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Thinking of Brussels Sprouts

October 9, 2013

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Wishing these were my Brussels sprouts. Instead they came from one of those long stalks of sprouts you can buy this time of year. These were delicious, cut in cross-wise slices and quickly cooked in olive oil with garlic. Spritzed with balsamic vinegar and pepper flakes, they stole the show at dinner.

Check out Specialty Produce where there’s lots of cool info like which San Diego area restaurants are purchasing Brussels sprouts (169 restaurants on the list) and links to great recipes like this one.

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Golden-Crusted Brussels Sprouts from 101 Cookbooks. 
Photo credit: 101 Cookbooks

Check back later this week for tips on growing Brussels sprouts. I haven’t grown them for almost twenty years and I need a refresher. Checking all my favorite SoCal and online gardening resources.

Transplanting the Broccoli Seedlings

Foxgloves by Sally Plumb