This is one of the first winter vegetable harvests of the season - good old Brussels sprouts. I've already had some leeks off the allotment and snuck a parsnip earlier in the month but they go with colder weather than we are having at the moment. I think this is Seven Hills but I'll need to check. Some of the buttons are a bit small, others slightly blown but I'm looking forward to them.
BPs are one of my favourite vegetables despite my mother boiling them to death in ham water. I'm surprised I wasn't put off for life.
Now it's 5-6 minutes in boiling water, drain and serve plain (a knob of butter and some salt if you're allowed). Cooked this way they'll retain their colour and bite. They'll join some baked leeks this evening and roast Charlotte potatoes to go with grilled chicken breasts. I sense good things about to happen.
I've several plants of Red Rubine in the ground as well but they are taking a long time to develop. Will they retain their colour when cooked?