Brussels Sprouts

Brussels Sprouts are part of the brassica family along with kale, broccoli, and cabbage (they even look like mini one-inch cabbages, although with a more mild flavor). They are a cool season crop so look for brussles in the Fall through early Spring. Brussels are a good source of Vitamins C & K. They are great lightly steamed, roasted, or even raw in salads. For those of you who say, "I don't like brussels!," please, please give the fresh ones a try.

Storage: Keep brussels dry in a plastic bag in the fridges for up to a week. Any yellowing leaves can be pulled off and thrown out.

Preparation: Remove any loose outer leaves and trim the stem. Rinse under running water. Roast, saute, steam, simmer, or eat raw. Brussels are done when you can poke them with a fork easily.

Roasted Brussels Sprouts

Brussels Sprouts & Prosciutto Bites

Autumn Penne Pasta with Brussels Sprouts

Chopped Brussels with Dried Cranberries, Pecans, & Blue Cheese

Creamy Brussels Sprouts

Highland Orchards Farm Market, is a small, family-owned and operated farm in northern Delaware, established 1832. We grow fruits and vegetables without synthetic chemicals or pesticides. We sell our produce through our farm market located on the farm, through our CSA program, and at two farmers’ markets in Philadelphia. Real food, a real farm, for people who really like to eat!