Farm Box Funness

Behold! The Veronica Cauliflower:

Kinda scary looking isn't it? So prehistoric. Veronica cauliflower has a nutty flavor and is a bit more hearty than standard cauliflower. I like it, even though it sort of scares me when I look at or open the fridge late at night.

If you stumble upon a head of it (Suzie's Farm has some at their booth in the Farmer's Market) try it. It's good even when simply prepared: I steamed it for about 12 minutes, salted it and ate a whole bowl.

Next!

It's the season of squash. I love, love, love looking at squash and fantasizing about cooking one, but rarely do I make a successful dish with one (that doesn't include canned pumpkin--I'm talking the real deal). Well, I finally used one of the little kobacha squashes in last night's cous cous.

1 C cous cous (prepared in vegetable broth)

1 pinch saffron

1 small kabacha squash cooked, and lightly browned in a pan

1/2 C cranberries

1/4 C toasted pine nuts

1 tsp garlic salt

pepper to taste

Why go to all the trouble of cooking and eating squash? Because they're loaded with good shit like Vitamin A, C, K, and some of the B's, Potassium, Folate (whatever that's for), even Omega 3's and protein, bitches! (It's Monday and it's already been a long week...please excuse the real cussing in this post.)

If you're new to cooking squash, read on: First, go crazy on it with a fork (poking holes all around it). Then, place it in a baking dish with 1/4" water in the bottom. Cover with foil. Bake at 350 for at least 30 minutes if a small squash, 45 minutes for larger. It's done when you can easily slice through the rind. Allow to cool then halve and scoop out seeds (rinse and you can bake those too! Yuuuuum). Scoop out flesh and slice or cube.

Other uses:

Top salads and pastas with it, or puree with some creamer, pumpkin spice, cinnamon and agave nectar for a sweet soup treat.