Brussel sprouts are a member of the cabbage (Brassica) family, which is probably obvious because each sprout looks like a mini cabbage. They are a cool weather crop, and ours typically come on in October and November.

Brussel sprouts grow on an upright stalk, which is usually how they’ll show up in your box. For storage, pinch the sprouts off and store in a plastic bag in the fridge.

We like to cut ours in half and roast lightly in olive oil with a little splash of water, then eat them straight or toss into a stir fry. Careful not to overcook. They are ready when a fork passes through with a little resistance — don’t let them get mushy.