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Cauliflower Power!

January 11, 2012 - 4:49pm
Author: 
Julie SR and Catt W

CAULI IT TASTY!

If you've ever considered cauliflower a boring old standby, a trip to the North Park Farmers' Market this week may change your mind. At Suzie's Farm choose from pale green kaleidoscopic Romanesco or their newest deep pink Graffiti cauliflower. Each has its own distinctive taste, and the colors add a little fun to the plate. (Graffiti actually turns purpley blue when cooked - take that, George Carlin.) Rodney Kawano Farms and Proios Family Fams offer the more typical white heads, but like all vegetables, the taste is more intense when it's fresh from the farm.

No matter what you cauli it, rich in vitamin C and K, cauliflower is perfect for crudites dipped in Baba Food’s Baba Ganoush or Majestic Garlic's sprouted hummus. We love that veg on veg action. A quick trim and steam or slow roast are easy ways to cook florets or whole heads.  For an incredibly eye-catching side, steam a Romanesco for around 15 minutes and serve it whole, with the slightest drizzle of Springhill Farm's fresh butter.

Any variety can be added to a simple veggie stir fry with carrots from JR Organics and peppers and squash from Valdividia Farms. Or make a gratin that is as easy and comforting as it is pretty, with a little gooey gruyere from Taste Cheese. You've got the (cauli)power!

 

Friends, Romanescos, Countrymen

January 10, 2012 - 7:59am
Author: 
Julie S. R.

CAULI IT WHAT YOU WANT

It has probably caught your eye at the Pacific Beach Tuesday Farmers’ Market, that pale green kaleidoscopic vegetable that looks like a cauliflower gone wild at the Suzie’s Farm stand. It’s called broccoli by some (due to the flavor) and cauliflower by others, and no, it’s not some crazy, hybrid, new millennium veggie, it’s all natural, Baby.

No matter what you cauli it, rich in vitamin C and K, it’s more tender than most cauliflower, making it perfect for crudites dipped in Baba Food’s Baba Ganoush or Majestic Garlic's sprouted hummus. (We love that veg on veg action.) A quick trim and steam or slow roast is all it takes to cook this slightly nutty cauliflower variant. For an incredibly eye-catching side, steam for around 15 minutes and serve it whole, with the slightest drizzle of Springhill Farm's fresh butter.


Not ready to make the leap? Classic recognizable cauliflower is available at the PB Tuesday market as well. Grab some at Kawano Farms or Maciel Family Farms and make a gratin that is as easy and comforting as it is pretty. Add it to a simple veggie stir fry with carrots and sugar snap peas from JR Organics and peppers, onions, and garlic from Poiros Farms. Going back to basics  doesn't need to be too basic.

 

A Salt Leaves Shopper Dazed and Infused

February 1, 2011 - 3:37pm
Author: 
Chris S

A SALT LEAVES SHOPPER DAZED AND INFUSED

The newest product from Salt Farm is a fire roasted tomato, basil and garlic infused sea salt called Bruscetta that's knocking out shoppers with the big bold flavors it adds to farm fresh vegetables.  It's been zipping up zucchini from Valdivia Farms, developing depth of flavor in roasted winter squash from Suzie's and spicing  great grilled green onions from JR Organic. 

Their sesame ginger infusion is brilliant with seafood, especially wild salmon from Poppa's.  Need a side with that salmon filet?  Try roasted Romanesco cauliflower from Suzie's, a beautiful vegetable that's bold enough to stand up to the salmon and that wonderful salt.
 

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