Brussels Sprouts
Nov 15th, 2011 by beth
Upon seeing our stalks of brussels sprouts, many customers exclaim that they didn’t know how they grew. The “sprouts” grow at the leaf axils. As the sprouts mature the leaves and stems start dying and they snap off easily. After taking the photo I trimmed the lower leaves off to allow more sunlight and air flow into the sprouts.
Like many plants in the cabbage family, brussels sprouts become much sweeter after they have been through a couple hard frosts. If you have only had grocery store brussels sprouts, try some locally grown after several frosts. They have a totally different flavor then.
I grew up with steamed brussels sprouts smothered in cheddar cheese sauce. Good, but a little high calorie. Now I like them steamed with a dash of lemon and maybe butter. They are also excellent cut in two and roasted.
