Brussels Sprouts

It is believed that Brussels sprouts were cultivated during Roman times in Italy and as early as the 1200's in Belgium. Large quantities of Brussels sprouts as we know them today, were cultivated near Brussels around 1587, and so became known as "Brussels" sprouts. Brussels sprouts remained a local crop in Belgium until after World War I, when their use spread throughout Europe. They were introduced in the United States in the 1800's, went to California in the early 1900's with the first central coast plantings in the 1920's. The development of the frozen food industry in the 1940's, caused California's Brussels sprouts production to hit its highest levels over the next 20 years. Currently less than 3000 acres in California are producing Brussels sprouts since production techniques have improved, and the number of foreign imports have increased. The majority of the United States' supply still comes from California's central coast, with exports to Canada, where they appear to be more popular there then they are in the United States.

Brussels sprouts are part of the cruciferae or mustard family, so known because of a four-part flower in the shape of a cross. It is not surprising that they look like diminutive heads of cabbage, as they are related to better known vegetables in the same botanical family like broccoli, cabbage and cauliflower. Brussels sprouts taste a lot like cabbage, but have a slightly milder flavor and a denser texture.

Sprouts look like golf ball size knobs growing in rows on stalks attached by what looks like wooden pegs. Sections of these stalks, about 2 to 3 feet, with the sprouts attached, are occasionally sold in farmer's markets, or better produce and retail stores. Most of the Brussels sprouts sold come in plastic canisters weighing about 10 ounces.

Storage & Selection
Brussels sprouts are usually sold in pint or quart tubs, but if you can select them individually from a bulk display, not only can you pick out the best ones, you can choose sprouts of comparable size so they will cook evenly. The individual sprouts should have a bright green color and fresh appearance. The head shouldn't be puffy or soft, have any black spots, holes, or yellow leaves. The stem ends should be clean and white. They should also smell fresh, so take off the plastic that covers the sprouts in those canisters and take a whiff. Old sprouts will have a strong, cabbage odor.

When you get the sprouts home, remove any yellow or wilted outer leaves and place loose, unwashed sprouts in a perforated plastic bag. Store in the crisper section of your refrigerator and use within two to three days.

Preparation
To eliminate any insects hidden in the leaves, drop the sprouts into a basin of lukewarm water and leave them there for ten minutes. Rinse in fresh water, trim the stem ends, but not quite flush with the bottom of the sprouts, or the outer leaves will fall off during cooking. Cut a x about 1/16 of an inch into the stem end to ensure faster and more even cooking. Insert a knife tip into the stem end to determine if done; the stem end will be barely tender.

Cooking Methods
Microwave: Place 1 to 1� pound sprouts in a microwave safe dish with a small amount of water. Cover and cook on full power for about 7 minutes.

Steaming: Use a vegetable steamer or steam boil in a small amount of water. To steam boil, cook the sprouts covered in 1" of already boiling water. After steaming or steam boiling for one to two minutes, lift the lid for 10 to 15 seconds. This will disperse the strong-tasting sulfurous compounds that form when sprouts cook. Cover and finish cooking. Steam boiling will take one to five minutes, and in a steamer, six to twelve minutes, depending on the size.

Boiling: Bring 1 cup of water to a rapid boil in a large pot for every cup of Brussels sprouts. Add the sprouts, and quickly return the water to a boil. Cook the sprouts uncovered until just tender. Drain, and return them to the warm pot, and shake for a few seconds until dry. If you add a little parsley to the cooking water it will reduce the cabbage flavor. Cooking time about seven to ten minutes.

Braising: Use a heavy, covered skillet to braise the sprouts on the stovetop, or in the oven. For oven braising, place the sprouts in a casserole or baking dish and pour in enough stock to cover them. Cover and bake in a 350�F oven, 25 to 35 minutes.

Tony's Tip
Cooking the sprouts slowly in stock will allow you to reduce the liquid after they're done, and use it as a sauce. This will allow you to conserve the many nutrients Brussels sprouts provide.

Tony's Favorite Recipe
Brussels Sprouts with Morels

Varieties
The older open-pollinated types produced prior to the 1960's, were harvested by hand, and they could be, fairly bitter tasting. Several varieties of hybrid Brussels sprouts are now the most common types found because not only can they be picked by machines, they have an improved taste which is almost sweet.

Oliver is hand picked, has a medium green color, is less dense than those that come after it in the season, with a fairly mild taste.

Capitola is machine picked, a slightly darker green, and more dense than the Oliver, with tightly wrapped leaves.

Content� This variety is the same as the Capitola.

Rowena is machine picked, the most dense, darkest green variety with very tightly wrapped leaves.

Rampart is the same as the Rowena, though the Rowena is more popular.

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