Romanesco is a unique looking variety of broccoli that is known for its spiral shaped florets. It has a mild nutty flavor and is a cool weather crop. So when is romanesco in season and available at farmer’s markets or grocery stores? Here is a closer look at determining the season for romanesco.
Spring
Romanesco starts becoming available in spring, though the harvest is limited. In mild climates, romanesco can be planted for harvest beginning in March or April. However, frosts can damage developing heads. So the spring harvest is often small and sporadic until temperatures warm later into spring.
Summer
The main season for romanesco is summer. This vegetable thrives in cool conditions. So it reaches peak production when temperatures climb to only 60-75°F. Hot summer weather can cause it to bolt or develop loose, uneven heads. Romanesco performs best when sown for mid to late summer harvests. The ideal growing season is around 65-70°F. This makes romanesco a great crop for cooler summer areas.
Fall
Romanesco planted for fall harvests also does very well. Temperatures continue cooling down in fall, which romanesco prefers over heat. First fall frosts will end the season, so romanesco is best harvested before hard freezes occur. This makes late summer to early fall the optimal season in most regions. The heads mature well in cooler fall weather before plants are killed by freezing temperatures.
Winter
Romanesco is not grown in winter months except in very mild climates. It can tolerate light frosts but not hard freezes below 25°F. Therefore, the growing season ends in winter throughout most areas. There may be a very small extend harvest into early winter in some mild coastal climates. But winter conditions are generally not suitable for romanesco production.
Best Months for Romanesco
Based on its need for cool conditions, romanesco grows and produces best in late spring through early fall. Here are some general guidelines for the peak months to find romanesco in season:
| Months | Region |
|---|---|
| March – May | California, Gulf Coast, Southwest |
| April – June | Southern Coastal |
| May – July | Mid-Atlantic, Midwest, Northeast |
| June – September | Northwest, Mountains, Upper Midwest |
| July – October | Canada, Northern Areas |
These months indicate when the bulk of the romanesco harvest occurs in different regions. The season may start earlier or extend later in some areas depending on specific temperatures and conditions.
Year Round Availability
While romanesco is only grown locally in seasons with cool enough weather, it can be found year round at many grocery stores. Produce distributors source romanesco from warmer growing regions in the off season. So romanesco is imported during winters from California, Mexico, and Central America. Greenhouses also allow romanesco production year round in some colder areas. So even though local seasonal supplies are limited, fresh romanesco can still be purchased throughout the year.
Quality Varies by Season
Romanesco flavor and texture varies over its seasonal growing cycle. Here is what to expect when purchasing romanesco in different seasons:
Spring
Early spring crops tend to be smaller and more delicate. The heads have a very tender texture since plants have not fully matured. Cool weather keeps them from developing that classic romanesco nutty flavor. So spring romanesco is mild tasting and less dense than later harvests.
Summer
Summer conditions bring out the best traits in romanesco. Moderate weather promotes ideal growth. The spirals become very defined and the heads compact. Summer romanesco has a sweet, nutty taste and firm, crunchy texture when eaten raw. This is typically the highest quality romanesco of the seasons.
Fall
As temperatures drop in fall, romanesco plants direct energy into food storage in the heads. Fall crops are often the largest. The spirals flatten out slightly and the texture becomes dense and crunchy. Cool nights intensify the sweet, nutty flavor. Frosts bring out even more sugary compounds. So fall romanesco has a very robust flavor and sturdy texture.
Winter
Imported romanesco in winter is not as fresh or flavorful. Long storage and transportation reduces quality. The heads are less compact with some looseness. However winter romanesco still retains a fairly good nutty taste. Growers selectively harvest heads that keep well in storage for winter markets. So while not ideal, winter romanesco can still be a good choice.
How to Select Peak Season Romanesco
To get the best tasting romanesco, shop seasonal crops when available in your area. Here are some tips for selecting fresh, high quality heads:
– Look for romanesco with vibrant lime green color. Avoid yellowing or browning.
– Heads should feel heavy and compact for their size. Pass on loose florets.
– Seek spirals that are orderly, evenly spaced, and defined. Irregular growth can mean poor development.
– Make sure the buds are tight. Open, flowering buds indicate overmature heads.
– Minor insect damage is common but avoid extensive holes and scarring.
– Select romanesco heads of similar size for cooking consistency.
– Smaller heads tend to be more tender while larger ones have more flavor.
Storing Romanesco
Freshly harvested romanesco keeps for 1-2 weeks when properly stored. Here are some tips for storing romanesco:
– Leave whole heads intact until ready to cook. Cut surfaces lose moisture.
– Mist heads with water and wrap loosely in plastic bags.
– Refrigerate unwashed romanesco in high humidity drawers.
– Do not wash until ready to use to avoid premature spoilage.
– Separate out any leaves which draw moisture from the heads.
– Use trimmed heads within 3-5 days for best flavor and texture.
How to Use In Season Romanesco
Romanesco shines when featured in seasonal recipes during its prime. Its flavor pairs perfectly with other produce at peak ripeness. Here are some ideas for enjoying romanesco in season:
– Roast wedges with olive oil, salt, and pepper for a simple side dish. Add garlic or herbs for extra flavor.
– Grate summer romanesco raw into slaws or salads. Toss with lemon juice and zest.
– Saute diced romanesco with summer squash, zucchini, and bell peppers.
– Puree cooked romanesco with broth or milk for a creamy soup base. Blend in herbs and spices.
– Roast then mash romanesco with fall root vegetables like potatoes, parsnips, and carrots.
– Stir fried romanesco is excellent in curries, stir fries, and noodle dishes.
– Substitute raw spiralized romanesco for pasta in summer casseroles and gratins.
Freezing for Year Round Use
To enjoy romanesco all year, freeze extra during peak season. Here are some tips for freezing:
– Blanch romanesco for 3-4 minutes until crisp-tender. Shock in ice bath.
– Drain, pat very dry, and cut into desired pieces. Freeze in a single layer on trays.
– Vacuum seal bags or place pieces in rigid freezer containers. Squeeze out air.
– Seal and label bags with contents and date. Freeze for up to 10-12 months.
– Do not thaw before cooking frozen romanesco. Cook directly from frozen state.
Conclusion
The unique spiral florets of romanesco add visual interest and great flavor to dishes when in season. While availability is limited to cooler months in most areas, you can still incorporate this tasty brassica into your cooking year round. Follow tips for selecting, storing, and savoring fresh romanesco at its seasonal best. Or freeze summer and fall crops to brighten up winter meals with its bright green spirals. With proper handling, you can enjoy fresh or frozen romanesco in recipes all year.