Bountiful Brassicas
Don’t miss these fall veggies
“What IS that?” asked a skeptical shopper at the West Chester Growers Market, pointing to a spiky, lime-green cruciferous veggie.
“Romanesco,” the smiling vendor replied. Then he explained more and made the sale.
Like broccoli and cauliflower, it’s part of the brassica family.
“People are crazy about brassicas right now, and so am I,” said Emma Cunniff of Kneehigh Farm, a CSA (communitysupported agriculture) and farm stand in Pottstown. “I think brassicas are underappreciated because they’re usually cooked in a way that isn’t appetizing.”
Think limp broccoli, and you get the idea. Done right, brassicas have a “sweet, spicy, umami flavor,” she described. Plus, they’re fiber-rich, nutrient-dense and “super-hardy.”
“They’re not as scary as they seem. You can incorporate them into a lot of the meals you’re already making,” agreed Frank Kurylo of Kimberton CSA, who also sells at the Lansdale Farmers’ Market. “If you’re trying to explore new foods and new brassicas, CSAs and farmers’ markets are great places to go because you’ll find varieties you won’t get in the supermarket.” Ever tasted kohlrabi? “It’s a lot sweeter than you’d think,” he added. “You can treat it like you would a cabbage and get a little sweeter outcome.”
Cabbage is another brassica. So are kale, collard greens, Brussels sprouts, turnips and rutabagas.
“Brassicas are usually a lot yummier if you’re eating locally in the fall, so this is the time to dig in!” Cunniff said.
Roasted Cauliflower with Toasted Nuts and Anchovy Dressing INGREDIENTS
1 medium/large cauliflower Sunflower oil or any high-heat oil Salt, to taste 2 tablespoons capers ¼ to ½ cup toasted nuts (pine nuts, hazelnuts or almonds), chopped
Fresh parsley, chopped, to taste For the dressing: 2 salt-packed anchovies, rinsed, deboned, and chopped 1 teaspoon mustard 1 teaspoon mayonnaise ¼ cup olive oil Pinch of salt Pinch of sugar A few splashes of sherry vinegar, to taste ½ lemon, juiced and zested
INSTRUCTIONS
Preheat oven to 400 degrees. Cut up florets and rub with sunflower oil and salt. Roast on a baking sheet for about 20 minutes. Remove and set aside. Mix together dressing ingredients. Toss cauliflower with capers, toasted nuts and parsley. Top with dressing.
Turnips au Gratin
INGREDIENTS
2 teaspoons butter 5 potatoes, peeled and thinly sliced
2 large turnips, thinly sliced
2 large rutabagas, peeled and thinly sliced Salt and pepper 2 cups heavy cream (or milk) 4 sprigs parsley ½ cup Parmesan cheese, grated
INSTRUCTIONS
Preheat oven to 375 degrees. Arrange layers of potatoes, turnips and rutabagas in a buttered casserole dish. Alternate each layer with salt and pepper. Heat the cream and the parsley and pour over vegetables. Cover with the cheese and bake for 45 minutes until vegetables are softened.
Variations: Substitute dill for parsley. Top with breadcrumbs.
RECIPE COURTESY OF KIMBERTON CSA
Rutabaga with Apples INGREDIENTS
2 rutabagas, peeled and thinly sliced
2 tart apples, peeled and thinly sliced ½ cup fresh orange juice 2 tablespoons butter Salt and white pepper
INSTRUCTIONS
Just barely cover the rutabagas with water in a frying pan. Bring to a boil and then simmer until tender, 10 to 15 minutes. Drain. Place apples in the same pan. Add orange juice, cover and simmer for 5 minutes until tender. Puree apples and their cooking liquid. Add the rutabaga and puree until smooth. Return to frying pan and heat (simmer off any excess liquid). Add the butter, salt and white pepper. Serve immediately.
RECIPE COURTESY OF KIMBERTON CSA
Broccoli Cheddar Soup INGREDIENTS
6 tablespoons butter 1 small onion, chopped ¼ cup, plus 2 tablespoons flour
2 cups heavy whipping cream 3 cups chicken broth 2 bay leaves ¼ teaspoon nutmeg Pinch of salt, pinch of pepper
1 head of broccoli, chopped 1 carrot, chopped 1 (8-ounce) block Conebella Farm Sharp Cheddar, grated
INSTRUCTIONS
Melt the butter in a large soup pot. Add the chopped onion. When onion is soft and golden brown, add flour and stir, being careful to blend fully without scorching. Slowly add the cream and then the chicken broth, bay leaves, nutmeg and salt. Simmer 20 minutes. Add broccoli and carrot and simmer an additional 20 minutes until soft. Let cool slightly, remove bay leaves and transfer soup to a blender. Blend until carrots and broccoli are finely chopped or pureed. Return soup to pot. Add cheese and stir until melted.
RECIPE COURTESY OF CONEBELLA FARM
Sautéed Broccoli & Tomato with Bacon & Parmesan INGREDIENTS
1 head of broccoli, cut into florets
1 cup cherry tomatoes, halved
4 slices of bacon, cut into 1-inch pieces
3 tablespoons finely grated Parmesan cheese ½ teaspoon salt ¼ teaspoon pepper
INSTRUCTIONS
In a large skillet, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon and set aside. Add the broccoli, tomatoes, salt and pepper to skillet and sauté, stirring often, until broccoli is tender (about 8 to 10 minutes). Top with Parmesan and bacon and serve!
RECIPE COURTESY OF WOLFF’S APPLE HOUSE