Gourmet Winter Veggies

Google the term ‘gourmet’ and the general consensus is that it refers to any food that is nicer, more unusual, of better quality or more sophisticated than its ordinary counterparts. And yes, veggies can definitely be gourmet! Let’s take a closer look at a few beautiful gourmet winter veggies in this article.

There are plenty of autumn and winter veggies to choose from. Think of the lime-green cauliflower ‘Romanesco’ that looks as ornate as a Papal sceptre, the jewel-like red-and-gold beetroot, the heavily veined Savoy cabbage or the crisp red-and-white leaves of radicchio.

Brussels sprouts may not be on everyone’s list of gourmet vegetables, but freshly cooked spouts have the most delectable nutty flavour, especially when enhanced with a dab of butter. Kohlrabi is another unusual vegetable that is approached with caution because we never quite know what to do with it!

Purple broccoli is a royal colour, while Broccoli Raap ‘Spring Rapini’ is a sprouting broccoli with many side shoots but no central head, and many small, tasty leaves that are more like those of mustard.

These days, carrots come in so many colours, a veritable rainbow blend of red, purple, orange, yellow and white, that we dare not exclude them.

The common denominator of the above is that all are heirloom veggies, with a pedigree of centuries. There is a certain thrill in growing a vegetable with an ancestral lineage longer than your own, or veggies that come from a region endowed with romance.
All these vegetables can be sown in April, with the brassicas, especially Brussels sprouts, getting into the ground as early as possible.

Cauliflower Romanesco

Cauliflower ‘Romanesco’ is believed to be a 500-year-old heirloom brassica, and it is not actually a pure cauliflower but a cross with broccoli. The flavour is sweet and nutty. It originates from Italy’s Lazio region, and is named after Rome, the capital of the province. Its lime-green colouring provides additional phytochemicals that stimulate the immune system and protect the body’s cells from damage.

To grow: Like all brassicas, it needs fertile, compost-enriched soil that drains well, and full sun. Sow in seed trays and plant out seedlings when they are 10 – 25cm tall, spaced 45cm apart. Keep the soil consistently moist and the plants free of aphids. When the plant starts to develop its head, fertilise with a water-soluble fertiliser. Heads should be ready to harvest 75 – 100 days after transplanting. Cut off the heads and remove the plants as they don’t produce side shoots.

To prepare: Cut out the central stalk so that the ‘curds’ fall away. They can be served raw, steamed or boiled in salted water for five minutes. Flavour with salt and pepper, butter, shavings of Parmesan cheese, a squeeze of lemon or roasted garlic cloves.

Broccoli Raap Spring Rapini

Broccoli Raap ‘Spring Rapini’ is another Italian heirloom veggie, also known as ‘friarielli’ in Naples. Although related to broccoli, it is closer to a mustard with more pungently flavoured leaves in addition to the sprouts. It has a stronger, nuttier flavour than broccoli with a slightly bitter aftertaste.

To grow: It has the same growing requirements as cauliflower and broccoli. It is usually sown directly into the ground, spacing plants 20cm apart. It is an early spring crop that is quick to harvest, within 50 – 60 days. The trick is to sow smaller quantities more often and pick early, before the leaves get bitter.

To prepare: Cook as greens: either steam, grilled or sautéed with a dash of olive oil and garlic.

Savoy Cabbage

Savoy cabbage is believed to have originated in Europe in the 1500s, in a region ruled by the Italian house of Savoy, bordering Italy, Switzerland and France. It is a large, very cold-hardy cabbage with a sweet, earthy flavour.

To grow: It needs sun, fertile soil and regular watering. Space plants 30cm apart because they grow large, 1 – 2kg in weight. Protect from pests like cabbage caterpillars, slugs, aphids and cutworm. Harvest within 80 – 100 days. Can also be grown in containers; one plant per container, which should be at least 30cm deep and wide.

To prepare: The outer leaves are firm and crunchy and withstand braising, adding to soups, stews and curries. The inner leaves are more tender and are good for salads, especially coleslaw. The leaves can also be used as wraps or shredded for stir-fries, and they pair well with herbs. In other words, it is a very versatile cabbage.

READ MORE: More about Growing Winter Vegetables here

Brussel Sprouts

Brussels sprouts are believed to have originated in the Brussel’s area in Belgium, with the first mention of them going back to the 13th century.

To grow: They have the same growing requirements as other brassicas. Once the sprouts start forming, remove the lower leaves, leaving at least 1/3 of leaves at the top. Earth up or stake the plants as they grow. Pick the sprouts from the bottom upwards when they are firm and well-sized, usually 90 – 100 days from sowing. The flavour of the sprouts improves with cold or frost.

To prepare: Boil in salt water or steam for 5 – 10 minutes so that the sprouts are tender but still firm. Can also be sautéed and roasted (wrapped in bacon) or shredded into salad.

Radicchio ‘Red Treviso’

Radicchio ‘Red Treviso’ is grown primarily around the cities of Treviso, Padua and Venice. Its origin is not clear, but it is generally believed a Belgium horticulturalist introduced it by applying his country’s horticultural techniques to Italian chicory. It has tender, slightly bitter red leaves with a white mid-rib, and forms a slender, cabbage like head.

To grow: Plant in a well composted sunny bed and space 20cm apart. Keep plants well-watered because drying out increases the bitterness. Radicchio is shallow rooted, so avoid disturbing the soil around the plants when weeding. Young leaves are less bitter and can be harvested individually. Harvest heads when they feel firm, about 65 – 75 days from sowing. If the head is cut off carefully above ground level, it will regenerate.

To prepare: Serve raw in salads, grill, sauté or steam. When cooked, the flavour is more mellow and less bitter.

Beetroot ‘Red and Gold’

Beetroot ‘Red and Gold’ is a mix of Detroit Dark Red and Golden Detroit; Detroit Dark Red is sweet while Golden Detroit has a slightly honeyed flavour and keeps its colour when cooked. The original beet came from the Mediterranean coast and it was the leaves, not the root, that were eaten by the ancient Romans and Greeks.

To grow: Plant in light soil that drains well. Beetroot can grow in sun or semi-shade. Sow directly into the ground and thin out to 10cm between seedlings. Water regularly. The younger the roots are when harvested, the sweeter they are.

To prepare: Boil, steam or roast or grate raw into salads. Golden Detroit does not bleed when cooked.

Kale ‘Dinosaur’

Kale ‘Dinosaur’ is an Italian heirloom vegetable also called ‘Cavolo Nero’ (black cabbage) in Italy. It has very ruffled leaves with an earthy, nutty flavour, and is also sweeter and less bitter than other types of kale. The leaves are rich in vitamin A and K.

To grow: The plant produces long, narrow blue-green leaves that grow from the base. Space plants 50cm apart, as plants grow 90 – 100cm high and wide. Germination takes 10 – 20 days, and the leaves can be harvested when they are 30cm long.

To prepare: The kale leaves can be cooked whole, chopped or shredded, sautéed in olive oil with garlic and chilli, stewed in a broth, blanched, or used as wrappers with a filling and baked.

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