I bought a nice head of cauliflower yesterday. I love cauliflower.
The question is what to do with it.
jmcquown wrote :
I have an old recipe that calls for removing the heavy green stems, then[snip]
par-boiling the whole head of cauliflower, drain it well then pat the
entire head with moist seasoned buttered breadcrumbs and baking it in
the oven until fork-tender. I've made this before and it is delicious!
Decisions, decisions. :)
I'd go with option #1. Why diminsh the flavor of caulifower with a cheese sauce?
On 2024-03-09 10:48 a.m., jmcquown wrote:
I bought a nice head of cauliflower yesterday. I love cauliflower.
The question is what to do with it.
Stir some curry powder into some yogurt. Smear the yogurt over the cauliflower and roast it. Or...... slice the cauliflower and smear the
yogurt over the slices and grill them.
I have a strange relationship with cauliflower. If I have not had
calulflower for a month or more I really enjoy it. But then I have no interest in it for at least a month. For some reason I only like to have
it once in a while.
I have an old recipe that calls for removing the heavy green stems, then par-boiling the whole head of cauliflower, drain it well then pat the[snip]
entire head with moist seasoned buttered breadcrumbs and baking it in
the oven until fork-tender. I've made this before and it is delicious!
Decisions, decisions. :)
I bought a nice head of cauliflower yesterday. I love cauliflower. The question is what to do with it.
On 2024-03-09, jmcquown <j_mcquown@comcast.net> wrote:
I bought a nice head of cauliflower yesterday. I love cauliflower. The
question is what to do with it.
Roast it. Once you've got some caramelization, it doesn't need much
else.
https://www.seriouseats.com/the-food-lab-how-to-roast-vegetables#toc-how-to-roast-cauliflower-cabbage-and-romanesco
I have a strange relationship with cauliflower.
I bought a nice head of cauliflower yesterday. I love cauliflower. The question is what to do with it.
I have an old recipe that calls for removing the heavy green stems, then par-boiling the whole head of cauliflower, drain it well then pat the
entire head with moist seasoned buttered breadcrumbs and baking it in
the oven until fork-tender. I've made this before and it is delicious!
OTOH, I'm also thinking I could make a baked cauliflower gratin using
the cut florets. Cauliflower contains a lot of water so the florets
would need to be par-cooked and well drained first. Make a mornay sauce using shredded sharp and white cheddar. Spooned into a buttered baking
dish and topped with buttered breadcrumbs and baked @375F for 35-45 minutes. Decisions, decisions. :)
On 09/03/2024 15:48, jmcquown wrote:(snipped self)
I bought a nice head of cauliflower yesterday. I love cauliflower.
OTOH, I'm also thinking I could make a baked cauliflower gratin using
the cut florets. Cauliflower contains a lot of water so the florets
would need to be par-cooked and well drained first. Make a mornay
sauce using shredded sharp and white cheddar. Spooned into a buttered
baking dish and topped with buttered breadcrumbs and baked @375F for
35-45 minutes. Decisions, decisions. :)
Cauliflower cheese is popular across the British Isles.
I've sometimes varied it a bit, by using purple cauliflower and port
wine cheddar.
On 3/9/2024 3:21 PM, S Viemeister wrote:You probably would have to go to a more "up-market" store to find it.
On 09/03/2024 15:48, jmcquown wrote:(snipped self)
I bought a nice head of cauliflower yesterday. I love cauliflower.
I've never seen purple cauliflower.OTOH, I'm also thinking I could make a baked cauliflower gratin using
the cut florets. Cauliflower contains a lot of water so the florets
would need to be par-cooked and well drained first. Make a mornay
sauce using shredded sharp and white cheddar. Spooned into a
buttered baking dish and topped with buttered breadcrumbs and baked
@375F for 35-45 minutes. Decisions, decisions. :)
Cauliflower cheese is popular across the British Isles.
I've sometimes varied it a bit, by using purple cauliflower and port
wine cheddar.
Jill
On 3/9/2024 3:21 PM, S Viemeister wrote:
On 09/03/2024 15:48, jmcquown wrote:(snipped self)
I bought a nice head of cauliflower yesterday. I love cauliflower.
I've never seen purple cauliflower.OTOH, I'm also thinking I could make a baked cauliflower gratin using
the cut florets. Cauliflower contains a lot of water so the florets
would need to be par-cooked and well drained first. Make a mornay
sauce using shredded sharp and white cheddar. Spooned into a
buttered baking dish and topped with buttered breadcrumbs and baked
@375F for 35-45 minutes. Decisions, decisions. :)
Cauliflower cheese is popular across the British Isles.
I've sometimes varied it a bit, by using purple cauliflower and port
wine cheddar.
On 3/9/2024 11:33 AM, heyjoe wrote:
jmcquown wrote :
I have an old recipe that calls for removing the heavy green[snip]
stems, then par-boiling the whole head of cauliflower, drain it
well then pat the entire head with moist seasoned buttered
breadcrumbs and baking it in the oven until fork-tender. I've
made this before and it is delicious!
Decisions, decisions. :)
I'd go with option #1. Why diminsh the flavor of caulifower with a
cheese sauce?
I'm not a huge fan of cheese-sauced vegetables so I am already
leaning towards the first option. Thanks!
Jill
I have a strange relationship with cauliflower. If I have not hadCauliflower is like a blank slate. It's very mild/bland.
calulflower for a month or more I really enjoy it. But then I have no
interest in it for at least a month. For some reason I only like to
have it once in a while.
I don't find it mild at all, but repulsive. My loss, because along with
the other member of its species it is one of the most healthful foods.
On 3/11/2024 11:37 AM, BryanGSimmons wrote:
Cauliflower is like a blank slate. It's very mild/bland.I don't find it mild at all, but repulsive. My loss, because along
;
with the other member of its species it is one of the most healthful
foods.
Boiled is terrible, roasted is very nice.  I did not eat it for year
until I had it roasted.
jmcquown wrote:
On 3/9/2024 11:33 AM, heyjoe wrote:
jmcquown wrote :I'm not a huge fan of cheese-sauced vegetables so I am already
I have an old recipe that calls for removing the heavy green[snip]
stems, then par-boiling the whole head of cauliflower, drain it
well then pat the entire head with moist seasoned buttered
breadcrumbs and baking it in the oven until fork-tender. I've
made this before and it is delicious!
Decisions, decisions. :)
I'd go with option #1. Why diminsh the flavor of caulifower with a
cheese sauce?
leaning towards the first option. Thanks!
Jill
So how did you make it? (maybe it's further down and ignore if so).
On 2024-03-10 2:23 p.m., jmcquown wrote:
On 3/9/2024 3:21 PM, S Viemeister wrote:You probably would have to go to a more "up-market" store to find it.
On 09/03/2024 15:48, jmcquown wrote:(snipped self)
I bought a nice head of cauliflower yesterday. I love cauliflower.
I've never seen purple cauliflower.OTOH, I'm also thinking I could make a baked cauliflower gratin
using the cut florets. Cauliflower contains a lot of water so the
florets would need to be par-cooked and well drained first. Make a
mornay sauce using shredded sharp and white cheddar. Spooned into a
buttered baking dish and topped with buttered breadcrumbs and baked
@375F for 35-45 minutes. Decisions, decisions. :)
Cauliflower cheese is popular across the British Isles.
I've sometimes varied it a bit, by using purple cauliflower and port
wine cheddar.
Jill
On 10/03/2024 20:23, jmcquown wrote:
On 3/9/2024 3:21 PM, S Viemeister wrote:They also come in orange, and a pretty medium green.
On 09/03/2024 15:48, jmcquown wrote:(snipped self)
I bought a nice head of cauliflower yesterday. I love cauliflower.
I've never seen purple cauliflower.OTOH, I'm also thinking I could make a baked cauliflower gratin
using the cut florets. Cauliflower contains a lot of water so the
florets would need to be par-cooked and well drained first. Make a
mornay sauce using shredded sharp and white cheddar. Spooned into a
buttered baking dish and topped with buttered breadcrumbs and baked
@375F for 35-45 minutes. Decisions, decisions. :)
Cauliflower cheese is popular across the British Isles.
I've sometimes varied it a bit, by using purple cauliflower and port
wine cheddar.
I have some in my fridge right now.
I like to combine them with broccoli and white cauliflower.
On 3/10/2024 6:05 PM, Graham wrote:
On 2024-03-10 2:23 p.m., jmcquown wrote:
On 3/9/2024 3:21 PM, S Viemeister wrote:You probably would have to go to a more "up-market" store to find it.
On 09/03/2024 15:48, jmcquown wrote:I've never seen purple cauliflower.
I'm also thinking I could make a baked cauliflower gratinCauliflower cheese is popular across the British Isles.
using the cut florets. Cauliflower contains a lot of water so the
florets would need to be par-cooked and well drained first. Make a >>>>> mornay sauce using shredded sharp and white cheddar. Spooned into
a buttered baking dish and topped with buttered breadcrumbs and
baked @375F for 35-45 minutes. Decisions, decisions. :)
I've sometimes varied it a bit, by using purple cauliflower and port
wine cheddar.
Publix Supermarket is about as "up-market" as I can get. As far as I
can tell from a web search, "Purple cauliflower is interchangeable with
white cauliflower in taste and texture" so I doubt I'll be looking for it.
On 3/10/2024 6:56 PM, S Viemeister wrote:
On 10/03/2024 20:23, jmcquown wrote:
I've never seen purple cauliflower.They also come in orange, and a pretty medium green.
I have some in my fridge right now.
I like to combine them with broccoli and white cauliflower.
For presentation? From what I've been able to find "Purple cauliflower
is interchangeable with white cauliflower in taste and texture". I'm
not going to go looking for it. The stores around here would probably charge more for it. It would be fun to see, though. :)
On 11/03/2024 22:43, jmcquown wrote:
On 3/10/2024 6:05 PM, Graham wrote:The taste and texture are similar, but purple cauli contains
On 2024-03-10 2:23 p.m., jmcquown wrote:
On 3/9/2024 3:21 PM, S Viemeister wrote:You probably would have to go to a more "up-market" store to find it.
On 09/03/2024 15:48, jmcquown wrote:I've never seen purple cauliflower.
I'm also thinking I could make a baked cauliflower gratin usingCauliflower cheese is popular across the British Isles.
the cut florets. Cauliflower contains a lot of water so the
florets would need to be par-cooked and well drained first. Make >>>>>> a mornay sauce using shredded sharp and white cheddar. Spooned
into a buttered baking dish and topped with buttered breadcrumbs
and baked @375F for 35-45 minutes. Decisions, decisions. :)
I've sometimes varied it a bit, by using purple cauliflower and
port wine cheddar.
Publix Supermarket is about as "up-market" as I can get. As far as I
can tell from a web search, "Purple cauliflower is interchangeable
with white cauliflower in taste and texture" so I doubt I'll be
looking for it.
anthocyanin, an antioxidant, and orange cauliflower contains beta carotene.
On 3/11/2024 7:16 PM, S Viemeister wrote:
Partly for presentation, partly for nutrition. As you say, the taste
and texture are similar.
I also like to use a mix of different coloured carrots - again, partly
for presentation, and partly for nutrition.
I wouldn't buy a mix of carrots. I don't like carrots.
On 11/03/2024 22:45, jmcquown wrote:
On 3/10/2024 6:56 PM, S Viemeister wrote:
On 10/03/2024 20:23, jmcquown wrote:
Partly for presentation, partly for nutrition. As you say, the taste and texture are similar.I've never seen purple cauliflower.They also come in orange, and a pretty medium green.
I have some in my fridge right now.
I like to combine them with broccoli and white cauliflower.
For presentation? From what I've been able to find "Purple
cauliflower is interchangeable with white cauliflower in taste and
texture". I'm not going to go looking for it. The stores around here
would probably charge more for it. It would be fun to see, though. :)
I also like to use a mix of different coloured carrots - again, partly
for presentation, and partly for nutrition.
On 3/11/2024 7:16 PM, S Viemeister wrote:
On 11/03/2024 22:45, jmcquown wrote:
On 3/10/2024 6:56 PM, S Viemeister wrote:Partly for presentation, partly for nutrition. As you say, the taste
On 10/03/2024 20:23, jmcquown wrote:
I've never seen purple cauliflower.They also come in orange, and a pretty medium green.
I have some in my fridge right now.
I like to combine them with broccoli and white cauliflower.
For presentation? From what I've been able to find "Purple
cauliflower is interchangeable with white cauliflower in taste and
texture". I'm not going to go looking for it. The stores around
here would probably charge more for it. It would be fun to see,
though. :)
and texture are similar.
I also like to use a mix of different coloured carrots - again, partly
for presentation, and partly for nutrition.
I wouldn't buy a mix of carrots. I don't like carrots.
On 11/03/2024 22:45, jmcquown wrote:
On 3/10/2024 6:56 PM, S Viemeister wrote:
On 10/03/2024 20:23, jmcquown wrote:
Partly for presentation, partly for nutrition. As you say, the taste and texture are similar.I've never seen purple cauliflower.They also come in orange, and a pretty medium green.
I have some in my fridge right now.
I like to combine them with broccoli and white cauliflower.
For presentation? From what I've been able to find "Purple cauliflower
is interchangeable with white cauliflower in taste and texture". I'm
not going to go looking for it. The stores around here would probably
charge more for it. It would be fun to see, though. :)
I also like to use a mix of different coloured carrots - again, partly
for presentation, and partly for nutrition.
On 2024-03-11, S Viemeister <firstname@lastname.oc.ku> wrote:
I also like to use a mix of different coloured carrots - again, partly
for presentation, and partly for nutrition.
When I buy those different colored carrots at the grocery store,
they're always bland and woody. There probably is less demand for
them and they sit longer.
I've given up and just buy orange carrots.
On 3/11/2024 11:30 AM, cshenk wrote:
jmcquown wrote:
On 3/9/2024 11:33 AM, heyjoe wrote:
jmcquown wrote :
I have an old recipe that calls for removing the heavy green[snip]
stems, then par-boiling the whole head of cauliflower, drain
it well then pat the entire head with moist seasoned buttered breadcrumbs and baking it in the oven until fork-tender. I've
made this before and it is delicious!
Decisions, decisions. :)
I'd go with option #1. Why diminsh the flavor of caulifower
with a cheese sauce?
I'm not a huge fan of cheese-sauced vegetables so I am already
leaning towards the first option. Thanks!
Jill
So how did you make it? (maybe it's further down and ignore if so).
I haven't cooked it yet. :)
Jill
On 12/03/2024 10:16, Cindy Hamilton wrote:
On 2024-03-11, S Viemeister <firstname@lastname.oc.ku> wrote:
I also like to use a mix of different coloured carrots - again,
partly for presentation, and partly for nutrition.
When I buy those different colored carrots at the grocery store,
they're always bland and woody. There probably is less demand for
them and they sit longer.
I've given up and just buy orange carrots.
I used to get mine at Trader Joe's - they could be a bit nasty, and
often the bag was at least half full of the cheaper orange ones.
Lately, I've been buying them at Lidl - few, if any orange ones, and
always fresh. Lidl has rapid turnover, probably helped by their low
prices.
S Viemeister wrote:
On 12/03/2024 10:16, Cindy Hamilton wrote:
I used to get mine at Trader Joe's - they could be a bit nasty, and
When I buy those different colored carrots at the grocery store,
they're always bland and woody. There probably is less demand for
them and they sit longer.
I've given up and just buy orange carrots.
often the bag was at least half full of the cheaper orange ones.
Lately, I've been buying them at Lidl - few, if any orange ones, and
always fresh. Lidl has rapid turnover, probably helped by their low
prices.
I'm jealous! Our Lidl and Aldi's have nothing like that. Just tons of >premade stuff.
On 11/03/2024 23:32, jmcquown wrote:
On 3/11/2024 7:16 PM, S Viemeister wrote:An excellent reason not to buy them.
On 11/03/2024 22:45, jmcquown wrote:
On 3/10/2024 6:56 PM, S Viemeister wrote:Partly for presentation, partly for nutrition. As you say, the taste
On 10/03/2024 20:23, jmcquown wrote:
I've never seen purple cauliflower.They also come in orange, and a pretty medium green.
I have some in my fridge right now.
I like to combine them with broccoli and white cauliflower.
For presentation? From what I've been able to find "Purple
cauliflower is interchangeable with white cauliflower in taste and
texture". I'm not going to go looking for it. The stores around
here would probably charge more for it. It would be fun to see,
though. :)
and texture are similar.
I also like to use a mix of different coloured carrots - again,
partly for presentation, and partly for nutrition.
I wouldn't buy a mix of carrots. I don't like carrots.
Could I interest you in mixed colour 'green' beans?
jmcquown wrote:
On 3/11/2024 11:30 AM, cshenk wrote:
jmcquown wrote:
On 3/9/2024 11:33 AM, heyjoe wrote:
jmcquown wrote :I'm not a huge fan of cheese-sauced vegetables so I am already
I have an old recipe that calls for removing the heavy green[snip]
stems, then par-boiling the whole head of cauliflower, drain
it well then pat the entire head with moist seasoned buttered
breadcrumbs and baking it in the oven until fork-tender. I've
made this before and it is delicious!
Decisions, decisions. :)
I'd go with option #1. Why diminsh the flavor of caulifower
with a cheese sauce?
leaning towards the first option. Thanks!
Jill
So how did you make it? (maybe it's further down and ignore if so).
I haven't cooked it yet. :)
Jill
Ah! Ok! One of the ideas was a lightly breaded then oven roasted? It seemed something you would like.
You could pair it with roasted thin
eggplant (no bitter taste and more delicate so peeling and seeding not needed) brushed with a little olive oil then salt and pepper.
simple white fish that you like with perhaps lemon pepper seasoning?
This will set you up with a few lunches during the work week.
On 3/11/2024 8:25 PM, S Viemeister wrote:
On 11/03/2024 23:32, jmcquown wrote:
On 3/11/2024 7:16 PM, S Viemeister wrote:
On 11/03/2024 22:45, jmcquown wrote:
On 3/10/2024 6:56 PM, S Viemeister wrote:
On 10/03/2024 20:23, jmcquown wrote:
I've never seen purple cauliflower.
They also come in orange, and a pretty medium green.
I have some in my fridge right now.
I like to combine them with broccoli and white cauliflower.
For presentation? From what I've been able to find "Purple cauliflower is interchangeable with white cauliflower in
taste and texture". I'm not going to go looking for it.Â
The stores around here would probably charge more for it.Â
It would be fun to see, though. :)
Partly for presentation, partly for nutrition. As you say, the
taste and texture are similar.
I also like to use a mix of different coloured carrots - again,
partly for presentation, and partly for nutrition.
I wouldn't buy a mix of carrots. I don't like carrots.
An excellent reason not to buy them.
Could I interest you in mixed colour 'green' beans?
Sure! :)
Jill
I just got more seeds. This time among the pickings are blue lake
green beans and wax beans, so I'll have green and yellow (grin).
I have parsley, basil and oregano going now along with Cubanelle
peppers (very mild), red bell peppers. Waiting for me to get to them
are long thin eggplant, chocolate bell peppers, san marzano tomatoes, 3 seedling roma tomatoes, lettuce, chives, lavendar, marigolds (rats hate them), and assorted other stuff like seed potatoes.
Today is glorious. Sunny, 73F so far.
jmcquown wrote:
On 3/11/2024 8:25 PM, S Viemeister wrote:
On 11/03/2024 23:32, jmcquown wrote:Sure! :)
On 3/11/2024 7:16 PM, S Viemeister wrote:An excellent reason not to buy them.
On 11/03/2024 22:45, jmcquown wrote:
On 3/10/2024 6:56 PM, S Viemeister wrote:Partly for presentation, partly for nutrition. As you say, the
On 10/03/2024 20:23, jmcquown wrote:
I've never seen purple cauliflower.They also come in orange, and a pretty medium green.
I have some in my fridge right now.
I like to combine them with broccoli and white cauliflower.
For presentation? From what I've been able to find "Purple
cauliflower is interchangeable with white cauliflower in
taste and texture". I'm not going to go looking for it.
The stores around here would probably charge more for it.
It would be fun to see, though. :)
taste and texture are similar.
I also like to use a mix of different coloured carrots - again,
partly for presentation, and partly for nutrition.
I wouldn't buy a mix of carrots. I don't like carrots.
Could I interest you in mixed colour 'green' beans?
Jill
I just got more seeds. This time among the pickings are blue lake
green beans and wax beans, so I'll have green and yellow (grin).
On 2024-03-13 1:29 p.m., cshenk wrote:
I just got more seeds. This time among the pickings are blue lake
green beans and wax beans, so I'll have green and yellow (grin).
I have parsley, basil and oregano going now along with Cubanelle
peppers (very mild), red bell peppers. Waiting for me to get to
them are long thin eggplant, chocolate bell peppers, san marzano
tomatoes, 3 seedling roma tomatoes, lettuce, chives, lavendar,
marigolds (rats hate them), and assorted other stuff like seed
potatoes.
Today is glorious. Sunny, 73F so far.
It is spring like here, but I am not moving anything outside for a
while yet. It is not even mid March and we can expect snow at this
time of year.
Dave Smith wrote:
Today is glorious. Sunny, 73F so far.
It is spring like here, but I am not moving anything outside for a
while yet. It is not even mid March and we can expect snow at this
time of year.
Like Jill, I'm well south of course. Another year with no snow but
that's normal for here.
Dave Smith wrote:
On 2024-03-13 1:29 p.m., cshenk wrote:
I just got more seeds. This time among the pickings are blue lake
green beans and wax beans, so I'll have green and yellow (grin).
I have parsley, basil and oregano going now along with Cubanelle
peppers (very mild), red bell peppers. Waiting for me to get to
them are long thin eggplant, chocolate bell peppers, san marzano
tomatoes, 3 seedling roma tomatoes, lettuce, chives, lavendar,
marigolds (rats hate them), and assorted other stuff like seed
potatoes.
Today is glorious. Sunny, 73F so far.
It is spring like here, but I am not moving anything outside for a
while yet. It is not even mid March and we can expect snow at this
time of year.
Like Jill, I'm well south of course. Another year with no snow but
that's normal for here.
On 3/13/2024 4:56 PM, cshenk wrote:
Dave Smith wrote:
On 2024-03-13 1:29 p.m., cshenk wrote:
I just got more seeds. This time among the pickings are blue lake
green beans and wax beans, so I'll have green and yellow (grin).
I have parsley, basil and oregano going now along with Cubanelle
peppers (very mild), red bell peppers. Waiting for me to get to
them are long thin eggplant, chocolate bell peppers, san marzano
tomatoes, 3 seedling roma tomatoes, lettuce, chives, lavendar,
marigolds (rats hate them), and assorted other stuff like seed
potatoes.
Today is glorious. Sunny, 73F so far.
It is spring like here, but I am not moving anything outside for a
while yet. It is not even mid March and we can expect snow at this
time of year.
Like Jill, I'm well south of course. Another year with no snow but
that's normal for here.
No chance of snow here. Hasn't happened in 6 years.
https://i.postimg.cc/nr98dR3p/back-corner.jpg
Jill
jmcquown wrote:
On 3/11/2024 8:25 PM, S Viemeister wrote:
On 11/03/2024 23:32, jmcquown wrote:Sure! :)
On 3/11/2024 7:16 PM, S Viemeister wrote:An excellent reason not to buy them.
On 11/03/2024 22:45, jmcquown wrote:
On 3/10/2024 6:56 PM, S Viemeister wrote:Partly for presentation, partly for nutrition. As you say, the
On 10/03/2024 20:23, jmcquown wrote:
I've never seen purple cauliflower.They also come in orange, and a pretty medium green.
I have some in my fridge right now.
I like to combine them with broccoli and white cauliflower.
For presentation? From what I've been able to find "Purple
cauliflower is interchangeable with white cauliflower in
taste and texture". I'm not going to go looking for it.Â
The stores around here would probably charge more for it.Â
It would be fun to see, though. :)
taste and texture are similar.
I also like to use a mix of different coloured carrots - again,
partly for presentation, and partly for nutrition.
I wouldn't buy a mix of carrots. I don't like carrots.
Could I interest you in mixed colour 'green' beans?
Jill
I just got more seeds. This time among the pickings are blue lake
green beans and wax beans, so I'll have green and yellow (grin).
I have parsley, basil and oregano going now along with Cubanelle
peppers (very mild), red bell peppers. Waiting for me to get to them
are long thin eggplant, chocolate bell peppers, san marzano tomatoes, 3 seedling roma tomatoes, lettuce, chives, lavendar, marigolds (rats hate them), and assorted other stuff like seed potatoes.
Today is glorious. Sunny, 73F so far.
On 13/03/2024 17:29, cshenk wrote:
jmcquown wrote:
On 3/11/2024 8:25 PM, S Viemeister wrote:
On 11/03/2024 23:32, jmcquown wrote:
On 3/11/2024 7:16 PM, S Viemeister wrote:
On 11/03/2024 22:45, jmcquown wrote:
On 3/10/2024 6:56 PM, S Viemeister wrote:
On 10/03/2024 20:23, jmcquown wrote:
I've never seen purple cauliflower.
They also come in orange, and a pretty medium green.
I have some in my fridge right now.
I like to combine them with broccoli and white
cauliflower.
For presentation? From what I've been able to find
"Purple cauliflower is interchangeable with white
cauliflower in taste and texture". I'm not going to go
looking for it. The stores around here would probably
charge more for it. It would be fun to see, though. :)
Partly for presentation, partly for nutrition. As you say,
the taste and texture are similar.
I also like to use a mix of different coloured carrots -
again, partly for presentation, and partly for nutrition.
I wouldn't buy a mix of carrots. I don't like carrots.
An excellent reason not to buy them.
Could I interest you in mixed colour 'green' beans?
Sure! :)
Jill
I just got more seeds. This time among the pickings are blue lake
green beans and wax beans, so I'll have green and yellow (grin).
There are also some very pretty - and tasty! - purple beans available.
Don't overcook them, though, as they lose their colour and change to
a dullish dark green.
On 3/13/2024 5:17 PM, jmcquown wrote:
On 3/13/2024 4:56 PM, cshenk wrote:
Dave Smith wrote:
On 2024-03-13 1:29 p.m., cshenk wrote:
I just got more seeds. This time among the pickings are blue lake
green beans and wax beans, so I'll have green and yellow (grin).
I have parsley, basil and oregano going now along with Cubanelle
peppers (very mild), red bell peppers. Waiting for me to get to
them are long thin eggplant, chocolate bell peppers, san marzano
tomatoes, 3 seedling roma tomatoes, lettuce, chives, lavendar,
marigolds (rats hate them), and assorted other stuff like seed
potatoes.
Today is glorious. Sunny, 73F so far.
It is spring like here, but I am not moving anything outside for a
while yet. It is not even mid March and we can expect snow at this
time of year.
Like Jill, I'm well south of course. Another year with no snow but
that's normal for here.
No chance of snow here. Hasn't happened in 6 years.
https://i.postimg.cc/nr98dR3p/back-corner.jpg
Jill
Snow was a fact of life for my first 73 years. Gone the last five. Looks pretty, but I don't miss the work of moving it and driving in it.
On 2024-03-13 4:56 p.m., cshenk wrote:
Dave Smith wrote:
Today is glorious. Sunny, 73F so far.
It is spring like here, but I am not moving anything outside for a
while yet. It is not even mid March and we can expect snow at this
time of year.
Like Jill, I'm well south of course. Another year with no snow but
that's normal for here.
We had very little snow here this year. I only had to clean the
driveway once. It has been exceptionally mild here. Our big concern
now is that the tree buds are going to be tricked into coming out
early or that the fruit trees will blossom prematurely and then die
off when the normal weather returns.
On 3/13/2024 5:17 PM, jmcquown wrote:
On 3/13/2024 4:56 PM, cshenk wrote:
Dave Smith wrote:
On 2024-03-13 1:29 p.m., cshenk wrote:
I just got more seeds. This time among the pickings are blue lake
green beans and wax beans, so I'll have green and yellow (grin).
I have parsley, basil and oregano going now along with Cubanelle
peppers (very mild), red bell peppers. Waiting for me to get to
them are long thin eggplant, chocolate bell peppers, san marzano
tomatoes, 3 seedling roma tomatoes, lettuce, chives, lavendar,
marigolds (rats hate them), and assorted other stuff like seed
potatoes.
Today is glorious. Sunny, 73F so far.
It is spring like here, but I am not moving anything outside for a
while yet. It is not even mid March and we can expect snow at this
time of year.
Like Jill, I'm well south of course. Another year with no snow but
that's normal for here.
No chance of snow here. Hasn't happened in 6 years.
https://i.postimg.cc/nr98dR3p/back-corner.jpg
Jill
Snow was a fact of life for my first 73 years. Gone the last five.
Looks pretty, but I don't miss the work of moving it and driving in it.
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