Featured at the Winter Farmers’ Market: Brussels Sprouts

At each Winter Farmers’ Market, we feature a seasonal vegetable and provide tips on buying, storing and cooking them. Brussels Sprouts are the focus of this Saturday’s market, and will be available from the following farms: Farmer Dave’s, Heron Pond Farm, Hollister Family Farm, Meadow’s Mirth Farm, Red Manse Farm, Riverside Farm, Wake Robin Farm, and Wild Miller Gardens. The Winter Farmers’ Market will held at the Wentworth Greenhouses in Rollinsford, on Saturday, November 19th, from 10 a.m. to 2 p.m. Stop by and pick up some complimentary recipe cards along with your Brussels sprouts!

Brussels Sprouts Basics

Brussels sprouts are tiny cabbages that grow on a thick stalks topped by vibrant, dark green leaves. They are part of the Brassica family (along with other cabbages, turnips and kale), and are available from late October through November. They have a long growing season and are able to withstand frost and cold temperatures in the field.

Purchasing: At fall and winter farmers’ markets, you can find Brussels sprouts both on and off of the stalk. Choose sprouts that are tightly closed, evenly green, and avoid wilted or yellowed sprouts.

Storing: Brussels sprouts can store for weeks if kept cold and moist. When you bring your Brussels sprouts back from the market, remove them from the stalk, place in a sealed plastic bag to retain moisture, and store in your crisper drawer.

Cooking & Eating: Brussels sprouts are versatile, and deserve another chance if you remember them as overcooked and bitter vegetables! Long boiling will make them release a sulfurous smell, avoid adding them to soups. Instead, choose to roast, steam or saute them to find their true flavor. Rinse, and discard any dry outer leaves. Halve any larger sprouts to ensure even cooking.

• Brussels Sprouts Gratin

• Golden Crusted Brussels Sprouts

• Bacon and Brussels Sprouts Hash

• Brussels Sprouts with Cumin

• Brussels Sprouts Salad

• Shredded Brussels Sprouts and Apples

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