Produce Briefs...
Mangosteen
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Seasons/Availability
Brussels Sprouts leaves are available late summer to fall.
Current Facts
Brussels Sprouts, botanical name Brassica oleracea, belong to the Brassicaceae family. The Brassicaceae is an economically important food plant family known as the mustard plants, crucifers and cabbages. The tops, better known as the plant's leaves are an underutilized part of the plant, used little and more commonly turned into the soil for providing nutrition for future crops.
Description/Taste
Brussels Sprouts leaves are the uppermost foliage that the stalk produces, differentiating themselves from the rest of the plant particularly through shape, texture and flavor. They have an appearance more similar to loose heading cabbage with broad succulent leaves that have variations of cool green colorings and a thin creamy white veined texture throughout each leaf's surface. The flavor of the leaves is mild, similar to kale and if harvested young, remarkably sweet, void of the more bitter cruciferous flavor that is apparent in the plant's sprouts.
Applications
Brussels sprouts leaves can essentially replace any given cabbage in any recipe;they will simply offer a sweeter flavor and more tender texture. Brussels Sprouts leaves can be used to make coleslaw, kimchi, added to fish tacos and lend texture to mixed green salads. Brussles sprouts tops pair well with bright citrus flavors, vinegars and vinaigrettes, sausages, bacon, pork belly and shoulder, grilled, smoked and fried white fish, apples, pears, cream, melting cheeses, pistachios, pine nuts, walnuts, almonds, peppers and chiles.
Geography/History
Brussels Sprouts are thought to be native to Belgium, specifically a region near its capital, Brussels, after which they are named. They remained a local crop in this area until their use spread across Europe during World War I. Brussels sprouts are now cultivated throughout Europe and have been naturalized in the United States. They are a cold hardy food plant that thrive in winter months in temperate climates with adequate to supple supplies of rainfall and irrigation. In sync with nature's cycle, the Brussels sprouts plants' tops are harvested once the plant has matured just prior to it flowering and then going to seed. If left to nature, the sun and heat of the summer and fall months can burn the plant's foliage and render it withered and inedible.
Recipe Ideas
Recipes that include Brussels Sprouts Leaves. One
is easiest, three is harder.| Big Oven |
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Brussels Sprouts Leaves with Bacon |
Recently Spotted
Someone spotted Brussels Sprouts Leaves using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Natoora London Near Bradford, United Kingdom About 102 days ago |
