Veggie Box- February 26

Even though we are in the depths of winter, fresh veggies are easy to come by at your neighborhood grocery!   Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes (with recipes) are ready for pickup every Wednesday!

From Eli's Greens

  • Oyster mushrooms

From Albert's Organics

  • Tuscan kale
  • Romaesco cauliflower
  • leeks
  • Purple Fiesta potatoes
  • Kent mango

 

This week's recipes:

Romanesco. Photo by Jess Goldberg.

Romanesco. Photo by Jess Goldberg.


Romanesco broccoli, a beautiful lime green vegetable with a dense, heavy head covered in spiraling points, is widely grown in Italy and is starting to show up in more farmers' markets here. Unlike its close cousin the cauliflower, it doesn't have a sulfurous taste; instead, its flavor is mild and gently sweet.

Roasted Romanesco

  •  head Romanesco broccoli, broken into large florets 

  • 2 tablespoons olive oil 

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon pepper

Preheat oven to 450°. Toss Romanesco with oil, salt, and pepper on a rimmed baking sheet. Roast, turning halfway through, until golden and tender, about 20 minutes.

 

Sautéd Kale & Oyster Mushroom

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoon minced garlic
  • 3/4lb oyster mushroom, sliced in edible size
  • 2 cups chopped kale, large stem removed
  • 1/2 cup white wine
  • 1 tablespoon soy sauce
  • sea salt (optional) & white pepper to taste

Heat the sautee pan with olive oil, butter, and garlic over high heat. Reduce the heat to medium when the butter melted completely. Place mushroom and saute for 2 minutes, then add kale; saute another minute. Add wine and stir, then cover the pan with the lid for 2-3 minutes. Add soy sauce, salt (optional), and white pepper to taste. Serve warm.

This is a great side to roasted chicken, but can also be served over rice or noodles as a main dish.