supermarket but cleverly packaged onto a monstrous stick fresh from an organic farm.We had one delivered in our organic veg box last week and I had forgotten that sprouts grew like that. And they weren't regimental in size. It was fun cutting them off their dinosaur limb, preparing them, sizing them up and putting the smaller ones in after the larger ones had started cooking.
Cooked in just enough water, drained and tossed in organic butter. Yum, yum although still an acquired taste.
Original Comments:
:-D
Most of the sprouts we get in the US are horrid, because from everything I've read about them, sprouts need cold weather to really develop their flavor--in fact it is best to pick them AFTER a frost! But most of ours here are grown in sunny California, so they don't get that lovely flavor.
Here in the US we don't have the sort of system of allotment gardens the UK has, but a lot of communities DO have community gardens. I have a plot that measures about 200 square feet, and I have always wanted to try growing brussels. They look like weird little palm trees. One of these years, I'll get around to it...
Just wish I had the space - sigh - all I have is a postage stamp sized back garden.
I seem to be learning a lot here in these comments. Quite an education :-)
Incidentally, the Germans refer to them as rosenkohl, or "rose cabbage", and cook them with a cream sauce flavored with nutmeg.
Yum.
We also dump a lot of cheddar cheese on them over here.