October 29th Market Recipes ft. Romanesco

Our brassicas are loving this crisp autumn weather! The brassica family is home to many fall favorites, such as romanesco, kohlrabi, radishes, and cabbage. Sadly I wasn’t able to take pictures before our samples were gobbled up yesterday, so I’ve included some other market photos for your viewing pleasure. Here’s what we sampled up downtown in the cool sunshine:

  • Watermelon Radishes, raw (October 8th Post)img_2948-2
  • Black Radishes, raw (October 8th Post)
  • Romanesco with Leeks and Chard Stem
  • Gill’s Golden Pippin Acorn Squash with Pimento Peppers

Romanesco with Leeks and Chard Stem:

Romanesco, although commonly thought of as a type of cauliflower, is actually just as separate from cauliflower as broccoli is. The formation and placement of leaves and other plant parts is called Phylotaxy, a process driven by the famous Fibonacci Sequence. Romanesco may be one of the only plants where the bare bones of this complicated mathematical form is visible and available for appreciation by the human eye. If you can bring yourself to cut into this beauty, Romanesco has an amazing nutty, cauliflower-like flavor.14656421_1322301794446585_2603067765083979695_n

  • INGREDIENTS:
    • 2 Leeks, sliced thin
    • 1 head Romanesco, broken into pieces
    • 1 bunch Chard, stems only
    • 1/2 head garlic, chopped finely (Beene Farm)
    • Olive oil
    • Salt & Pepper to taste
  • DIRECTIONS:
    • Broccoli and Romanesco look and taste nicest in a sauté if you maintain their form throughout the cooking process. The shapes that we chop things into change their texture and flavor. So instead of “chopping” it, try to use your knife to cut off individual little trees. Set aside.
    • Slice your leeks thinly. The entire leek is edible, even the dark green part! They cook down just the same.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the leeks and let cook about 2 minutes.
    • Add in the romanesco and let cook covered 3-5 minutes.
    • Remove the stems from your chard leaves by slicing them out individually with your knife. Once you have a pile of bright stems, slice them thinly and add them into the pan.  Let cook another 3-5 minutes. I don’t like to crowd romanesco with leafy greens so that their beauty can be most appreciated, so the chard stem is a nice addition that adds some color without stealing the spotlight. But do make sure to save your greens and use them for some other delicious meal!
    • Finely chop the garlic and add it along with 1-2 pinches salt and pepper. Let cook another 3-5 minutes uncovered until the romanesco is cooked but still has some crunch.
    • Enjoy!

Gill’s Golden Pippin Acorn Squash with Pimento Peppers:

Acorn squash is the one winter squash that I grew up eating, which is strange since it is notoriously the blander of the squashes, requiring hefty quantities of butter and brown sugar to make it exciting. But the past two years we’ve been growing a new type of acorn squash that is supposed to put those bland old acorns to shame, with an intensely sweet flavor more like a delicata. It’s tiny, it’s golden, it’s Gill’s Golden Pippin. And because winter squash is always amazing when paired with peppers, I paired the sweet acorn with one of our sweetest pepper varieties, the pimento. Not only do we still have pimentos when it’s almost November, but they are still tasting as good as they did in the middle of August. 20161029_183524

  • INGREDIENTS:
    • 2 shallots, chopped fine
    • 2 Gill’s Golden Pippin Acorn Squash, sliced thin
    • 4 Pimento peppers, sliced thin
    • 1/2 head garlic, chopped finely (Beene Farm)
    • Olive oil
    • Salt & Pepper to taste
  • DIRECTIONS:
    • Slice off the ends off your acorn squash and then slice them in half. Scoop out the seeds, and slice lengthwise once more so that you have quarters. Make thin slices down the quarters and set aside.
    • Slice your pimento peppers in half and rip out the seeds and stem. Make thin slices down each pepper half and set aside as well.
    • Finely chop the shallots and garlic.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
    • Add in the sliced pimentos and let cook covered about 3-5 minutes.
    • Add the acorn squash, garlic, and 1-2 pinches of salt to the pan and stir around. Cover and let cook about another 3-5 minutes.
    • Remove the lid and cook another 3-5 minutes until at desired softness. Add more salt and pepper to taste, and enjoy!