Planting Fall Crops and Harvesting Cauliflower
Before the rain arrived, we were able to get the majority of our third round of fall crops transplanted. Each prepared bed receives drip irrigation to ensure our crops obtain adequate moisture. Once the irrigation tape is in place, it’s time to plant! This round includes interesting new crops like Purple Moon and Clementine cauliflowers in addition to trusted favorites like Green Magic broccoli and Dinosaur kale.
We’re excited to share that cauliflower is back in season at the Farm Stand! This member of the brassica family can be eaten both raw and cooked. Since cauliflower has a relatively mild flavor, it pairs well with a variety of spices and herbs. Farmer Anna prefers to give it a good roast in the oven until it begins to caramelize around the edges. She also loves to use it as a substitute for potatoes to make a cauliflower mash with butter and parmesan. Yum!
Tokyo Bekana (above) is another new addition to the Self-Serve Farm Stand. This loose headed Asian cabbage has incredibly tender leaves with a mild flavor that can be eaten raw or cooked. To use it in recipes, simply chop up the leaves and stems to your desired size. Or, leave it whole and grill it to draw out its nuttiness. For a simple side dish, try stir-frying it with some of our Hakurei turnips. Or, add some chopped Tokyo Bekana to your next salad.
In Season at the Farm Stand: Cauliflower, Collard Greens, Napa Cabbage, Mustard Greens, Curly Kale, Dino Kale, Swiss Chard, Arugula, Tokyo Bekana, Bok Choy, Hakurei Turnips, Green Beans, and Dill
Coming Soon: Radishes and Lettuce Heads
