Every Day I'm Brusselin'

It’s starting to get colder in Wisconsin. November is beginning, and winter is right around the corner. Farmer’s markets are slowly but surely becoming scarce, which means local vegetables are going with them… right?

Not quite! La Crosse offers a Winter Farmer’s Market on Sundays with live music and locally produced goods. In Wisconsin, there aren’t many vegetables that grow during the cold winter months. However, farmers can still grow vegetables in green houses or they may have frozen vegetables or canned goods from earlier in the season. What I’m saying is, even though it’s winter there’s still seasonal produce to choose from!

One vegetable that is still in season and likely to show up at the Winter Farmer’s Market is the Brussels sprout. You might be making a funny face at me, but these little cabbage-looking buds are good for you! If you don’t like Brussels sprouts, it might be time to give them another chance. They can be very tasty if you cook them according to your taste buds’ preferences.

Brussels sprouts are the best when they are the freshest; therefore, try to avoid keeping them in the fridge for longer than a day. If you aren’t going to eat them right away, it’s best to freeze them. However, before freezing, Brussels sprouts should be blanched. Frozen sprouts can be kept for up to one year.

Brussels sprouts have many benefits. They are low in fat, a good source of fiber and folate, and they’re high in vitamin C. They also are relatively high in protein compared to other vegetables. However, Brussels sprouts should be eaten with a whole grain to make the dish a complete protein.

There are many ways to cook appetizing Brussels sprouts. Try roasting them in the oven with salt and pepper, or sauté with garlic and onion topped with balsamic vinegar. You can even add them to your favorite pasta dish for added texture and flavor. Spicing up the way you cook Brussels sprouts can make them enjoyable to eat.