Yesterday’s first attempt at cooking and eating the leaves off a brussel sprout plant was highly successful! I’m so happy to have another leafy green to add to my list. I didn’t do anything complicated.
And finally, the leaves themselves.
The next time, I’ll cook them a bit longer. I wouldn’t say they were tough but they definitely weren’t soft like spinach. The taste isn’t overwhelming, or even prominent. I guess they remind me of kale or collard greens.
Not brussel sprouts 😦
Regardless, fresh from the garden and 100% organic, they’re loaded with nutrients.
Now, on to the crab apple tree. I know I said trees but I only have one 🙂 When I was walking to the end of my driveway earlier to retrieve my recycling bin, I looked over at my crab apple tree. I’ve been meaning to harvest the apples for a while now and since I had a handy bin, I decided to get it done.
I have about 30 pounds of crab apples! This is the most I’ve ever gotten as far as I can remember. Way too many for just crab apple jelly, which I haven’t made in a decade!
But what do I do with all of them? I think I might attempt apple sauce. I’m aware that crab apples are not the kind of apple to make sauce from. However, I’m going to do it! This occurred to me while I was writing and the idea is taking a firm hold. I’m also out of homemade apple sauce so it’s a perfect plan.