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 - including being a good source of iron. Try roasting them to bring out their savory, nutty flavor.
how to choose
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.
how to prepare
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. 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.
how to store
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.
where we grow
We grow our loose Brussels sprouts using the conventional growing method year round in Salinas and Santa Maria, California, June though January and in Yuma, Arizona from December through May. Our conventionally grown Brussels sprout stalks are available September through April from Salinas and Santa Maria, California as well as Yuma, Arizona.