Relinquish

romanesco
Romanesco

Relinguish = to leave, intensely.

Romanesco is a flowering vegetable, something like a cauliflower yet nothing like it. The head is spiked and spiraling, a natural fractal, each row a Fibonacci number. The weather must be cool, but not cold, damp, yet not wet, for the buds to thrive.  I roasted the head whole, doused in olive oil and garlic, finished with an over-exuberant shower of bread crumbs. This is a vegetable.

The gourds and squashes on display at the farmer’s market are dismaying. There are ghost pumpkins and Cinderellas, butternuts, spaghettis, delicatas, and acorns. I’m not a fan. (No, that’s not strong enough. Since being forced to eat pureed squash as a child before being excused from the dinner table, I detest them all.) Every morning I drink a few ounces of carrot juice spiked with ginger and tumeric for my dose of orange vegetable. Last week I baked pumpkin bread studded with raisins plumped in cassis liqueur and ate a slice. Enough.

The tomato plants are withered haystacks with a last few hard green fruits. I’ll pick the stragglers in the next few days and spread them on a tray to see if they’ll ripen inside. I’m dubious; I doubt there is enough light left to muster a blush. I’ll use them as one would tomatillos, chopped and stewed for chili verde.

October is winding into the dark. There is morning frost on the roof  and brilliant afternoon sunshine, but the days are leaping short. The honey locust relinquishes tiny fluttering leaves and the nastursiums shed their pea-size seeds. The season is over. What is not claimed, is left in the fields to the wind.

 


https://en.wikipedia.org/wiki/Romanesco_broccoli