The Singh family has been farming the hills of Oceanside, Calif., just north of San Diego, for the past 75 years. And while they’re experts at tomatoes, the owners of Oceanside Pole, marketed by Vancouver, British Columbia-based Oppy, decided to embark on a new challenge: Brussels sprouts.
Priya Singh took some time to answer questions about the new gig, and his Brussels sprouts outlook.
PR: What made you decide to get in the Brussels sprouts business? We were looking for a crop that would complement our fields during the winter and we started looking into sprouts. When we started to do our research it became evident that Oceanside provides the perfect winter temperatures for Brussels sprouts.
PR: How’d your first year go? (I’m assuming well, considering you’re doubling acreage?) Our first season went very well. We approached our sprouts the way we have always approached our tomatoes and the results were outstanding. Was there a learning curve? Absolutely, but I think with so many years of growing experience and a great team we have grown the best sprout in the nation.
PR: I know the area where you farm makes tasty tomatoes – but how do Brussels sprouts grow up on those hills? Oceanside has a very unique micro-climate that is not only perfect for tomatoes during the summer, but the same can be said during the winter for sprouts. With cold nights and very mild days, our sprouts thrive. Growing the hills in SoCal is an absolute challenge but again, we’ve been growing in these hills for over 75 years, so it’s not that bad for us anymore.
PR: What surprised you about growing Brussels sprouts? For us, it was the positive reviews we got last year. Oppy shipped sprouts all over the U.S. and Canada and the feedback from customers was great. This year will be no different. We are working hard to grow the best sprout in the industry and we’re looking forward to this season.
PR: What’s your favorite way to eat them? Roasted Brussels sprouts with a bit of oil, salt and bacon!