| Moscow Food Co-op Produce Tips | |
by Dani Vargas, Produce Manager, from the January 2002 newsletter
* Note: Brussels sprouts should have made the list for the 10 things you should
buy organic according to the high levels of pesticides, herbicides and fertilizers
traditionally used to grow them, but they didn't make the list due to their
low popularity.
Why is this? Why does Harvey loath Brussels sprouts while Dani loves them? Brussels sprouts have a dismal reputation. Let's face it, they stink, and by a young palate, such as Harvey's (age 6) they are rejected.
When I was young I could not stand Brussels sprouts and, of course, it was something my mother always insisted we have on those random, unpredictable nights before I could come down with a bedroom-restricting illness. Their smell was awful and their taste was even worse. There was not a single seasoning that I could cover them in to tempt the dog to partake in them. So there I was with them staring at me from my plate, grr!!!
One day last year, while I was the produce assistant, I arrived at work to find the case abundant with Brussels sprout trees. I almost quit that day. The horrible memories of those smelly things crept back into my mind. So what changed? You may be asking. This year, around Brussels sprout time, customers kept asking me when I would carry organic Brussels sprouts. Everyone I ran into had positive comments about this cabbage-related item. The expressions on their faces as they described how to prepare them and the taste of Brussels sprouts was enough for me to lower my Brussels sprout-hating wall and give them a try. What happened after I tried them for the first time? Well, those who spend time around me are starting to call me "sprout." I think it is because currently they are my favorite meal for the week, maybe twice a week, but if you ask them it is because I smell like Brussels sprouts. I have found a new respect for these poor little smelling things. Last year I was decorating them as Christmas trees, but this year I would not think of wasting a precious tree for a display.
Brussels sprouts contain chemicals called isothiocyanates. These chemicals produce sulfur when heated. If overcooked, this can lead to an unpleasant odor and taste. (This is what my mom did, "Sorry mom!") Their taste appeals to the older, more mature, palate.
These little buds emerging from the side of a stalk are related to the cabbage family. Just like with cabbage and lettuce, you may peel away the outer not-so-fresh leaves and it will not affect the sprouts' quality.
A native to the Mediterranean seaboard, Brussels sprouts were first recorded in 1587. After World War I, Brussels sprouts became popular in England, France, and the United States. Their name is linked to the capital of Belgium due to their popularity there at the time of its discovery. They are rich in vitamin A, C, and B-complex. They also contain calcium, phosphorous, and potassium, and are low in fat and calories, and high in protein.
I do encourage those, who like me, have those not-so-fond childhood memories of Brussels sprouts to give them another chance. My first step was to cut them in half and sauté them in butter, garlic, salt and pepper until they are almost caramelized. If you try this and love them, welcome to the world of Brussels sprouts. If not, at least you tried.
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