These don't look too bad in close-up, but in all honesty they are pretty small. For those of you who don't know sprouts, don't be put off by the rather manky blemished exteriors of these sprouts: it is normal to have to remove a few of the outer leaves, but inside they will be fine. These ones of mine are certainly firm, with no sign of blowing (loose texture).
See; this is what they look like after being prepared for cooking:
Once all the sprouts have been used, I'm planning to use the tops of the plants as well. They look very much like cabbages (which in fact they are - since the original Brussels Sprout was a fortuitous natural development of a cabbage), so we'll cook and eat them just like cabbages.
This particular "Brussels Top" was just crying out for an arty photo:-
The Brussels Sprouts were certainly a lot better than last year's Winter experiment, the "Petit Posy" Flower Sprouts, which were a big disappointment. Did any of you grow Brussels Sprouts in 2012, and if so, how did they do?