Guide

Fruit and Vegetable Guide

Brussels sprouts

Autumn, Winter

Description: These tiny cabbages grow on tall, thick stalks.

Selection: Choose bright green sprouts smaller than a ping-pong ball. They should feel firm and crisp and be tightly closed. Sprouts on the stalk will keep longer.

Storage and handling: Store in a loosely sealed plastic bag in the refrigerator for no more than 2 days. Before serving, remove from stalk, peel off the outer layer or two of leaves, and take a thin slice off the stem end. Rinse in cold water. Cut an X in the core for even cooking.

Preparation: Steam small brussels sprouts 6-8 minutes, medium ones 8-10 minutes, large ones 10-12 minutes. Boil in small amount of water until just tender, 4-5 minutes for small sprouts, 5-8 minutes medium, 8-12 minutes large. Sauté thinly sliced sprouts in a flavorful fat (butter, olive oil, bacon grease) for 4-5 minutes (SIS, p. 199). Microwave a half pound of sprouts in a covered dish with 1⁄4 cup water; small sprouts take 2 minutes, medium ones 4 and large ones 8.

Serving suggestions: Use raw small, tender sprouts, halved lengthwise, in a vegetable tray. Top cooked sprouts with vinaigrette, toasted nuts, or a white sauce flavored with cheese or Dijon mustard (SIS, p. 325).

Nutrients: Vitamins A, B6, C, K, folate; potassium; cancer-preventing compounds sulforaphane, isothiocyanate and indoles; fiber.

1 lb = 3 1⁄2 cups
1 lb = 2 1⁄2 cups

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.


	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Brussels sprouts Autumn, Winter Description: These tiny cabbages grow on tall, thick stalks. Selection: Choose bright green sprouts smaller than a ping-pong ball. They should feel firm and crisp and be tightly closed. Sprouts on the stalk will keep longer. Storage and handling: Store in a loosely sealed plastic bag in the refrigerator for no more than 2 days. Before serving, remove from stalk, peel off the outer layer or two of leaves, and take a thin slice off the stem end. Rinse in cold water. Cut an X in the core for even cooking. Preparation: Steam small brussels sprouts 6-8 minutes, medium ones 8-10 minutes, large ones 10-12 minutes. Boil in small amount of water until just tender, 4-5 minutes for small sprouts, 5-8 minutes medium, 8-12 minutes large. Sauté thinly sliced sprouts in a flavorful fat (butter, olive oil, bacon grease) for 4-5 minutes (SIS, p. 199). Microwave a half pound of sprouts in a covered dish with 1⁄4 cup water; small sprouts take 2 minutes, medium ones 4 and large ones 8. Serving suggestions: Use raw small, tender sprouts, halved lengthwise, in a vegetable tray. Top cooked sprouts with vinaigrette, toasted nuts, or a white sauce flavored with cheese or Dijon mustard (SIS, p. 325). Nutrients: Vitamins A, B6, C, K, folate; potassium; cancer-preventing compounds sulforaphane, isothiocyanate and indoles; fiber. 1 lb = 3 1⁄2 cups 1 lb = 2 1⁄2 cups The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.
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