We look forward to seeing everyone at Cook Field from 3:30-5:30 pm Wednesday July 5th
This week’s box will include:
- Spring onion
- Curly kale
- Romain hearts
Again, we ask that you please return last week’s crop box at the following pick up.
We are excited to be harvesting Cauliflower this week; however, the crop was not what we had hoped for. Our manager of all things on the Institute for Food Farm, Charles, said “Broccoli and cauliflower had a stressful life due to unseasonable heat and drowning floods. They have more character than most store bought bourgeois brassicas. Please accept this offering from the farm and the earth and utilize the flavor not as a bitter harvest but as a reward for the strength accomplishment of the cabbage family.”
Serving size: 4
- 1 large head cauliflower, separated into 1-inch florets
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- Kosher salt, to taste
- 2 tablespoons fresh parsley leaves, finely chopped
- Juice of 1⁄2 lemon
Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous, OR shred it with a hand-held grater.
Heat the oil in a large skillet over medium-high heat. Add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes.
Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.
- 1 small head cauliflower, chopped
- 1/3 cup low-sodium soy sauce
- 1⁄4 cup pure maple syrup, honey, or agave
- 1⁄4 cup rice vinegar
- 1 tablespoon minced garlic
- 1 1⁄2 teaspoon toasted sesame oil
- 1⁄2 teaspoon powdered ginger
- 1 1⁄2 tablespoon cornstarch or arrow root
- 1⁄4 cup water
- Sesame seeds and scallions, for garnish
Preheat your oven to 450 F. Grease a baking pan or line with parchment.
Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan.
Bake 10 minutes on the center rack.
Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.
You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
Flip cauliflower florets and bake 10 additional minutes.
Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.