Twist and Shout for Brussel Sprout

Maxine November 9, 2021

Brussel Sprouts may be small in size, however, these little nuggets are big in flavor and nutrition. This slow growing Cole crop is a biennial meaning that it takes two years to complete its biological life cycle and therefore will sprout the first year and flower the second year. This slow growing, long bearing crop is harvested in the Fall and the Winter on our farm and actually prefers cool weather as most Cole crops do. In fact, our farm production team tells us that a light frost typically will improve their flavor and make them sweeter! Yum!

Brussels sprouts are a member of the cabbage family thought to have originated in Ancient Rome. Presumed to have been named in Brussels, Belgium they gained their popularity in Europe thereafter. Now they are widely popular in the U.S. and Europe and all over the world. Rich in valuable nutrients, vitamins, minerals, antioxidants, phytochemicals & fiber, health experts say that consuming Brussel sprouts is good for your well being and may improve bone & skin health along with aiding your immune system. Perfect timing to ward off colds and flu as our bodies prepare for the colder months ahead.

Brussel Sprouts are a truly versatile veggie and can be eaten raw or cooked, just refrain from overcooking or it will spoil their taste. Try them cooked either steamed, sautéed, caramelized, oven crisped, air fried, roasted or even grilled! To receive all the true nutritional benefits eat them raw by shaving or shredding them into salads and slaws.

Brussel sprouts can be stored in your refrigerator in a plastic bag or container for up to five days. Brussels sprouts mature from the bottom so you may see us harvest them by the root at times and if storing this way they will keep for several weeks as long as they are stored cold in your refrigerator or a barn or garage.

Looking to eat in season with us? Try this newly curated recipe for creamed Brussel sprouts created by our Culinary & Education Specialist, .