The Times - Serving Waitsburg, Dayton and the Touchet Valley

Years ago I grew Pacific broccoli in the vegetable garden. It was during these early family years that my son, only four years old at the time, could be found at the dinner table playing with his food and his dad and I encouraged his sticking broccoli spears in mounds of mashed potato and giggling as he declared, "Look Mommy, trees!" At the time we thought having fun eating together was more important than manners, and in the end our son loved vegetables and ate everything on his plate!

As years passed, I was introduced to the sweeter broc- coli romanesco vegetable and grew rows and rows of this cruciferous cousin to the green cabbage. I do see Romenesco growing in heirloom and old-fashion victory gardens of eastern Washington, and for sale at farmers markets and lo- cal super markets. But for the most part, people do not know about this delicious vegetable. The color of the romanesco, which looks like a head of cauliflower and holds the most beautiful celadon green color, tastes more mellow than the Pacific Broccoli, and is sweeter and creamier.

If you haven't grown this nutritious fall vegetable before, here are a few tips from my garden to yours: always start seedlings in late summer. Grow in a sunny spot. Space plants 1 ½ to 2 feet apart in full sun. Water regularly keeping soil moist but not soggy. Feed periodically with organic fertil- izer. Cut heads when they reach full-size, about 75 days after planting.

My favorite menu suggestion using this whole-food veg- etable is to sauté chopped romanesco with garlic and onion, add warm corkscrew pasta and bubbling Alfredo sauce scat- tered in toasted almond slices, and a light sprinkle of fresh garden parsley. A recipe for this "scrummy," easy one-pan dish follows.

Corkscrew Alfredo with Romanesco and Toasted Almond

Serves 6

12 oz cooked pasta

7 tablespoons natural olive oil

1/2-yellow onion sliced thin

3-cloves mashed garlic

Zest of 1-lemon

1-head rough chopped romanesco

¼-cup sweet vermouth

¼-teaspoon red pepper flakes

1 ½-cups pre-made Alfredo sauce

½-cup toasted sliced almonds

¼-cup minced parsley for garnish

In a sauté pan add oil; sauté onion, garlic, lemon zest and chopped romeneso until tender. Add sweet vermouth to de- glaze, and pepper flakes. Add Alfredo to sauté; cook to bub- bling. Pour all over hot cooked corkscrew pasta, toss well. Sprinkle each serving with toasted almonds and parsley.

Pair with Chuck Reininger's elegant 2011 100% Reserve Chardonnay, aged in 100% French oak. Reininger Winery's regional vintage is both refreshing and full-bodied, spattered in butter ending in a honey-wrapped tongue. Reininger Win- ery: 5858 Old Highway 12, Walla Walla, 509-522-1994.

Readers, until next week, "Eat Art, Drink Imagination!"

For more recipes, color photos and Moveable Feast Cater- ing ideas see: www.chefjudithhenderson.com.