Since 1951 our Falstaff™ label has set the standard in the industry. Providing high quality and consistency to culinary professionals
Hitchcock Farms and our group of growers farm our Brussels sprouts on prime farm locations with ideal climate conditions. Careful selection of seed varieties and our growing regions allow us to provide Brussels sprouts year round.
Many of our farmers have been growing Brussels sprouts since the early 1950’s. It is this expertise in growing, harvesting and packing our Brussels sprouts that truly sets us apart from the competition.
Our Brussels sprouts at Hitchcock Farms come from growers who generationally have been farming since the early 1950’s. Their skillful expertise allows Hitchcock Farms to offer the highest quality Brussels sprouts in the industry.Frank Costella
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Temperature: Keep refrigerated at 34° to 36° Fahrenheit.
Relative Humidity: Maintain 90 to 95% relative humidity.
Shelf Life: 7 to 10 days. Top ice OK.
The versatile Brussels sprout adds nutrition, flavor and value to menu design.
From field to table, our Brussels sprouts cater to your highest standards with premium quality and consistently high yield.
Frequently Asked Questions
1. Where does your produce company grow its Brussels sprouts?
From the summer months through early winter, we grow our Brussels sprouts here in Central California. During late winter and into spring, we shift operations to Mexico. This rotation helps us provide Brussels sprouts to our customers year-round.
2. Are Brussels sprouts cost-effective in commercial kitchens?
Yes. Because recipes use the entire sprout, there’s very little waste, and that helps hold down food costs. Quick prep and a shelf life of up to 10 days keep Brussels sprouts at the top of the list of cost-effective inventory.
3. How do Brussels sprouts benefit nutritious diets and healthy lifestyles?
Brussels sprouts dish up big nutritional benefits. Just 1 cup of Brussels sprouts delivers recommended daily values of vitamins C and K along with a full spectrum of important minerals and nutrients and less than 60 calories.
4. Can you recommend how to cook Brussels sprouts and really complement their flavor?
Brussels sprout recipes turn out delicious sides with gentle steaming, light grilling and slow roasting. Shredded Brussels sprouts sautéed in a little butter and olive oil make a uniquely crisp, flavorful pairing with all kinds of entrees.
5. Do Brussels sprouts serve well in all types of foodservice operations?
Yes. They’re standouts on health restaurant menus, and they star as sophisticated sides in elegant settings. Brussels sprouts bring good taste to menus from college campuses to fine dining restaurants.
6. Did sprouts really originate in Brussels?
Food historians can’t be sure. However, the vegetable really is named for the capital of Belgium. Sprouts were a regional crop as far back as the 16th century, and the tasty vegetables still serve up all kinds of entertaining food facts.