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Brussels sprouts, belong to the cabbage family. The “sprouts” (small heads that resemble miniature cabbages) are produced in the leaf axils, starting at the base of the stem and working upward. Sprouts improve in quality and grow best during cool or even lightly frosty weather. Brussels sprouts require a long growing period and extra tender loving care. We sell by the stalk to keep your beloved sprouts extra fresh.
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The fresher the sprouts, the better the flavor, remove any damaged or irregular outer leaves and store fresh unwashed sprouts in plastic bags in the vegetable bin of the refrigerator.
Many people recommend that Brussels sprouts need to be blanched prior to freezing. (It's told that it kills enzymes that create a bitter taste once frozen, it also helps keep colors bright. If you are into blanching this info is for you, if not, skip this section for how we preserve them on the farm for our family. 🙂
- Select firm, young, tender heads.
- Trim, removing coarse outer leaves. Wash thoroughly.
- Over high heat, bring one gallon of water to a rolling boil in a blanching pot. Blanch one pound of Brussels sprouts at a time. Start counting blanching time as soon as the water returns to a boil.
- Blanch small heads 3 minutes, medium heads 4 minutes and large heads 5 minutes.
- To cool, plunge the blanching basket of Brussels sprouts into an ice water bath. Use one pound of ice per pound of vegetables in one gallon of water.
- Cooling should take the same amount of time as blanching, depending on the size of the heads.
- Drain, pack into zip-closure bags or freezer containers, label and date. Freeze for up to one year at zero degrees or below.
For freezing, rinse thoroughly, pat dry and place sprouts on a large cookie sheet. Freeze until hardened and place brussel sprouts in a large freezer bag. Freeze for up to one year at zero degrees or below. We have noticed no difference in quality or taste.
Brussels sprouts are vegetables high in vitamins A and C. They are also great source of iron.