Purple cauliflower?

Usually we give the cauliflower from our CSA away.  Last year, once we roasted it and found it somewhat edible but really we are people who believe that cauliflower must be smothered in melted cheese and cream to be edible.  Or we were.  Tonight, on a whim, I tossed that purple cauliflower in the water in which I had just boiled the corn and figured well if no one eats it, at least it will not be taking up space in the veggie drawer anymore.  But wow.  That purple cauliflower was not only good, it was really good.  And everyone thought so, even the 2 year old.  It's gone, all gone with no leftovers.  So how is this possible?  I boiled the cauliflower, then I sauteed butter, lots of garlic and shallots and threw in the cauliflower and then sauteed it all together, mixed it thoroughly and sprinkled on a little grated parmesan cheese.  It was fantastic.  We called it purple broccoli  because the kids thought it tasted like broccoli.  We are converted, and sorry neighbors, next time we are keeping the cauliflower.

Week Nine

In Your Family Bag...
Yellow Beans
Corn and Garlic
Savoy Cabbage
Tomatoes - small and green
Green Bell Pepper
Cuban Elle sweet Pepper
Summer Squash and round zucchini
Cucumber & Basil
Eggplant

Add to that the red celery, french melons, spinach, blue potatoes, and garlic that I couldn't resist, I have quite a lot of produce to cook for my family of six this week. Having struggled with the challenge of using the bounty of vegetables we receive from our CSA (community supported agriculture) membership, I've decided to share my struggle with others, hence this blog. We are lucky to live within a few blocks of the North Union Farmer's market and have subscribed to the wonderful CSA at Covered Bridge Gardens and Peter's Creek. We like the variety we get with the larger family membership but wow, what a lot of vegetables to cook. I hope to share recipes, ideas and maybe even some vegetables!