Brussels
sprouts as we now know them were grown possibly as early as the 13th century in
what is now Belgium. The first written reference dates to 1587. During the 16th
century, they enjoyed a popularity in the southern Netherlands that eventually
spread throughout the cooler parts of Northern Europe.
Brussels
sprouts grow in heat ranges of 45-75°F, with highest yields at 59-64°F. Fields
are ready for harvest 90 to 180 days after planting. The edible sprouts grow
like buds in helical patterns along the side of long, thick stalks of about 60
to 120 cm (24 to 47 in) in height, maturing over several weeks from the lower
to the upper part of the stalk. Sprouts may be picked by hand into baskets, in
which case several harvests are made of five to 15 sprouts at a time or by
cutting the entire stalk at once for processing, or by mechanical harvester,
depending on variety. Each stalk can produce 1.1 to 1.4 kg (2.4 to 3.1 lb),
although the commercial yield is about 900 g (2.0 lb) per stalk. In
the home garden, "sprouts are sweetest after a good, stiff frost".
Brussels
sprouts are a cultivar of the same species that includes cabbage, collard
greens, broccoli, kale, and kohlrabi; they are cruciferous (they belong to the
Brassicaceae family; old name Cruciferae). They contain good amounts of vitamin
A, vitamin C, folic acid and dietary fiber. Moreover, they are believed to
protect against colon cancer, because they contain sinigrin. Although they
contain compounds such as goitrin that can act as goitrogens and interfere with
thyroid hormone production, realistic amounts in the diet do not seem to have
any effect on the function of the thyroid gland in humans.
Brussels
sprout per-capita consumption in North America has increased nearly 40% since
1997.
By Wikipedia
The
Brussels sprouts will have your gang coming back for more.
Brussels
Sprouts With Bacon
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
1
(14 oz.) bag frozen Brussels sprouts, thawed
1
small onion, chopped
1
tablespoon extra virgin olive oil
salt
and pepper, to taste
1/2
teaspoon garlic powder
1/2
teaspoon onion powder
1/4
cup bacon bits
1
cup chicken broth
Directions:
In
skillet, heat oil over medium high heat. Add onions to the skillet and saute
for 2 minutes. Add Brussels sprouts. Season with salt, pepper, garlic powder
and onion powder. Cook Brussels sprouts 3 to 4 minutes, begin to soften. Add
broth and bring to boil, cover and reduce heat to medium low heat. Cook about 8
to 10 minutes, until tender. Transfer Brussels sprouts to a serving dish with a
slotted spoon and top with bacon bits. Enjoy!
Looks good. Going to try this.
ReplyDeleteEverything is good with bacon.
ReplyDeleteI loves brussel sprouts and i loves bacon.....a good combination.
ReplyDeleteI love both Brussels sprouts and bacon. Fantastic combination. :)
ReplyDelete