February 18, 2016

When In Rome-anesco

Growing-Romanesco


Have you ever tried romanesco cauliflower? We love this beautiful vegetable not only because it represents a fractal - a never-ending pattern often found in nature - but also because romanesco is delicious! It tastes like a broccoli-cauliflower cross, with a delicate flavor and cauliflower crunch. To enjoy romanesco, chop off the bottom and cut into florets, like you would cauliflower. Also, try our two recipes below for some other ways to enjoy this awesome vegetable. If you haven't tried romanesco before, give it a shot. You know what they say: when in Rome-anesco.

Red-Curry-Romanesco

Romanesco simmered in red curry and coconut milk makes this a side dish that really shines. You could also serve this over rice for a more substantial meal and soak up the delicious sauce!

Red Curry Romanesco
(serves 4 as a side)

Ingredients:
1 head romanesco
1 onion, diced (we used yellow)
2-3 garlic cloves, minced
1 tablespoon olive oil
1-2 tablespoons curry paste (we used red, but yellow or green would work also)
1 can coconut milk
salt to taste
2 stalks green onion, thinly sliced
2 tablespoons cilantro, chopped

Directions:
Cut the romanesco into florets, trying to keep them a similar size for even cooking. In a large sauté pan, heat the olive oil over medium heat. Cook the onion until soft, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Throw in the romanesco and sauté until tender, 3-5 minutes. (The romanesco will still have a little bit of a crunch to it, which is how we like it. However, if you like your romanesco softer, you'll need to cook it longer, up to 20 minutes).

Pour in the coconut milk and curry paste and stir to combine. Bring to a simmer and cook until the romanesco is soft, about 8 minutes. Season to taste with salt. Serve and garnish with green onions and cilantro if desired.

Roasted-Romanesco


Romanesco has a delicate flavor and the crunch of cauliflower. We love roasting it to enjoy its simple flavor.

Roasted Romanesco
(serves 4 as a side)

Ingredients:
1 head romanesco
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Pecorino-Romano cheese, shredded (optional)

Directions:
Preheat the oven to 375 degrees F. Cut the romanesco into florets, trying to keep them a similar size for even cooking. Spread the romanesco onto a baking sheet and drizzle with olive oil. Toss to coat and season with salt, pepper and cheese if using.

Roast for 40 minutes, stirring every 15 minutes, or until the romanesco is golden brown. Remove from the oven and serve.

How To Add Romanesco To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. On the second page of customizations, you’ll find “Produce by the Case” and you can stock up if you want a larger batch of produce for juices. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add more farm products like olive oil, jams, salt, etc. to your delivery. 

Not part of our farm family? Find out if we deliver to your neighborhood.