I'm so pumped to try a new veggie from our CSA this week. In the past, I've marveled at it from afar. The artist part of me is amazed that nature creates such beautiful patterns (fractals) and color in a food! It's a brassica, related to broccoli, brussels sprouts, cauliflower, and is rich in vitamin C (perfect for this time of year when the germs start flying). It has a milder flavor than cauliflower or broccoli, and you can eat it chopped raw, like in crudite, or cooked. This gorgeous veggie is Romanesco! CSA Organic Romanesco

Here’s what I’m doing with it + our other veggies next week:

  • 1 pint Brussels Sprouts OR 1 head Romanesco OR 1 quart Beets – My plan is to roast it and put it in my power bowl lunches
  • 1 head Cabbage OR 1 Buttercup Squash OR 1.5 lbs Sweet Potato – I've heard that it's sweet + soft like a sweet potato, so I'm going to mix it with black beans, swiss chard, rice and avo, in a burrito bowl
  • 1 Acorn Squash OR 1 Delicata Squash – Making up something new: squash, mushrooms, chickpeas, onions + arugula over pasta
  • 1 bunch Kale OR 1 bunch Arugula OR 1 bunch Leeks – I'll massage it with a bit olive oil + lemon juice for my power bowl lunches
  • 1 bunch Parsley OR 1 bunch Cilantro OR 1 head Garlic – Going to make parsley pesto!

Have you ever tried romanesco, or are you usually too intimidated to experiment? When I work with people one-on-one, I give my clients recipes and suggestions for how to prepare new foods. I love to hear they've discovered a favorite!