Brussels sprouts are those things that look like tiny cabbages, dark green with a slightly yellow core. They have a stronger bitter flavor than their relatives, cabbage and broccoli. Like asparagus, this vegetable is often showcased as a delicacy.
Estimated Picking Dates: late September to early October
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Cleaning/Preparing: Wash Brussels sprouts before use, but not before storage unless plants are very dirty and wet! If you do not plan on roasting the sprouts on the stalk, cutting the sprouts free of the stalk before washing can improve the washing process. Soak in a bath of very cold water with salt for 10 minutes. Swish and roll sprouts gently at surface of water. Let dirt settle to bottom and sprouts with float. Let drip dry in colander.
If you want to make sure your vegetables are sanitized for fresh eating, use the following procedure: Veggie Wash
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and spritz on the vegetables. Rinse vegetables. Works best if cleanser remains on vegetables for 2 minutes before rinsing. Proceed with standard drying.
Storage: Loosely tied plastic bag (grocery bag with handles tied closed) and stored in the refrigerator. Refrigerated Brussels sprouts should last about a week. To freeze: cut from stalk and blanch in boiling water for 3 minutes or steam for 5 minutes. Dry in colander and put in freezer zip top bag in freezer.
Preparing: I highly recommend roasting your Brussels sprouts on the stalk as a once a year tradition. Trim dry cut end to freshen up. Or sprouts can easily by cut free from the stalk with a pairing knife. Be sure to cut close to the stalk so that the leaves of the sprout stay together attached to their little core.
Featured Recipe: Roasted Stalk of Brussels Sprouts
Other common uses: Because their bitter flavor increased when boiled or blanched, this vegetable is best roasted. It can also be sliced thin for a fresh salad. Butter makes this veggie better!
Substitutes: Brussels spouts are from the Brassica or cabbage family, which also includes cabbage, broccoli, and kale. Cabbage and broccoli are the most common substitutes.
*Deluxe share item only
Cleaning/Preparing: Wash Brussels sprouts before use, but not before storage unless plants are very dirty and wet! If you do not plan on roasting the sprouts on the stalk, cutting the sprouts free of the stalk before washing can improve the washing process. Soak in a bath of very cold water with salt for 10 minutes. Swish and roll sprouts gently at surface of water. Let dirt settle to bottom and sprouts with float. Let drip dry in colander.
If you want to make sure your vegetables are sanitized for fresh eating, use the following procedure: Veggie Wash
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and spritz on the vegetables. Rinse vegetables. Works best if cleanser remains on vegetables for 2 minutes before rinsing. Proceed with standard drying.
Storage: Loosely tied plastic bag (grocery bag with handles tied closed) and stored in the refrigerator. Refrigerated Brussels sprouts should last about a week. To freeze: cut from stalk and blanch in boiling water for 3 minutes or steam for 5 minutes. Dry in colander and put in freezer zip top bag in freezer.
Preparing: I highly recommend roasting your Brussels sprouts on the stalk as a once a year tradition. Trim dry cut end to freshen up. Or sprouts can easily by cut free from the stalk with a pairing knife. Be sure to cut close to the stalk so that the leaves of the sprout stay together attached to their little core.
Featured Recipe: Roasted Stalk of Brussels Sprouts
Other common uses: Because their bitter flavor increased when boiled or blanched, this vegetable is best roasted. It can also be sliced thin for a fresh salad. Butter makes this veggie better!
Substitutes: Brussels spouts are from the Brassica or cabbage family, which also includes cabbage, broccoli, and kale. Cabbage and broccoli are the most common substitutes.