Brassica oleracea

We’re offering quite a few new fresh products this week from a new supplier, the Farmers Co-op. One of the food items you may have glossed over is the humble Brussels sprout. Voted in 2002 as Britain’s most hated vegetable, the main reason for their unpopularity is probably that they’re usually overcooked (along with most veggies), which releases unpleasant-tasting sulphur compounds. They’re actually quite tasty. There are some fantastic recipes out there, and I’ve heard quite a few stories of haters being converted to ardent sprouts fans in a single sitting after tasting a new recipe.

Named after the Belgian city of Brussels (which is why the name Brussels Sprouts is strictly-speaking more correct than Brussel Sprouts, without the ‘s’), they contain significant amounts of Vitamin C, Vitamin K and folic acid (deficiency of which has been implicated in birth defects). They also contain sulforaphane, responsible for the bitter taste when overcooked, but also a phytonutrient that’s being studied for its role in reducing DNA damage and cancer.

Much of the brassica family, which include broccoli, cauliflower and cabbage as well, share similar traits.

A reminder again that we’d love you to return glass bottles and cardboard boxes. Not only can you earn Talents on your Camphill bottle returns, but it’s just the right thing to do, leaving less waste all round.

And a reminder that when paying, please leave your full name as a reference, not something like ‘Ethical’! We have R2500 unallocated at present due to misreferencing.

You can comment about the issues raised in this newsletter, or any other topic, on our blog,

To order, head on over to

The Co-op team.

Comment ( 1 )

  1. Polly Howard

    Very interested to read what you have to say about Brussels sprouts as I love them and was pleased to see them grown over here as, being English, they are an important part of my winter. As you say, they have a terrible reputation and I remember them from school dinners being absolutely disgusting. In later years though, I watched them growing in our garden and then my mother proudly harvesting her sprout 'trees' and steaming them until tender and bright green. Recently I made a delicious recipe with them: I fried some bacon lardons until nearly crisp and then threw in a handful of roughly chopped walnuts. Once the walnuts were golden and the bacon crisp, then I added a splash of my favourite vinegar which at the moment is Rozendal's fynbos & red wine vinegar. Lastly I tossed the bacon and walnuts with my cooked sprouts and finished off with a little extra virgin olive oil.