Brussels Sprouts
Brussels Sprouts are a kind of small leafy green related to cabbage, broccoli, and kale from the Mediterranean.
Storage
While Brussels Sprouts can be stored in the fridge for up to a week, it is recommended to eat them within 4 days of refrigeration to avoid them becoming bitter. They are best stored unwashed, with their stems on, and with any wilted or yellowed leaves removed in an air tight container or in the fridge.
Usage
The leaves of the Brussels Sprouts are the edible part, so their stems must first be cut off, followed by removing the outer layer of leaves or any other damaged leaves. They are most commonly eaten roasted or sauteed rather than raw, although they find use in salads as a leafy green as well.
Recipies
Brussel Sprout Tacos (ingredients also from farm stand: corn, jalapeño, lemon, cilantro, garlic, red onion, parsley)
Brussel Sprout Caesar Salad (ingredients also from farm stand: lemon, egg, garlic, ginger)
A pint of brussels sprouts from our farm stand.