Like us on Facebook
Follow us on Twitter
View on Instagram

Ripe Now! Brussels Sprouts

Brussels sprouts, the cute miniature-looking cabbage, are now in season at our markets, and we are excited about that! Brussels sprouts are in the brassica family, along with cabbage, cauliflower, kale, etc., and are native to the Mediterranean region, but were first cultivated in Brussels, Belgium (hence the name) in the 13th century. This vegetable was introduced to North America (Louisiana) in the 18th century by French colonists. Brussels sprouts have a green to purple color (depending on the cultivar) and are golf ball-sized bundles of leaves. They grow best in cooler temperatures, which is why you are seeing them in markets now. 

Brussels sprouts can be cooked a number of ways. Typically, you cut the fibrous base of the plant and compost any discolored or loose leaves. Clean the outside surface thoroughly with water because dirt and small bugs can get trapped in the leaves. Once cleaned, you can cook them by steaming, stir-frying, boiling, grilling or roasting. Cutting them in half ensures that they cook evenly. Brussels sprouts have numerous health benefits, including a high amount of vitamins, minerals, fiber, and antioxidants. You can get Brussels sprouts at our Thursday and Saturday farmers' markets now at Golden Rule Organics!

Easy Eating
To start your day off right, try out this hearty brussels sprouts eggs, and bacon recipe. For lunch, dive into this healthy and refreshing warm brussels sprouts citrus salad. Roast Brussels sprouts to perfection with this chili garlic smashed brussels sprouts recipe. Finally, why not indulge in this cheesy brussels sprouts bake recipe!

Storage Tips
If bought on the stalk, leave them on that stalk. Put the stalk in the fridge or leave it in a cold place. Bought loose, store them in an open container with a damp towel on top. Find out more about storing fruits and vegetables here
Recipe: Brussels Sprout Salad

From Adventures in Veggieland: Help Your Kids Learn to Love Vegetables with 100 Easy Activities and Recipes by Melanie Potock 

Serves 8

Ingredients

Dijon Mustard Dressing
¾ cup vegetable oil
3 tablespoons extra virgin olive oil
2 to 3 tablespoons champagne vinegar
1 to 2 teaspoons fresh lemon juice
1 teaspoon Dijon or whole grain mustard
⅛ teaspoon minced garlic
Salt and black pepper to taste

Salad
8 ounces brussels sprouts, washed, dried, and trimmed
3 tablespoons dried cherries, cranberries, or golden raisins (or 1 tablespoon of each)
2 tablespoons sliced smoked almonds
Parmesan shavings for garnish

Directions 
  1. To make the Dijon Mustard Dressing, whisk the oils together in a glass measuring cup. In a bowl, whisk the remaining dressing ingredients together. Drizzle the oil mixture into the bowl, whisking until all the dressing ingredients are combined.
  2. To make the Salad, pull off as many leaves of the brussels sprouts as you can and put them in a salad bowl. Chop off any remaining stems and discard. Chop the interior and remaining leaves of the brussels sprouts into pea-sized pieces and add those to the salad bowl. 
  3. Add the dried cherries, almonds, and about a third of the dressing (be careful not to overdo it-you don't want a soggy salad) to the salad bowl and toss with the pieces and leaves of the brussels sprouts until everything is coated. Let the salad sit for 10 minutes to soften. Add more dressing if desired, and serve on individual plates with Parmesan shavings on top.
  4. Store the remaining dressing in an airtight container in the refrigerator for up to five days to add any leftover salad. The leaves tend to soak up the last drops of the dressing, which makes for an extra yummy salad the next day! 

All kids can...
  • Wash and dry the brussels sprouts
  • Cut off the ends of the brussels sprouts with a kid-safe knife
  • Squeeze the lemon juice
  • Whisk the dressing
  • Pull the leaves off the brussels sprouts
  • Toss the salad
  • Garnish with Parmesan shavings 
*You can purchase Adventures in Veggieland: Help Your Kids Learn to Love Vegetables with 100 Easy Activities and Recipes by Melanie Potock through the Ecology Center Store here!
Our partner Seasonal Bay Area tracks down each vendor every week to get an up-to-date list of what will be for sale at our Tuesday South Berkeley and Saturday Downtown Berkeley markets.
  
This Week's Vendors

Tuesday South Berkeley
Thursday North Berkeley
Saturday Downtown Berkeley
Kaki Farms
Massa Organics
Oya Organics
Brokaw Ranch
Avalos Farm
Full Belly Farm
Flying Disc Ranch
Good Faith Farm
Blossom Bluff Orchards
Solano Mushroom
Dirty Girl Produce
Kashiwase Farm
Stepladder Creamery
Riverdog Farm
Smit Farms
Frog Hollow Farm
Little Fish Co.
Queen of Sheeba Honey
Phoenix Pastificio 
Three Stone Hearth
Soul Flower Farm
Base Camp Bakery
Bolani
Fruit Tree Smoothies
Tamales La Oaxaquena 
Andy's Thai
Donna's Tamales

Vendors out:
Blossom Bluff
Little Fish Co.
Happy Boy Farms
Green Thumb Organics
Massa Organics
Golden Rule Organics
E&H Mushroom Farm
Riverdog Farm
Frog Hollow Farm
Phoenix Pastificio 
Big Little Bowl
Donna's Tamales
All Things Sharp
Morell's Bread
Upland Apiary

Vendors out:
Blossom Bluff


Brokaw Ranch
Avalos Farm
Kaki Farm
Good Faith Farm
Guru Ram Das Orchards
Golden Rule Organics
Lifefood Gardens
Flying Disc Ranch
Gattonelli
Achadinha Cheese Co.
Little Fish Co.
Kashiwase Farm 
Stepladder Creamery
Happy Boy Farms
Solano Mushroom
Riverdog Farm
Smit Farms
Four Sisters Farm
Frog Hollow Farm
Bariani Olive Oil
Soul Flower Farm
Pomo Tierra Orchard
Higher Land Coffee
Tony's Kettle Corn + Crepes
Andy's Thai
Tamales La Oaxaqueña
Cafe Zambala
All Things Sharp
Beber Almond Milk
Big Little Bowl
Your Way to Life Granola
Laguna Garden Bakery
Cultured Pickle Shop
Morell's Bread
Obour Hummus
Phoenix Pastificio
Bolani
Coracao
Primavera Tamales
Bun Bao
Bariani Olive Oil


Sourced from the Berkeley Farmers' Market, Powered by Local Youth

online by 9am Thursday for curbside pick up on Saturday at the Downtown Berkeley Farmers' Market.
COMPOST: BASIC AND WORM

Soil is so much more than "dirt" - soil is alive! Every teaspoon of soil is home to billions of microorganisms as well as larger organisms like insects and earthworms that play a role in the soil ecosystem.  Become a Home Composter! 

Join Lori "Compost Girl" Caldwell as she shares how composting supports these soil ecosystems and helps to provide essential nutrients that will enhance your garden's ability to grow healthy plants. She will take you through the steps necessary to start your own home composting system, both regular and worm. Learn how your leaves, grass clippings and kitchen scraps will turn into a rich soil amendment that will benefit your landscape, boost plant growth and sequester carbon. At the same time, you will be reducing your volume of food waste and lowering your carbon footprint.




For more information and to register, click here!


Saturday | March 13th, 2021 | 11:00 am - 1:00 pm
Online Event

Become an Ecology Center member and you will receive a discount on registration and enjoy continued membership benefits including store and event discounts!

Looking for a way to give back to your community in this challenging time?
Become a volunteer at the Berkeley Farmers' Markets! As an essential service, the Berkeley Farmers' Markets continue to provide fresh, healthy food for the community and a livelihood for small and mid-scale farmers. We have implemented extensive operational changes to protect customers, farmers, and staff, and to mitigate the spread of disease, and so volunteers are needed more than ever to help support staff in implementing these.
If you are healthy, not in the high risk category, and not living with high risk people, please consider volunteering at our three weekly farmers' markets.

Volunteer tasks include:
  • Supporting the development and execution of a curbside pickup or box-style produce pick-up program (in development)
  • Greeting customers at market entrance and providing them with info on the social distancing requirement
  • If needed, supporting staff in queueing customers at the market entrance, if the number of customers already in the market exceeds our maximum crowd count.
  • Hanging signage in the market
  • Monitoring vendor lines, helping customers know where to wait, and thanking customers for adhering to the social distancing guidelines
A short, virtual volunteer training will be scheduled prior to working at the market. Shifts start 30 minutes prior to market opening time, and length can be flexible depending on availability. Our three markets operate year-round, rain or shine:
  • Downtown Berkeley | Center Street @ M. L. King, Jr. Way, Saturdays 10 am - 3 pm
  • North Berkeley | Shattuck Avenue @ Vine Street, Thursdays 3 pm - 7 pm
  • South Berkeley | Adeline Street and 63rd Street, Tuesdays 2 pm - 6:30 pm
In addition to supporting the community in accessing healthy, farm-fresh food, the benefits of volunteering 5+ hours include an Ecology Center Membership. Contact mariana@ecologycenter.org to sign up!
Staying Safe

Wearing a face mask and social distancing are required to shop at the Berkeley Farmers' Markets per City of Berkeley COVID-19 safety guidelines. We enforce a limit on the maximum amount of customers in market at one time in order to ensure space for social distancing. This means we may have a line to get into our market at the entrances. If you are feeling sick or may have been exposed to COVID-19, please stay home. 



Farmers' Market Hours & Locations
EBT and WIC Fruit & Vegetable checks gladly accepted and Market Match incentives distributed at all markets.
South Berkeley
Tuesdays, 2 - 6:30 pm
Adeline St. at 63rd St., 
Berkeley
North Berkeley
Thursdays, 3 - 7 pm 
Shattuck Ave. at Rose St., Berkeley
Downtown Berkeley
Saturdays, 10 am - 3 pm
Center St. at MLK Jr. Way, Berkeley
[Photo credit: Berkeley Farmers' Market Staff]