Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
The Sharlyn melon has a cracked skin with tan and yellow-orange coloring. Superficially resembling an elongated Cantaloupe, the Sharlyn does not possess the sweet unctuous flavor of Cantaloupes, rather a more restrained balance of sweetness
Broccoli Baby Romanesco
Inventory, 24 ct : 0
This item was last sold on : 05/15/13
Most plentiful in spring and early summer, Baby Broccoli Romanesco tries to make a regular appearance in the market year round.
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.
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.
This nutritious vegetable provides an excellent source of vitamin C.
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.
A member of the Brassica oleracea botrytis group, romanesco, sometimes-spelled romanesca, is native to northern Italy.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Saiko Sushi||Coronado CA||619-435-0868|
|Andaz San Diego||San Diego CA||619-814-2026|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Vine Cottage||La Mesa CA||619-465-0138|
|Hilton San Diego Gaslamp||San Diego CA||619-231-4040|
Recipes that include Broccoli Baby Romanesco. One is easiest, three is harder.
|Junglefrog Cooking||Cannelloni with cauliflower and romanesca|
|Habeas Brulee||Miso-Almond Romanesco|
|In My Kitchen Garden||Simplest Broccoli Soup|
|Ms. Adventures in Italy||Broccolo Romanesco, Roman Cauliflower with Pasta Recipe|
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Near Bel Air, Maryland, United States
About 145 days ago