One of the GREATEST opportunities available in Germany to healthy food lovers is the wonderful markets and wide selections of fresh produce. This week my trip to the market proved to be a huge success! The season is right for storing up massive amounts of kale, fresh spinach, potatoes, and some produce I have NEVER heard of or seen before. One thing is for sure each time I go: I am amazed at the color and variety. I fell in love with one vegetable I had never seen until I moved here 16 years ago. Now I can’t get enough of it, and it happens to be in season. I don’t know what it is called in English or German so if you know, please send me a post. I call it the Broc-a-flower. Check out the pic! It is so good steamed and seasoned with plain old butter and herbs like the herb de province made in Sonja’s cookbook Paleo Home Cooking or my zesty mayo.
As far as the kale goes, well, I’m sure it was a bushel or was it a peck? I took it home, ripped off the leaves, filled the sink with water, and washed it. Then I spun it dry, filled 3 Ziploc Baggies to the top, pressed the air out, and put 2 of them in the freezer. I am cooking the other batch up for this week’s greens…usually, only last a day when I cook it with my organic bacon. It’s amazing when I take it out of the freezer to put in soups or cook up with eggs, and it still retains its shape, color, and taste. Now, let me finish digging to my carrier’s bottom to see what other treasure I bought.
Until later, Minnie.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
I have seen these green vegetables, but didn’t know how to cook them.
that vegetable is called Romanesco and is a crossing of wild Cauliflower and Broccoli
you can cook it like Cauliflower.
I believe Lutz is correct. We have here in USA in specialty markets and yes steam it, or cut up to make stir fry! We call it brococaloflower, I think? Very good in soup also! Hearty little plant for a winter garden!
Almost too pretty to cook!