Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, October 19, 2012

Saffron and Sprouts

No, it isn't the "new" name of my blog
It's about Friday 
And the garden
And the kitchen

in the garden . . .

Crocus patch 2012

The saffron has multiplied and it is probably the prettiest that it's ever been.
(But this year it was the prettiest spring we've ever had as well)

Crocus Patch 2008

As you can see from 2008, the 2012 saffron is much thicker and prettier!

I don't have 4000 of the plants, so I won't be harvesting a pound of saffron

And you can see the little strands of saffron

But  have enough blooming this year that I should have a nice harvest that will last me until this time next year!

That are worth their weight in "gold"
We'll enjoy saffron flavored baked goods and stews and such this winter.

The crocus were planted ages ago.    
And they've bloomed faithfully every year, although never as thick as this year.

I must admit in the summer I forget about them and then in October, 
when nothing else is blooming in the herb garden,
these little guys appear.

And brighten all of our fall days.

And in the kitchen . . .

Although we ate fresh sprouts growing up, I never knew they grew like this

The sprouts
On the stem as harvested from the garden

One stalk produces MANY sprouts -- way too many for one meal for the two of us.

Not my garden, however,
nor one of the Farmer's Market gardens
but from Trader Joe's garden!

We had them for dinner tonight . . .

Roasted with olive oil, salt and pepper, and then when done, sprinkled with a good Balsamic vinegar and a handful of dried cranberries thrown in and returned to the oven just long enough 

Sprouts are one of my favorite vegetables

It was a great side dish with our oven fried chicken.

Roasted is really our favorite way with sprouts.
Our second favorite is sautéed with olive oil and a bit of bacon and a splash of Balsamic vinegar.

Tomorrow is my great nephew's 5th birthday party
Sunday I'll be busy planting bulbs -- it is after all WAY PAST the middle of October
and I've got a bag of daffodils just waiting to get in the ground
for spring bloom next year!


Gardener on Sherlock Street said...

It was a beautiful spring. Must hold on to the good of the year despite the summer heat and drought.
Glad your saffron is doing well. Have not tried growing it.
I'm not sure I've ever eaten brussel sprouts.
Bulbs to plant here too, but not many this year. I divided several daffodil clumps last spring to spread around. Hopefully, next spring will have more areas of sunny faces. Have a good weekend.

Bernideen said...

Yes...saffron....looks like a gold mine there. I grew brussel spouts in the 70's and had so much. My kids were little and hated them. I froze them like crazy. I think people eat them more now and Your dish looks wonderful.

Thickethouse.wordpress said...

I always thought about growing my own saffron. Glad to hear someone has done this!

On Crooked Creek said...

YuM!!! I love brussel sprouts! As a child, I feel in love with their name. My MoMa cooked them for me and I tried to eat the whole bowl full!!! Which was fairly easy because no one else in my family cares for them!!! Good luck with your bulb planting...On Crooked Creek if it's a belongs to the squirrels!!! Pesky critters eat them!

Cass @ That Old House said...

Mmm I love roasted brussels sprouts! What kind of crocus blooms in the fall? Ours are early spring bloomers. (haha ... bloomers!) I don't think you get usable saffron from them.

Don't you just LOVE how the sprouts look on their wacky column? They are sweetest if they've gone through a frost before cutting - kids especially love seeing sprouts in the field. Such funny veggies.