Early this past summer, between the rows of kale and marigolds in my make-do garden, I planted four leafy-green Brussel sprouts. Tomatoes I knew. Cucumbers and green beans and zucchini too. I’d never grown Brussel sprouts, but the thought of harvesting my own organic, farm-to-table mini cruciferous cabbages was too delectable to resist. So I scooped four shallow holes in my loamy soil, packed it around the promising shoots and waited to see what grew.
All summer I watered and weeded—sometimes too much, sometimes too little. The shiny red orbs of cherry tomatoes ripened first, followed by prickly-skinned cucumbers. Heavy leaves grew wide from the now thick shoots of the Brussel sprouts.