Brussel Sprouts

Did you know that we remove the veggie from the stalk? This makes prep and storage way easier! Grab a bag of soil grown and chemical free Brussels at the Old Strathcona Farmers' Market. Row 9 Spot C or order online for next Thursday delivery or pick up.

Some of our favourite combos are;

-steamed and finished by baking or air frying with lots of parmesan or Asiago cheese and crispy bacon.

-Caesar salad made using either and both raw and cooked Brussels.

-pan roasted with rainbow carrots, shallots, crispy bacon, touch of Canadian maple syrup and sprinkle of red chilli flakes.

-roasted with balsamic vinegar and raw local honey

-add into veggie soups and stews

How to preserve for winter;

-water blanch small heads for 2 ish minutes, medium heads for 3 minutes and large heads for 4 minutes. Remove and cool promptly in ice water. Drain and place on a baking tray and put it straight into your freezer. Once frozen you can place them into a freezer bag or container for storage.

-dehydrate thin slices for winter soups and stews or cut them in half, boil for a few minutes, layer onto the dehydrating sheets and sprinkle your favourite seasonings for a healthy and tasty snack.

-try pickling them with white vinegar for a prettier and sharper flavour or apple cider for a more mild flavour and colour. You can play around with the spices like, mustard seeds, dill, garlic, peppers, bay leaf, coriander seeds and more.

Fun fact - Brussels will get a sulphur like smell when you over cook them.