In season, local foods are fresher, tastier and have more nutrients. Vegetables in season in January include: brussels sprouts, leeks, parsnips, sweet potatoes, shallots, turnips and winter squash. If we focus in on the brussels sprout, we find a tasty treat that started in the vicinity of Brussels in Belgium over 400 years ago.
- The brussels sprout is a member of the cabbage family. Rich in protein, fiber, vitamins, minerals and antioxidants, these small, leafy green buds are a winter crop that flourishes in cooler weather.
- The plant is a tall stemmed cabbage that has many tiny heads that sprout along the stem at the bases of the leaves. The smaller the brussels sprout the sweeter the brussels taste.
- A great staple for losing weight, 100 grams of brussels sprouts have only 45 calories but contain 3.8 grams of fiber and no cholesterol.
- Their flavonoid antioxidants offer protection from prostate and colon cancers.
- This incredibly nutritious vegetable is also a rich source of B-Complex vitamins, vitamin K, vitamin A and minerals that protect against iron deficiency anemia.
- Fresh brussels sprouts are delicate in flavor, but over cooking the sprouts results in the release of a pungent smell. It’s best to blanch them in boiling water for just about 5 minutes, cool, then add to recipes.
- As a favorite snack, Europeans prepare them roasted and salted.
"Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people." Elizabeth Berry