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Cauliflower & Beets Ideas
February 5th, 2012
Everyone received a nice head of cauliflower this week in their CSA shares, as well as some baby beets, cabbage, micro greens, broccoli and more. So what to do now? Well back in December one of our CSA share holders gave us the idea to look at the roasted cauliflower salad recipe, as provided below by Melissa Clark, Food Writer for the NY Times. While we don't have watercress, the spiciness of our microgreens, accompanied with perhaps some of the spinach you received might fancy your palate just as well. Received purple cauliflower? Prepare just like the white variety. It might fade a tad after roasted, but it tastes just as good.
Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère
 Andrew Scrivani for The New York Times
Time: 1 hour
1 head cauliflower, cut into bite-size florets
6 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1 tablespoon sherry vinegar
2 bunches watercress, large stems removed
1/4 pound Gruyère, diced or grated (about 1 cup)
2/3 cup toasted walnuts.
1. Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
2. In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
3. In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.
Yield: 4 servings.
go to this link to read cauliflower salad & more
Well What About These Beets? With Valentines Day fast approaching, you might consider saving your beets and making some borscht. Don't have enough? You'll be receiving more this week, so you can cut the tops off and store the red root bottoms in the frig via a zip lock until ready to use. Don't toss the tops away; they go great in a fresh salad or consider braising them or juicing them. For a Roasted Beet Salad consider watching this informative video from Mark Brittman, another NY food columnist, to get an idea how to make Roasted Beets & Walnuts We've done a variation of this recipe with pomegrates and yes...goat cheese. The micro greens might be a nice touch to top with as well.
Enjoy, Van Cell 713 876 8645 www.woodduckfarm.com csa@woodduckfarm.com 
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