Romanesco. It's as if a broccoli and a cauliflower met in the 60's, had a funky little love child, which then grew up and didn't quite know where to place itself in the world. You're not sure if you want to eat it, or just center it on the table, hang the leftover Christmas ornaments from its spirals and top it all off with a disco ball. Math fans love it; its spirals grow in perfect Fibonacci fractals. The conch shell of the vegetable world. Personally, I just want to park myself outside in the row of romanesco, and marvel at the crazy things nature can dream up in the dark of winter. It feels like a guilty slaughter to cut them down, but they won't last on the plant forever. And they are quite tasty, on top of everything else. My favorite way to cook romanesco is to break the head into florets, and toss with a bit of olive oil, salt and pepper. Spread the florets on a baking sheet, and roast them in the oven at about 400 degrees for 15-20 minutes, or until tender and slightly browned.
Winter crops grow at a snails' pace; sometimes we need to rotate certain crops in and out over the weeks to keep a nice mix of vegetables available each week, and refrain from cutting some crops down to nothing. High demand in recent weeks plus a drastic turn in temperatures means we have a few crops out of play this week that need a bit of R&R (rest and regrowth) before we can harvest them again. We hope to have them available again in the near future. Eggs are still in quite limited supply; we try to provide for our CSA members first, but the chickens still never produce enough for everyone this time of year.
I'm putting together the last of the seed orders this week for the year to come; including varieties of tomatoes, peppers, and more for our usual spring plant sales. We'll grow all the same again, and possibly more. If you have any special requests, now's the time to let me know!
Thank you very much for your business, eat well, and have yourself a great week!
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