About Me: This cool-weather member of the brassica family grows mini cabbages or sprouts on tall, straight stalks that reach up to 20 inches high. They have high levels of vitamin C, A, folate, iron, and potassium. Brussels sprouts can be eaten raw but are usually steamed, boiled, braised, or baked.
To store: Brussels sprouts keep longer if they are left attached to the stalk (up to 5 weeks in a cold cellar), but if there's not enough refrigerator room you can snap them off and store them, unwashed, in a mesh bag, or paper towel, and then placed inside a bag, or container inside your fridge crisper for about three weeks.
To Freeze: Remove outer leaves from sprouts then blanch washed sprouts for 2-3 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers, or vacuum seal and freeze.
Recipes: Coming Soon!