This week we're all about cauliflower. We have loads of it coming out of the field, and we want every single one of you to experience it before it's gone (which will be in 2-3 weeks!). We get more comments about the cauliflower we grow than any other vegetable hands down! So here's the scoop:
It is called "Song TJS-65" and we buy the hybrid seed from Johnny's. It is also called Green Stem, Sweet Stem and Loose Curd cauliflower. It is easy to prepare in the kitchen because the florets have begun to separate from the main stalk at harvest time, making them easy to cut with one knife cut on the cutting board. It is the quickest to mature by far of all the cauliflowers, which is one of the reasons we like it. We give it VERY rich soil and plenty of water, which makes it exceptionally sweet and tender.
Scroll down for recipe for grilled cauliflower with flatbreads and romesco!
In other news, if you haven't yet heard, we are selling exceptional bread from Tender Earth Baking in Clark Fork through our CSA this season. You can join the "bread share" and receive a loaf every week with your produce box, or buy a loaf here and there throughout the season.
Grilled Cauliflower with Flatbreads and Romesco
For the flatbreads:
4 cups flour of your choice
1 tsp yeast
1 tsp fine grain salt
2 cups water
Mix, knead until smooth, then let sit 1-4 hours, folding every hour. Divide into 8-10 portions, shape into balls and let sit at least 20 minutes, covered with a plastic bag. Heat a grill to at least 400F. Use a tortilla press to flatten each dough ball, or roll out to a 6-8" diameter. Place directly on the grill, cover, and cook for 3-4 minutes. Flip and cook for 2-3 more minutes. Cover with a cloth to keep warm.
For the romesco:
3-4 roasted whole bell peppers, cooled (thawed frozen or canned is fine)
juice of 1 lemon
1/2 cup walnuts
1 tsp salt
2 large cloves garlic
Blend everything in a food processor, taste and adjust salt to your liking, then store in a sealed container in the fridge for 1 week or in the freezer for 6 months.
For the cauliflower:
Cut 1 head of cauliflower into florets of roughly equal size, including stems. Place in a steamer and steam for 10-15 minutes, until fork tender. Remove from steamer and drain on a towel. Heat your grill to at least 400F. Place the florets on the grill, cover, and cook for 4-5 minutes. Flip them over with tongs and cook for another 4-5 minutes. Serve on flatbreads with romesco.
Thank you for your membership and have a great week!
Katherine and Spencer and crew
Ezra helping to manually dig potatoes...
June helping Spencer attach the walk-behind potato digger - the red finger implement behind June (unfortunately not set up in time to dig this year's potatoes).
