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Brussels sprouts

Brussels sprouts


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Read the previous part. ← Brussels sprouts: growing seedlings, care, fertilization and feeding

Brussels sprouts recipes

Brussels sprouts are perfectly preserved frozen. Dried, it is used to prepare high quality vegetable mixtures. Cabbage heads of Brussels sprouts are used boiled, they are fried in breadcrumbs, in batter, baked, stewed with various additives, prepared various side dishes, as well as canning, freezing.

Nutritionists equate Brussels sprouts soup with chicken broth. You cannot cook it for a long time, because a pungent sulfurous odor appears and the taste deteriorates.


Brussels sprouts salad. Peel the Brussels sprouts, rinse, boil in a small amount of boiling salted water with added sugar, cool, put in a salad bowl, pour with mayonnaise and sprinkle with finely chopped parsley.

Brussels sprouts -100 g, parsley - 5 g, mayonnaise - 5 g, salt, sugar.

Brussels sprouts salad. Peel the cabbage, rinse, dry on a sieve, grate on a coarse grater. Peel the onion, rinse, cut into large cubes. Remove seeds from the plums, cut them into strips. Peel the apple, rinse, cut into cubes. Combine everything, add mayonnaise, seasonings, mix.

Brussels sprouts - 50 g, onions - 15 g, fresh plums - 20 g, apples - 20 g, soybean oil mayonnaise - 5 g, mustard, salt, sugar, pepper, citric acid. Dried plums, pre-soaked before chopping, can be used instead of fresh plums.

Brussels sprouts soup. Peeled and washed whole heads of cabbage are put into the ready-made hot meat broth and boiled in an open saucepan for 10 minutes. You can add carrots, celery or parsley to the soup. Serve with sour cream.

Brussels sprouts soup. Peel carrots and onions, chop and sauté for 2-3 minutes. Peel the potatoes, cut into strips, pour boiling water over them and cook for 7-8 minutes. Add the browned vegetables along with the Brussels sprouts, cook for another 5 minutes, season with salt and let it brew for 20-25 minutes. Serve with sour cream and fresh herbs.

Brussels sprouts - 500 g, potatoes - 300 g, carrots - 100 g, onions - 100 g, sour cream - 100 g, parsley and dill.

Boiled Brussels sprouts with butter. Whole heads of cabbage are boiled in salted boiling water in an open saucepan for 10 minutes, the water is drained, the heads are dried, sprinkled with breadcrumbs and poured with hot butter.

Brussels sprouts with celery in milk sauce. Boil the heads of cabbage. The sauce is prepared in a separate bowl: finely chopped celery stalks are placed in the melted butter and fried for 2-3 minutes. Then add flour, fry again, gradually pouring in hot milk and 1/2 cup of cabbage broth. The resulting sauce is boiled for several minutes and Brussels sprouts are added to it, adding salt to taste.

For 500 g of Brussels sprouts: celery - 25 g, flour - 1 tablespoon, milk - 1/2 cup, butter - 2 tablespoons.

Stewed Brussels sprouts. Separate the heads of cabbage from the stumps, rinse, put in a saucepan, add a little water, chopped onion, ghee, salt, cover and simmer until tender over low heat. When serving, sprinkle with finely chopped parsley.

Brussels sprouts - 750 g, onions - medium-sized onions, ghee - 50 g, salt, parsley. You can season cabbage with stew instead of ghee.

Omelet with Brussels sprouts. Boil cabbage heads in salted water until half cooked, lightly fry in vegetable oil in a frying pan, pour over beaten egg and bake in the oven. Serve warm. Sprinkle with herbs before serving.

Brussels sprouts - 400 g, vegetable oil - 2 tablespoons, egg - 4 pcs., Green onions or parsley, celery - 15 g.

Valentina Perezhogina,
candidate of agricultural sciences


Recipe with sour cream in breadcrumbs

Ingredients: 320 g of cabbage, table salt to taste, 70 g of butter, 90 ml of sour cream, 2-3 large tablespoons of rusks.

  1. How to cook Brussels sprouts with sour cream and bread crumbs, we will consider in detail below.
  2. Vegetables are laid out in water and cooked at a low boil for 20-25 minutes. Then they are washed with cold water and left in a colander until the excess liquid drains off.
  3. Crumbs are poured onto a preheated frying pan and reddened for a couple of minutes with frequent stirring.
  4. The heads of vegetables are placed in a fireproof container covered with parchment. Pieces of butter are spread over the entire surface of the dish. Salted sour cream is poured onto it.

It remains to sprinkle the treat with ruddy bread and bake it for 20-25 minutes at high temperature.


Among all the dishes on the table, Brussels sprouts are like an incomparable diamond. It can be stewed, fried, marinated and fermented, added to vegetable soup - "micro-cabbage" is simply delicious. According to the timing of the onset of technical ripeness, it belongs to medium or late ripening, harvesting at least 130-140 days after germination.
Everyone has seen a head of cabbage, it would seem that there is nothing outlandish in it. Well, what if we imagine not the huge heads of cabbage that are strewn with our beds in the fall, but small heads of cabbage with a diameter of only 3-4 cm - the so-called "Brussels sprouts"?

“Who needs such a cabbage? - is heard from all sides. - Our cabbage - cabbage for all cabbages, and in Brussels, let them eat what they want! So it would have been, if not for the amazing, not at all cabbage, taste of the Brussels sister. And there is no need to talk about an exotic species. Even just boiled, poured with butter, Brussels sprouts acquire delicate nutty, delicious taste... The main thing is not to digest, to keep the bright green color of the heads of cabbage. A very tasty combination is obtained with buckwheat: put the heads of cabbage in the cereal, cook as usual. The end result is a rich-tasting healthy side dish or an independent dish.

The price is for 12 pcs. seeds of Brussels sprouts.

On this page of our online store you can order cabbage seeds by Brussels post cash on delivery. Seeds are shipped without prepayment. Payment for the ordered seeds takes place at the Russian Post office upon receipt.

When working with seeds, it is necessary to disinfect containers (boxes, seedling glasses). Hands should be in gloves or they should be washed periodically, wiped with napkins. It is very common when the infection gets on the seeds due to insufficiently carefully processed containers. A new container must be washed, it is advisable to soak the already used one for a day in a solution of deochlor, 1 tablet per 5 liters of water, and then rinse thoroughly.

Unlike all other types of cabbage, Brussels sprouts grown only in seedlings. Seeds should be sown in late February - early March.

In seedling containers, seeds are laid out on moist soil with neutral acidity at a distance of 3-4 cm from each other and 4 cm between rows. Each seed is pressed to a depth of 1 cm and sprinkled with dry soil on top.

For the germination of Brussels sprouts, a temperature of + 20 ° C is sufficient. When seedlings appear, the temperature is lowered to + 16-18 ° С during the day and up to + 12-14 ° С at night. Daylight hours after germination should be at least 12 - 14 hours under illumination. Before a dive, you need to make one dive.

A pick of Brussels sprouts is carried out approximately 20 days after germination. Each plant is planted in an individual seedling glass with a capacity of 300-400 ml, deepening it to the very cotyledonous leaves.

During the growth of seedlings, 2 dressings are carried out, the latter must be done a week before planting on the site.

Seedlings of Brussels sprouts are planted in the ground on a well-lit area at the age of 50-55 days, at the end of April - in the first decade of May according to the scheme 60x60cm or 60x70cm.

Brussels sprouts are cold-resistant and light-loving plant. Further care as for any other cabbage: moderate watering, loosening, weeding and feeding, at least 3 times during the growing season and hilling.

At the beginning of August, the stem of Brussels sprouts must be broken off, that is, using an agricultural technique - vershkovanie. This means limiting the growth of the stem upward, which will contribute to the full maturation of the heads of cabbage on the stem.

The Brussels sprouts are harvested from late August to late September. In warmer climates, harvesting takes place until the end of October.

Store Brussels sprouts at temperatures from 0 to + 4 ° C and air humidity 90-95%. Perfect for freezing, frozen Brussels sprouts are used to prepare soups, casseroles, vegetable side dishes and pastas, omelets with cabbage and cheese and are used as a filling for pies.

Powerful rooting agent. Ideal for transplanting both adult plants and plant seedlings, as well as seedlings.

Basic properties:

  • restores the root and promotes its development
  • enhances immunity and frost resistance
  • improves the survival rate of plant seedlings after transportation and transplantation.

Structure:

  • fermented soy flour,
  • alfalfa flour,
  • fish flour,
  • bone meal
  • amino acids,
  • vitamins,
  • seaweed,
  • N-P-K: 1-5-1

Usage scheme: is introduced when planting seedlings at the bottom of the hole, mixing with the ground. Then a small amount is applied after planting on the soil around the plant, and slightly mixed with the soil by hand. When mulching, the effect is enhanced.

Application rate per 1 sq. M. from 100 gr .:

  • when planting seedlings 25gr. (1 scoop) for one plant,
  • when planting tree seedlings from 50 to 100 grams, depending on the size of the seedlings,
  • when planting a large tree, fertilizer is applied from 200g.
  • overdose is impossible.


Brussels sprouts dishes - garden and vegetable garden

Hello dear readers! I would like to share my impressions of the new cultures that I have grown in the past season. If I have already told you about a culture such as leek, then today I will introduce you to another bow that I really liked. Its advantage is that, although it belongs to ordinary onions, it can be grown from seeds in one season. And what is most remarkable - the bulbs reach very impressive sizes! The onion variety is called Exibishen. I think you will not regret if you plant it in your garden. Therefore, today our topic is: Exhibitive Onion: growing through seedlings.

Hello dear readers! Let's return to the topic of fulfilling our desires and ideas regarding the garden-garden. You can read a story about how I bought seedlings over the Internet, and what came of it. here... Then I received blackberries, blueberries, apple trees, roses, phloxes and clematis by mail and a transport company. Most of the plants ordered from afar have taken root and grow successfully on my site. But I had another cherished dream - to acquire and plant gorgeous hydrangeas. These plants cost quite a lot. But when you really want to, you can still buy. And then propagate the acquired beauty using cuttings. Cutting hydrangeas in the summer turned out to be quite feasible, even for a beginner like me.

Hello my dear readers! Every spring, a desire wakes up in us to plant something new on our site. Sometimes such desires take on very specific outlines. For example, you will see bright photos of wonderful flowers or fruits, such as hydrangeas or blueberries, on the Internet, read about them, become interested and decide for yourself: "I want it!" But here's the trouble! You start looking for the desired plant in the garden shops of your area, in the markets - and you don't find it! What to do? Forget about the dream? Of course not! You can buy these seedlings in the online store. This year I also tried to acquire the seedlings of my dreams in this way. And here are my impressions of these orders.

Hello dear readers! Congratulate everyone! The new summer cottage season is already open! This year my husband and I decided to plant many new decorative perennials on the site. So that there is more beauty, and less hassle! As a result, I got hydrangea seedlings, several new roses, one rhododendron (!) And many lily bulbs! We have yet to plant all this beauty in the garden, for the weather in Siberia is harsh, so the snow has recently fallen. Subsequently, of course, I will write to you about all my newcomers. But I can tell you something interesting (and, I hope, useful) right now. It will be about a simple and effective way of breeding lilies, which has already impressed me. This is the reproduction of lilies by scales.

Hello dear readers! Last time I already told you that I discovered for myself a successful recipe for a dough based on curdled milk, which is quick and easy to prepare and always turns out well. In the original recipe, which I took as a basis, kefir was used, but I replaced it with yogurt, and I got the same good universal dough. Then I described to you the recipe for making this dough pies with cabbage... And today I will outline the recipe for a big pie. I used minced meat as a filling. And as a result, I came out with a very tasty meat curdled milk pie, which I advise you to bake.

Hello dear readers! Indoor flowers decorate our homes and give them comfort all year round. Until recently, the usual geraniums, coleus, a couple of begonias, Kalanchoe, aloe and a very unpretentious lilac violet lived on my windows. But the room azalea appeared about a year ago: my husband presented it as a gift on March 8th. So I became the happy owner of a lush, bright plant.

Hello dear readers! It's winter now, most of us have summer cottages and gardens covered with a white blanket of snow, it's frosty outside! Beginning, it's time to cook delicious homemade cakes to pamper yourself and your household. I have long wanted to find for myself an uncomplicated recipe for dough for pies, one that always succeeds, turns out fluffy and soft. On the net, I came across a recipe for a kefir dough, and the author praised it very much. I just had yogurt at home, and I decided to make a similar dough, but only on the basis of yogurt. That's how I did it curdled milk pies ... I chose cabbage filling for the pies. And I must tell you that I was very pleased with the result and I want to share this proven recipe with you.

Hello dear readers!

Last time I told you about the first time I grew Brussels sprouts in the garden. You can read about it here in this article ... The culture was new for me, so I hadn't cooked dishes from Brussels sprouts before. But now we have harvested the harvest of small heads of Brussels sprouts! And I began to study how you can cook this cabbage deliciously, by the way, very useful. I was interested in simple and quick recipes with Brussels sprouts. And now I want to share one of them with you. True, I used not only Brussels sprouts, but also some broccoli. I got a cabbage platter.

Hello dear readers!

What is white cabbage does not need to be explained to anyone. All summer residents and gardeners grow it on their plots! Many people also plant cauliflower in the beds. We also respect this culture, which is softer and softer in the first and second courses. Even Chinese cabbage is no longer surprising to the people. IN one his article I described my experience in growing Peking. I liked it very much in salads. But last summer I grew Brussels sprouts for the first time. At first, there were doubts about the advisability of growing this strange cabbage. However, when we waited for the harvest and made a dinner of mini-cabins, then all doubts disappeared at once! We decided that we would plant some Brussels sprouts anyway! Therefore, today my topic for you is this: b Russel cabbage, its cultivation and care!

Hello dear readers!

I have already told you about our experimental sowing of alfalfa in the garden as a siderat. You can read about it here... Lucerne has been growing in one place for two years. We sowed it in order to improve the fertility of the land after a long potato cultivation. And last spring, the site was plowed up with a cutter, and we planted potatoes there again. It was very interesting to see if the harvest improves after the alfalfa. And now it's time to draw conclusions whether green manure is needed for the garden, in our case - alfalfa.

Hello dear readers! Let's return to the topic of fulfilling our desires and ideas regarding the garden-garden. You can read a story about how I bought seedlings over the Internet, and what came of it. here... Then I received blackberries, blueberries, apple trees, roses, phloxes and clematis by mail and a transport company. Most of the plants ordered from afar have taken root and grow successfully on my site. But I had another cherished dream - to acquire and plant gorgeous hydrangeas. These plants cost quite a lot. But when you really want to, you can still buy. And then propagate the acquired beauty using cuttings. Cutting hydrangeas in the summer turned out to be quite feasible, even for a beginner like me.

Hello dear readers! Congratulate everyone! The new summer cottage season is already open! This year my husband and I decided to plant many new decorative perennials on the site. So that there is more beauty, and less hassle! As a result, I got hydrangea seedlings, several new roses, one rhododendron (!) And many lily bulbs! We have yet to plant all this beauty in the garden, for the weather in Siberia is harsh, so the snow has recently fallen. Subsequently, of course, I will write to you about all my newcomers. But I can tell you something interesting (and, I hope, useful) right now. It will be about a simple and effective way of breeding lilies, which has already impressed me. This is the reproduction of lilies by scales.

Hello dear readers! Indoor flowers decorate our homes and give them comfort all year round. Until recently, the usual geraniums, coleus, a couple of begonias, Kalanchoe, aloe and a very unpretentious lilac violet lived on my windows. But the room azalea appeared about a year ago: my husband presented it as a gift on March 8th. So I became the happy owner of a lush, bright plant.

Hello dear readers!

Last time I told you about the first time I grew Brussels sprouts in the garden. You can read about it here in this article ... The culture was new for me, so I hadn't cooked dishes from Brussels sprouts before. But now we have harvested the harvest of small heads of Brussels sprouts! And I began to study how you can cook this cabbage deliciously, by the way, very useful. I was interested in simple and quick recipes with Brussels sprouts. And now I want to share one of them with you. True, I used not only Brussels sprouts, but also some broccoli. I got a cabbage platter.

Hello dear readers!

I have already told you about our experimental sowing of alfalfa in the garden as a siderat. You can read about it here... Lucerne has been growing in one place for two years. We sowed it in order to improve the fertility of the land after a long potato cultivation. And last spring, the site was plowed up with a cutter, and we planted potatoes there again. It was very interesting to see if the harvest improves after the alfalfa. And now it's time to draw conclusions whether green manure is needed for the garden, in our case - alfalfa.


How to grow Brussels sprouts on the site

For seedlings, seeds of Brussels sprouts begin to be sown somewhere from 10 to 15 March. Seedlings are planted from 1 to 20 May.

This culture needs fertile, moist, predominantly loamy soil. Before planting seedlings, fresh manure should not be added to the soil in the beds, as this will delay the formation of heads of cabbage, as well as their loosening. Acidic soils must be limed. By this action, you will prevent root damage from keel disease. When planting, it is enough to apply only mineral fertilizers. I can advise you for this purpose a wonderful complex fertilizer in the form of granules "Agricola for cabbage and cauliflower". One tablespoon per square meter will be enough. You can use other complex fertilizers, according to the instructions.

Brussels sprouts are planted most often according to the scheme of 50x50 centimeters.

It is very important at the beginning of the stage of compaction of the heads of cabbage to have time to pinch the apical bud on the stem. This operation will ensure the maturation of large, dense heads of cabbage of the best quality.

With the onset of October, the leaves of Brussels sprouts begin to turn yellow, fall off gradually, which means that the heads of cabbage have reached technical ripeness. Now you need to cut the stem together with the heads of cabbage at ground level. At home, the stems, along with the heads of cabbage, must be placed in polyethylene bags. In this form, at a temperature of +1 degrees, they can be stored for up to 2 months.

The best varieties of Brussels sprouts

Variety "Casio" is a mid-season variety. It usually takes 155 - 170 days from sowing seeds to the so-called technical ripeness. The plant of this variety is of medium height. The mass of heads of cabbage is 10 - 12 grams. Their color is green-blue. Diameter 2 - 3 centimeters. The shape is ovoid. The density is high. Up to 70 heads of cabbage can form on one stem. Very good taste qualities. It is used both fresh and processed.

The Zavitka variety is a late-ripening variety. The time from sowing seeds for seedlings to the beginning of technical ripeness is 170 - 180 days. The plant is tall, up to 80 - 90 centimeters. Heads of cabbage are round, medium, up to 4 - 5 centimeters in diameter. One such head of cabbage weighs 10 - 15 grams. Up to 35 of them are formed on the plant. Excellent taste. This is a frost-resistant variety that requires a lot of moisture during the formation of heads of cabbage. It is used both fresh and processed.

Variety "Hercules" - the stem of the plant of this variety reaches a height of 45 - 60 centimeters. Up to 30 - 40 heads of cabbage are formed on it. Ripening occurs 130 - 140 days after sowing the seeds and after about 105 - 110 days if using seedlings grown on a windowsill in cool conditions until four to five leaves appear. One plant can collect 350 - 400 grams of heads of cabbage. This Brussels sprouts are distinguished by their high frost resistance and a rather long growing season, therefore they are harvested after other vegetable crops at the end of October.

As you can see, it is not difficult to grow Brussels sprouts. As a result, you will receive an excellent therapeutic dietary product rich in proteins, salts, vitamins, which is especially important for cardiovascular diseases.


Application of the vegetable

Brussels sprouts in our country are still a gourmet dish, but there is hope that it will become more widespread in our country.

Eating

The calorie content of Brussels sprouts is only 43 kcal per 100 g.

From dietary heads of cabbage, the first and second courses are excellent:

  • light soups,
  • vegetable stew,
  • tender casseroles.

For long-term storage, they are pre-blanched and frozen. And the healthiest way to cook is steaming.

The healthiest cooking method is steaming

In England, Brussels sprouts are traditionally served at Christmas as a side dish for a Christmas goose.

Video: how to cook Brussels sprouts with mushrooms

In folk medicine

The sap of the plant in combination with the juices of other vegetables is used to treat respiratory diseases. They are also used for diabetes mellitus.


Storing Brussels sprouts

The place in which cans with blanks will be safely stored should be:

  • dry
  • cool
  • dark.

The optimum temperature for keeping Brussels sprouts blanks is from 0 to + 5 ° C.

Small, sealed jars will sit in the refrigerator for 1.5 years. The product prepared by the quick method is kept in the chamber for no more than 1.5 weeks.

Blanks that have not been sterilized are stored in the cellar at a temperature of + 12 ... + 15 ° C for 6-8 months, and pasteurized and carefully corked snacks - 1-2 years in the pantry.

It is also permissible to store preservation on a closed balcony or loggia, provided that during winter frosts there will be a positive temperature there.

Attention! No matter how carefully the product is sterilized and closed, it must be stored at a temperature of no more than + 25 ° C, since in a warm environment, despite the absence of microorganisms, vegetables will begin to soften as a result of chemical processes taking place in them.

Opened snack jars are covered with plastic lids and placed in the refrigerator. It is recommended to eat pickled dishes within 5-7 days, and pickled ones - 2-3 days.


Pour corn grits into salted boiling water in a thin stream, stirring the water with a wooden spatula. As soon as all the cereals are in the pan, bring the mass to a boil, reduce the heat. I advise you to cover the polenta with a lid, and sometimes stir it while lifting it from the bottom. Polenta is very thick and splashes when boiled, so take care of your hands and eyes! Cooking polenta for 30 minutes.

Pour corn grits into boiling water

Grease a cutting board or tray with vegetable oil, spread a layer of finished polenta on it, about 1.5 centimeters thick. Gently level and leave to cool for 20 minutes.

The cooled polenta can be given absolutely any geometric shape. You can cut round cakes with a culinary ring, cut out regular diamonds or squares, you can use large cookie cutters and make a variety of figurines. Cured polenta molds very well. I usually cut it into a small culinary ring.

Shaping the cooled polenta

Roll the polenta cakes in oatmeal on both sides. You can replace the oatmeal with any other, as long as they are from the instant series.

Dip the polenta in oatmeal on both sides

Fry polenta in hot oil. It is enough to fry the cakes for 3-4 minutes on each side.

Fry polenta in oil

Cooking Brussels sprouts sauce

Finely chop the Brussels sprouts, fill with a little water, add salt. Cook for 10-12 minutes, until Brussels sprouts are tender. You cannot digest it, as the bright green color will disappear, and the sauce will turn out to be brown. Then grind the cabbage with a blender along with the vegetable broth.

Grind the boiled Brussels sprouts with a blender

Add wheat flour to the chopped cabbage, mix the sauce with a whisk, put a small piece of butter, a cube of chicken or meat broth. We put the sauce on a low heat. Bring, stirring with a whisk, to a boil. Put fat sour cream in the thickened sauce, put it back on a small fire, cook for another 5 minutes.

Heat the sauce by adding the ingredients and stirring constantly

Pour green sauce with Brussels sprouts into plates, put fried polenta flat cakes on top, decorate the dish with green parsley. Bon Appetit!

Polenta with Brussels sprouts sauce ready


Watch the video: Carrot Harvesting Machine and Carrot Packing Machine - Mordem Agriculture Techonology


Comments:

  1. Shaktirg

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  2. Fela

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  3. Montay

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  4. India

    It was specially registered at a forum to tell to you thanks for the help in this question.



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