Brussels Sprouts, Organic

Named after the capital of Belgium, where they were grown in the 13th century, Brussels sprouts were cultivated from the wild cabbage. In the United States, commercial production began around 1800 in Louisiana, where they were introduced by French settlers. California began production in the 1940s. 

Brussels sprouts are nutritional powerhouses, loaded with vitamins, cholesterol-reducing fiber, folate, and antioxidants.

Try chopping the sprouts roughly and sautéing in olive oil and a little broth, then topping with toasted slivered almonds to bring out their naturally sweet and nutty flavors.

Store unwashed sprouts in a plastic or vegetable bag in the refrigerator crisper for three to five days—though they taste best eaten as soon after harvest as possible. The sprouts can be blanched and frozen for up to a year.

Note: We do our best to ship quality produce to Alaska and Hawaii, but due to unknown conditions at the barge lines, we cannot guarantee the quality on arrival.