Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Broccoli Baby Romanesco
Inventory, 24 ct : 5.84
This item was last sold on : 10/19/17
A pale lime green color, the small head of baby broccoli romanesco, pronounced roh-mah-NEHS-kah or roh-mah-NEHS-koh, is tightly packed with yellowish-green florets that spiral into a cone or pyramid-like shape. Tender green cabbage-like crisp leaves surround this vegetable. Varying in flavor, sometimes its taste is similar to common broccoli. Sometimes it's a bit peppery and sometimes it tastes like dense cauliflower. Having a dense texture reminiscent to cauliflower, baby broccoli romanesco has a crunchier bite.
Most plentiful in spring and early summer, Baby Broccoli Romanesco tries to make a regular appearance in the market year-round.
A botanical dilemma, this gorgeous edible has caused much confusion about its true parentage. Sometimes called Romanesco broccoli and sometimes called Romanesco cauliflower in North America, the French call it Romanesco cabbage while the Italians refer to it as broccolo Romanesco.
This nutritious vegetable provides an excellent source of vitamin C.
Broccoli romanesco can be prepared like cauliflower or broccoli. Separate florets and blanche briefly, then toss with hot pasta and cheese. Boil romanesco florets until tender, then puree with garlic, cream and parmesan. Saute florets in a hot skillet, the stir in a mixture of miso, red pepper, anchovy, almonds and water. Blanch romanesco and cauliflower florets, then combine with grated cheese and bechemel, stuff filling in cannelloni shells, top with tomato sauce and bake. To store, place in a plastic bag; refrigerate. Use within two to three days for optimum quality.
A member of the Brassica oleracea botrytis group, romanesco, sometimes-spelled romanesca, is native to northern Italy.
Restaurants currently purchasing this product as an ingredient for their menu.
|Hotel Palomar-Salt Box||San Diego CA||619-515-3003|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Trust Restaurant||San Diego CA||609-780-7572|
|Georges at the Cove||San Diego CA||858-454-4244|
|Rancho Valencia||Del Mar CA||858-756-1123|
|The Pearl Hotel||San Diego CA||877-732-7573|
|Home Kitchen Culture||San Diego CA||619-302-7655|
|West Steak and Seafood||Carlsbad CA||760-930-9100|
|Ballast Point Restaurant - Little Italy||San Diego CA||619-298-2337|
|Mesa College||San Diego CA||619-388-2240|
|Venissimo Cheese North Park||San Diego CA||619-376-1834|
Recipes that include Broccoli Baby Romanesco. One is easiest, three is harder.
People have spotted Broccoli Baby Romanesco using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.