Eating More Scary Veggies – Romanesco

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At first glance you might think  this was some type of odd undersea creature.   Maybe some type of sedum (succulent garden plant)?   My hubby even said it looked mathematical.   Grant’s take?  Alien ear wax.  Hey, what can I say, he’s a 6 year old boy!  Although I do have to say the vibrant green color does lend to alien thoughts.

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Is it starting to look any more familiar?     What if you took those gorgeous conical spirals and and made them look more like mini trees?   Any ideas yet?

Yep, Romanesco is actually a heirloom variety of one of my favorite veggies – broccoli.  It’s a beauty to look at and one to taste as well.

I really should have taken pictures the day it came in my farm box.   It looked so much prettier.  But I didn’t.   So you get pictures with bumps and bruises after sitting in my veggie drawer for a few days.   It still looks awesomely cool if you ask me!

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Taste wise, I find Romanesco to be a mix between broccoli and cauliflower.    It’s very mild, and the color stays when you cook it.   Sometimes, especially when roasted, it can take on a slightly nutty flavor.

Where do you find such a thing?
I was lucky enough to get mine in my Box of Good  from Klesick’s last week.   Because it is an heirloom vegetable, it’s most likely to be found in the organic produce section.   I’ve seen it in several of the better grocery stores in my area and it’s becoming wildly popular at farmers markets as well.     Look for it at farmers markets when other broccoli hits the stands.    What you find in stores now (and what I had) is coming from California.

How to pick one?
Look for bright vibrant color and lack of blemishes.   If the leaves are still present you want to make sure they are still crisp and not wilted.

How to cook it?
I simply steamed it this time.  You could add it raw to jazz up your crudité platter.   It also works well substituted it in my Parmesan Roasted Cauliflower Recipe.     Here are a couple recipes that are on my list to try:

Smoky Romanesco Cauliflower, Celery Root and Broccoli Soup
Pasta e Broccoli

So what do you think?   Will you give it a try?

Alicia Myers Leifheit and FoodisaJourney.com, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Alicia Myers Leifheit and FoodisaJourney.com with appropriate and specific direction to the original content.

Persimmons & Pomegranate – Oh My!

You probably remember that when I challenged you to “eat something scary” that  I had persimmons ripening on my counter and was a little scared of them.    I’m a bit behind in reporting back and got a gentle nudge (thanks Michelle) to give you my thoughts.

Let me tell you – there is NOTHING about these little beauties to be afraid of!

My friend, Jeannie, told me just to let them ripen to a bright orange, then peel and eat.  That’s exactly what I did.

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These are beautiful, sweet fruit and not at all what I expected.    I guess because it sort of looked like a tomato, I expected the internal structure to be more like one too.   Nope!    The texture is more like  a plum (but no pit).   And my oh, my are they juicy!

The next day I was visiting my favorite grocery store, Central Market, and what caught my eye?  The latest issue of Edible Seattle with a persimmon on the cover!

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I try desperately not to buy magazines any more because I rarely get them read, and I have a small (ok – huge) issue when it comes to send food magazines to the recycling bin.    There might be a recipe I need…..

This article brought me up to speed on the persimmon.   The fruit’s tree  is native to Japan, but has become popular in the pacific northwest.     Hmm, I could grown one in my backyard (I can hear my hubby groaning).   They are several  varieties – Fuyu (what I had) and Hachiya  being the most popular in the US.    Most are seedless but not all.

Fun note:   Although not there yet, it seems most back issues of edible Seattle  are available online.
www.edibleseattle.com

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When I got both persimmons and pomegranate in last week’s farm box, I had a feeling it might be a yummy combo.   Don’t you just love it when you’re right?  I do, and I certainly was this time.   The tangy bitterness of the pomegranate plays wonderfully off the sweetness of the persimmon.

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And can you say GEORGEOUS?  I love food as pretty as it is tasty.   This goes on my must have list.
No more fear of persimmons!

© Alicia Myers Leifheit and FoodisaJourney.com, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Alicia Myers Leifheit and FoodisaJourney.com with appropriate and specific direction to the original content.