Before:
"Early Purple Sprouting"
After:
In the kitchen:
Seen from certain angles, it looks grey/green, but from others it definitely looks purple!
I shall leave it whole for the time being (this helps to keep it fresh), and I will cut it into separate spears just before cooking. There must be about 10 decent spears on this one head.
Unfortunately PSB doesn't keep its purple color when cooked; it goes plain green, like this:
In the picture above, some PSB is served (plain, steamed) with Braised Beef with onions and carrots, Potato-and-Butternut Squash mash, and Brussels Sprouts.
That's all I have to offer for Harvest Monday this week., but perhaps you'd like to stop by Our Happy Acres and see what other people have managed to produce.
