Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Most plentiful in spring and early summer, Baby Broccoli Romanesco tries to make a regular appearance in the market year round.
Current Facts
A botanical dilemma, this gorgeous edible has caused much confusion about its true parentage. Is it broccoli...or cauliflower...or a cross between the two? Sometimes called Romanesco broccoli and sometimes called Romanesco cauliflower in North America, the French call it Romanesco cabbage while the Italians refer to it as broccolo Romanesco.
Description/Taste
A pale lime green color, the small head of baby broccoli romanesco, pronounced roh-mah-NEHS-kah or roh-mah-NEHS-koh, is tightly packed with yellowish-green florets that spiral into a cone or pyramid-like shape. Tender green cabbage-like crisp leaves surround this vegetable. Varying in flavor, sometimes its taste is similar to common broccoli. Sometimes it's a bit peppery and sometimes it tastes like dense cauliflower. Having a dense texture reminiscent to cauliflower, baby broccoli romanesco has a crunchier bite.
Nutritional Value
This nutritious vegetable provides an excellent source of vitamin C.
Applications
Broccoli romanesco can be prepared like cauliflower or broccoli. Separate florets and blanche briefly, then toss with hot pasta and cheese. Boil romanesco florets until tender, then puree with garlic, cream and parmesan. Saute florets in a hot skillet, the stir in a mixture of miso, red pepper, anchovy, almonds and water. Blanch romanesco and cauliflower florets, then combine with grated cheese and bechemel, stuff filling in cannelloni shells, top with tomato sauce and bake. To store, place in a plastic bag; refrigerate. Use within two to three days for optimum quality.
Geography/History
A member of the Brassica oleracea botrytis group, romanesco, sometimes-spelled romanesca, is native to northern Italy.
Recipe Ideas
Recipes that include Broccoli Baby Romanesco. One
is easiest, three is harder.
Most plentiful in spring and early summer, Baby Broccoli Romanesco tries to make a regular appearance in the market year round.
Current Facts
A botanical dilemma, this gorgeous edible has caused much confusion about its true parentage. Is it broccoli...or cauliflower...or a cross between the two? Sometimes called Romanesco broccoli and sometimes called Romanesco cauliflower in North America, the French call it Romanesco cabbage while the Italians refer to it as broccolo Romanesco.
Description/Taste
A pale lime green color, the small head of baby broccoli romanesco, pronounced roh-mah-NEHS-kah or roh-mah-NEHS-koh, is tightly packed with yellowish-green florets that spiral into a cone or pyramid-like shape. Tender green cabbage-like crisp leaves surround this vegetable. Varying in flavor, sometimes its taste is similar to common broccoli. Sometimes it's a bit peppery and sometimes it tastes like dense cauliflower. Having a dense texture reminiscent to cauliflower, baby broccoli romanesco has a crunchier bite.
Nutritional Value
This nutritious vegetable provides an excellent source of vitamin C.
Applications
Broccoli romanesco can be prepared like cauliflower or broccoli. Separate florets and blanche briefly, then toss with hot pasta and cheese. Boil romanesco florets until tender, then puree with garlic, cream and parmesan. Saute florets in a hot skillet, the stir in a mixture of miso, red pepper, anchovy, almonds and water. Blanch romanesco and cauliflower florets, then combine with grated cheese and bechemel, stuff filling in cannelloni shells, top with tomato sauce and bake. To store, place in a plastic bag; refrigerate. Use within two to three days for optimum quality.
Geography/History
A member of the Brassica oleracea botrytis group, romanesco, sometimes-spelled romanesca, is native to northern Italy.
Recipe Ideas
Recipes that include Broccoli Baby Romanesco. One
is easiest, three is harder.
