Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Seasons/Availability
Broccoli Romanesco is available late summer until a frost.
Current Facts
A botanical dilemma, this edible has caused much confusion about its true parentage. 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
Offering a distinct, nutty flavor described as more intense than broccoli, this pale, green vegetable tastes like a cross between broccoli and cauliflower. Its unique growth pattern creates ornate twists from four-to-five-inch, light green heads.
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
Romanesco, a unique Italian variety of broccoli of the genus Brassica oleracea, produces a yellowish-green dense head that forms an unusual spiral pattern. Maturing about seventy-five to one hundred days after planting depending on variety, romanesco develops multiple compact heads that may be individually snapped off as needed. Mostly native to Europe, the Middle East and Asia, the large Brassicaceae family includes broccoli, cauliflower, cabbage, Brussels sprouts, turnips, collards, rutabagas, kale and kohlrabi, to name a few. The brassicas, also known as the mustard or cole family, are fairly easy to grow and prefer cool moist conditions.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Broccoli Romanesco. One
is easiest, three is harder.
Broccoli Romanesco is available late summer until a frost.
Current Facts
A botanical dilemma, this edible has caused much confusion about its true parentage. 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
Offering a distinct, nutty flavor described as more intense than broccoli, this pale, green vegetable tastes like a cross between broccoli and cauliflower. Its unique growth pattern creates ornate twists from four-to-five-inch, light green heads.
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
Romanesco, a unique Italian variety of broccoli of the genus Brassica oleracea, produces a yellowish-green dense head that forms an unusual spiral pattern. Maturing about seventy-five to one hundred days after planting depending on variety, romanesco develops multiple compact heads that may be individually snapped off as needed. Mostly native to Europe, the Middle East and Asia, the large Brassicaceae family includes broccoli, cauliflower, cabbage, Brussels sprouts, turnips, collards, rutabagas, kale and kohlrabi, to name a few. The brassicas, also known as the mustard or cole family, are fairly easy to grow and prefer cool moist conditions.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Avenue 5 | San Diego CA | 619-542-0394 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Catamaran | San Diego CA | 858-488-1081 |
| Anthology | San Diego CA | 619-595-0300 |
| Cavaillon | San Diego CA | 858-433-0483 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
| Market Restaurant and Bar | Del Mar CA | 858-523-0007 |
Recipe Ideas
Recipes that include Broccoli Romanesco. One
is easiest, three is harder.
