Outdoor Nursery and Garden Shop: 9 - 5
The Christmas Shop, Flower Shop and Lazy K House: 9 - 5:30
Christmas Eve and New Year's Eve: Closing at 2:30
In this season of gratitude, we'd like to give thanks for you. We value each of you - our customers, vendors, employees, and friends of Orchard. It takes all of you to make Orchard the special place that it is. Happy Thanksgiving. We will be closed Thanksgiving Day.
Permanent Botanical Fall Arrangements
On Sale 50% Off!
In the Flower Shop!
Sale from Saturday, Nov 21 through Sunday, December 6
Fresh-cut Christmas Trees, Noble Fir, Silvertip and Nordmann are here!
Door swags, wreaths and garlands are also here! For best selection, come soon!
Created by Annalee Thorndike in the 1950's, Annalee dolls have brought us smiles for decades! Their character and whimsy show on their joyful expressions and will definitely warm your heart!
Harvest firm sprouts with crisp green leaves from the bottom first. They can be harvested by twisting off or cutting the sprouts from the stem.
Store unwashed sprouts in an airtight plastic bag in the refrigerator up to three
days. Longer than that and the sprouts will develop a strong flavor.
The sprouts should all be the same size, so they will cook evenly. Yellow leaves and tiny holes can be signs of bugs or worms. If you are worried, choose bright green, compact heads, with clean white stem ends. If you're concerned that bugs may have taken up residence, soak the sprouts in a bowl of cold water for about twenty minutes to force them out.
As with cabbage, either cook Brussels sprouts very briefly or braise slowly in the oven. Cook in small amounts of fast boiling water for about three minutes until just tender. To stir-fry Brussels sprouts, slice into three or four pieces and then fry in a little oil or butter; they taste great with onions and ginger. Another great way to eat Brussels sprouts is to roll them in olive oil and bake them for about 45 minutes. They should start to get crispy on the outside and soft in the center. Sprinkle a little bit of salt and Parmesan cheese on them and they will be delicious.
Brussels sprouts are high in vitamins A and C and are a fair source of iron.