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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Brussels Sprouts

vegetable

Growing:

Start seeds indoors a month or so before last frost. Plant starts in garden a few weeks after last frost. Space plants about 2 feet apart. Harvest when the buds are 12 inches in diameter and before any evidence of yellow appears.

Selecting & Storing:

Select sprouts that are bright green, small, and firm. Brussels sprouts will store in an open bag/container in the refrigerator for up to a week.

Basic Preparation:

Remove wilted outer leaves, trim ends, but leave a nub of the stem. Use an equal volume of water as sprouts (i.e.: if you have a cup of sprouts, use a cup of water); bring water to a boil in a pan, add sprouts, bring to a quick re-boil and cook until just tender, but not soft. Drain sprouts and serve.

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