Copyright 2011 Christine's Pantry. All rights reserved.
Production of Brussels sprouts in the USA began around 1800, when French settlers brought them to Louisiana. The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently there are several thousand acres planted in coastal areas of San Mateo, Santa Cruz, and Monterey Counties of California which offer an ideal combination of coastal fog and cool temperatures year round. The harvest season lasts from June through January. They are also grown in Baja California, Mexico, where the harvest season is from December through June.
Much of the United States production is in California, with a smaller percentage of the crop grown in Skagit Valley, WA, where cool springs, mild summers and rich soil abounds and to lesser degree on Long Island, NY. Total United States production is approximately 32,000 tons, with a value of $27 million.
80% to 85% of US production is for the frozen food market, with the remainder for fresh consumption. Once harvested, sprouts last 3 to 5 weeks under ideal near freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature.
By http://en.wikipedia.org/wiki/Brussels_sprout
Award... I would like to take a moment to thank http://kristygourmet.blogspot.com for this honor. Please take a moment and visit her blog. Her blog is wonderful. I always enjoy reading her post.
Roasted Brussels Sprouts
Copyright 2011 Christine's Pantry. All rights reserved.
Ingredients:
1 (14 oz) Brussels Sprouts, thawed (I used Pictsweet)
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
Directions:
Preheat oven to 400 degrees. In a large mixing bowl add Brussels sprouts, olive oil, garlic powder, salt and pepper. Toss well. Line a sheet pan with foil and spray with a nonstick cooking spray. Pour Brussels sprout onto pan and spread out so sprouts are in a single layer. Roast for 30 to 35 minutes or until lightly browned, crisp and fork tender. Turning once. Serve warm. Enjoy!
