by Jennifer Heath


Brussels sprouts have been a popular vegetable in Belgium since the 5th century, when they were brought north from the Mediterranean and cultivated originally by the Romans. It wasn’t until the 13th century that Belgians began becoming the largest producers of the vegetable.

To cook sprouts correctly, they should be freshly picked from the garden and dropped into rapidly boiling, salted water for 5 to 10 minutes, depending on their size. Remove them from the stove while they are still firm and…well….enjoy (recipes are abundant).

Brussels sprouts benefit from a little frost, so don’t pick or eat them until after the first frost, but before they become overgrown and frost-blighted.


Turnips were used in Tudor times as cure for coughs and consumption. A remedial dish was made with layers of sliced turnip sprinkled with brown sugar and baked in the oven. A yummy ancestor to glazed young turnips, carmelized with sugar and butter.


If, while working in the garden, your rake falls prong upwards, there will be heavy rain the next day.