Have you walked through a farmers market and caught sight of these cute little cabbage-like miniatures and shied away from purchasing them because you didn’t know what they were? People often think they are cabbage but in fact are the Brussels Sprout. Maybe you have never tasted a Brussels Sprout before and don’t know how to cook them? If so, you are not alone. Like a lot of fellow shoppers, you may be afraid to try something you are unfamiliar with.
Some farmers bring Brussels Sprout vegetables to the market on a large stalk, while others may trim them and have on display in quart baskets. Purchasing the stalk just means a little extra preparation on the part of the shopper to cut them off.
Unfortunately, the Brussels Sprout tops a lot of lists as the most hated vegetable. Learning some quick and easy preparation methods may make you a lover of this vegetable. Eating vegetables can help you to lose weight, eat healthier and when you shop at farmers markets you are supporting the local agricultural economy.
The Brussels Sprout is a great source of vitamins A, B, and C, niacin, iron and calcium. This vegetable is similar to cabbage in taste but has a milder flavor.
At the farmers market or local grocery store, purchase sprouts that are bright green and make sure they are small, firm and compact as they will be the freshest.
When you purchase Brussels Sprouts, it is a good idea to NOT wash or trim before you store them in the refrigerator and use within a week of purchase. To protect yourself and family from a foodborne illness it is important to wash the vegetables just before preparing your recipes.
This vegetable can be prepared by steaming, parboiling or over roasting with olive oil – you don’t want to overcook them as they will become stronger in flavor. Cook until they turn a brighter green and are tender but still firm.
For more information on preparing and preserving Brussels Sprout go to Michigan Fresh on the MSU Extension website. Visitors to the site have an opportunity to complete a survey that is collecting information on future uses of the information and other topics to be developed.
I have to add to this article I wrote – on a personal note we held our meeting at THE MITT Restaurant in downtown Mt. Clemens yesterday and the chef had Brussels Sprouts on the menu as an appetizer – we ordered them to share with our table and they were awesome!