Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Brussles sprouts are available in the late winter and early spring.
Current Facts
Brussels sprouts, botanical name Brassica oleracea, belong to the Brassicaceae family. They 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.
Description/Taste
Baby Brussels sprouts are compact rounded leaves tightly bound into spherical shaped individual heads ranging in diameter of one to two inches when harvested. Their leaves range in hues of pistachio to sea green with a creamy yellow white interior. Their flavors are earthy and bittersweet with notes of raw walnuts. Baby Brussels sprouts inherently lack the more astringent qualities of mature Brussels sprouts allowing their sweeter flavors to provide a more forward profile on the palate.
Applications
Baby Brussels sprouts can be eaten raw or cooked. When prepared raw they are best shaved thin and served as an accompaniment to a salad or first course. The best methods for cooking Baby Brussels sprouts are braising, baking, grilling or pan-roasting. Favorable companions include almonds, butter, cream, bacon, cheeses such as pecorino, taleggio and alpine varieties, garlic, mustard, mushrooms, olive oil, pancetta, pepper, pine nuts, thyme, rosemary and light bodied vinegars.
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 thrive in winter months in temperate regions with adequate irrigation. Without sufficient water resources plants become more susceptible to disease and dry up.
Recipe Ideas
Recipes that include Baby Brussels Sprouts. One
is easiest, three is harder.
Brussles sprouts are available in the late winter and early spring.
Current Facts
Brussels sprouts, botanical name Brassica oleracea, belong to the Brassicaceae family. They 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.
Description/Taste
Baby Brussels sprouts are compact rounded leaves tightly bound into spherical shaped individual heads ranging in diameter of one to two inches when harvested. Their leaves range in hues of pistachio to sea green with a creamy yellow white interior. Their flavors are earthy and bittersweet with notes of raw walnuts. Baby Brussels sprouts inherently lack the more astringent qualities of mature Brussels sprouts allowing their sweeter flavors to provide a more forward profile on the palate.
Applications
Baby Brussels sprouts can be eaten raw or cooked. When prepared raw they are best shaved thin and served as an accompaniment to a salad or first course. The best methods for cooking Baby Brussels sprouts are braising, baking, grilling or pan-roasting. Favorable companions include almonds, butter, cream, bacon, cheeses such as pecorino, taleggio and alpine varieties, garlic, mustard, mushrooms, olive oil, pancetta, pepper, pine nuts, thyme, rosemary and light bodied vinegars.
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 thrive in winter months in temperate regions with adequate irrigation. Without sufficient water resources plants become more susceptible to disease and dry up.
Recipe Ideas
Recipes that include Baby Brussels Sprouts. One
is easiest, three is harder.| Not in My Food |
|
Sauteed Brussels Sprouts With Lemon And Pistachios |
| My Recipes |
|
Shredded Brussels Sprouts |
| Recipe Girl |
|
Glazed Brussels Sprouts |
| Food Gal |
|
Chinese-Style Brussels Sprouts with Hoisin Glaze |
