Bee Healthy Produce

Diablo Brussels Sprouts

We have a good variety of veggies at Bee Healthy.  I talked earlier this week about Peppers, but now I want to share information about Brussels Sprouts–

Brussels Sprouts are little tiny cabbages on a long stalk.  Growing up I hated Brussels Sprouts, they were Green Giant brand, bought at the grocery store, frozen.  No comparison to FRESH, right off the stalk, like the ones we have in our garden!

Here’s some information to ponder:  While all of the cruciferous veggies are known for their cancer-fighting powers, Brussels sprouts have been shown to contain even greater amounts of glucosinolates than cabbage, kale, cauliflower, and broccoli.  Consuming one cup of Brussels sprouts will provide 195 percent of vitamin K, 125 percent of vitamin C, 10 percent or more of vitamin A, vitamin B-6, folatepotassium, and manganese.  Cruciferous veggies are also known as Brassica’s.  They are sulfur rich and a good healer for the body.

Here’s how I fix them:  Pop them off the stalk, trim the stem and cut them in half.  I put mine into the cast iron skillet with a little water and steam or parboil them a few minutes.  (This softens them up–)  When most of the water is gone, I add olive oil, and salt and pepper, then cover with a lid and let them cook for 10-15 minutes.  When nearly done, I remove the lid and let them crisp up and brown.  Serve them hot. (Also try the Balsamic vinegar with dried cranberries variation, , recipe #51A)

Sunday we had Brussels sprouts with Brisket (cooked in the crockpot for 6 hours), coleslaw (from our own cabbage with red bells and grated carrot, a spat of cayenne), and baked Acorn Squash (cut in half, butter and onion in the cavity where the seeds were, and wrapped in foil).  What a complete meal!  Protein in grass-fed beef, lots of nutrients from the fresh sprouts, cabbage, peppers, carrot, and squash…more on squash later this week.  (I find winter squash to be an under-appreciated food giant!)

Enjoy all the veggies while they are fresh!  SHOP BEE HEALTHY! We will be removing the current stock on Wednesday at closing and restocking with new items on Friday’s…carrots to come next week! Thanks for supporting local and fresh–thanks for supporting your local farmers!  The Farmer’s Wife





2 responses to this post.

  1. Posted by Phylisr2004 on October 23, 2018 at 1:28 pm

    Wonderful post! We enjoyed a stalk of them last week. So delicious! Thanks for the info on the vitamins. I’ve always loved them❤️❤️

    Tell me, What do you plan to do with your one wild and precious life? Mary Oliver


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