Season:
June to November
Nutrition Facts:
Brussels sprouts provide a good amount of vitamin C, folate, potassium, and vitamin K.
Selection:
Choose sprouts that are similar in size, firm, and compact with leaves free of blemishes. Stem ends should be white and clean. Avoid sprouts that are soft or puffy, or that have yellowed or wilted leaves.
Storage:
Sprouts stored in a covered container or perforated plastic bag in the refrigerator will hold for 3 to 5 days. Remove yellow or wilted leaves and wash immediately before use.
Preparation:
Soak the Brussels sprouts in water for about 10 minutes and then rinse with fresh water to thoroughly clean the sprouts.
To boil: Using 1 cup of water for every cup of sprouts, boil uncovered for 6 to 8 minutes or until tender. To microwave: For ½ pound of sprouts, use ¼ cup liquid; place in a microwaveable dish and cover. Cook 4 minutes for medium sprouts; 8 minutes for large sprouts.
To steam: Place sprouts in saucepan with ¼ inch of boiling water and cover. Steam for 5 to 10 minutes or just until tender.
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.