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Roodnerf
- The answer to Fedco’s long quest
for a good open-pollinated Brussels
sprout. By late September 2007 these
vigorous medium-large colorful
plants had set plump green sprouts
along their stems. These were robust
and flavorful berries, not up to the
size of Oliver’s or as uniform, but
dwarfing those of the o-p
competition.
Falstaff
-
We’ll raise a glass to Falstaff. We
loved the beauty of red varieties
such as Rubine, but never could get
a single sprout to mature until we
found Falstaff. From Thompson &
Morgan, the first red brussels
sprout to ripen in our climate,
Falstaff is not only ornamental but
also extremely savory. Cooking
brings out its tender nutty
sweetness while allowing it to
retain bluish purple pigments. It
cooks quickly, though, so don’t
overdo it.
Catskill
- A semi-dwarf variety that grows
20-24 inches tall. Produces heavy
yields of dark-green, firm 1½–1¾
inch sprouts. Does nicely when
planted as a fall crop, as it takes
the frost well. A very flavorful and
hardy variety first developed in
Arkport, NY during 1941.
Long Island Improved
- Was formerly the most widely grown
Brussels Sprout in the United
States! The 20-24 inch plants
produce a heavy set (50 to 100) of
small dark green, 1½ inch diameter
heads over an extended season. |
