THE MAINE MARKET BASKET

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 Maine's healthy, local and seasonal

 foods.

Featured crop: Brussels sprouts

"Oh, so that's how Brussels sprouts grow!"  Ask any farmers' market vendor in Maine and you will likely hear that, when it comes to "ahah moments", nothing beats Brussels sprouts.  These small fall wonders are a real discovery for many farmers markets shoppers. 

In the age of prewashed, precut, and bagged produce, there is something refreshing and even comforting about encountering a vegetable in its natural state. 

The native state of Brussels sprouts is Belgium where they are referred to as "little cabbages" (petits choux) in French.  Unlike their larger cabbage cousins which spring directly from the earth, Brussels sprouts grow on a central woody stalk forming tight, little heads. 

What few realize is that Brussels sprouts have a way of growing on people too.  The trick to winning someone over to their unique taste is cooking them at the right time and in the right way.  October is the perfect season for Brussels sprouts in Maine.  Their flavor not only holds up to fall's first frost, but actually improves with it. 

As for a recipe, try roasting them to bring out their sweet, nutty flavor or sautéing them with a couple of strips of bacon.  Before you know it, you'll be having an "ahah" moment of your own. 

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Shopping info:

Good quality Brussels sprouts are firm, compact and bright green. They should be free of yellowed or wilted leaves and should not be puffy or soft in texture.

If Brussels sprouts are sold individually, choose those of equal size to ensure that they will cook evenly.  Keep unwashed and untrimmed Brussels sprouts in the vegetable compartment of the refrigerator. Stored in a plastic bag, they can be kept for three to five days.
 

Preparation info:

Before washing Brussels sprouts, remove stems and any yellow leaves. Wash them well under running water or soak them in a bowl of water to remove any dirt or insects hiding under the outer leaves.

Brussels sprouts are usually cooked whole, but may be cut if large. To allow the heat to permeate throughout all of the leaves and better ensure an even texture, some chefs recommend cutting an "X" in the bottom of the stem before cooking.

Brussels sprouts should be cooked until tender but not mushy and should retain their green color. They are best steamed or sautéed for 7-12 minutes or roasted for 15 minutes at 425°.
 

Featured Recipe:

Sautéed Brussels Sprouts with Bacon
 

Ingredients:

2 pounds fresh Brussels sprouts
4 slices bacon
1 tbsp olive or vegetable oil
2 garlic cloves, crushed with garlic press
1/2 tsp salt
1/4 tsp coarsely ground black pepper
 

Procedure:

1) Trim tough ends from Brussels sprouts. In 4-quart saucepan over high heat, heat 1 inch water to boiling. Add Brussels sprouts; heat to boiling. Reduce heat to low, cover and simmer 5 minutes or until sprouts are tender-crisp. Drain.
2) In a skillet over medium-low heat, cook bacon until browned. Remove bacon to paper towels to drain.
3) Pour off all but 1 tbsp bacon fat from skillet. Over medium-high heat, heat bacon fat and oil. Add Brussels sprouts, garlic, salt, and pepper. Cook, stirring frequently, until Brussels sprouts are browned, about 5 minutes.

4) Crumble bacon on top and serve immediately.

The ingredients for this recipe, which serves 6, may be cut in half.
 

Did you know?

-Brussels Sprouts were first grown in quantity around Brussels, Belgium during the 16th century, hence the name.
-The third president of the United States, Thomas Jefferson, introduced Brussels sprouts to North America in 1812.
-Brussels sprouts are high in fiber low sodium, fat free, and are a good source of vitamins A and C, potassium and iron.

What else is in season?

Seasonal availability of produce in Maine varies from week to week and from one farm or farmers' market to the next.

Maine-grown Brussels sprouts are available from September through mid November.

The following items are also considered widely available statewide as of this date: apples, salad greens, cabbage, carrots, cucumbers, beets, broccoli, beet greens, herbs, leeks, onions, potatoes, sweet corn, Swiss chard, scallions, tomatoes, zucchini and summer squash.

For more info on the seasonal availability of Maine produce, see the chart posted here.

Where to buy fresh, Maine-grown foods in your area:

       Find farmers markets in your area here

         Find farmstands in your area here

        Find CSA farms in your area here

     Find local "pick-your-own" farms here

For more info about the availability of Maine food and farm products, please see: http://www.getrealmaine.com

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