Brussels Sprouts

Mini Cabbages on a stalk are quite a treat and are absolutely NOTHING like the canned ones you may have been force fed as a kid.  We try to hold our Brussel Sprouts harvest until after the first frost.  Something interesting happens, the cold temperatures push the plant into “survival mode”.  The plant will take its’ energy and convert it into sugars to store in the cells.  These sugars act as an anti-freeze for the plants.  These fresh, cold harvested sprouts are nice and sweet!

Storage and Handling:

Brussel Sprouts store best on the stalk, loosely wrapped in a plastic bag in your fridge for up to 3 days.  If you don’t have excess room in the fridge, you can remove the sprouts and store them in a loosely closed bag in your fridge crisper drawer for up to 3 days.  Brussel Sprouts are best when used as fresh as possible.


Before use, trim the base of the sprout and take off the top layer or two of leaves. 


Culinary Uses:

The most important thing I can tell you about cooking brussel sprouts is that you have to keep in mind that it’s a miniature head of cabbage and cabbage is very dense.  To cook them all the way through while leaving the sprouts whole, you’re going to have to overcook most of the outside to cook any of the middle at all.  Over-cooked and mushy Brussel Sprouts, I believe, are why most people think they don’t like them.


Brussel Sprouts are actually more versatile than most people realize.  They can be sliced in half, quartered, sliced into rounds, shredded, or you can separate the individual leaves.  If you prefer to use them whole, cut and X into the core at the bottom for even cooking.  Now, they can be roasted, sautéed, braised, and even grilled!


Brussel Sprouts pair well with nuts, lemon, cheeses, pancetta, bacon and sausages.


Freezing Method:

1.      Remove the sprouts from the stalk, trim and clean.

2.      Bring a large pot of water to boil.

3.      Once the water is boiling, add the sprouts to the boiling water and let boil for 1 to 2 minutes.  Sprouts should still be bright green.

4.      Immediately transfer to an ice bath to stop the cooking and cook the sprouts.

5.      Once the sprouts are cool, allow all the excess water to drain.

6.      Pack into freezer bags; remove as much air as possible, seal and store in your freeze for up to 1 year.