Cauliflower!
Come September, cauliflower rears its grainy head. (Or should that be "brainy?" Wasn't it Mark Twain who called cauliflower "nothing but cabbage with a college education").In France, cauliflower reigns supreme and any dish made with cauliflower is given the name Du Barry, after the lovely Countess by the same name who was as fond of cauliflower as Louis XV was of her.
In India, the moonscaped vegetable is also deemed sacred.
Not so in the United States where, for far too long, cauliflower was cooked in ways that really didn't do it any favors - namely boiled.
Finally, cauliflower is getting its due, starring in velvety purees and soups, being roasted in curries or covered in spices like cumin or sumac.
Of course, raw works, too, especially if you want to preserve all the folic acid, anti-oxidants and vitamins this cruciferous packs. Raw may be exactly how you end up eating it - dipped in hummus - which the folks at Sohha Yogurt are now making and selling at the market.
Pictured and below is an easy healthy recipe featuring cauliflower which you can get along with the other vegetables and herbs from our new vegetable vendor DoReMe Farms. Serve it on its own with a salad for a light vegetarian meal or with spatchcock chicken from Raghoo Farms.
NEXT WEEK: Clean Ridge Soap Co. and DoughNation pizza will be back and so will Bronx Baking Co., aka, the Pretzel Lady.
Our vendors this week:
Chutney Masala Bistro
Christine's Savory Jams
Laura's Flower Creations
Madura/Do Re Me Farm
Mrs. D's Mediterranean Delights
Pure Food Sisters
Raghoo Farms
Red Barn Bakery
Rich Brownies
Sohha Yogurt
Spice Revolution
True Food
Wright's Apple Orchard
CAULI-QUIN
Quinoa is a gluten-free, complete protein seed that can be used in place of rice, couscous, orzo, millet, etc. Before cooking, rinse the seeds in a fine mesh strainer to remove any residue of saponin, a bitter resin-like coating.
1 cup quinoa
2 cups vegetable broth
1 small head cauliflower
2 tablespoons minced fresh basil
2 tablespoons minced onion
2 tablespoons minced red, orange or yellow bell pepper
2 tablespoons toasted pine nuts
2 tablespoons cold-pressed extra-virgin olive oil
sea salt and fresh ground black pepper
optional:
2 tablespoons grated parmesan or romano cheese
Rinse quinoa in fine mesh strainer.
Bring quinoa and vegetable broth to a boil, then simmer until liquid is absorbed, about 15 minutes.
While quinoa is cooking, remove leaves and tough stalk from cauliflower and steam to desired tenderness.
Break up steamed cauliflower into small flowerettes and toss together with cooked quinoa, basil, onion, bell pepper, pine nuts, olive oil, salt, pepper, and cheese if you please.
Serve warm or at room temperature.
Pictured is red quinoa with white cauliflower. Also try using regular quinoa with orange. purple or green cauliflower.
Recipe courtesy of Rose Ellis - Market Manager
Phelps Hospital Farmers Market at the Park
www.roseWELLis.com
