June is a time for brassicas – cauliflowers, broccoli, cabbages – and for super foods like spinach, kale and cavolo nero. Dark and delicious, they really are super foods for us that help give us masses of vitamins in our winter diet. Team these up with winter citrus and you’ll be on track for no colds or flu this chilly season.
Broccoflower – those wonderful spiky green cauliflowers which are also known as Romanesco cauliflower-are perfect for winter eating in warm salads and do bring such a beautiful brightness to the table. We love it simply steamed or mashing it with roasted garlic and adding in a little vegetable stock to make a wonderful soup. Serve with blue cheese and toast. Oven-roasted cauliflower is superb and broccoflower is not different. Pop onto a tray and roast the florets until crispy to serve in a salad or as a simply side. Baked with tasty washed rind cheeses like Taleggio they are simply superb! Layer up a dish with steamed broccoflower and taleggio, walnuts or pine nuts and top with bread crumbs. Bake for a good 20-25 mins to make sure that cheese is really melted and serve with crusty ciabatta or sourdough
Our Super Green challenge at Farro this month with our teams was to think of exciting way to use a super green in every meal! We have had some fun suggestions including baked kale and eggs, harissa and beans with baby spinach topping, a super green smoothie and cabbage rolled with a filling of beef mince and plenty of garlic. Another classic that was mentioned as a most hated for some of our older team members was silverbeet water. Thought of to be something of high nutrional value to our parents, drinking the water the silver beet was cooked in seem the thing of nightmares to kids today we’d say but add a bit of salt and pepper and it’s not a bad brew.