Store your Brussels sprouts in the fridge in the bag we packed them in. You should open the bag a bit though and let them breathe.
Brussels sprouts look like little heads of cabbage, and while they are in the same family, they are not the same thing. They grow on a tall, thick, sturdy stalk that can get to be as tall as 4 feet. The sprouts spiral up the stalk and are shaded by a tuft of leaves at the top, but also down the stem. The leaves on the top of the plant closely resemble collards and can be eaten similarly.
Brussels sprouts can have a strong cabbage-like flavor which can either be good or not so desirable. DO NOT OVERCOOK THEM! When the color fades from bright green to a dark olive color, the flavor fades too. Overcooked Brussels sprouts go from crisp & tender to soft and mushy in texture and their sweetness is traded for a strong, unpleasant flavor with a pungent smell to accompany it. Larger sprouts should be cut in half or par cooked if left whole. Smaller sprouts may be left whole or cut in half. When you are ready to use them, simply trim the end and remove any spotty leaves. Rinse and then you are ready to use them. They can also be shredded by cutting them in half and putting the cut side down and slicing them thinly with a knife. Brussels sprouts may be sautéed, roasted, or lightly steamed just until the color is bright and they are tender to slightly al dente. While most frequently eaten cooked, Brussels sprouts may also be eaten raw.
Brussels sprouts pair well with smoky and salty foods including bacon, ham, aged or sharp cheese, and blue cheese. Additionally, preparations often include mustard, walnuts, pecans, lemon juice, onions and garlic.
Health & Nutrition: They are high in fiber, folate, magnesium, potassium, and vitamins A, C, and K and are packed full of powerful, cancer-preventing properties as well. Brussels sprouts also contain nutrients that can attack and kill cancer cells!
Growing Information: Frost and cold temperatures contribute significantly to the eating quality of Brussels sprouts. After a frost, the flavor of the sprouts is sweet, slightly nutty and pleasant. California is a major Brussels sprouts producer for the United States. While Brussels sprouts do grow well there, there are many who are of the opinion that the mild California coastal climate just isn’t quite cold enough for Brussels sprouts. Thus, consider yourself lucky that you live in Wisconsin & Minnesota where we can grow some delicious, sweet sprouts!
Brussels sprouts are extremely difficult to grow. They can be plagued by leaf diseases, especially in wet years.
