source: Oprah Magazine November 2013
The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds.
Etymology
Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century; they were later cultivated in the 13th century near Brussels, Belgium, from which their name derives. The group name Gemmifera (or lowercase and italicized gemmifera as a variety name) means gemmiferous (bud-producing).
Description
The leaf vegetables are typically 1.5–4 centimeters (1⁄2–1+1⁄2 inches) in diameter and resemble miniature cabbages.
History
Forerunners to modern Brussels sprouts were probably cultivated in Ancient Rome. Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. The first written reference dates to 1587. During the 16th century, they enjoyed popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe, reaching Britain by the 17th century.
Brussels Sprouts Temperatures
Brussels sprouts grow in temperature ranges of 7–24 °C (45–75 °F), with highest yields at 15–18 °C (59–64 °F). Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 60 to 120 centimeters (24 to 47 inches) in height, maturing over several weeks from the lower to the upper part of the stalk.
Harvesting Brussels Sprouts
Sprouts may be picked by hand into baskets, in which case several harvests are made of five to 15 sprouts at a time, or by cutting the entire stalk at once for processing, or by mechanical harvester, depending on variety. Each stalk can produce 1.1 to 1.4 kilograms (2.4 to 3.1 pounds), although the commercial yield is about 900 g (2 lb) per stalk. Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprouts a traditional winter-stock vegetable. In the home garden, harvest can be delayed as quality does not suffer from freezing. Sprouts are considered to be the sweetest after a frost.
Brussels sprouts are a cultivar group of the same species as broccoli, cabbage, collard greens, kale, and kohlrabi; they are cruciferous (they belong to the family Brassicaceae; old name Cruciferae). Many cultivars are available; some are purple, such as ‘Ruby Crunch’ or ‘Red Bull’. The purple varieties are hybrids between purple cabbage and regular green Brussels sprouts developed by a Dutch botanist in the 1940s, yielding a variety with some of the red cabbage’s purple colors and greater sweetness. (Wikipedia)
Ingredients
1 cup walnuts, chopped
1/4 cup olive oil
2 pounds Brussels sprouts, trimmed and thinly sliced
1 cup red onion, finely chopped
1/2 teaspoon ground nutmeg
kosher salt
ground black pepper
1 cup dried cranberries
Directions
To make Crunchy Brussels Sprouts Salad, use a large, dry skillet to toast the walnuts over medium heat, tossing, for about 5 minutes. Set aside and reserve the pan. We use the same pan, and warm oil over medium-high heat until it shimmers. Add Brussels sprouts, onion, nutmeg, and salt and pepper to taste. Cook, stirring, until Brussels sprouts are wilted, 2 to 3 minutes. Remove from heat. Add dried cranberries and reserved walnuts. Toss to combine and transfer to a serving bowl. Serve warm. Enjoy!
makes 10 to 12 servings
active time:15 minutes
total time: 30 minutes