{"id":152,"date":"2009-03-02T16:08:09","date_gmt":"2009-03-03T00:08:09","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=152"},"modified":"2009-03-02T16:08:09","modified_gmt":"2009-03-03T00:08:09","slug":"brussels-sprouts","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=152","title":{"rendered":"Brussels Sprouts"},"content":{"rendered":"

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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.\u00a0 <\/span>We try to hold our Brussel Sprouts harvest until after the first frost.\u00a0 <\/span>Something interesting happens, the cold temperatures push the plant into \u201csurvival mode\u201d.\u00a0 <\/span>The plant will take its\u2019 energy and convert it into sugars to store in the cells.\u00a0 <\/span>These sugars act as an anti-freeze for the plants.\u00a0 <\/span>These fresh, cold harvested sprouts are nice and sweet!<\/span><\/span><\/span><\/p>\n

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Storage and Handling:<\/span><\/span><\/span><\/p>\n

Brussel Sprouts store best on the stalk, loosely wrapped in a plastic bag in your fridge for up to 3 days.\u00a0 <\/span>If you don\u2019t 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.\u00a0 <\/span>Brussel Sprouts are best when used as fresh as possible.<\/span><\/span><\/span><\/p>\n

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Before use, trim the base of the sprout and take off the top layer or two of leaves.\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

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Culinary Uses:<\/span><\/span><\/span><\/p>\n

The most important thing I can tell you about cooking brussel sprouts is that you have to keep in mind that it\u2019s a miniature head of cabbage and cabbage is very dense.\u00a0 <\/span>To cook them all the way through while leaving the sprouts whole, you\u2019re going to have to overcook most of the outside to cook any of the middle at all.\u00a0 <\/span>Over-cooked and mushy Brussel Sprouts, I believe, are why most people think they don\u2019t like them.<\/span><\/span><\/span><\/p>\n

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Brussel Sprouts are actually more versatile than most people realize.\u00a0 <\/span>They can be sliced in half, quartered, sliced into rounds, shredded, or you can separate the individual leaves.\u00a0 <\/span>If you prefer to use them whole, cut and X into the core at the bottom for even cooking.\u00a0 <\/span>Now, they can be roasted, saut\u00e9ed, braised, and even grilled!<\/span><\/span><\/span><\/p>\n

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Brussel Sprouts pair well with nuts, lemon, cheeses, pancetta, bacon and sausages.<\/span><\/span><\/span><\/p>\n

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Freezing Method:<\/span><\/span><\/span><\/p>\n

1.\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Remove the sprouts from the stalk, trim and clean.<\/span><\/span><\/span><\/p>\n

2.\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Bring a large pot of water to boil.<\/span><\/span><\/span><\/p>\n

3.\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Once the water is boiling, add the sprouts to the boiling water and let boil for 1 to 2 minutes.\u00a0 <\/span>Sprouts should still be bright green.<\/span><\/span><\/span><\/p>\n

4.\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Immediately transfer to an ice bath to stop the cooking and cook the sprouts.<\/span><\/span><\/span><\/p>\n

5.\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Once the sprouts are cool, allow all the excess water to drain.<\/span><\/span><\/span><\/p>\n

6.\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Pack into freezer bags; remove as much air as possible, seal and store in your freeze for up to 1 year.<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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.\u00a0 We try to hold our Brussel Sprouts harvest until after the first frost.\u00a0 Something interesting happens, the cold temperatures push the plant into \u201csurvival mode\u201d.\u00a0 The plant will take…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-152","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=152"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/152\/revisions"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}