Another glorious sunny Sunday feeling warmer than the 17C it reached today. As it has been a dry week, water was applied to the garden- thanks J.J and plenty of Sandy’s worm wee to follow for all the leafy green vegetables.
Today we harvested just about all the cauliflowers. They didn’t grow to be the size of the monsters we see in the green grocers but it was time they were cut as their leaves had spread apart, revealing the ‘curds’ . When exposed to the sun they’ll develop a yellow colour. We have done well to get them to perform this year as it has been a relatively warm winter and they really do best in cold climates.
To celebrate my cauli harvest I made a salad. Cut into florets, blanch in salted water until crispy tender then cool quickly in iced water. Drain and pour over a dressing of lemon juice, olive oil, salt and pepper enhanced with some crushed garlic and the grated zest of 1/2 lemon. Stir through some sliced olives, a small amount of chopped parsley. At yesterday’s farmer’s market I bought a bunch of a ‘new’ root vegetable called Parsley Root. Looking like slender white carrots and with a delicious parsley flavour, I thinly sliced one of these and blanched along with the home grown cauliflower. It worked very well. Alongside in the photo is a red and green salad- it shared the dressing from the cauliflower salad. I can feel all those fresh vegetables doing me as much good as the gardening session.