From Wellspring Charitable Gardens this Week - January 12, 2023

From the Garden this Week… Romanesco or Purple of Sicily Cauliflower, Broccoli, Swiss Chard, Turnips, Romaine Lettuce, Fennel, Red Scallions, Rosemary, Parsley, Lemons, Oranges, Tangelos & Persimmons

Coming Soon… Cabbage

Using your Produce… by Julie Moreno

Romanesco is one of the more exquisite vegetables and one that you might never see at the grocery store. It is related to broccoli and cauliflower and grows in a fractal pattern botanists believe was the result of selective breeding by Italian farmers in the 16th century. You can eat it raw, steamed, sauteed, or roasted. For an impressive dinner, bake it whole. Massage the outside with olive oil, salt, and pepper. Cut the bottom so it sits flat in a baking dish or oven safe skillet, then cook at 400°F for 35-50 minutes. The cooking time will vary depending on the size. The recipe below turns it into a salad with a seasoned dressing using our flat-leaf parsley.

Romanesco-Bean Salad

with Lemon Caper Sauce

(Adapted from Rancho Gordo)

1 Romanesco, cauliflower, or

Broccoli head, broken into

bite-sized florets, about 4 cups

1 anchovy filet, chopped and

smashed (optional)

½ to 1 cup fresh flat-leaf parsley,

roughly chopped

1 garlic clove, minced

1 tablespoon capers, chopped

1-2 teaspoons lemon zest

1-2 tablespoons lemon juice

1/3 cup extra-virgin olive oil

1 can white beans or chickpeas,

drained and rinsed or 2 cups

home cooked beans, drained salt and pepper to taste

* Bring a pot of salted water to a simmer. Add the florets and simmer gently for about 3-6 minutes or until just done, watching carefully not to overcook. Add the mashed anchovy to a large mixing bowl along with the parsley, garlic, chopped capers, lemon zest, lemon juice, olive oil, and pepper, blend well. Taste and add salt if desired. Remove the florets from the water and drain well. Add the florets and the drained beans to the lemon-caper sauce and mix well. Enjoy right away or refrigerate until ready to eat.