This morning I went to my favorite local organic farmstand, Boggy Creek Farm, which is where I got this gorgeous cauliflower. I have been a regular customer there for about 5 years now and I am so grateful for them. I had heard of Boggy Creek Farm for years but always assumed it was way out of town somewhere. But upon returning from a great trip to France, I looked them up, hoping I could re-create my own Austin version of Paris' fresh food-market-stands-shopping routine. And I was wrong about having to drive way out of town: Boggy Creek Farm is very centrally located, less than 3 miles from downtown Austin!
The Boggy Creek Farm farmers and their workers--as well as many of their regular customers--have enriched and continue to enrich my life and not only by providing such fabulous vegetables. There's a very special community feeling there: diamond-laden, toddler-toting soccer moms easily mingle with Code Pink women peace activists, local chefs from Austin's top restaurants, and plenty of other seemingly disparate peoples. It is peaceful, inspirational, and invigorating all at the same time. Oh, and YES: their organic veggies are delicious, nutritious, and beautiful!
The other picture is my Boggy Creek Farm wanna-be cauliflower plants (along with some of the lettuce for tonight's dinner!)
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2 comments:
Iris.... take that cauliflower.... sprinkle a cookie sheet with olive oil and sprinkle the cauliflower with olive oil... I put garlic, salt, pepper and paprika on mine and roast in the oven at 400 for about 30-40 minutes.. it is wonderful.. IT is the only way we eat cauliflower any more.!
Your recipe is close to how we roasted it but we used some cumin, coriander, and turmeric instead of paprika this time. And I agree that it's the only way to eat it: I don't think I'll ever steam it again!
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