Not familiar with Romanesco? No worries! Known for its vibrant green hue and unique, naturally occuring spiral pattern, this vegetable has a slightly sweet, nutty flavor that is reminiscent of broccoli and cauliflower. Romanesco can be enjoyed roasted, or sautéed, and can be the perfect way to switch up any of your meals this week. You can find romanesco from Mystic Roots Farm at River Arts District Farmers Market!
The easiest (and tastiest) way to enjoy romanesco is by simply roasting it. Savor your roasted romanesco a little more by pairing it with a delicious turmeric tahini sauce. In a large bowl, break apart one head of romanesco into florets. In a separate bowl, whisk together two tablespoons of avocado oil, one tablespoon of minced garlic, the juice and zest from half a lemon, and salt and pepper to taste. Pour the mixture over the romanesco florets and toss to combine. Spread florets onto a baking sheet in a single layer, and roast for 10 minutes at 400 degrees. Remove from the oven, toss florets on the baking sheet with a spatula, then bake for another 10 minutes. While your romanesco roasts, in a bowl whisk together a fourth cup of creamy tahini, two tablespoons of lemon juice, one teaspoon each of olive oil and maple syrup, half a teaspoon each of minced garlic and ground turmeric, a quarter teaspoon each of ground ginger and salt, and three tablespoons of water. Serve while the romanesco is still warm, drizzling the tahini sauce over your florets before eating.
Romanesco is a also great addition to pasta! Roast your romanesco according to the instructions in the recipe above. While the romanesco is roasting, cook 10 ounces of cavatappi pasta according to the package instructions. In a large skillet, heat one tablespoon of olive oil, and sauté two cloves of minced garlic until fragrant. Use a slotted spoon to transfer the cooked pasta from the pot into the skillet, adding the roasted romanesco to the pan along with it. Stir in the juice of one lemon and two handfuls of fresh arugula, then fold in one-fourth cup of grated pecorino cheese, and a quarter teaspoon of red pepper flakes.
Romanesco can also be incorporated into your breakfast staples too, like this delicious romanesco and mushroom quiche. Line a nine-inch quiche pan with parchment paper, then press one sheet of thawed puff pastry into the pan, trim to fit, then place in the refrigerator. Break apart one head of romanesco into florets, then boil the florets for about three minutes, and drain. Melt one-and-a-half tablespoons of butter in a large skillet over medium heat. Add one-and-a-half cups of your mushrooms of choice (we recommend shiitake) to the pan, and cook for about five minutes until lightly browned. Stir in the drained romanesco florets, a tablespoon of fresh oregano leaves, and salt and pepper to taste, and cook for about five more minutes. In a large bowl, whisk together three eggs, and half a cup and two tablespoons each of milk and heavy whipping cream. Stir in the cooked romanesco and mushroom mixture, and pour over the pastry in the pan. Sprinkle a little less than one cup of grated swiss cheese on top, then bake for about 30 minutes at 425 degrees. Serve while hot and enjoy!
At winter markets now you’ll also find carrots, beets, radishes, turnips, cabbage, kale, salad greens, winter squash, potatoes, and sweet potatoes. Markets are also stocked with a variety of meats, cheese, rice, pasta, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s online Local Food Guide.
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ASAP's mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.
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Upcoming Virtual Workshops from Growing Minds
ASAP's Growing Minds is hosting two virtual trainings for educators in March! Both are free, but require to register in advance.
Training for early care and education professionals on establishing farm to school gardens and integrating gardening into state and national curriculum. Get resources to create or expand your garden program as well as tips and strategies for gardening with young children!
Interested in using your CACFP funds to purchase local produce, but not sure how to get started? Presenters Marianne Lindgren (CACFP Nutrition Program Consultant) and Melinda Aponte (YWCA of Asheville Nutrition Coordinator, pictured above) will share resources and tips.
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