Tired of all the rich holiday food and desperately in need of a fresh vegetable, I grabbed an empty dish pan and headed out into the garden this afternoon to see what I could find to turn into dinner. The first thing I pulled were some nice fat rutabagas. I’m hoping to re-purpose they bed they are growing in very soon so I wanted to use them up anyway.
Next to the rutabagas there was a very nice head of ‘Romanesco’ Broccoli growing. I have been watching this plant carefully because I’m not entirely sure how to tell if it’s ready to eat or not, but I was more than happy with the size so I figured it was worth a try.
Next to the ‘Romanesco,’ there were lots of side-shoots on my regular broccoli, so I collected those. I picked through the snow pea vines and found half a dozen pods that were ready to eat. In search of more variety and color, I pulled some bright white ‘Tokyo Market’ turnips and several different kinds of carrots, ‘Yellowstones,’ ‘Romeos’ and ‘Nantes.’
Inside again, I diced and sliced the vegetables, including the turnip greens, and tossed them into a skillet with olive oil and a red onion left over from burgers my husband cooked a few nights ago. I added a few dashes of white wine vinegar and tamari and covered the pan to steam everything. When the vegetables were almost done, I tossed in diced jerk smoked pork chops hubby cooked on New Year’s Day and stirred it all together for a few minutes before calling it done.
Simple. Fresh. Very satisfying.
I have to say, your Romanesco is absolutely beautiful!
I’ve not cooked with the Roman Cauliflower before. They’re so fractally pretty.
Since you are using homegrown ingredients, would you like to enter this post in our Grow Your Own roundup this month? Full details at