BRUSSELS SPROUTS
Brussels Sprouts (Brassica oleracea, variety gemmifera) are a cultivar of Cabbage grown for their edible buds, or sprouts! Brussels share the likeness of full grown Cabbage, only in miniature form — making them approachable and versatile. We generally let our Brussels overwinter in the field, which allows their sugar content to peak when we harvest whatever survived the Winter frosts!
In season: Early November into Winter
Nutritional value: Brussels are packed with vitamin C and K, as well as folate, manganese, vitamin B1 and B6, choline, copper, potassium, phosphorus, and omega-3 fatty acids! Needless to say, these small but mighty Brassicas pack a punch!
Storage tips: Brussels thrive in cooler temperatures, which makes storage a breeze! They will last in the refrigerator for a few weeks when kept in your crisper drawer. Wanting to ensure your supply of Brussels into next season? To freeze them, simply blanch, pat dry and freeze!
Culinary uses: We eat Brussels with nearly every meal in the Early Winter! Slice ‘em thin and eat ‘em raw in salads and slaws, sauté, roast, steam or grill ‘em! Do your best not to overcook Brussels — if left too long on the stove or in the oven, they can release some pretty smelly sulfur compounds.
