you might not get much of a harvest before the heat sets in and does them in. They don't like it and they are a 100+ day crop.

 

[April Manier]

I recommend direct seeding. These are great baked! If you are meat eater try frying some bacon, put the bacon aside, drizzle you sprouts with a little of the grease and salt, then bake till tender. Add the crushed bacon back in and some walnuts if you like them. YUMMMMMY. I never cared for these much till last year.

 

[PotterWatch]

Brussels Sprouts are my favorite veggie! I haven't had any luck the last two years growing them here, just gets too warm too quickly, but I still plant them every year just in case!

 

[April Manier]

Brussels Sprouts are my favorite veggie! I haven't had any luck the last two years growing them here, just gets too warm too quickly, but I still plant them every year just in case!

You can try planting them at the end of summer when heading into cooler weather.

 

[PotterWatch]

That's what I tried this year but of course we have had unseasonably warm weather so they haven't grown much for the last month. I'll still keep them in the ground just in case but I'm not holding out much hope.