CSA Weeks 4 & 5

CAULIFLOWER

 

Sorry I missed last weeks CSA post, last week was literally a blur but not only am I back with the blog post we will be back at the Salisbury Farmer's Market & the Davidson Farmer's Market this Saturday.  Thanks for understanding that every once in awhile we need a Saturday off.  Plus, we will be restocked with pork & chicken.

 

 

For the past couple of years we have grown purple cauliflower so I thought it would be fun to research it a little.  I can honestly say that as a child I never ate purple cauliflower, I may have liked it then if it was purple!

 

I will admit that cauliflower is not my favorite.  I do eat it occasionally because I want the boys to eat it but not my favorite.

 

This is what Speciality Produce has to say about purple cauliflower:

 

Purple cauliflower is a cool-season biennial cruciferous vegetable, botanical name Brassica oleracea var. botrytis, belonging to the plant order Capparales. Purple cauliflower's color is due to the presence of the antioxidant anthocyanin, which can also be found in red cabbage and red wine. Purple cauliflower also goes by the variety names Sicilian Violet, Violet Queen and Grafitti cauliflower.

 

Displaying vibrant violet hues, Purple cauliflower may be different in color than its white counterpart, however, on the outside, that is the only difference. The entire plant (floret, stalk and leaves) is edible. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. It's flavor is milder, sweeter, nuttier and free of the bitterness sometimes found in White cauliflower

Cauliflower is rich in vitamin C with a half cup of florets providing nearly half of ones daily requirement for vitamin C. It also provides a fair amount of fiber, vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system. Cruciferous vegetables such as cauliflower are known for their high levels of cancer-fighting phytochemicals know as glucosinolates.

 

Purple cauliflower can be chopped in to individual florets and eaten raw, or roasted and paired with additional flavors such as garlic or balsamic vinegar. The vibrant color is a nice visual counterpoint for green hued vegetables like green beans, peas or broccoli. Blend steamed cauliflower with beans for a unique spread for toast or crackers. Use within a few days of purchase for best color and texture.

 

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Roasted Cauliflower

 

Cauliflower

Olive Oil

Garlic

 Lemon Juice

 Salt

Black Pepper

Grated Parmesan Cheese

 

 

Preheat oven to 450 degrees

 

Place cauliflower in roasting pan & drizzle with olive oil

 

Add seasonings

 

Bake for 15-20 minutes

 

Remove from oven & sprinkle with Parmesan Cheese

 

 

**Use what you have on hand or what you like with the cauliflower like Dijon mustard, Balsamic Vinegar, fresh herbs,  Have fun & be creative!