Up here in the frozen north, you need to get them in the ground by first of June at the latest, or they won't have time to grow to the size they really need to be to make a proper crop. Because of their growth pattern, there isn't any danger in planting them too early, unlike, say, cauliflower which can "button" if it is too cold while the seedling is small. But you can plant them too late. I guess if you planted well-established transplants by July 1st and REALLY babied them, they would still be big enough to give a good yield, but personally I don't want to chance that. The advice about planting in summer to fall is for the warm winter folks, Zones 7-10 basically.

When I am at the market, and I purchase things such as garlic ~ After all who can have too much garlic.... I also purchase those white bunching onions or scallions as they are sometimes called ..... you know the ones that you dice up to put on top of you salads... I chop up the scallions/bunching onions I want for my salads. However, instead of throwing the ends of them away like you normally do, or for composting, as in my case. I save them, and plant them in my garden. Instead of throwing the meager garlic centers away, I also plant those as well. It does take some time but eventually you will get more garlic, and bunching onions as well. I also do the same with the garlic with the tiny pieces in the center of the garlic that normally you might toss anyways. I now have a great patch of Jerusalem artichoke's as well; from a few spent tubers that were going to be thrown out by the produce guy at my local store anyways.... The Jerusalem artichokes are great for that extra nutty crunch in your salads if you have not tried them.... They grow very similar to sunflowers and bloom similarly to sunflowers as well although the blooms are quite a bit smaller. At least they are quite tall, and add a place for my runner beans to grow upon as well. The bonus is that they are a perennial crop as well. I do caution though that they will try and take over your garden if you don't keep an eye on them! Another good one is horseradish roots for those of you who might make your own horseradish sauce... Pineapple tops normally you twist them off and toss... Pot them up and, you have an interesting houseplant. If you are like me you now look at extra bits of produce in a whole new way... happy gardening! bgrow_gardens

A couple of weeks ago I bought foot tall brussels sprouts growing in 2 inch starter cells (close out sale from the local nursery). I tore up the root ball and stuck them in the ground and they rooted just fine, so you should have no trouble

I prefer small Brussels Sprouts to large...I find that the large ones can sometimes be bitter. Also, many people overcook Brussels Sprouts. If they are cooked too long, the flavor can get very strong, and not in a pleasant way. I have turned several Brussels Sprouts haters into fans by simply giving them some that weren't overcooked. If cooked properly, they should be tender, but still have a bit of crunch, and be bright green, not olive. With medium sized sprouts, it's best to cut them in halves or quarters before cooking so that the centers get cooked enough without overcooking the outside. I really enjoy them cooked but chilled, whole on a crudites platter with dip or halved/quartered on a salad. I have also used the cooking methods I wrote out in your Kale thread (involving shredding and quick cooking) on Brussels Sprouts.