Description
A dense-cropping, stout variety which refuses to be blown over. This American heirloom was developed in Long Island while it was still the 'vegetable garden' of New York City. It's productive, self-supporting and very well suited to windy sites.
Dense sprouts with earthy flavour. Try them roasted - its by far the best way to eat them.
Oh, and don't miss out on the sprout tops - the rosette of leaves at the top of the plant which resembles a cabbage - it's our favourite part of the plant!
Sow: March-April (undercover or outside with fleece or cloche)
Plant: May, 60cm spacing
Harvest: Nov-Dec
Kitchen: Roast, bake, braise or shred fresh sprouts into salads. Pairs with acidic flavours (lemon, balsamic vinegar). fats (bacon, ham, blue cheese, parmesan), nuts (hazelnuts, walnuts, chestnuts), aromatics (parsley, thyme).
Notes: Plant deep and firm plants in very well to avoid toppling.
Brassica oleracea
~0.5g/125 seeds
