Brussels Sprout Harvest: From Garden to Table 🌱🥬

Well, we made it through another little adventure over here at The Line Cook’s Table. 😂

If you’ve been following along, you know my plans for this week didn’t exactly go the way I had imagined. I had visions of being Bob the Builder, getting things done around the house, enjoying the pool, working in the yard, and generally staying busy.

Then I stepped into a hole I couldn’t see and managed to pull the tendon in my left thumb.

Of course, being left-handed made that even more fun. 🤦🏽‍♀️

But thankfully, we’re feeling better! 🙌🏽 The hand is healing, and I’m slowly getting back into my normal routine. I’m still being careful, but I’m not sitting around doing absolutely nothing anymore.

And what better way to ease back into things than getting back in the garden?

Brussels Sprouts Were Ready 🌱

My Brussels sprout plants had been growing, but the bugs were starting to have themselves a whole buffet. 😂

So I decided it was time to harvest them.

Instead of letting those little pests enjoy the fruits of my labor, I brought the harvest inside and started breaking everything down.

First came pulling all those little Brussels sprouts from the stalk. Then came washing, trimming, and cleaning them up so they were ready for the kitchen.

There is something really satisfying about looking at a pile of vegetables that you literally watched grow from the ground.

This is one of the things I love about growing my own food. There’s a whole story behind the meal before you ever turn on the stove.

From Garden to Kitchen 🥬➡️🍽️

Once the Brussels sprouts were cleaned and trimmed, it was time to figure out what to actually do with them.

I decided to turn them into a fresh, crunchy Brussels sprout salad.

And let me just say… this is NOT the sad little vegetable side dish I remember growing up with. 😂

Fresh Brussels sprouts can be so good when you give them a little love and let their natural flavor shine.

Plus, there’s something pretty special about being able to walk outside, harvest something from your own garden, bring it inside, and turn it into lunch.

Getting Back to Normal ❤️

This whole experience has been a reminder that sometimes life has a funny way of forcing you to slow down.

I had plans.

My body apparently had other plans.

But now that I’m feeling better, I’m getting back into the kitchen, back into the garden, and back to doing what I love.

And speaking of the kitchen…

I’ve also been making lunches for my hubby. ❤️

There’s something about getting back into the rhythm of cooking — prepping meals, putting together lunches, using what we have, and making sure somebody I love has something good to eat — that makes things feel a little more normal again.

So this Brussels sprout harvest isn't just about vegetables.

It’s about getting back on my feet, taking things one day at a time, and finding my way into this next chapter.

From garden → kitchen → table, one meal at a time.

And honestly?

I think that's a pretty good place to start. 🌱🥬❤️

The Brussels Sprout Journey

This harvest became a little four-part journey:

🌱 Part 1: Harvesting the Brussels sprouts

🥬 Part 2: Removing them from the stalk

🔪 Part 3: Cleaning, trimming, and prepping

🥗 Part 4: Turning them into a fresh Brussels sprout salad

Follow along with The Line Cook’s Table for more garden-to-table cooking, homemade meals, and whatever adventure the kitchen — or the garden — throws at me next.

Here's to healing, harvesting, and figuring out what this next chapter is supposed to look like — one day at a time.