Romanesco Frittata

A few weeks ago, I learned about the Mariquita Farm Mystery Thursdays from one of my favorite foodie blogs 101 cookbooks. Since our regular CSA boxes from Terra Firma Farm don’t usually come with extra-crazy vegetables and I’ve been wanting to explore some exotic ones, I convinced Nathan to try out a ‘mystery box’ from Mariquita. Lucky for us, the next delivery was scheduled for Incanto, one of our favorite neighborhood restaurants!

After handing over $25 on a drizzly night, we were handed a ginormous bag loaded with way over $25 worth of goodies, some of which definitely satisfied my exotic craving. We got a huge bag of baby carrots that look like they were just pulled out of the ground, a bunch of red(!) carrots, a few bunches of tatsoi, a couple heads of escarole, some tiny heads of little gem lettuce, a gnarly celery root, a few parsnip-like objects that turned out to be parsley roots, a few bunches of puntarelle (which came with the simple suggestion to dress them in a mustard-anchovy vinigarette – yum!), a winter squash, a romanesco, and a bag of red potatoes for good measure.

Our favorite item of the entire bag was this beautifully fractal yet slightly surreal romanesco:

Romanesco

After admiring it in our fridge for a few days, we finally decided to do something with it even though it really hurt to mess up such a lovely manifestation of a mathematical concept. But let’s say it’ll still be fractaly in our stomach, shall we? Part of the romanesco ended up in a simple pasta dish with red chile flakes, lemon, garlic, and plenty of olive oil. The other part ended up in a frittata. I used a sprig of green garlic that came in our regular CSA box but a small clove of normal garlic will be fine too. And of course, you can use any ‘sturdy’ vegetable you like in place of the romanesco – in the coming spring, asparagus would make a great frittata!

Will eating fractals make you better at math? I hope so!

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