When we use the word “bounty” in this post’s title, we’re not kidding! Here, Farmer Lee Jones shows us fields at The Chef’s Garden where 300,000 beautiful Brussels sprouts are growing. Now, that’s a bounty!

Grown in a greenhouse, these luscious crops are transplanted into the fields in April after a frost. The result is similar to what happens with the sugars in grapes that create ice wine with Brussels sprouts becoming so sweet and nutty, deliciously amazing. Freezing temperatures encourage the sugar levels to rise, which brings out their very best, leaving the bitterness behind.

If you look at the fields that Farmer Lee is standing by, you’ll see that the Brussels sprouts are planted far apart with a solid bed of clover in between. This, he shares, is regenerative farming at its finest! The clover draws in the energy of the sun, feeding it to the roots of the Brussels sprouts with the result being enhanced flavor, nutrition, and color.

At The Chef’s Garden, we harvest our Brussels sprouts when they’re nice and young: tender and oh-so-easy to cook, eat, and enjoy. The stalks, though, are as thick as a grown man’s arm, so we harvest them with a machete and bring the bounty into our barn. Why? 

Because this gives us a bit more warmth and light as we meticulously use our fingers to separate sprouts from the stalks. 

Because the sprouts are so small, outer leaves that are unfurling don’t have to be peeled. 

Because our small, spotless, and perfect Brussels sprouts are perfect just the way they are—bursting with flavor with splendidly silky leaves. 

Brussels Sprouts for Your Discerning Diners

When you’re in need of brussels sprouts for your own creative dishes and menus, you can choose from the more traditional green or ones with purple red leaves that hold their color or a mix that celebrates the best of the day’s harvest. 

You know the routine! Let your product specialist know what you need and when—and we’ll do the rest.