Bacon-Wrapped Brussels Sprouts

Good, firm, mild flavoured Brussels Sprouts are a heavy yielding crop that only need a bit of care and consideration. Here are our top tips.

I have found a new commitment to growing and eating Brussels sprouts. From 3 or 4 plants last year I ate several hearty meals including a socially distanced Christmas (not because of any sprout side effects).

Garden Sprouts is a program I run at the South Carolina Botanical Garden that is designed for preschoolers and caregivers. This class takes place once a week for three months every spring and fall. The goal is to share age-appropriate nature-based activities with children, who are mostly three to five years old, but sometimes younger or older. Over time I have learned the caregivers also learn things they never knew, enjoy the activities immensely, and are able to connect more deeply to the natural world through this program. The structure of this hour-long program is three-fold, we begin inside with a book related to the theme of the day, a walk or outdoor activity, and finally a craft. In this blog, I would like to share some of the books, outdoor activities, and crafts we have done in this class.

Worldwide: There are reports of quail being used for food as far back as 960 AD, where there is a reference to fried quail at a country fair trade. During the eighth and sixteenth centuries in Japan, quail were semi-domesticated as pets and singing birds. However, by the early 1900s, they were beginning to be consumed for meat and eggs in Japan and many other parts of the world, including the United States.

Summertime is upon us, and here in South Carolina, that means garden-fresh tomatoes, sweet corn, and watermelon until our bellies ache. However, if we haven’t planned a vegetable garden like THIS, where can we find all of this delicious produce? During the summer season, farmers markets can be found sprouting up throughout the state, where shoppers can buy in-season, nutritious produce while supporting local farmers. To help make the most out of your next farmers market trip, explore the following tips:

Though I cannot see without a hand magnifying lens if they have the requisite tiny markings, I’m betting from its overall appearance and velvety surface that this is the larval stage of the cabbage white butterfly, Pieris rapae, because I have also seen its adult stage flying around, a smallish butterfly with a couple of smudgy spots on each white wing.This article from Missouri Botanical Garden is extremely detailed on my latest visitor, also known as the imported cabbage worm, and other pests of cabbage relatives, including cabbage looper and the caterpillar of the diamondback moth. The latter two caterpillars are smooth, not velvety, among other clues to differentiating among the three.As with all caterpillars, these can be controlle

THIS WEEK I BUILT A GREENHOUSE. Well, to be more correct, Susan (who has worked with me in the garden for many years, for which I am endlessly grateful), built a greenhouse.

Like all of Ken’s 18 books (!!!), “Making More Plants: The Science, Art and Joy of Propagation” is rich in instruction, but also visually arresting, since he’s an award-winning photographer, too.  It covers the botany of propagation—the why’s behind how you can make more plants of a particular species sexually or asexually or both—because as Ken says:“It is not essential to learn about botany to garden well; it’s inevitable.”Then in words and intimate pictures he covers virtually every tactic for doing so, from seed-sowing to leaf and root cuttings, to layering, grafting, division and more.  The photos are so beautiful, and Ken’s obvious enthusiasm so evident on every page, that I want to try everything. (Just what I nee

(They’re also really beautiful, if you look at them up close–but beautiful in the way that Japanese beetles are beautiful, meaning not enough for me to count them as beloved pets and keep them around or anything.) Squish!The cross-striped cabbage worm larvae are sort of blue-gray, and as their name suggests striped across their bodies. Not so many years back, it was more a pest in Southern farms and gardens, but has gradually made its way to southern New England, at least. I read up on them in various places–U-Mass Amherst; at the University of Georgia, and so on–and what I conc

THE PROMISE OF ROASTED BRUSSELS SPROUTS is what keeps me from turning under much of the vegetable garden, after record rains brought havoc to some crops. I’ve harvested five cherry tomatoes and as many beans so far, sigh, in a season that began with an abundance of asparagus but then fizzled.

YES, IN THE BEST-CASE SCENARIO, preparing to save seeds starts with decisions about what variety to plant in the first place, and rouging out weak and then “off types” that don’t measure up, or conform to the desired traits of that particular tomato or squash or zinnia. Inferior or atypical? Out you go!It’s a process that is repeated throughout the life cycle. For instance, you might pull the lettuce seedlings that are slowest to germinate from your row or cellpack; later pull and eat any with off-type foliage, and perhaps even rogue a third time if some individuals prove more inclined toward disease than others. Only let the best and brightest go to seed and provide the genetics for next year.Want to guard against inadvertent cross-pollination? A chart in the OSA’s guide clarifies what crops are vulnerable (and what close cousins they can cross with—such as carrots with wild Queen Anne’s lace, or that many brassicas, such as Brussels sprouts and kale

MY LIST OF HOMEGROWN INGREDIENTS FOR THE THANKSGIVING TABLE starts with the bumpy, oddball makings of a centerpiece. Gourds (like the warty or Bule ones), though delicious to look at, are more decor than dinner, but I did grow many edible parts of the harvest feast this year: sweet potatoes (which I’ve cooked with you here before) and Brussels sprouts and white potatoes and winter squash and green beans—and come to think of it, there might be something on the menu made with my apples, too, and garlic and parsley and sage and…well, you get the idea.