The fantastic Fibonacci fractal explosion that is romanesco looks so incredible it’s hard to eat. From the way that cells multiply to the arrangement of leaves and petals unfolding on a plant, the natural world is defined by a mathematical pattern. The science of phyllotaxy aside, romanesco is quite similar to cauliflower with savory, nutty flavor. Cut each fractal piece off the base & roast or stir fry whole.

Fioretto is to cauliflower as broccolini is to broccoli, which is to say, it is the stalk form of cauliflower rather than a heading type. These delicate cauliflower sticks are incredibly tender and sweeten right up when roasted. A delicate treat to be cooked and enjoyed similarly to asparagus.

Incredibly tightly packed florets that range from white to bright green to deep purple. This rich nutty treat is commonly used in alternative meals as it tends to give a hearty filling meal like meat.

Broccoli, that perfect little head of florets, and their stalky cousins, broccolini, harvested before they burst open to reveal the flowers within. Always incredible just sautéed or roasted with oil and salt, tossed with a creamy pasta, or added to a rich breakfast scramble.

From succulent sweet and mild bok choy and tatsoi to frilly and peppery pungent mizuna mustards, arugula, and watercress, these delicate greens make for a great addition to stir-fries, salads, & soups.

Collards are the hardy greens of the Brassica family, strong enough to be a staple in hot climates and to be able to withstand harsh winters and come out sweeter on the other side. Cook these highly nutrient dense greens down a bit and they are melt-in-your-mouth delicious.

From the terminal buds that become cabbages to the lateral buds that become Brussels sprouts and Kalettes, Brassica buds include important staple crops and hot newly bred varieties that can only be found at farmers markets.

From broccoli & cauliflower to romanesco, raabs & rapinis, the juicy florets of the Brassica family are a rich and tender treat.