Crossed Kale Sprouts

Field GoodsOut of the Bag, RecipesLeave a Comment

kale-sprouts-kalettes

Kale sprouts were developed by crossing kale and Brussels sprouts using non-GMO breeding methods. Sometimes referred to as Lollipop Kale or Kalettes, these sprouts grow on a stalk and produce cool little buds of purpleish kale. Crazy, right? We’ve been waiting all year for these certified organic babies, grown specially for us by Juniper Hill Farm! Treat them as you would Brussels … Read More

Brussels Sprouts and Mushrooms… Oh My

Field GoodsOut of the Bag, RecipesLeave a Comment

brussels-sprouts-and-mushrooms

Because our Brussels sprouts are individually flash-frozen right after harvest (meaning no extra moisture to kill flavor and texture), they can be used essentially the same way as fresh—they just may require a tad longer in the pan or oven. Brussels Sprouts and mushrooms are a perfect pair. Try making simple mashed Brussels Sprouts and tossing with butter and garlic sautéed … Read More

Mashed Potatoes and Brussels Sprouts

Field GoodsOut of the Bag, Recipes2 Comments

brussels-sprouts-and-mashed-potatoes

Ingredients Frozen Brussels Sprouts Potatoes Cream Dried herb (basil, sage, thyme – pick one) Salt and Pepper Ratio for every pound of Brussels sprouts use 1 ½ pound potatoes, 1/4 cup cream, 1 Tbsp butter, 1 clove of garlic, and ¼ tsp herb. Instructions Boil potatoes until soft and then mash (we like to keep the skin on… it’s healthier). … Read More

Brussels Sprouts Mash

Field GoodsOut of the Bag, Recipes2 Comments

brussels-sprouts-mash2

Ingredients Frozen Brussels Sprouts Cream Parmesan Cheese Salt and Pepper Ratio for every pound of Brussels sprouts, use ¾ cup cream and ¼ cup parmesan cheese. Instructions Boil thawed Brussels sprouts in the bag for 10 minutes and drain. Put Brussels sprouts in a food processor with WARM cream. Whirl to desired degree of smoothness. Don’t go crazy here. Stop … Read More

How My Mom Ruined the Brussels Sprouts

Field GoodsOut of the Bag, RecipesLeave a Comment

Roasted-Brussels-Sprouts

“My mom used to make frozen Brussels Sprouts. She’d boil the heck out of them. I couldn’t stand them. Now I roast them and love them. Especially our frozen Brussels Sprouts. What I do is toss them with olive oil, salt, and pepper. Spread them on a cookie sheet with thinly sliced onion and roast at 425 degrees for about 20 … Read More