BRUSSELS SPROUTS
our conventional brussels sprouts
These walnut-sized sprouts are named after the city in Belgium where they were cultivated in the 16th century. Brussels sprouts are a cruciferous vegetable and packed full of nutrients. Try roasting them to bring out their savory, nutty flavor. We harvest our Brussels sprouts for retail and foodservice customers - find them at your favorite grocery store or in a special recipe at a local restaurant.
our growing program
We grow our conventional, field-fresh Brussels sprouts year-round. Our product is harvested as 9ct full stalks, 18ct half stalks, 1lb mesh bags, and bulk in 18lbs and 25lbs. Our Pacific Brussels sprout options offer a high-quality and safe item straight from the fields.
CONVENTIONAL SEASONALITY CHART - Loose Brussels Sprouts
CONVENTIONAL SEASONALITY CHART - Brussels Sprouts Stalk
shopping
Look for Brussels sprouts that are vivid green in color and tightly compact, firm heads. Squeeze the head, it should have very little give. Avoid Brussels sprouts that have black spots or have yellow leaves. The smaller the sprout the more tender and flavorful.
storing
If the Brussels sprouts are still on the stalk, remove the sprouts before storing but leave the outer leaves intact. Store in the refrigerator in a plastic bag, loosely closed, and they will last about a week. Blanch before freezing for a longer-term option.
prepping
Wash the Brussels sprouts and pat dry. Remove the buds from the stalk with a small knife. Discard any loose or discolored surface leaves. Wash thoroughly. If cooking whole, cut a small X in the stem end of each sprout, to help ensure the interior cooks in the same amount of time as the exterior.
nutrition
Brussels sprouts are high in iron, rich in vitamin K, and high in vitamin C. They also have a high fiber content, which supports regularity and gut health.