Varieties grown: Gustus

Brussels sprouts are like miniature cabbages. Their flavor is nutty and sweet. This vegetable may have gotten a bad rap over time - this can often be attributed to preparation. Boiled sprouts are mushy and tasteless, but roasted ones taste sweet, crunchy and caramelized! They come once a year, so give them a try!

How to use them:

• Roasted with garlic and ham, or balsamic reduction and proscuitto, or just olive oil

• Steamed and served hot with butter

• Sliced thinly and sautéed; sautéed shallots and red wine vinegar go well with this preparation

• Brussels Sprouts tops are the top part of the plant that we remove during the season to allow the sprouts to ripen. They are similar to collard greens, but with a Brussels sprout flavor and much faster cooking time. Braise them, sauté them, or toss them into soup.

How to store them: In the refrigerator, inside a non-breathable container (plastic bag, glass or plastic storage tub, etc.).