Pineapple are ripe when they are slightly soft to the touch and give off a sweet aroma. To prepare pineapple, cut off top and leaves, then slice skin off. Slice thick pieces from the core or cut horizontally into discs and core
French Breakfast Radish
This oblong heirloom radish's vibrant color graduates to a white tip. Very crisp, the lovely color makes it a popular favorite. Quaintly named, this variety is topped with bright greens and offers an excellent mildly sharp flavor.
Inventory, 16 ct : 4.94
This item was last sold on : 04/17/14
Broccoli Romanesco is available late summer until a frost.
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.
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.
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.
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.
Restaurants currently purchasing this product as an ingredient for their menu.
|Roy's La Jolla||San Diego CA||858-455-1616|
|La Costa Resort & Spa||Carlsbad CA||760-930-7063|
|Saiko Sushi||Coronado CA||619-435-0868|
|Allure Restaurant||San Diego CA||619-236-0800|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Coin-Op Game Room||San Diego CA||818-448-0129|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Giuseppe Restaurants & Fine Catering||San Diego CA||760-822-3593 sal|
|Delicia's||Rancho Santa Fe CA||858-756-8000|
|J six||San Diego CA||619-531-8744|
|Rancho Santa Fe Golf Club||Rancho Santa Fe CA||858-756-1582|
|Whisknladle||San Diego CA||858-551-7575|
|Crosby National Golf Club LLC||Rancho Santa Fe CA||858-227-0172|
|Monello||San Diego CA||619-501-0030|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|Solare Ristorante Lounge||San Diego CA||619-270-9670|
|Juniper & Ivy||San Diego CA||858-481-3666|
|Roppongi||San Diego CA||858-551-5252|
|Cups Farm||La Jolla CA||619-261-9032|
|Fishery||San Diego CA||858-272-9985|
|Bertrand at Mr A's||San Diego CA||619-239-1377|
|The Bellows||San Marcos CA||619-395-6325|
|Flying Pig Pub & Kitchen||Oceanside CA||619-990-0158|
|Prepkitchen Del Mar||Del Mar CA||858-792-7737|
Recipes that include Broccoli Romanesco. One is easiest, three is harder.
|Junglefrog Cooking||Cannelloni with cauliflower and romanesca|
|Chef In You||Roasted Romanesco Broccoli with Chickpeas & Olives|
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