to eat during november & december. brussels are great because they can take the cold. they will patiently sit by, coming through the coldest nights with perfect poise, waiting for all other vegetables to be exhausted. just when all other vegetables are a distant memory, brussels are ready to eat with glorious abandon, which we do for a month.
they will keep for longer in the root cellar, but we enjoy them most within a month of harvest. this year i have 8 nice stalks to enjoy. for the most part, we eat them for breakfast, with onions, balsamic vinegar, bacon, and fried eggs on the side. it’s a hearty way 