Photo by Jessica Walliser
I harvested the last of my Brussels sprouts for the year to make a quick and easy sidedish.
I harvested the last of our Brussels sprouts last week, and they were delicious. After washing them, I peeled off the outer leaves, then cut them each in half. I put about 2 tablespoons of water and the same amount of butter in the bottom of a lidded pot, turned it onto medium heat and tossed in the sprouts. Then I added some salt, pepper, paprika and whole mustard seeds. It only took about 5 minutes for them to cook. So simple but yet so yummy!
While I was out in the garden I also noticed a few random lettuce plants that had sprung up in the last few weeks. Most of them were tucked into the scallion rows, but it was so very nice to have a fresh salad with our dinner, as well, especially one that was a surprise—I had no idea the lettuce plants had even come up.
That, I guess, is one of the benefits of allowing the plants to bolt and go to seed every now and then. I never knew this, but I was recently told that all lettuce plants come true to type, meaning that the seedlings always look like the parents with little or no chance of cross-pollinating. I think I’m going to allow all my lettuce to go to seed in the coming seasons and perhaps I can get Mother Nature to maintain a nice succession system without any help from me. Now that’s lazy gardening at its finest, and I’m more than OK with it!