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Our latest Farmer's Market trip provided a bounty of one of our favorite vegetables - romanesco.  A relative of broccoli and cauliflower - and bosting a flavor profile that is a mix of the two - this alien looking piece of produce originates from Italy + is believed to be a product of selective breeding by 16th century Italian farmers.

How to Cook Romanesco

While there are a multitude of ways to prepare this alien piece of produce, our favorite is fairly simple and straightforward.

Oven Roasted Romanesco

1 Romanesco

3 TBL Spoons, Extra Virgin Olive Oil

1 Lemon Peel, finely zested

1/8 Cup, Parmasean or Pecorino, freshly grated

Salt + Pepper to taste


Heat oven to 450 degrees

Break down romanesco by its peaks.  You should have a couple dozen mini romanesco pyramids.

Toss the romanesco with the EVOO, Lemon Peel and Salt + Pepper.

Place on a baking sheet and roast for approximately 20 minuets or until the ends of the romanesco become slightly browned.

Remove from oven and let cool slightly.

Spoon onto a plate + garnish with grated cheese.


Let us know how prepare romanesco on twitter by using hashtag #FMFinds