About Me: Cauliflower is a cool-weather crop, so we only grow it in the spring and fall. Like its cousin broccoli, cauliflower is actually a mass of unopened flower buds that will burst into edible yellow flowers if allowed to mature. It is an excellent source of vitamin C, folate and potassium. Cauliflower also has many bioflavonoids, which may prevent cancer. Serve raw on vegetable trays with a thick dip; use in soups, curries, or salads.

To store: Put dry, unwashed cauliflower in a mesh bag, or paper towel, and then place inside a bag, or container inside your fridge crisper.

To freeze: Wash and cut cauliflower florets off. Be sure to freeze the cut stems as well since they are completely edible! Blanch 2-4 minutes, rinse under cold water, drain, let dry, and pack into an airtight container. Cauliflower will not be as firm when thawed and is best used in soups and stews. Alternatively, you can go ahead and cook and puree your cauliflower then freeze it this way for a fast addition to soups during the winter months.

Recipes: Coming Soon!