Ever since I read that romanesco broccoli was a fractal I’ve been on the lookout for it. It finally turned up along with all the varieties of cauliflower at the Mt. Pleasant farmer’s market, so I snatched it up and tonight I broke that fractal down into-a little-a tiny cubes and fried it in olive oil, salt and pepper and white wine.

(My picture is nowhere as cool as this New York Times picture of the day from 7 October 2009)