Last week's share of cauliflower might have you scratching your head...it tastes like cauliflower, but it looks, well, sort of pathetic. Here's the scoop on the "not-so-pretty" cauliflower you've received:
Some varieties of cauliflower have leaves that grow up and around the "fruit"to protect it from the hot sun, which bleaches the cauliflower, turning it yellow. Think of these leaves as nature's sunscreen. You have probably seen the remnants of the protective leaves around the base of the cauliflower you purchase at the grocery store. The variety we chose to grow this year had leaves but these leaves were inadequate to protect the fruit from the the sun's harmful effects (if you ever wanted to grow such a variety, it is called self-blanching.) As a result, the ever-industrious Farmer Mike found a solution: individually tie the leaves of each cauliflower plant around the fruit to protect it.
Unfortunately, this solution had an unforeseen consequence. The little bugs that sometimes land on cauliflower (and nibble...and sometimes fly away without harming the plants) were now blissfully trapped in their very own buffet that would put Sizzler to shame! The result was evident: the cauliflower did not blossom into the typical heads that you normally find (and look more like broccoli side shoots). Ignoring these "birth-defects," the cauliflower can still be eaten and should still have great flavor.
This week, you can expect to see some combination of the following in your share: Sugar Snap Peas, Onions, Cauliflower, Lettuce, Cabbage, Collard Greens, Swiss Chard and Daikon Radish.
Next week, our intern, Laura, will be authoring a blog post, so make sure to check back and read her thoughts, insights and perspective on life at the Farm.
Until next time...
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