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This week we are planting out the last of our vegetable transplants and the first blocks of overwintering cover crops.
Maple syrup makes everything taste better it seems, and bacon can improve just about anything (except chocolate, but that’s another story), just as a good balsamic vinegar can. In combination, even those who think they loathe Brussels sprouts may be converted. Here, a small amount of vinegar is used as a contrast, so use the good stuff you have stashed in the back of the cupboard.
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A relative newcomer to the vegetable world, Brussels sprouts have only been around for five hundred years, whereas there are records of cabbages that go back three thousand years. Why the name “Brussels” sprouts? It is thought that they have always grown near Brussels and that they were good, and so they became associated with the area. Thomas Jefferson was an avid farmer, and his are the first records of the vegetable in North America from 1812. Chances are good he brought them here originally.
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