Eating Brussels Spouts in County Kilkenny, in February

It is time to think about sowing next year's vegetables. Time to check out last year's seeds, some of which were saved and others bought. Not all were put away properly and some have not survived the winter months as well as they should have. Last year's Brussels Sprouts were planted late in June which was a little late. So, to avoid forgetting about them, the Brussels Sprouts seeds have already been sown.

Brussels Sprouts ready for picking

An interesting vegetable, descended from the wild cabbage, Brussels Sprouts were cultivated in Belgium, probably improving an older variety, which may have been known by the Romans. When introduced to Ireland, it was found that they grew well here. Just 8-10 plants will yield more than enough for a small family.

Meanwhile, we are eating our current crop. For those who claim to have an intense dislike of Brussels Sprouts, try growing your own, pick them when they are young and small. Cook them whole (immediately after picking), in fast boiling water, for not more than five minutes.

Freshly picked Brussels Sprouts, briefly cooked and ready for eating

Drain, add a small amount of good quality locally made butter and eat at once.

They will be very far removed from the soggy, smelly, yellowing vegetable that so often passes as Brussels Sprouts. Try finely grating raw Brussels Sprouts into a salad for a novel addition. The leaves and plant tops also make great eating, at a time when there is a limited choice of vegetables in the garden. Stir fry the shredded shoots and/or leaves or be brave and try Darina Allen's recommendation: peel the stalk and dice it up before cooking. There will not be much of the plant left, to go onto the compost heap…
So waste not, want not....

Email: kilkennyseakale@gmail.com

A Kilkenny February Salad

With a little care and protection salad leaves can easily be grown in Kilkenny, at all times of the year. This February Salad is made up of the thinings from Cos lettuce plants, young sprigs of watercress and blanched chicons.

A freshly picked Kilkenny February Salad

The dressing consists of Irish rape seed oil, homemade verjus, honey from the bees in the yard and a small amount of finely chopped fresh parsley, fresh thyme, fresh sage and fresh rosemary. All the ingredients originated within a few square yards of each other in rural Kilkenny, with the exception of the oil.

Email: kilkennyseakale@gmail.com