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Cauliflower

Cauliflower  is a popular veggie for steaming or just eating raw with salad dressing. It also can be used as an interesting wheat-free alternative for pizza crusts, or a dairy-free 'Alfredo' sauce.



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Chive blossom vinegar

To make chive blossom vinegar we trim off the flowers from chives and soak them in vinegar for a couple weeks. The chive flowers infuse the vinegar with a garlicky flavour and a beautiful pink hue. This can be used as a flavoured vinegar for salad dressings, dips, to sprinkle on fish or fries, or for a bowl of cucumber slices.


A ready batch.


Clean jars.


The light shining through the pink vinegar. So pretty.

Here's a recipe for a vinaigrette made with chive blossom vinegar.

Strawberries

We're expecting to have extra berries after our CSA sharers have gotten theirs. If you would like a crate or two for making jam, or maybe just a couple boxes for snacking, please give us a call. They are $4.50/box, $54/crate.

Red, green, and savoy cabbage

Cabbage red or green is not just good for jigg's dinner (also known as 'corned beef & cabbage' or simply 'boiled dinner'), it's great for sauerkraut, roasted vegetables, coleslaw, and stir fry. This yummy quinoa soup recipe uses cabbage and all kinds of other veggies.


Red cabbage-  A great source of vitamin C, vitamin K, and anti-oxidants this cabbage can be shredded in a raw coleslaw, chopped for a soup, or shredded into sauerkraut or kimchi.


Savoy cabbage - This round cabbage is vitamin and fiber rich. You can roast it, make cabbage rolls,  even put it in soup . Read more about the health and nutritional benefits here.