Peruse this page curated by Veg Out to learn about our produce, how to prepare it, and other matters related to food, nutrition, agriculture, and the environment...
Focus Food
Purple or orange, but most commonly seen in an off-white color, cauliflower is a member of the Brassica family (like broccoli, kale, cabbage, and collards) and known as a cruciferous vegetable. With a compact head or curd, its average size is ~ six inches in diameter. Coarse green leaves shield the curd from sunlight and are usually folded around the center. To find the best cauliflower, choose those with clean, compact curds. Look for ones that are clustered tightly rather than separated. Avoid cauliflower that is spotted or dull-colored. Also note that heads which are surrounded by many thick green leaves are better shielded from the sun and will likely be fresher. Cauliflower is low calorie and low fat: one cup of cooked cauliflower has only 29 calories. As well, it is a good source of vitamin C (immune function), vitamin K (bone health) and folate (nervous system function).
Featured Recipe
Store raw cauliflower in a paper or plastic bag in the refrigerator. It should keep fresh for ~ 7 days, though consumption within 4 days ensures a better tasting product. To prevent moisture from developing in the cauliflower, store it with the stem side down. Cooking will cause it to spoil quicker, so eat any cauliflower that has been cooked within 2 to 3 days. Cauliflower florets are the part of the plant that most people eat. The stem and leaves are edible too (great for adding to soup stocks). To cut cauliflower, remove the outer leaves, slicing the florets at the base where they meet the stalk. Cut them smaller if you like. Trim any brown spots. Cauliflower contains phytonutrients that can release an odor when heated. These odors become stronger with increased cooking time. If you want to decrease odor, retain the vegetable's crisp texture, and reduce nutrient loss, cook the cauliflower for only a short time (6 to 10 minutes). Or enjoy it in the featured Perks of Being Cauliflower soup.
Food for Thought
At Nourse Farm we want folks to have a healthy relationship with food so we offer these resources where agriculture, nutrition, food preparation and people come together. Since we all eat food, let's become more connected with our food system together. Visit us on the farm or at Veg Out, our very own plant-based food trailer, because food matters when we are able to make smart choices for healthy bodies and a healthy planet. With CSA member support and the partnership with Framingham State Dietetic Interns, we put together a collection of recipes, including the nutritional analyses a Nourse Farm cookbook. It can be downloaded here. If you use one of our recipes, lettuce know what you think. For our younger audience who visit Veg Out, be sure to ketchup on your reading at the Book Nook with a variety of fun titles featuring food, farms, and fun. And if you’re interested in our inaugural food and farm education series for youth this summer, please visit our registration page with the Westborough Recreation Department. Click on this link.
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