Organic Brussels Sprouts

Named after the capital of Belgium, where they may have first been cultivated. They look like small heads of cabbage; in fact they belong to the cabbage family. A cruciferous vegetable, thought to protect against certain forms of cancer.

Brussels Sprouts are easier to prepare than they are to spell. We suggest steaming them and simply adding salt, pepper and a drizzle of olive oil. Easy breezy side-dish.

Wait, no we don't! We suggest ROASTING them! Phew, that was close. Whoever wrote that suggestion above had some pretty bland dinners - I hope they had a good sauce to top their sprouts with!

Roasting is easy: Halve them, take that salt, pepper and olive oil and dribble from above, then add a little Balsamic Vinegar, mix together then roast them flat sides up until they start to brown and crisp a bit. Flip if needed and serve. They're also great with some bacon or toasted pecans or walnuts.
This product traveled 1648 km to reach our warehouse.

Storage Tip: Store unwashed in the crisper. Eat within 2-3 days. Flavour intensifies with age.

Preparation Tip: Remove damaged or discoloured leaves. Easiest to boil, bake or steam whole. Cook until emerald green and tender. Stop cooking immediately if a sulphur smell is noticed.

Culinary Compatibility: Fresh herbs, chestnuts, almonds, pistachios, pecans, pine nuts, walnuts mustard, caraway, curry, cheese, lemon and bacon

Health Information: One cup of cooked Brussels Sprouts contains 60 calories and is an excellent source of dietary fibre, vitamin C, and folate. One serving of Brussels Sprouts contains 150% of RDI of vitamin C. They are also a good source of Vitamin B6 and a source of vitamin A and iron.

Lakeside Organic Gardens
Watsonville, CA
They started with 55 organic acres in California's Pajaro Valley and have expanded to over 1000 organic acres in Pajaro, and El Centro. Their growing practices are good for the Earth and the crops they produce are good for the consumer. They hope to see everyone eating more organic vegetables in the future and living longer healthier lives. Their goal is to be the quality leader in the organic produce industry and customer satisfaction is their top priority.

For over 35 years the Peixoto family has been growing produce in the Pajaro area. Dick Peixoto started his farming career in eighth grade by hiring neighborhood kids to pick tomatoes on his family farm so he could market them. From that early start his business has grown tremendously. In 1996 he recognized the advantages of organic produce and began transitioning to organic farming.

Lakeside Organic Gardens is committed to the communities and the state they farm in. While other shippers get produce from Mexico and South America in the winter they feel strongly about providing produce that is grown here in the United States. All their produce is California grown.