|The people behind Green Door work hard to provide you with
interesting, healthy, and appetizing weekly food choices.
Every week we get a different selection of fruits and vegetables.
Our focus is to have as much locally grown produce as possible.
Please remember, our food is very close to the earth, and
therefore directly affected by availability and Mother Nature.
Below is a list showing this week's selection:
|Try a New Vegetable: Romanesco Cauliflower
This vegetable is such an enigma that it is called a romanesco
cauliflower in the US and Canada, a romanesco broccoli and a romanesco
cabbage in Germany. It is the most amazing chartreuse color and unlike
hybrids like broccoflower and orange and purple cauliflower, it is a
species unto itself. It demands photographing as much as cooking, and I
can pretty much guarantee that it is the only vegetable you'll ever eat
that is a fractal.
The individual sections look very much like cauliflower, with the same
texture, but once cooked and eaten, it is unmistakably akin to broccoli.
It tastes very similar to cauliflower, but with a slightly nuttier, earthier
flavor. You can use it as you would cauliflower in recipes, and it holds up
to many different cooking methods.
“Romanesco can be served raw, lightly cooked, or cooked through,” said
Mario Batali in a column for the Seattle Times last fall. “I usually sauté it
slowly with garlic and lemon zest, and punctuate with red pepper flakes
It’s also delicious steamed and lightly seasoned with olive oil and red