{"id":13562,"date":"2014-09-15T08:00:06","date_gmt":"2014-09-15T12:00:06","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=13562"},"modified":"2021-08-26T13:55:15","modified_gmt":"2021-08-26T17:55:15","slug":"romanesco-broccoli","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/","title":{"rendered":"Romanesco Broccoli"},"content":{"rendered":"

Once described by food author Elizabeth Schneider as \u201cpart starfish, part wedding cake,\u201d Romanesco broccoli is as stunning as it is delicious. Hailing from Italy, cavolo broccolo romanesco<\/em> – as it\u2019s known in its homeland – has been around since the 16th century. Like other members of the brassica genus, it stemmed from wild cabbage before being domesticated and bred into the psychedelic-looking veggie we know today. Despite its name, the plant is actually more closely related to cauliflower than to standard broccoli. And like cauliflower, some varieties even have a purple tinge, though the bright green versions are much more common.<\/p>\n

Andrea Yoder, co-owner and assistant operations manager of Harmony Valley Farm in Viroqua, Wis., grows about 10,000 heads of Romanesco per year. Her certified-organic farm has cultivated the otherworldly cruciferous vegetable for more than 20 years, and distributes it in CSA boxes. \u201cWe have 30 weeks of deliveries, so \u2026 we are always looking for interesting vegetables to keep things exciting – different flavors, different textures, different colors,\u201d Yoder says.<\/p>\n

Romanesco grows on a large, leafy plant, and the part that we eat is actually the flower. The harvest season for a colder climate is usually September to November. As Yoder explains, \u201cRomanesco grows best when it starts to get cool. As with a lot of different brassicas, it sweetens after it\u2019s had a light frost.\u201d When the \u201cwrapper leaves\u201d surrounding the vegetable start to unfurl and recede, the Romanesco is harvested by hand.<\/p>\n

To pick a good head of Romanesco, Yoder suggests looking at the development of the florets, which should be packed in a tight spiral and bright green in color. Ideally, you want Romanesco that \u201clooks fresh, is crispy, and isn\u2019t spongy or floppy,\u201d she says. You can expect it to last seven to 10 days when stored in a loose plastic bag and kept in the crisper drawer of your refrigerator.<\/p>\n

To cook Romanesco, Yoder recommends coating it with sunflower oil, salt, and pepper and popping it in the oven until it\u2019s tender and \u201ca little bit golden.\u201d Roast it whole for a dramatic presentation, or divide it into smaller florets for a quicker cook time. Once it\u2019s finished, Yoder likes to top hers with blue cheese, sharp cheddar, or aged gouda.<\/p>\n

\u201cWhen you roast it, it gets a nutty flavor,\u201d which the cheese complements, Yoder says. Steamed Romanesco also makes an unexpected dipper for Classic Swiss Fondue<\/a> or a tasty main dish when saut\u00e9ed with rosemary and red pepper flakes and served atop pasta thickened with ricotta.<\/p>\n","protected":false},"excerpt":{"rendered":"

This Unidentified Dinner Object may look like it’s from another planet, but Romanesco broccoli is as down-to-earth as it gets<\/p>\n","protected":false},"author":14,"featured_media":13563,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26354],"tags":[],"coauthors":[421],"class_list":["post-13562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories"],"acf":[],"yoast_head":"\nRomanesco Broccoli - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"This Unidentified Dinner Object may look like it's from another planet, but Romanesco broccoli is as down-to-earth as it gets\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Romanesco Broccoli\" \/>\n<meta property=\"og:description\" content=\"This Unidentified Dinner Object may look like it's from another planet, but Romanesco broccoli is as down-to-earth as it gets\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2014-09-15T12:00:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-08-26T17:55:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/09\/AUT14-Seasonal_Romanesco_750x368.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Alicia Hahn\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alicia Hahn\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/\",\"name\":\"Romanesco Broccoli - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/09\/AUT14-Seasonal_Romanesco_750x368.jpg\",\"datePublished\":\"2014-09-15T12:00:06+00:00\",\"dateModified\":\"2021-08-26T17:55:15+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/7afbfa918a84236a50ff08003e43e09d\"},\"description\":\"This Unidentified Dinner Object may look like it's from another planet, but Romanesco broccoli is as down-to-earth as it gets\",\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/09\/AUT14-Seasonal_Romanesco_750x368.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/09\/AUT14-Seasonal_Romanesco_750x368.jpg\",\"width\":750,\"height\":368,\"caption\":\"Romanesco Broccoli\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Stories\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Romanesco Broccoli\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/7afbfa918a84236a50ff08003e43e09d\",\"name\":\"Alicia Hahn\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/2160c914127f04c699e83928baee6b66\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/alicia-hahn-headshot-240x240-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/alicia-hahn-headshot-240x240-96x96.jpg\",\"caption\":\"Alicia Hahn\"},\"description\":\"Alicia Hahn is a former editorial assistant for culture who excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers\u2019 market, where she finds weird and exciting ingredients to make or break her next meal.\",\"sameAs\":[\"http:\/\/aliciahahn.com\/\"],\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alicia-hahn\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Romanesco Broccoli - culture: the word on cheese","description":"This Unidentified Dinner Object may look like it's from another planet, but Romanesco broccoli is as down-to-earth as it gets","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/","og_locale":"en_US","og_type":"article","og_title":"Romanesco Broccoli","og_description":"This Unidentified Dinner Object may look like it's from another planet, but Romanesco broccoli is as down-to-earth as it gets","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/","og_site_name":"culture: the word on cheese","article_published_time":"2014-09-15T12:00:06+00:00","article_modified_time":"2021-08-26T17:55:15+00:00","og_image":[{"width":750,"height":368,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/09\/AUT14-Seasonal_Romanesco_750x368.jpg","type":"image\/jpeg"}],"author":"Alicia Hahn","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Alicia Hahn","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/","name":"Romanesco Broccoli - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/09\/AUT14-Seasonal_Romanesco_750x368.jpg","datePublished":"2014-09-15T12:00:06+00:00","dateModified":"2021-08-26T17:55:15+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/7afbfa918a84236a50ff08003e43e09d"},"description":"This Unidentified Dinner Object may look like it's from another planet, but Romanesco broccoli is as down-to-earth as it gets","breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/09\/AUT14-Seasonal_Romanesco_750x368.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/09\/AUT14-Seasonal_Romanesco_750x368.jpg","width":750,"height":368,"caption":"Romanesco Broccoli"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/romanesco-broccoli\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Stories","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/"},{"@type":"ListItem","position":3,"name":"Romanesco Broccoli"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/7afbfa918a84236a50ff08003e43e09d","name":"Alicia Hahn","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/2160c914127f04c699e83928baee6b66","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/alicia-hahn-headshot-240x240-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/alicia-hahn-headshot-240x240-96x96.jpg","caption":"Alicia Hahn"},"description":"Alicia Hahn is a former editorial assistant for culture who excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers\u2019 market, where she finds weird and exciting ingredients to make or break her next meal.","sameAs":["http:\/\/aliciahahn.com\/"],"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alicia-hahn\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/13562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=13562"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/13562\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/13563"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=13562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=13562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=13562"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=13562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}