Brussels sprouts – what comes to mind? I know the summer is over and this crop has been harvested, and I also know many people don’t really like or have even tried this vegetable. But perhaps by the end of this article, you may at least give them a try this year.
First of all, did you know Chatham-Kent is one of the top two Brussels sprouts producing areas in all of Canada? And did you know all brands of frozen Brussels sprouts including mixed vegetables with sprouts found on grocery shelves in this area which are labelled ‘Product of Canada’ were grown right here in Chatham-Kent? And did you know we have the top two Brussels sprout producers in all of Canada, and most likely two of the top three or four in all of North America?
Brussels sprouts were believed to have been cultivated in Italy in Roman times, and possibly as early as the 1200’s in Belgium. The modern Brussels sprout that we are familiar with was first cultivated in large quantities in Belgium (hence the name “Brussels” sprouts) as early as 1587, with their introduction into the U.S. in the 1800’s.
Brussels sprouts are full of nutrients and contain significant amounts of vitamin C. In fact, gram for gram, Brussels sprouts contain nearly 50% more vitamin C than an orange. Just four to six Brussels sprouts contain the adult daily requirement for vitamin C.
Like other cruciferous (members of the mustard family) vegetables, Brussels sprouts contain nitrogen compounds called indoles, known for their cancer fighting properties. Brussels sprouts are also a good source of folate, potassium, vitamin K, fibre, and beta carotene.
Here is the nutritional information per serving (4 sprouts): 33 kcal, 7 g carbohydrate, 0 g fat, 3 g protein, 3 g fibre.
Brussels sprouts grow together in a tight spiral pattern on a thick stalk with a burst of leaves at the top.
While some specialty markets carry Brussels sprouts still on the stalk, you are most likely to find them as individual sprouts, varying in size from an olive to a golf ball. To ensure you are buying the freshest sprouts, look for those that have bright green leaves. Old sprouts will tend to have yellow, wilted leaves and have a strong odour that is similar to cabbage.
The secret to good Brussels sprouts is to not overcook them, as overcooked ones have a pungent, sulfurous odour. Properly cooked Brussels sprouts have a crisp, dense texture and a slightly nutty taste. So go ahead and try them this year. Come on, just try them again. You deserve it.
Our local producers appreciate your support of buying local and buying fresh. You can’t go wrong with supporting our local agricultural sector.
Think about this – True servants don’t use God for their purposes. They let God use them for His purposes.
Just some food for thought.
Remember that here in Chatham-Kent ‘WE GROW FOR THE WORLD’.
TAG – Kim Cooper has been involved in the agribusiness sector for over 35 years. He can be reached at: email@example.com or follow him on Twitter at ‘theAGguy.’
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