Generally speaking, Brussels sprouts are not a well-liked vegetable.

Could it stem from a childhood memory of being served mushy, overcooked sprouts? Can it be from their strong odor? We at the Pacific Coast Farmers’ Market Association highly recommend you give them a second chance. When cooked properly, they’re full of lovely texture and delicious flavor. We’re on a mission to prove this often-overlooked vegetable should be a staple on your meal rotation.

It’s not just the taste that will interest you in this tasty veggie. Along California’s Central Coast you’ll see stalks of mini cabbage-like orbs sprouting from a 4-foot stalk and crowned with large, rippled leaves. You can purchase fresh Brussels sprouts at your local farmers’ market in bulk or still attached to the stalk they grew on. These stalks are an interesting way to visualize how they actually grow and provide a learning experience for children and adults.

Growing in this perfect environment gives them a mild, earthy flavor that is also nutty and sweet when cooked properly. That is the key to enjoying Brussels sprouts — they need to be cooked properly to get the most out of them. For consistent cooking, select sprouts that are similar in size. There are many ways we think we can convince you to cook some very tasty dishes with farm-fresh Brussels sprouts:

• sautéed with olive oil, pancetta and onions, topped with grated Parmesan cheese;
• roasted in the oven to crispy perfection with olive oil, minced garlic, salt and pepper;
• shaved or thinly sliced raw into a salad or slaw with nuts, pomegranate seeds and a vinaigrette;
• chopped or sliced into potato gratin or other casseroles;
• or baked with butter, salt and pepper, grated sharp cheddar cheese and breadcrumbs.

When buying sprouts, choose tight, compact sprouts with good color and no softness or signs of yellowing. Store them a bag in your refrigerator for no more than two to three days. Freshness is very important when it comes to their flavor and reduction in bitterness — another reason to buy at your farmers’ market, where freshness is key!

At your Concord Farmers’ Market, for example, you’ll find some of the tastiest Brussels sprouts from Ventana Farms in Hollister and J&M Farm out of Gilroy. Try fresh Brussels sprouts from your farmers’ market using some of the ways we’ve suggested above, and we’re sure you’ll change your mind about liking them!

Debra Morris is a promotions coordinator for the Pacific Coast Farmers’ Market Association and writes the Time Is Ripe column. Contact her at debramorris@pcfma.com.