Brussels Sprouts and Geography
The majority of our Brussels sprouts are grown in California, particularly thecentral coastalregion, where the cool sea air creates ideal temperatures for the chill-loving vegetable.
Storing Fresh Brussels Sprouts
Their affinity for cool temperatures make Brussels sprouts good keepers. They will last in the refrigerator for about two weeks when stored on the stalk and about half that if separated from it. To freeze sprouts, blanch by dipping briefly in a pot of boiling water, shock in cold water, pat dry and freeze for up to a year.
Cooking with Brussels Sprouts
Be careful not to overcook Brussels sprouts. Too long on the stove and the sprouts will release foul smelling sulfur compounds.
Brussels sprouts are delicious any way you fix them. Try them raw by slicing thinly and toss insalads. For a quick sauté, add them to your favorite stir-fry or give them a quick turn in the pan with crisp bacon orpancetta. Brussels sprouts alsosteam very easily. Brussel sprouts are great grilled; if you fire up your cooker in the cooler months — when you’ll find them at the market —throw some on. Roasted Brussels sprouts are probably the crowd favorite, thanks to the sweet,caramelizededges that sprouts get when roasted.
And don’t forget theleaves, which are edible and also delicious!
Brussels Sprouts Nutrition
Brussels sprouts aregood for you! They are high in Vitamin C and Vitamin K, which is valued for its anti-inflammatory properties. They are a very good source of nutrients including folate, manganese, Vitamin B6, dietary fiber, choline, copper, Vitamin B1, potassium, phosphorus, and omega-3 fatty acids. They are also believed toreduce cancerrisk.
Brussels sprouts pack a lot of oomph for their asking price. They are listed in the Environmental Working Group’s “Good Food on a Tight Budget” round up of affordable foods that have a high nutritional value.
