If worms are eating them, you should be able to see them. Have you looked at the leaves closely at different times of the day? There are many pests that will create holes in leaves. And just because your garden is new, doesn't mean flying and migrating insects won't find the food they need to live. Pest management is complex. If you want to learn, a good place to start is here: Integrated Pest Management This lecture is presented in two parts. Each part is 90-minutes in length. Recorded in Sacramento County in California's Sacramento Valley, this lecture is by Mary Louise Flint, Ph.D., Director, IPM Education and Publications, UC Statewide IPM Project and Extension Entomologist & Cooperative Extension Specialist. Education: B.S. Plant Science, University of California, Davis Ph.D. Entomology, University of California, Berkeley Appointment: 100% Cooperative Extension Research Interests: Integrated pest management of landscape, agricultural and garden pests; biological control of arthropod pests; alternatives to pesticides; adoption of alternative practices by practitioners; innovative delivery of pest management information. Topics discussed in the Integrated Pest Management Lecture: * IPM references and resources * Preventing pest problems * Natural common enemies * Making less toxic pesticide choices * Controlling aphids, scales, caterpillars, coddling moths, tree borers, snails and slugs, and lawn insects. You can watch the programs now online: Just make sure you have Real Player installed or download it free. Integrated Pest Management Part1 90 minutes Integrated Pest Management Part 2 90 minutes You'll want to bookmark the following link to Professor Flint's Lab Research on: Controlling Pests in Gardens and Landscapes: Vegetables and Melons I promise you'll learn one or two things to put in your gardening bag of pest management arsenals. ;)

Some of it is variety. I have the best luck with Bubbles as they are more heat tolerant. But most of the problem is when the sprouts develop in hot weather they often do not form compact heads. How have your temps been? Once the temps moderate the later developing sprouts will be better but meantime about all we can do is keep them well watered and heavily mulched. You can, if you wish, go ahead and trim off those lower leafy sprouts to re-direct some of the plant energy but I don't remove the plant leaves right now as they help keep the roots shaded. Good luck! ;) Dave

Naturegirl, my tomatoes are alive, but barely. The rest of them look like they are being eaten by any number of things. I got maybe 5 good ones, the rest of the ones that *would* have been good I think were eaten by the squirrels. The ones that are next to ripen have holes. :( Bummer. I only planted the yellow, low acid ones, and my husband was sort of responsible for the veggie garden this year - and since he doesn't eat tomatoes and doesn't think I should either (he's into the blood type diet and we're "type A" - meaning avoid tomatoes), they were a bit neglected and never properly staked, so a lot ended up drooping to the ground. I was lazy and didn't take care of it myself, I'm not really a true gardener, obviously, but next year I think I will try the little yellow cherry tomatoes, the pear shaped ones. Maybe they will ripen quicker and I can get them before the bugs and squirrels do. I really had no idea the Brussels sprouts were such a late fall crop, so hopefully we'll get something from those. None of the other cruciferous things did particularly well, though we did finally get some decent kale. The plants never got very big, but the bugs didn't bother those. The broccoli on the other hand got huge, but very full of holes and produced such tiny florets. Not worth the amount of space they took up.

I haven't made this recipe personally, but a friend has and liked it a lot. I usually roast brussels sprouts in the oven after coating with oil, salt and pepper - 400 for 20-40 minutes or so - depending upon the size - I cut them in half if they're really large. They carmelize and are just delicious - even though they look pretty ugly. When I roasted them when DS was visiting, he politely took one or two and then passed the plate - then when he tasted one, he got the plate back and finished them all up! BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS Bon Appétit : November 2007 Thinly sliced brussels sprouts are sauteed with shallots in this comforting hash. Makes 8 to 10 servings - Molly Stevens 6 tablespoons (3/4 stick) butter, divided 1/2 pound shallots, thinly sliced Coarse kosher salt 2 tablespoons apple cider vinegar 4 teaspoons sugar 1 1/2 pounds brussels sprouts, trimmed 3 tablespoons extra-virgin olive oil 1 cup water Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Saute until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.