I finally picked the last of my winter vegetables from my little garden. Earlier this spring I planted some green cauliflower starts and I was amazed at how well they did this year. I’ve never really had good luck with cauliflower before but, those who know me know that I’m not one to give up that easily… One of the cauliflower heads that I harvested this year was about 10″ in diameter. It was just amazing. I could not believe that I was able to grow such beautiful cauliflower in my garden!
In addition to the cauliflower, other vegetables that I have planted are ready for harvest. My tomato plants are beginning to produce bunches of ripe tomatoes. I planted several heirloom varieties of tomatoes in my garden and in large pots. Medford Ace, Green Zebra, Black, Sweet 100, Pineapple, Caspian Pink, Yellow Pear, and Roma are some of the varieties that I selected this year. Even my zucchini, yellow squash and lemon cucumbers will be ready to pick in less than a week. I can’t wait!
Fresh picked green cauliflower. Do you notice that it is almost a lime green unlike the traditional white cauliflower? What’s cool about green cauliflower is that it retains its pretty green color even when it is cooked.
Green Zebra tomato. One of my favorite types of tomatoes. They are mild in flavor with gorgeous green stripes. I like to slice them, combine with fresh mozzarella from the local creamery, fresh picked basil and drizzle with a good quality olive oil for a delicious and easy caprese salad.
Black tomato. I have not tasted this variety yet. It’s not quite ready to pick. It will be interesting to see what the interior of this tomato will look like when I slice it.
Rainier cherry from my tree. Rainier cherries are sweet, juicy and perfect for snacking.
The last of the Rainier Cherries. These tasty little fruits never made it into the house :). Fortunately, I got to them before the hungry birds did…
Green Cauliflower ready to be picked. You have to know that everything I grow in my garden is organic. I am one of those people who refuses to use pesticides or herbicides. I also make it a point to compost my yard debris, lawn clippings and kitchen scraps. Sometimes I have problems with pests such as snails and slugs but in my opinion, I’d rather deal with them on an individual basis and be confident that the produce that I grow for my family is chemical free.
My Green Cauliflower Salad is a simple dish with fresh picked green cauliflower and a tasty garlic caper vinaigrette. White balsamic vinegar and lemon zest give the salad a bright hit of flavor. It can be served hot, cold or even at room temperature. Makes 4 servings. Enjoy! Tessa
- 1 head of green cauliflower or 1 pound of florets
- 2 tsp lemon juice
- 1/2 tsp salt
- 6 Tbs olive oil
- 3 Tbs white balsamic vinegar
- 3 Tbs capers
- 1 Tbs lemon zest
- 2 tsp garlic paste
- salt and pepper to taste
- 1/3 cup chopped flat leaf parsley
- garnish with fresh picked nasturtium blossoms
Begin by placing a steamer basket in a medium sized pot with a tight fitting lid. Add about 1 inch of water to the pot. Bring to a boil. Add cauliflower, lemon juice and salt. Add lid. Steam cauliflower for about 6 to 8 minutes or until tender. Remove from cauliflower from pot and drain. Meanwhile, make the garlic caper vinaigrette. Whisk together the olive oil, white balsamic vinegar, garlic, capers, lemon zest, salt and pepper. Add garlic caper vinaigrette and chopped parsley to steamed cauliflower and lightly toss. Place in serving dish. Garnish with nasturtium blossoms. Serve hot, cold or at room temperature.