Try growing Romanesco and turning it into soup

Today we begin a new series: Grow. Share. Prepare. Each month the Sustainable Food Center will highlight a food to grow with a recipe on how to prepare it.

This month, the longer days mean it’s time to plant cool season crops such as seedlings from the Brassica family. Also called crucifers, these plants include cabbage, kale and Brussels sprouts, as well as a very unique-looking vegetable called Romanesco. Romanesco is considered a variant form of broccoli or cauliflower (also brassicas), and has similar growing instructions. The heads have lime green cauliflowerlike florets arranged in an eye-catching spiraling pattern.

In Central Texas, Romanesco can be planted in the fall or early spring. While it can be started from seed early in the planting season, now is the time to transplant seedlings into the garden (purchase them at local nurseries, like the Great Outdoors and the Natural Gardener). Plant them while the cool weather lasts; as the weather warms, the heads will not grow as large, and they’ll likely flower and produce seeds instead.

Plant Romanescos in full sun in nutrient-rich, well-draining soil, about 18 inches to 24 inches apart, as they will get very large. Harvest the single, central head when it’s about 5 inches to 5 inches in diameter and firm.

Romanesco, like broccoli and cauliflower, is best enjoyed cooked, as some people might find it hard to digest raw. Take advantage of its delicate nature by making it into a creamy soup. Excited to give it a try? You can find Romanesco at the downtown SFC Farmers’ Market.

To learn more about growing Romanesco and other Central Texas edibles or to claim your spot in an upcoming SFC Citizen Gardener series this spring, go to sustainablefoodcenter.org/events.

Cream of Romanesco and Potato Soup

3 cups Romanesco, roughly chopped

1 Tbsp. olive oil

¾ cup yellow onion, diced

1 Tbsp. garlic, minced

1 tsp. dried thyme (or 1 Tbsp. fresh)

1 tsp. oregano (or 1 Tbsp. fresh)

2 cups potatoes, peeled and diced

2¼ cups vegetable or chicken broth, low-sodium

1 cup milk

¾ tsp. salt

1 tsp. freshly ground pepper

Grated sharp cheddar cheese to garnish

Steam Romanesco in a covered saucepan until very soft, about 17-20 minutes. Remove from heat and set aside.

Meanwhile, heat oil in a large soup pot. Add onion and stir to coat in oil; sauté for 3 minutes. Add garlic and herbs; cook for 2 minutes.

Add potatoes and ¾ cup of broth to the soup pot. Cover and cook on medium until potatoes are very soft, about 12-15 minutes. Add the cooked romanesco to the soup pot and add the remainder of the broth.

If using an immersion blender, put stick blender into soup pot and blend until smooth.

If using a stand-alone blender, use a measuring cup to scoop in soup mixture. Blend in batches until smooth. Place blended soup in another bowl until all soup is blended and then return to the pot.

Once all soup has been blended, gently stir in milk, salt and pepper.

Serve with a small amount of grated sharp cheddar cheese on top.

Serves 5

— Joy Casnovsky, The Happy Kitchen/La Cocina Alegre director

About the Sustainable Food Center