Brainy Food

In the later end of Summer, on of my favorite vegetables comes ready for harvest: Romanesco Cauliflower.  This unusual brassica typically takes 80 or more days to mature.  I always start them inside under lights and transplant them out in mid- to late-May.

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The plants are large and generally need about four square feet to grow.  Unlike traditional white cauliflower, Romanesco does not need to be blanched by tying the leaves together to cover the budding center.  Just plant and grow until you’ve got a good-sized head exposed, harvest and eat!

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The beautiful chartreuse color and whorled pattern of this cauliflower make it an interesting and eye-appealing addition to any dish.  Enjoy it raw, battered in a tempura, stir-fried, even grilled.  My favorite way to prepare it is to simply slice and sear in a grill pan, drizzled with a bit of olive oil, salt and pepper.  Serve plain, with lemon juice or balsamic vinegar.

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The interesting whorled growth pattern is actually ran example of the Fibonacci sequence.  So perhaps, just perhaps, enjoying this nutty, sweet vegetable might improve one’s math skills.  Let me know what you think. 🙂

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