Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 26

Calabrese in particular can go yellow in a matter of hours, usually as a result of stress. Whether in the field or indoors, this is usually because of a rise in temperature. So keep it cold, in which case it is usually good for about a week. It doesn’t affect the flavour much if it goes a little floppy, but if you get a seaweedy whiff off it, I’m afraid this is probably because of something unattractively named ‘head rot’. It may still look okay but will not taste so good.

Romanesco keeps well, longer than calabrese (more like cauliflower). Purple sprouting broccoli lasts for 4–6 days in the fridge, while cape broccoli needs eating within a few days. The stems tend to be the best bits; if they are large, peel off the outside with a potato peeler and cut them into sticks. The centre of romanesco has great flavour – it just needs slicing into similar-sized bits.

All these vegetables are best blanched for a few minutes, then finished off in various ways (see following pages). They are delicious in Asian-type dishes such as stir-fries, with ginger, soy and chilli, and also good roasted.