Roasted Tomato and Pepper Dipping Sauce
Romanesco
I'm embarrassed to admit that I'm writing recipes for a gardening website, but I'm currently between gardens. Unless you count the very sad looking thyme plant on my fire escape - which is so dejected I like to pretend that it's my neighbor's. I couldn't possibly mistreat a plant like that.
Instead, I joined a CSA (community supported agriculture) so I can get the freshest produce possible until I move out of the city and can garden again. Next June! It'll be here before I know it. The tough part about having a CSA box come every week, is that I have no choice about what I'm getting and have to come up with some way to cook it all. But the good thing about having a CSA box come every week, is that I have no choice about what I'm getting and have to come up with some way to cook it all.
It's been four weeks, and I'm loving it. My produce couldn't be fresher unless I picked it myself. I'm forced to be creative and really quit cooking the same three or four meals over and over again. And best of all, I'm exposed to a ton of vegetables that I've never heard of or never would have tried in a million years.
So along with the joys of Kale Chips (my 18 month old eats them faster than I can bake them!), I've been introduced to the alien vegetable: Romanesco. A relative of both broccoli and cauliflower, it's amazing to look at, and even better to eat. It tastes vaguely of cauliflower, but without as much of the musty flavors.
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