Wednesday, January 27, 2021

Yesterday's Harvest and What I'll Do With It!

Yes, you read that right ... harvest!  It's the end of January and I'm harvesting cabbage and brussels sprouts from the garden!

Our high temperature yesterday was 72 degrees with rain most of the morning. (Normal high temps for us this time of the year is in the 40 - 50 degree range.)  

In the afternoon after the rain had stopped I headed outside to do a garden walk-through and found these cabbage and brussels sprouts.  It felt so good to be outside in my garden!

I gave the chickens what was left of the cabbage plants after harvesting the heads along with a few weeds I pulled. The chickens squawked and squawked, I think they were happy to get them!

We'll have roasted brussels sprouts with meatloaf for our main meal of the day today and then on Thursday, we'll have corned beef and cabbage.  There should be plenty of leftovers from both meals which we'll utilize in a buffet style 'leftover' night on Saturday!  

Here's how I prepare fresh roasted brussels sprouts:

Fresh Roasted Brussels Sprouts

Wash and clean brussels sprouts
Cut in half (optional, I go by their size)
Pre-heat oven to 400 degrees
In a bowl with a lid (you can also use a ziplock bag), add approximately 2 - 3 tablespoons olive oil or oil of your choice
Add brussels sprouts
Add salt and pepper to taste
Sprinkle with garlic powder
Put lid on bowl and shake until well mixed.
Spread out on parchment sheet/aluminum foil lined baking pan or dish
Roast approximately 30 - 45 minutes, stirring about every 15 minutes for even roasting.
If you want a slightly different taste, sprinkle parmesan cheese on them fresh out of the oven.
Enjoy!

Here's how I prepare corned beef and cabbage:

Corned Beef and Cabbage

Wash, clean and cut cabbage into wedge sizes of your choice
Add salt and boil in a large pot until almost completely done cooking, stirring occasionally
Open container of corned beef and cut into fourths
Add to pot of cabbage, stir
Simmer for approximately 10 minutes, gently stirring occasionally
Enjoy!  (We like to have this meal with cornbread!)

I hope you enjoy seeing some of the ways we use produce fresh from the garden.  

Until next time ...

patsi
A Working Pantry
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4 comments:

  1. Yum! Brussels sprouts are one of my favorites, prepared just like you've said or in a cast iron pan on the grill or stove. When doing them on the grill, I like to use half butter half olive oil, for added color. Then seem to brown better with a little butter on them. And try a sprinkle of smoked paprika, if you have some. My mouth is watering just typing about it. You are so lucky to be able to harvest from your garden right now. We've got about 4" of snow on the ground, with single digit temperatures expected overnight.

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    1. Lori, I will try some smoked paprika the next time, that sounds good too. I'll also remember about using half butter and half olive oil when grilling them. We thoroughly enjoyed them today with our meatloaf! Hubby kept saying how good they were and we both agreed that our home-grown ones were more flavorful than the ones we've been purchasing at the store. Snow is a really rare thing here so 4 inches of snow would be exciting!!! Stay safe and warm!

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  2. Sweet potatoes roasted with the Brussel sprouts are good also. I cut them in chunks and they roast in the same time period. Haven't had these lately. I'll have to get some sprouts.

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    Replies
    1. Christine, I'll have to try adding sweet potatoes, thank you for the inspiration!

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