I'm sure I've gone on about it before here, but nothing came up in a search, so here I go again
Anyone has any random thoughts on this great vegetable?
As far as I'm concerned, it is the best ever combination of the green power of broccoli and the dense sweetness of cauliflower.
With bonus beauty.
Apparently it's actually a cauliflower, which kind of makes sense as it has a cauli's solid curd and tender, thick stems.
These are big pluses for me-I find standard broccoli's texture a bit unpleasantly 'hairy' and would happily just eat the stems.
But I have never, ever grown a good cauliflower.
I guess I could if I really tried, but why bother when this grows like mad?
Weirdly since cauliflower isn't supposed to produce secondary shoots,
My Romanesco seems to grow kind of like 'de cicco' broccoli:
pumping out side shoots after I've cut its main head off
so I can harvest bit by bit.
Be warned: the plants grow enormous
Don't be scared off!
J W Richardson wrote:Hi Leila, how much space are you giving it? i have been scared off by the stated huge size of the individual plants. Do the side shoots have much of the fibonacci sequence thing going on?
The plants do get pretty big if you let them-say 3 foot+ across-, but I grow mine quite close together-about1 1/2 foot apart.
I find some veges sulk if they're squashed in, but nothing seems to slow these guys down!
It just forces them to grow up, rather than out.
I also cut off the lower leaves when they get too big and start swamping other plants.
(I just leave them where they fall, cos that's how I roll )
I'll put up some photos soon, my camera's out of action again...
Romanesco will always cross pollinate and the results aint pretty.
It's totally possible to save the seed;
it just takes a bit of planning, and lopping off the flowers of other brassica that dare bloom at the same time
The head's still a couple of weeks from being ready.
I put a peg on the the head for 'context'
I processed some today.
I lacto-fermented the nice young florets (you can see the jar by the bowl of iced broccoli)
and boiled the rest in plenty of salted water till bright green, drained, ran under cold water, dumped in an ice bath, drained and froze in a roasting dish.
Tomorrow I'll container it up the 'free flow' florets
Dammit, it's gone all funny looking; the seed must have been crossed.
It fermented properly, but not a success.
Leila Rich wrote:I processed some today
It went an icky shade of khaki-which I can cope with,
but the sulphurous cabbage stench, not so much.