Medium to large in size the Alemow can be recognized by its protruding mammilla or its knob-like and bumpy exterior. Its shape is round to ovate.
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Baby Purple Brussels Sprouts
Inventory, 12 ct : 0
This item was last sold on : 04/14/14
Purple Brussels sprouts are available in the winter and early spring.
Brussels sprouts, botanical name Brassica oleracea, belong to the Brassicaceae family. Thus they are kin to broccoli and cabbage. The sprouts are the axillary buds of the plant, which grow progressively from an upward sprouting stem. The Brassicaceae is an economically important food plant family known as the mustard plants, crucifers and cabbages. Modern cultivars of Brussels sprouts have been developed to remove the bitterness that they have been historically associated with. Bitterness can also be tempered with seasonally specific planting. Winter induces the plant's food reserves to convert into sugar, providing sweeter more palatable sprouts.
Baby Purple Brussels sprouts are compact, tightly enveloped leaves bound into a oval sphere-shaped bud ranging in diameter of a mere 1/2 inch when mature. Their leaves range from layers of deep purple to sea green with violet red tips and veins. Baby Purple Brussels sprouts have complex flavors of earth, nuts and slightly bittersweet overtures.
Classic cooking methods for Brussels sprouts include roasting, braising or pan frying them in butter with savory accoutrements such as garlic, shallots, thyme, rosemary and sage. Brussels sprouts take on the accompanying flavors which gives them more depth and appeal while also bringing sweetness to the Brussels sprouts. Slow roasting the sprouts in oil or butter is a great way to remove the sprout's natural bitterness. The smaller the sprout, the more sweet and the less bitter tendencies it will have. Purple Brussels sprouts can be added to casseroles, gratins, soups and they are a great addition to Winter roasted vegetable medleys. They can also be tossed into a warm Winter greens salad. Other great culinary matches include bacon, pork belly, cheese, cream, duck fat, eggs, ham, grapefruit, cider vinegar, lemon, hollandaise, maple, mushrooms, mustard, nutmeg, pepper, pistachios and pancetta.
Purple Brussels sprouts can trace their heritage to Belgium, specifically a region near its capital, Brussels, after which they are named. Brussels sprouts have remained a local crop in Belgium since World War I. The first purple variety of Brussels sprouts was originally developed by breeding a red cabbage variety with a green Brussels sprouts variety by Dutch plant breeder C.N. Vreeken in the early 1940's. Brussels sprouts are now cultivated throughout Europe and have been naturalized in the United States. They are hardy enough to withstand frost and frozen temperatures, making them a suitable crop for all Northern hemisphere growing regions. In fact, farmers will claim with certainty that the Brussels sprouts kissed by frost will indeed be sweeter.
Recipes that include Baby Purple Brussels Sprouts. One is easiest, three is harder.
|Steamy Kitchen||Roasted Brussels Sprouts, Sweet Chili Sauce|
|RandyClemens.com||Raw Brussels Sprout Salad with Sriracha Maple Vinaigrette|
|Mostly Eating||Ruby Red Brussels Sprout and Gruyere Salad|
|My Recipes||Shredded Brussels Sprouts|
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