The bizarre Romanesque broccoli

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romanesque broccoliThe special item of the week is the bizarre Romanesque broccoli (also known as Romanesque cauliflower). The Romanesque has a delicate nutty flavor and is crunchier than cauliflower. You can prepare Romanesque as you would broccoli or cauliflower; however, do not overcook. You want to keep it crunchy.

Pre-cooked Romanesque is a great addition to salads, vegetable trays, and pasta. Break the Romanesque into pieces. Place in boiling water for about 3 minutes. Do not overcook, the pieces should be firm. Drain and then quickly submerge the pieces in an ice bath. Remove from the ice bath and dry using paper towels.

Putting it Together: Romanesque and Swiss Chard Pasta
This recipe for spaghetti with cauliflower and garlicky Swiss chard can easily be modified to take advantage of your Romanesque. Just substitute the Romanesque for the cauliflower. The recipe also calls for olive oil, garlic, and parmesan, all of which we have available for purchase. We’d suggest substituting this week’s pasta – Rye Trumpets from Sfoglini – for plain old spaghetti.


This Week’s Field Goods Favorite
Romanesque Broccoli

romanesque broccoliCan be served raw, lightly cooked, or cooked through,” said Mario Batali in a column for the Seattle Times. “I usually sauté it slowly with garlic and lemon zest, and punctuate with red pepper flakes for zing.” It’s also delicious steamed and lightly seasoned with olive oil and red wine vinegar. It’s actually an edible flower in the cauliflower/broccoli family.

Romanesco Gratin
Roasted Romanesco
Romanesco Potato Soup

Black Futsu – It’s what’s inside that counts.

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black futsuThe black futsu squash is pretty darn ugly. There is no getting around it. But, don’t let the warty, greenish-grey skin put you off, these are one of the best darn squashes around. They are incredibly sweet with a hazelnut taste, plus you can eat the skin…no peeling required.

The black futsu is an heirloom variety that is very difficult to find. We asked Sparrowbush Farm to grow them specially for you. We’d suggest grabbing them while you can!

To Prepare: Cut in half from top to bottom, scoop out the seeds, then cut each half into ½ inch wedges. Toss the wedges with oil. Coconut oil is perfect if you have it. Bake at 400 degrees for about 30 minutes or until tender.

Hello autumn! It is time for the grapiest grape around, the Concord grape. For those of you with kids raised on white and red grapes, you will now be able to explain with authority that Welch’s Concord grape juice is truly made from grapes. Fear not the seeds, they are loaded with omega-3 fatty acids and are very good for you…just swallow or chew.

This week’s under-appreciated vegetable is the noble collard green. We haven’t met a farmer yet that doesn’t love to eat them and grow them. They are incredibly healthy and have the wonderful attribute of absorbing other flavors. So, go ahead and sauté them with a bit of bacon.


This Week’s Field Goods Favorite
Black Futsu Squash

black futsuYou can eat the skin! Its flesh is golden color and has the rich taste of hazelnuts, that is sweet and buttery roasted or light and fruity raw. Delicious julienned and quick-cured with salt in a winter slaw!

How to Roast Kabochas (or Futsus!)
Squash Soup
Baked Futsu
Roasted Black Futsu with Jasmine Kale
Black Futsu in Green Curry

Strap on your lederhosen, the kipfler are coming.

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fingerlings-with-sage-leaves-and-garlicThe kipfler (also known as Austrian Crescent Potatoes) is a type of fingerling. Keeping to its German roots, these potatoes can get big, so if you’re looking at something that more closely resembles a toddler’s foot than an adult finger, odds are you have a kipfler in your hand. Kipfler (German for croissant) potatoes have deep yellow flesh with a waxy and firm texture making it a perfect potato for salads or roasting.

This week we have a long list of specialty items: fresh baby ginger, cipollini onions, Asian pears, and ground cherries.

Fresh baby ginger is a rare find, primarily because it is easily damaged and needs to be kept refrigerated. You’ll want to use it within a week or two. Baby ginger is juicy, mild, and does not need to be peeled. We’d suggest using raw or adding it at the very end of any cooked dish. It makes a nice addition to sauteed spinach or braising greens.

Ground Cherries (aka Husk Cherries) have a slightly sweet tropical taste of mangos and pineapples. They come in their own bio-degradable packing, so just peel the paper-like wrapping and eat. Kids love them!

If you haven’t tried an Asian Pear (this week’s fruit subscription) now is your chance. These babies are big, with individual pears weighing in at over 1 pound. Crisp like an apple but with a pear-like flavor. Unlike an apple they do not brown when cut, so wrap them in plastic wrap if you want to save the other half for the next day.


This Week’s Field Goods Favorite
Kipfler Potatoes

austrian crescent potatoThese are also known as Austrian Crescent potatoes, and they’re great roasted and tossed with garlic! They are in high demand with chefs and market farmers and are often suggested by nutritionists as a healthier potato. More info

Crispy Potatoes With Garlic-Parmesan Butter Recipe
Braised Potato Coins
Lemony Salt Roasted Potatoes
Perfect Mashed Potatoes