Two fall vegetable plants that Hays County gardeners should consider planting this month are Brussels sprouts and kale.
Both seem always to come near the bottom of the culinary appeal list, especially for children and a surprising number of adults … but it’s time for a re-evaluation.
Traditionally, old-school cooks would boil them into a soft, gray oblivion, leaving them tasteless and without any of the heart-healthy nutrients. On top of this, an overcooked sprout will sometimes smell vaguely of sulfur.
My daughter turned us on to a real treat by showing us how to roast Brussels sprouts in the oven. Now they have found a solid place in our side dishes at least once a week.
George Carter, a visiting friend from New Zealand, tried the roasted sprouts at a dinner in his honor the other night and said they were fantastic. This came after 74 years of turning them down. What a surprise.
Which brings us to timing.
Brussels sprouts planted from transplants in the late summer through early fall (last week of August through the first week of November) always seem to make a better crop than late winter plantings.
Like all brassicas, Brussels sprouts love a sunny, well-drained location with plenty of humus-y compost mixed into the garden soil. Also mixing a slow-release organic fertilizer into the soil will give the growing plants plenty of nutrition.
Keeping the soil moist will insure production. Brussels take a long time to develop but are well worth the wait. These little cabbages form on the stalk of the plant and ripen from the bottom to the top.
(If you are still doubtful of the wonders of Brussels sprouts, drop in on master-chef Paul Qui’s East Side King, 2538 Guadalupe near UT, and order up a bowl of his fried Brussels sprout salad.)
Kale, on the other hand, has been a vegetable that I’ve actively avoided for years. That’s until last winter when my first kale crop was ready to harvest and cook. My wife Diane avoided the boiling pot, and chose instead to simmer and steam the leaves in a 12 inch skillet along with some herbs, mushrooms, onions and garlic.
Heaven! What have I been missing?
Kale is simple to grow in our Austin climate. Being a brassica, it has the same requirements as broccoli, cabbage, Brussels sprouts, cauliflower, mustard and collards.
My most successful varieties last fall and winter were white Russian, red winterbor, and dinosaur … which lasted until June, and became as large as its name suggests.
Most of us eventually discover the wonders of kale and Brussels sprouts, some a little earlier than others. If you haven’t given them a try, now is the time! (Here are two recipes from our friend Julie Blake.)
Happy gardening everyone!
If you have a question, send it to me via email: iathyme@yahoo.com. (Please put ‘Ask Chris Winslow’ in the subject line.) Or mail your letter or postcard to: Ask Chris Winslow. It’s About Thyme: 11726 Manchaca Road, Austin, TX 78748
www.itsaboutthyme.com
How to cook kale and Brussels sprouts
Kale
2 huge bundles of organic kale
½ cup water
Olive oil
Garlic powder
Black pepper
1/3 cup white cooking wine
(serves 3 – 4)
Rinse and cut the stems away, and then I just tear up the kale by hand into medium sized chunks. Get a pan with a lid, and turn the fire on about med-high. Pour 1/2 cup water and 1 tbsp. of olive oil in the pan and throw in the kale. Stir it around and then put the lid on for about 5 minutes. The kale will start to wilt. When it has wilted down about 1/2 way, remove the lid and add a little garlic powder, black pepper, another tbsp. of olive oil and 1/3 cup of wine. Toss that around and then cover it back up and turn the fire to low and let it wilt down the rest of the way. (If you like a more bitter taste, you can use rice wine vinegar instead.)
Brussels Sprouts
Rinse, pat dry, put in a bowl, coat with 2-3 tbsps olive oil
Bake in the oven at 375 degrees for 15 – 20 mins
Shake pan half way through cooking to ensure even roasting.
