Tips and Recipes
for Brookfield Farm Crops

Brussel Sprouts (Brassica oleracea var. gemnifera)

Brussels sprouts are immature buds, shaped like their tiny cabbage ancestors. They cluster on the main stem of the plant that they grow on. They were originally cultivated somewhere in the vicinity of--you guessed it--Brussels, Belgium, and are just brimming with good stuff-vegetable protein, carbohydrates, vitamins A and C. They also have the reputation of preventing cancer and lowering low-density lipoprotein.

Brussels Sprouts is considered by some a controversial vegetable that has as many detractors as promoters. We leave the sprouts right on the stem - just break them off, peel off any old leaves off the outside, slit the bottoms with a sharp knife, and steam. These get sweeter as they stay in the field longer.

Recipes:

Brussels Sprout-Squash Casserole
1 lb sprouts
1 1/2 cups winter squash
1 onion minced
1 cup celery
1 tsp butter
2 tsp oil
1/4 cup whole wheat flour
2 cups milk
1/2 tsp marjoram
pepper and nutmeg

Steam sprouts and squash separately. Preheat oven to 350F. Sauté onion in butter and oil, add flour and cook slowly for 3 minutes. Add milk and spices, bring mixture to a boil and remove from heat. Arrange squash then sprouts in a baking dish, sprinkle chopped celery on top, pour sauce over veggies and top with a sprinkle of nutmeg.

Brussels Sprouts, Water Chestnuts, and Mushrooms (from: Earth Water Fire Air)

1 lb. Brussels sprouts
2 tbsp butter/oil
½ lb. mushrooms, sliced
1 can (16 oz) water chestnuts, drained
½ cup pine nuts (optional)
1 tsp thyme
½ tsp ginger
salt & pepper to taste

Steam Brussels sprouts until tender. Sauté mushrooms, water chestnuts, optional pine nuts, and seasonings in butter or oil until mushrooms are tender. Dish sprouts onto plate; top with mushroom mixture. 4 servings.

Brussels Sprout Salad (from: Winter Harvest Cookbook)

3 tbsp lemon juice, divided
1 ½ cups sliced Jerusalem artichokes or carrots
1 large celeriac, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 lb Brussels sprouts, trimmed
3 tbsp olive oil
1 tbsp fresh grated lemon zest (optional)
salt and pepper
2 tbsp chopped parsley

Combine 1 tbsp of the lemon juice and 3 cups of water in medium bowl Add Jerusalem artichoke and celeriac; cover and chill until it is time to dress salad. Cook leeks in 1 inch of boiling water until tender but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam Brussels sprouts over it until tender-crisp, 8-10 minutes. Place leeks and Brussels sprouts in serving bowl. Drain and add Jerusalem artichokes and celeriac to bowl. Toss with olive oil, remaining 2 tbsp lemon juice, lemon zest, and salt and pepper to taste. Cover and chill about 1 hour. Garnish with parsley. 4 servings.

Storage Tips: