October 21st, 2014

Brussels Sprouts

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A member of the brassica family the sweet, tender Brussels sprouts we grow on the farm are not the dreaded sprouts of your childhood! Brussels Sprouts are best enjoyed lightly cooked or even raw in a slaw or salad. Often called tiny cabbages, Brussels sprouts look similar to cabbage, but taste somewhat milder. Brussels sprouts are a late fall and early winter crop, often enjoyed near the end of our CSA season or during our Winter Share Boxes.


Store Brussels sprouts loosely wrapped in a plastic bag in the refrigerator. They should keep for 3 -4 days.


Remove any loose outer leaves, trim the stem end. Cook whole, thinly sliced, or halved. Best roasted, sautéed, or simmered. Brussels sprouts are done when a knife or fork pokes through easily. Try to avoid overcooking.


Brussels Sprouts Risotto

Brussels Sprouts Gratin

Bacon & Brussels Sprouts

Roasted Brussels Sprouts

Brussels Sprouts Slaw

Fall Flatbread

Vegetarian Fall Flatbread

Spicy Brussels Sprouts

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