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Brussels Sprouts:



Brussels Sprouts

Everyday I’m Brusselin’

Study:

Brussels Sprouts

Analysis:  

Tiny members of the brassica family, known for the small buds that resemble miniature cabbages. It’s also a fantastic fall crop!

A quick detour from gardens and vegetables, and onto the complexities of the English language! Is “Brussels” capitalized?

Our research shows there isn’t a black-and-white answer. We believe the English Language & Usage Stack Exchange says it best, “In the end, there’s no right or wrong here. This is a stylistic issue, and if lexicographers can’t agree, the rest of us shouldn’t lose sleep over it.”

Back in the Day:

Ancient folklore tells tales of the first Brussels sprouts growing from bitter tears! (If you’re not a fan of these vegetables, then you might have experienced some bitter tears yourself as you push the dinner plate away…)

While children often spread rumors that these sprouts taste horrible, we believe it’s only true if the tiny cabbages are overcooked!

Geographical Roots: 

Brussels sprouts are believed to have been first cultivated (as they are known today) in Belgium in the 13th century. When they made it to the U.S., they debuted agriculturally right here in California, where we grow upwards of 32,000 pounds of this fall vegetable annually!

Why It’s a Gem:  

These little beauties are grown in a helical pattern on thick stocks reaching lengths of up to three feet. They are packed with antioxidants, and have grown rapidly in popularity among foodies and gastronomers.

They are often paired with bacon and balsamic vinaigrette and roasted to perfection. Prepared in this fashion, Brussels sprouts have changed turned-up noses into life-long fans!

Roasted, shredded, glazed, these fall favorites please all pallets!

Here are some of our favorite recipes: