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mumof2
04-04-2009, 01:09 PM
Dawns sprout thread reminded me, i've been buying sprouts tops from my local greengrocer - they're absolutely delicious and not expensive at all, they costs me around 55p for maybe 1/2 a dozen or so.

You chop off the hard stalks, slice and wash the leaves then chuck in some boiling water or steam, when they're done add a small knob of butter if required. They don't wilt as much as cabbage so don't leave them for ages expecting them to.

Really, they are lovely and they have teensy teensy tiny sprouts on too!

josh.p.
04-04-2009, 01:16 PM
I hate sprouts and cabbage but the sprout tops look quite nice! What do you make them with?

mumof2
04-04-2009, 01:28 PM
what do make them with? :unsure: sprout tops!

Britchick
04-04-2009, 01:30 PM
what's a green grocer?:unsure:

Dawn
04-04-2009, 01:32 PM
I have a sprout thread? :unsure:

mumof2
04-04-2009, 01:33 PM
yeah, sprouts popped up first :yes:

mumof2
04-04-2009, 01:35 PM
what's a green grocer?:unsure:

it's sorta like the veg bit in the supermarket BUT.......

here's the best bit.....

all they sell is fruit and veg is in a shop, nothing else - how amazing is *that*?!

Dawn
04-04-2009, 01:37 PM
I'm potting my sprouts on into bigger pots in a minute. :D

Britchick
04-04-2009, 01:37 PM
wow!!!! do you know within a mile of my house is agricultural land, can i get fresh vegetables other that from the supermarket??? something wrong with that dont ya think?

mumof2
04-04-2009, 01:38 PM
wow!!!! do you know within a mile of my house is agricultural land, can i get fresh vegetables other that from the supermarket??? something wrong with that dont ya think?


how crazy is that? :nono:

Dawn
04-04-2009, 01:41 PM
We have a lovely pick your own farm near us. Do you go there M?

mumof2
04-04-2009, 01:42 PM
We have a lovely pick your own farm near us. Do you go there M?


not as often as i should, when does it open for this year?

the boys used to love digging the carrots and, shhh, eating the strawberries to test them!

foreverducky
04-04-2009, 01:44 PM
I was lucky enough to find a fresh market near me and now that's where I get all my veggies and fruits. :D The veggies in the normal stores are just ridiculous in quality and price.

mumof2
04-04-2009, 01:46 PM
urgh, supermarket quality is dreadful sometimes.

foreverducky
04-04-2009, 01:49 PM
And this market I found has all sorts of odd and different, and new things. I even saw cacti leaves/petals...whatever they are. :D

Dawn
04-04-2009, 01:54 PM
not as often as i should, when does it open for this year?

the boys used to love digging the carrots and, shhh, eating the strawberries to test them!

June I think for the early strawberries. We usually go a bit later in the year - plums the size of apples. And the corn on the cob - Steven eats 2 of them just walking around. We have to put 12 stripped cobs on the counter at paying time. Seriously we spend the whole afternoon here sometimes and come away with bags full of stuff. :thumbsup:

mumof2
04-04-2009, 01:58 PM
i must make an effort to go this year! :thumbsup:

Dawn
04-04-2009, 02:22 PM
We could have a meet in the gooseberry bushes. :lol:

josh.p.
04-04-2009, 03:20 PM
what do make them with? :unsure: sprout tops!
Sorry.. I meant "what do you serve them with" LOL :yes:

mumof2
04-04-2009, 03:30 PM
Sorry.. I meant "what do you serve them with" LOL :yes:


ohhhh :lol:

I just use them as an alternative to cabbage Josh. :thumbsup:

mumof2
04-04-2009, 03:30 PM
We could have a meet in the gooseberry bushes. :lol:


ooo-er! :lol:

uscwest
05-04-2009, 01:39 AM
Don't believe I've ever cooked fresh sprouts before, normally buy quick frozen. But I found some nice fresh ones today at Wegmans and it says you can steam them in the bag so going to have them tomorrow.

Tink
05-04-2009, 02:11 AM
Don't do it! :eek:

Cook them for about three minutes in enough boiling, salted water to set the color.

Drain and then saute very slowly (on very low heat) for at least thirty minutes. They should get nicely caramelized and soft. :yes: Confit of Brussel sprouts, in other words. Good stuff. :D

mumof2
05-04-2009, 09:40 AM
oooh Tink, never done that before.

I don't like sprouts too hard or too soft, if they're too hard they fly off your plate when you try to put your fork in them!

Taja
05-04-2009, 02:47 PM
Sprouts!

When I saw this, I was thinking the store called Sprouts. :lol:

Then I was thinking bean sprouts. They're usually shortened to "sprouts" around here.

And then I discovered the thread is about Brussels sprouts. :rolleyes:

I'll let you keep my share, thank you! I love most veggies, but these are on my seriously dislike list! :D

mumof2
05-04-2009, 02:54 PM
Sprouts!

When I saw this, I was thinking the store called Sprouts. :lol:

Then I was thinking bean sprouts. They're usually shortened to "sprouts" around here.

And then I discovered the thread is about Brussels sprouts. :rolleyes:

I'll let you keep my share, thank you! I love most veggies, but these are on my seriously dislike list! :D


:lol: ooh i used to dislike most...well all.... veg but as i got older i found my tastes changed and of course having the boys forced me to eat them - i cannot abide runner beans though - I can't even swallow them :thumbsdown:

sprouts = yum! :yes:

uscwest
06-04-2009, 12:59 AM
Well, we didn't do the sprouts today. We opted to eat out.

mumof2
06-04-2009, 12:29 PM
ah, good reason then! when are you going to do them instead?

Tink
06-04-2009, 12:31 PM
Mum, the slow cooking in the butter (the confit bit) makes them get all nicely browned on the outside, while still retaining texture on the inside. Yes, they are soft, but a lovely, sweet (seriously!) buttery soft. :yes:

The trick is the slow, buttery simmer for at least thirty minutes. :yes:

Dawn
06-04-2009, 12:56 PM
Well I like plain ol' steamed sprouts. :D

mumof2
06-04-2009, 02:15 PM
Mum, the slow cooking in the butter (the confit bit) makes them get all nicely browned on the outside, while still retaining texture on the inside. Yes, they are soft, but a lovely, sweet (seriously!) buttery soft. :yes:

The trick is the slow, buttery simmer for at least thirty minutes. :yes:

thanks Tink, could be worth a try one day just to see what it's like! :thumbsup: