Veggie Feast (CSA) August 21, 2019

This Week’s Veggie Feast

Veggie Feast August 21, 2019

Dillweed, Romanesco, Red Onion, Green Bell Pepper, Assorted String Beans, Purple Potatoes, Cucumbers, Yellow Summer Squash, Cauliflower

New This Week

Dill weed

Although native to parts of western Asia, dill weed is usually associated with Russian and European cuisine where it is paired with fish (gravlax), pickles, yogurt, sour cream, and potatoes.  This herb doesn’t store super well, so best to use it within a few days or dry it for future use.


Romanesco is a member of the brassica family, along with broccoli and cauliflower.  These too are immature flower buds, arranged in a spiral, or Fibonacci sequence.  Probably one of the more visually striking vegetables out there, and pretty good to eat too.  Prepare as you would cauliflower.

Red onions

Red onions have a bit more bite than the sweet whites that you’ve been getting in your shares.  Although red onions are a great storage vegetable when we harvest them this early in the season they are best eaten fresh.

Bell Peppers

Slice em, dice em, roast, em, stuff them.  First peppers of the season.

Dragon Tongue Beans

Yellow Beans

Green Beans

An assortment of string beans.  Enjoy!

Purple Potatoes


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



  • 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 Homemade Vegetable Stock or filtered water
  • 1 1/2 teaspoons ground sumac
  • Maldon sea salt
  • High-quality olive oil for drizzling



  • In a small/medium bowl, whisk together the tahini, 1 tablespoon of cold filtered water, 1 1/2 tablespoons of lemon juice, and minced garlic.
  • While whisking constantly, slowly drizzle 1 tablespoon of olive into the tahini mixture.
  • With lemon juice and/or water (chef’s discretion based on taste preferences, I usually use a 50/50 blend) adjust the thickness of the dressing. The sauce should be thick but not so thick that it can’t be drizzled. Season with flake-style salt and freshly ground pepper to taste.

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 flake-style salt, and freshly ground pepper, then cook for 2 minutes so that the raisins can soften.
  • Raise the heat to medium-high, add the homemade 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, sprinkle the sumac, then finish with sea salt to taste.
  • Finally, drizzle some highly quality olive oil over the top.
  • The Romanesco is great warm, room temperature, and even the cold leftovers are wonderful as a snack.

Source: Chic Eats