Veggie Feast July 12, 2017

This Week’s Veggie Feast

New This Week:


These are Boyne raspberries, a popular variety grown for their wonderful flavor.  Highly perishable, eat within 1-2 days.

Chioggia, Golden, Red Ace Beets

You will see three varieties of beet in your box this week.  We have not grown chioggias, the white and red beet, for quite some time.  The golden beets tend to taste milder, or as some people say “less beety.”

New potatoes

These melt in your mouth potatoes are the best!  They are best eaten within the week as the skins are fragile.  They probably will not hold up in a potato salad but are delightful steamed with your favorite topping.

Snap peas

Snap peas can be eaten raw pod and all and are a favorite for anyone who likes a little sweetness.  They can also be lightly sautéed.


Romanesco is in the same family brassicae as broccoli and cauliflower.  It has the crunch of cauliflower.  This beautiful vegetable can be eaten raw, but many people like to roast, steam or saute it.  The exquisite spirals on the head of Romanesco broccoli is a Fibonacci number.



Bunching Onions



Snow peas


Pasta with Roasted Romanesco and Capers



  • ¼ cup chopped almonds
  • ¼ cup plus 3 tablespoons olive oil; plus more for drizzling
  • 2 tablespoons drained capers, patted dry, divided
  • Kosher salt
  • ½ medium romanesco or cauliflower, cored, cut into small florets
  • 8 garlic cloves, very thinly sliced
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ½ cup dry white wine
  • 12 ounces lumaconi (snail shells) or other medium shell pasta
  • 2 ounces aged Asiago cheese or Pecorino, finely grated
  • 2 tablespoons unsalted butter


Preheat oven to 425°. Cook almonds, ¼ cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.

Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco.

Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.

Source:  Bon Appetit

Gjelina’s Pan-Roasted Romanesco with Golden Raisins, and Tahini



  • 2 tablespoons (43 grams) tahini
  • 1 1/2 tablespoons fresh lemon juice, plus more to taste (about 1 lemon)
  • 1 small garlic clove, minced
  • 1 tablespoon cold filtered water, plus more for thinning
  • 1 tablespoon quality extra-virgin olive oil, plus more for cooking
  • Flake-style salt
  • Freshly ground black pepper

Pan-roasted Romanesco

  • 1 medium head of Romanesco, trimmed and cut into 1-inch florets
  • 1/4 cup golden raisins
  • 1 tablespoon vegetable Stock or water
  • 1 1/2 teaspoons lemon zest
  •  salt
  •  olive oil for drizzling


Pan-roasted Romanesco

  • Add a couple tablespoons of olive oil to the frying pan (enough to cover the bottom) and heat over medium-high.
  • When the oil is hot and shimmering (but not smoking), add the Romanesco in a single layer with the cut side down. Let the florets cook undisturbed for a few minutes until they start to develop a deep golden color. Toss the Romanesco and continue to cook until almost tender. Note: The Romanesco should be just shy of tender before you add the raisins. I added the raisins too soon the first time I made this dish and ended up picking them out of the pan so that the Romanesco could finish cooking.
  • Lower the heat to medium, add the raisins, a pinch of  salt, and freshly ground pepper, then cook for 2 minutes so that the raisins can soften.
  • Raise the heat to medium-high, add the vegetable stock or water to the pan, and allow everything to steam for about 1-2 minutes. The stock will evaporate quickly.
  • Transfer the Romanesco to a serving plate or bowl.
  • To serve, drizzle with the tahini dressing, add lemon zest, then finish with salt to taste.
  • Finally, drizzle some olive oil over the top.
  • The Romanesco is great warm, room temperature, and even the cold leftovers are wonderful as a snack.

Source:  Adapted from Chic Eats