Another vegetable with architectural pretensions!
Like the costata romanesca, this one has classical roots, but its look is more minaret than column. It’s a green brassica that tastes a bit like broccoli, looks a bit like its white cousin, and is a whole lot more fun than either.
I bought this one today at Killdeer on my way home from the mechanic’s. Scott, the Farm Stand manager and a wonderful food photographer, suggested roasting or sauteeing the little spirals. If it weren’t in the upper-80s today, I might roast it with some butter and garlic and a crust of breadcrumbs. To beat the heat, I’ll just cook it quickly on the stove-top, until al dente. I’ve also been marinating bone-in pork chops all day. Mmm… it’s going to be a good meal.
The Roving Locavore 