What looks like a tiny tree but has something very important in common with a snowflake? Romanesco! This chartreuse-colored cruciferous veggie grows in a natural fractal pattern, just like a snowflake, meaning it has a self-similar pattern that continues on several smaller levels. Romanesco is an edible flower bud, originally cultivated near Rome, Italy. Some call it a part of the broccoli family, but it actually tastes more like cauliflower and benefits by the same preparations. When cut into small florets, it resembles an evergreen tree and would be gorgeous on a crudité tray for the holidays.

SELECTION AND STORAGE

Nutritionally, Romanesco is rich in vitamins C and K, dietary fiber, folic acid and potassium. Choose firm heads that are heavy for their weight and show no signs of discoloration or sunburn. To store, place in the refrigerator in a sealed bag. You can substitute Romanesco in any recipe that uses broccoli or cauliflower. Cook it briefly to bring out the grassy, vegetal aspects of its flavor; cook it longer, and a subtle, earthy sweetness will emerge. It’s also excellent when eaten raw alongside dip.

DID YOU KNOW?

Romanesco requires a slightly shaded location with alkaline soil and room to spread, as plants grow up to three feet in height. It can be temperamental to temperature, and requires consistent water and highly organic soil to survive, so when you see this vegetable at a local farmers’ market—buy it!

— Carol Arnold

For details on where to buy Placer County farm-fresh produce, wine, meat and other products, visit placergrown.org and foothillfarmersmarket.com.

WEB EXCLUSIVE

Roasted Romanesco with Chile, Garlic, Anchovy and Meyer Lemon

Recipe by Courtney McDonald

• 2 medium heads Romanesco, cut into small wedges or florets

• 1/4 cup extra-virgin olive oil

• 1 long red hot chili, fresh or dried, cut crosswise into thin slices

• 2 cloves garlic, smashed

• Zest of 2 Meyer lemons

• Salt and freshly ground black pepper, to taste

• Juice of 1 Meyer lemon

• 6 white anchovy filets (or 6 canned oil-packed anchovy filets if you are unable to find them)

• 1/4 cup packed Italian parsley leaves

Preheat oven to 400-degrees Fahrenheit. In a large mixing bowl, toss the Romanesco pieces with the olive oil, sliced chili, smashed garlic cloves and lemon zest. Season to taste with salt and pepper. Arrange the Romanesco on a rimmed baking sheet in a single layer and roast in the preheated oven until well caramelized and slightly softened, about 20 minutes. Remove from the oven and, while hot, toss in the parsley leaves and lemon juice. Adjust seasoning if necessary. Transfer to a serving platter and garnish with the anchovy filets. Serve immediately. Makes 6 servings.