Brussel sprouts snap right off the stalk, particularly when it’s super cold. After driving home from Colorado Springs on a blowing blizzardy day, I couldn’t walk past anything still poking through snow in the garden without doing a bit of harvesting. The big brussel plants were already bending over laden with snow, but with a brush of my gloved hand they stood erect. Yep, one glance under and up showed row upon row of tight little brussel balls!
I filled a stainless steel bowl till it was over flowing, the sprouts rolling off into the deepening snow when I wasn’t careful. Before too long my pant legs were soaked and a familiar wet cold seeped into my leather Ariats. In late spring I planted six of these starter plants. By mid-summer they had grown into impressive bushes with massive leaves shading stalks that were pumping out the little sprouts at regular intervals. Just before the snow hit the entire plant seemed to burst into one large cabbage-like head, unfolding like a huge flower celebrating a summer of stirring effort all along its way from distant root to tip top.
I actually thought these plants were done with the last early freeze. The zucchini were splayed out the next morning and the tomatoes and pepper plants all withered and soft. The firmer brussel sprout leaves were drooping so I assumed they, too, had finished, but by afternoon they were fully stretched flat soaking up warmth and coaxing the sun’s rays toward their sturdy stalks. How I love a tenacious plant!
We’ve grilled these babies, steamed plenty, and chucked them in soups. Adding some portabella mushrooms, savory leeks, a little roasted chicken, some fresh sage and then simmering the entire collection produces one of the tastiest fall soups I’ve ever had. The kitchen cabinet is still covered at one end with sage, basil, oregano and marjoram I hastily swept up before the next to last freeze. I’ve fully intended on carefully drying these out and having herbs for the winter, but they rest in the same baskets I placed them in after that hurried harvesting. Oh well, easier to grab for tossing onto the brussel sprouts.
This winter pounced on the front range of Colorado. Ducks have flown right past us, not stopping on their regular migratory routes. Leaves that were just beginning to turn from green to gold found themselves iced and plopping on the ground rather than a colorful, graceful fall descent. Even this early morning as I ploughed my way through two plus feet of snow, I noticed full cottonwood trees with mostly green leaves on sagging, heavy branches. Snow sits atop my garden’s solar lights like a heavy drum major’s plumed hat. Time moves fast enough, and this kind of weather has made me feel like things are fast-forwarding even more.
The days are growing dark and cold so swiftly. I only recently dragged in my last garden hose, and a forgotten plastic sprinkler is already buried somewhere under mounds of snow. I fully intended on spreading some straw around the herbs and roses, but this thought occurred to me when I was hundred miles from Denver listening to the freezing weather forecast. By the time I got home, only the brussel sprouts were visible. Feeling the tiny balls snap off I said my goodbyes to another productive summer garden. Just look at what we can grow if we only take the time and make the space, regardless of the insistence of days to zip by from morning to night amidst a landslide of light instead of allowing dawn and dusk to creep softly in and out of our awareness.