Photo credit: Thadah Wah
Brussels sprouts resemble small cabbages, which makes sense because they are part of the Brassica family of plants, which includes cabbage, kale, and broccoli. They grow on a tall stalk and are one of the few plants that remains in TTCF's fields uncovered throughout the winter months. The below freezing temperatures of winter make brussels sprouts all the more delicious and sweet because the plants convert their starches into sugar to protect themselves from freezing. They are notoriously difficult to grow organically and the seeds must be started in midsummer for a winter harvest. Brussels sprouts are highly nutritious and are especially rich in vitamin K, which is important for bone health. The easiest way to cook brussels sprouts is to cut off the tough ends, halve or quarter them, toss them in a generous amount of olive oil and salt, and roast them in a 400˚ oven until they are just fork tender, stirring them about halfway through cooking so they cook evenly. The slightly caramelized, crispy leaves are the best part!
STORAGE: Store unwashed, untrimmed brussels sprouts in a plastic bag in the crisper drawer of your refrigerator. Stored this way, brussels sprouts should keep for at least a week, if not longer. Note, however, that the flavor will become less sweet and stronger with time, so eating them within a few days of bringing them home will yield the best flavor.