Winter cauliflower is super-sensitive to changes in temperature during the winter.  So a warm spell in February, whether it's dry or wet, generally means a big flush of cauliflower to pick .  We have been out in the cauliflower field in February plenty of years during warm, wet El Nino storms picking like crazy.  This year it just happens to be warm and sunny -- and much more pleasant.  We use over-the-shoulder canvas picking sacks to harvest the cauliflower, and let me tell you, walking to the end of the field with 30 lbs. of cauliflower is much easier when you're not slipping and sliding in the mud.

Since we don't have many crops in abundance now, and since cauliflower has been relatively scarce in your boxes until recently, we are basically doubling down on the amount in your boxes this week.  For some people this might mean getting the same number of heads you got last week -- but the heads are twice as big.  We have one variety of cauliflower that is getting quite large.  No matter the size, the curds are sweet and mild, so enjoy.

As big as some of the cauliflower heads may be, the Broccoli in your boxes is the opposite.  And it looks strange, too.  It's perfectly edible, but the freeze in January damaged the plants and caused them to start flowering prematurely.  You can cut these heads in quarters lengthwise and cook them that way -- the stems are tender like broccolini and don't need to be peeled if they are smaller around than your finger. 

Another Terra Firma February staple is Oroblanco Grapefruit, and while we got a late start on harvest this year, we have a nice crop on the trees.  Like the Melogold you received two weeks ago, these are a cross between a grapefruit and a pommelo.  The Oroblancos are the juicier of the two, lighter in color and slightly more acidic but still far milder than a regular yellow grapefruit.  They also have a floral overtone that I think makes them particularly delicious.  We almost never have as many Oroblancos as we would like, so last year we ordered more trees and they are due to arrive in May.  Of course, it will be several years after planting before we see fruit from them.
 
We didn't have enough spinach for everyone this week (and won't next week either), so we will be putting another round of nuts in the boxes:   Walnuts this week and pistachios next week.  Of course nuts are not a substitute for spinach or any other leafy green, but they have approximately the same value and they are quite tasty.

 

Recipe:  Shaved Cauliflower Salad
This recipe has a double dose of walnuts:  the nuts themselves and walnut oil, which can be found in most natural food stores.  Alternately you can use olive oil and sesame oil.

Clean and thinly slice 1-2 leeks lengthwise.  Toss with 1 T. olive oil and salt, then roast in a small skillet in the oven at 350 degrees until soft and beginning to brown.

Make the dressing by whisking together 2 T. lemon juice, 1/4 C. walnut oil (or 2 1/2 T. olive oil mixed with 1 t. sesame oil), 3 t. dijon or stoneground mustard, and 1 t. capers.  Season with salt and pepper.

Cut 1 medium head of cauliflower into florets.  Push the florets through the feed tube of a food processor with a slicing disk (or a mandoline), or thinly slice them by hand.

Shave, grate or very thinly slice carrots to make 1 C.

Toss the vegetables with the zest of 1 lemon and 1/4 C. minced parsley.

Toss the cauliflower and carrots with the dressing and allow to sit for an hour, stirring a few times.

Roughly chop 1/2 C. walnuts, then toast in a skillet.

Just before serving, toss the walnuts with the salad and season with more lemon juice, salt and pepper.  If you have any Asian Pears, cut 1 into matchstick slices and toss with the salad as well.