Broccoli's cool cousin
's, job is his weekly trip to the farmers' market. It's his responsibility to supply the kitchen with ripe produce, protein, and pantry staples year-round. In the summer and fall, when the farms are cranking out the good stuff, Brad is like a kid in a candy store. Every Wednesday, he hits the market with his reusable grocery bags to stock up on what's fresh and good—and do a little snacking and snapping along the way, of course.
•Look for heads that still have perky leaves attached, as that’s a good sign of freshness. If the leaves have been removed, there's a greater likelihood that the vegetable is older.Keep unwashed romanesco in a plastic zip-top bag in the fridge; you can chop it into florets, but rinse just prior to using. It'll start to lose quality after a week, but Brad recommends cooking it within 24 hours of purchasing it .
Just like broccoli, romanesco can take you a long way from the crudité tray. Here are some ways Brad likes to prepare it: •Blanch the florets and then shock in an ice bath to lock in that vibrant color. Add the pre-cooked romanesco to salads, veggie trays, or even•It goes very well with pasta. Keep it simple with a hard, aged cheese and olive oil, or get fancy with something more saucy and complicated.
•Try it roasted or sautéed in olive oil with onions and garlic. Serve it on a sausage sandwich or a Italian sub. Don't be afraid of getting a little char on the veggie; it can stand up to the flavor.The most important thing to remember: Don't overcook it.
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