Be Thrifty With Brassica.

Fivedoughnut · « **on:** August 06, 2010, 06:14 »

Hey, to make the most of your cauliflower/calabrese/brussel plants, might I suggest you harvest the leaves too - they make excellent 'greens' ..... my favourite is brussel. IMHO the tastiest green accessory to roast beef ever!

flitwickone · « **Reply #1 on:** August 06, 2010, 08:14 »

will try that one i love my roasts and i have 12 brussels sprout plants growing tum tum or is that yum yum

Paul Plots · « **Reply #2 on:** August 08, 2010, 01:47 »

Spring greens

anything that looked anything like a cabbage was given a trim and served with dinner - I loved them as a kid!

ember · « **Reply #3 on:** August 13, 2010, 10:54 »

Have you tried using stalks? Broccolis and cauliflowers are brilliant, the first sweet the latter quite peppery. Can be eaten raw too. Personally not so taken by sprout stalk - could be it was just past its best though. M

compostqueen · « **Reply #4 on:** August 13, 2010, 13:50 »

the broc stalks, thinly sliced, are fine in stir fries

I use parsley stalks to add flavour to soups and stews. Waste not, want not

The brussel tops are also gourmet fare

Be Thrifty With Brassica.

Fivedoughnut

Be Thrifty With Brassica.

flitwickone

Re: Be Thrifty With Brassica.

Paul Plots

Re: Be Thrifty With Brassica.

ember

Re: Be Thrifty With Brassica.

compostqueen

Re: Be Thrifty With Brassica.

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