Each week, we get half of a share of organic veggies from a Community Supported Agriculture (CSA) group based in Westfield. And, each week, we’re going to show you what we got. It’s our way of showing you what New Jersey farmers are up to and what you should be able to find at your local farmers’ market this week.
This week our CSA share included quite a few firsts. We got the first carrots of the year, the first cauliflower (little and yellow this week) and the first garlic which you may have read about last week when we harvested it. We also got more salad turnips and romaine lettuce. A smaller bounty this week than last but still worth every penny.
Wondering what to do with yellow caulifower? Well, of course you can do anything you’d do with white cauliflower. But, here’s what we’re doing:
Alice’s Indian Cauliflower
Small can of diced tomatoes
Small head of cauliflower
One garlic clove
Medium red onion
2 TBSP olive oil
1 TBSP garam masala
1 TSP cumin
1 TSP turmeric
Hot chili flakes or fresh hot peppers sliced
salt and pepper to taste
Bloom the garam masala and cumin in hot olive oil in a large pan. After a minute or so, add the salt, black and chili peppers, turmeric, red onion and cauliflower to saute and be coated in spices. Once the onion and cauliflower are slightly soft, add the can of tomatoes and simmer until the tomato juice is nearly gone.
Serve alone or with basmati or brown rice. Goes really nicely with breaded chicken or a hearty fish or you could add chickpeas to the dish and make a vegetarian meal out of it.
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