Catskill produces outsize yields of extra-large, deep green 2" round sprouts that flank the super-strong stalks. Introduced in 1941, this flavorful long-time favorite is a good choice for freezing. Harvest at once for freezing or as needed for eating fresh.
Sow brussel sprout seeds from spring to early summer in North; in South and other frost-free areas, Sow from fall to spring. Start seeds indoors about 8 weeks before outdoor planting time. In rows 24" apart, Sow seeds thinly and cover with 1/4" of fine soil. Firm lightly and keep evenly moist. Place containers in a south facing window or under grow lights until seedlings emerge. Seedlings emerge in 10-21 days. Provide seedlings plenty of light after they sprout - supplemental grow-lights can help if a sunny enough place indoors is difficult to provide.
How to Grow
Thin to stand about 20" apart when seedlings are 2-3" high. Move plants to a sheltered location outdoors for one week before transplanting into the garden to "harden off." After the last heavy frost transplant hardened-off seedlings outdoors to an area with rich, well-drained soil, in full sun. Set plants 2’ apart in rows 3’ apart. Provide brussel sprout plants with 1-1 1/2" of water weekly.
After a light frost, harvest sprouts 1-1 1/2" in diameter and remove only the leaves below the row of sprouts you pick and twist them off stems. Harvest as many sprouts as desired. Store harvested sprouts in refrigerator for up to 3 weeks. You can also blanch or freeze brussels sprouts. They are excellent steamed, roasted, or saut¿ed.