Including easy and nutritious recipes in garden planting activities adds flavor to the process
If garden fresh Brussels sprouts are on the menu, mid-May to mid-June is the time to get transplants started.
Planting a summer garden is taking center stage for many families throughout Michigan. Now is a great time to start to compile easy recipes that can be used with produce harvested from a home or community garden or purchased from the farmer’s market. For those interested in Brussels sprouts there are many culinary options to consider.
Brussels sprouts transplants are typically planted in mid-May through mid-June. The Michigan State University Extension’s EZ Plant and Grow tip sheets can be found at www.migarden.msu.edu, with the tip sheet for Brussels sprouts providing several growing strategies. MSU Extension Michigan Fresh provides additional Brussels sprouts information that includes selection, preservation and nutritional benefits.
An online resource for easy, low cost recipes is the U.S. Department of Agriculture (USDA) Recipe Finder. The recipe below was retrieved from the USDA Recipe Finder by simply entering “Brussels sprouts” into the ingredient search box. Nutritional facts and a shopping list for this recipe are accessible by going to the recipe link online.
1/2 pound – Brussels sprouts (or broccoli, cabbage, kale, collards or turnips)
1/2 cup – Chicken broth, low-sodium
1 teaspoon – Lemon juice
1 teaspoon – Brown mustard (spicy)
1/2 teaspoon – Thyme (dried)
1/2 cup – Mushroom (sliced)
Trim Brussels sprouts and cut in half. Steam until tender – about six to 10 minutes, or microwave on high for three to four minutes.
In a non-stick pot bring the broth to a boil.
Mix in the lemon juice, mustard and thyme. Add the mushrooms.
Boil until the broth is reduced by half, about five to eight minutes.
Add the Brussels sprouts (or other cooked vegetable).
Toss well to coat with the sauce.
Yield: 2 Servings
Per recipe: $1.59
Per serving: $0.79