We recently pulled our brussels sprouts out of our garden. Now, I have heard that I should wait until the first frost to do this. However, we have a bunny infestation (I would call four bunnies in my garden an infestation, wouldn't you?!) And also, I had never staked them so they were falling over and starting to rot on the ground and I just felt like if I wanted to eat any brussels sprouts this year from our garden, I would have to take some action.
I dug them out and pulled the leaves off from around where the brussels sprouts were, but the ones at the top were lush and green and I thought, I bet we could eat these or use them or something. I have to admit, I am not a leafy green fan. I just can't get excited about eating sauteed leafy greens. Throw them in a soup, I'm alright. But, the best way I have discovered to get the benefit of leafy greens without having to actually eat them (because let's be honest, I really just want the vitamins and minerals tied up in all that green goodness) is to juice them!
I was nervous that the leaves were going to be overpowering and bitter. I'm pretty sure all of our brussels sprouts are going to be that way. When I juiced them this first time, I added a bit more sweet than I normally would. Here's what I juiced-- four brussels sprouts leaves, the middle of a celery stalk that I had, two carrots and an apple. I was pleasantly surprised that it was nice and sweet.
I will
definitely be juicing more of these leaves before they go bad! Can't wait. :-)
