I’ve learned to love Brussels sprouts, particularly when they’ve been sautéed and thoroughly browned. I’ve made them from fresh or frozen; either method was pretty easy. What I’d never tried was to actually remove them from the stalk they grow on and prepare them! When my P.S. (Purchaser of Sprouts/hubby) brought a stalk home from the farmer’s market, I was overwhelmed.
Google to the rescue, I found the site Veggie Venture which helped me decide to remove them from the stalk and store them in bags. I had wondered if I was supposed to store the almost 2 foot long stalk in my fridge. Since I didn’t have enough room to do that, I was relieved they could be put into bags in smaller batches.
The leaves had been removed from the stalk already but my mini cabbages were much closer together than the picture on the site. No problem, I used a paring knife and carefully cut each one off and placed it in a container. That took longer than I had imagined since the little balls were twisted and it took awhile to find each stem.
But it was fun. A few were bruised and so I discarded them. I ended up with five zippered bags full of Brussels sprouts. I separated them by size, as they’d cook more evenly if they were uniform in size. The smaller ones would perhaps be best in a mixed vegetable dish.
I didn’t wash the sprouts or cut off the rough ends. That is best done later, other sites told me. The sprouts would store longer if they didn’t have excess water. As I write this post finally, I’ll admit I have one bag of sprouts left with no signs of turning and they’ve been in the fridge for 3 weeks. That’s unusual for us but this summer our fridge has been constantly filled with vegetables from our garden and the farmers market. We mean to get to them soon!