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First saw them marketed on the stalk in NC, 2005. They are available in NY in the fall and I buy the stalks at the farmer's market or supermarkets if they are fresh and in good condition. My preferred method is steam-saute, where I smear the bottom of a stainless skillet with olive oil, butter, or sesame oil or combination and place well-washed sprouts cut side down in the pan. Add a scant 1/4 cup of water and slap the lid on and cook for about 5-9 minutes depending on the size of the sprouts. You can also cook them at a lower temperature for longer and they will caramelize beautifully and taste sweet and nutty. I've had them with many kinds of toasted nuts, sesame seed, peeled grapes... They are cute, they have excellent nutritional values, and are recommended as a high-fiber cancer fighter.
I've counted the sprouts on the stalk to compare them to what we regularly have to buy in little tubs, and last year it worked out that the stalk was equal to about 3 tubs (12 oz. est) and was the cost equivalent of two tubs. Good eatin'!
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