GARDEN CAPSULE
The challenge: Frost has turned the tomatoes and peppers to mush, but the brussels sprouts still look fine. You’re wondering if they’re OK to eat and if so, how long you can keep harvesting them.
The solution: New sprouts continue to develop along the tall stalks from the bottom up until the temperatures fall below 20 degrees. Individual heads are ready as soon as they feel firm. To harvest, just break off the yellowing leaf below each mature sprout, then snap off that sprout.
When cold weather stops the sprouts from developing in the garden, that’s the time to pull up the plants and hang them from the rafters in the garage or in an unheated basement. You should be able to prolong the harvest through November or maybe even beyond.
Pluses: A hard frost actually improves the taste, making the succulent inch-wide heads even sweeter. In cold weather, cabbage worms and other insects are no longer a threat to the crop.
Minuses: Brussels sprouts require a long growing season, usually three months or more from transplants before harvest begins. Transplants at retail stores are often labeled just “brussels sprouts,” without the variety name, making it difficult to know whether or not it’s a short-season variety ideal for your Wisconsin garden.
Sources: Seeds of Franklin brussels sprouts, a shortseason variety that does well in Wisconsin, are sold by Jung Seeds (800/247-5864, jungseed.com). For more information on growing and harvesting brussels sprouts, see “Growing Broccoli, Cauliflowers, Cabbage and Other Cole Crops in Wisconsin” at