Brussels Sprouts and a Community Garden


Packing up my garden cubie for the summer, I found a brown paper sack with a note that read “I have no idea what to do with these Brussel Sprouts from my recent CSA box. I know you will make something kick ass. See, I am starting your Community Supported Agriculture (CSA  )box idea!” My idea was simple- every garden volunteer has to purchase a weekly CSA box (the youth already have to purchase garden tools and/or apply for a scholarship). The owner of the CSA box would get first dips on what their family will eat that week. What’s leftover would be donated to the children of the garden families. The issue was twofold. The garden is run by volunteers, and some of them found the cost of a CSA box too costly. Secondly, members of the community expect more from the garden. The way it currently works is children register and pay for spring and summer “camp” that teach children about agriculture though growing food and field trips and provide them with healthy, free summer lunches through the food the garden grows.

Brussels Sprouts Salad:


  • juice of one lemon
  • juice of one orange or ½ cup orange juice
  • 2-3 Tbsp. apple cider (not vinegar, just regular apple cider for sweetness!)
  • 2 scallions, sliced (shallots or red onions would work as well)
  • ½ cup olive oil
  • ½ tsp salt and pepper to taste


  • 4 dozen Brussels sprouts cut into slices

Directions : 4 slices cooked bacon, crumbled or chopped. Combine the lemon juice, orange juice, apple cider, and scallions in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two. Toss the Brussels sprouts, in dressing, garnish with bacon, and serve immediately.



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