The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Brussels Sprouts Leaves
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This item was last sold on : 09/05/17
Brussels sprouts leaves are the uppermost foliage that the stalk produces, differentiating themselves from the rest of the plant particularly through shape, texture and flavor. They have an appearance more similar to loose heading cabbage with broad succulent leaves that have variations of cool green colorings and a thin creamy white veined texture throughout each leaf's surface. The flavor of the leaves is mild, similar to kale and if harvested young, remarkably sweet, void of the more bitter cruciferous flavor that is apparent in the plant's sprouts.
Brussels sprouts leaves are available late summer to fall.
Brussels sprouts, botanical name Brassica oleracea, belong to the Brassicaceae family. The Brassicaceae is an economically important food plant family known as the mustard plants, crucifers and cabbages. The tops, better known as the plant's leaves are an underutilized part of the plant, used little and more commonly turned into the soil for providing nutrition for future crops.
Brussels sprouts leaves can essentially replace any given cabbage in any recipe;they will simply offer a sweeter flavor and more tender texture. Brussels sprouts leaves can be used to make coleslaw, kimchi, added to fish tacos and lend texture to mixed green salads. Brussles sprouts tops pair well with bright citrus flavors, vinegars and vinaigrettes, sausages, bacon, pork belly and shoulder, grilled, smoked and fried white fish, apples, pears, cream, melting cheeses, pistachios, pine nuts, walnuts, almonds, peppers and chiles.
Brussels sprouts are thought to be native to Belgium, specifically a region near its capital, Brussels, after which they are named. They remained a local crop in this area until their use spread across Europe during World War I. Brussels sprouts are now cultivated throughout Europe and have been naturalized in the United States. They are a cold hardy food plant that thrive in winter months in temperate climates with adequate to supple supplies of rainfall and irrigation. In sync with nature's cycle, the Brussels sprouts plants' tops are harvested once the plant has matured just prior to it flowering and then going to seed. If left to nature, the sun and heat of the summer and fall months can burn the plant's foliage and render it withered and inedible.
Recipes that include Brussels Sprouts Leaves. One is easiest, three is harder.
|Fairfield Green Food Guide||Brussels Sprout Leaves with Cheesy Polenta and Crispy Fried Eggs|
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