Plan B | Organic Farms

this week’s shares feature Cauliflower!

You haven’t lived until you’ve tried roasted cauliflower!!! – plan b

Roasted Cauliflower (foodland.gov.on.ca)

• 1 large Cauliflower

• 2 tbsp (25 mL) olive oil

• 1 small clove Ontario Garlic, minced

• 1 tsp (5 mL) chopped fresh rosemary (tumeric, curry, also good – plan b)

• 1/2 tsp (2 mL) salt

• 1/4 tsp (1 mL) pepper

Break cauliflower into 1-1/2 inch (4 cm) florets. Combine olive oil, garlic, rosemary, salt and pepper; toss with cauliflower to coat.

Arrange cauliflower in single layer on oiled baking sheet. Roast in 400°F (200°C) oven 20 to 30 minutes or until cooked through and browned lightly. Serve warm or at room temperature

Parsnips in this Week’s Shares!

Parsnips are one of my favourite fall/winter veggies! They are just so sweet and delicious, I can’t wait to cook some this week. They are often quite expensive because of the length of time they take to grow, usually over 100 days in the garden, this is double the time a carrot or beet takes to grow. This means many weeks of weeding and watering for the farmers, hence the extra price, but well worth it I think!

Roasted Parsnips

By The Canadian Living Test Ktichen

• 1-1/2 lb (680 g) parsnips

• 2 tbsp (30 mL) extra-virgin olive oil

• 1/4 tsp (1 mL) salt

• 1 pinch pepper

Preparation

Peel and cut parsnips into about 1-1/2-inch (4 cm) thick sticks. Transfer to large bowl; toss with oil, salt and pepper. Roast on greased baking sheet in 450°F (230°C) oven for about 20 minutes or until tender and golden at edges.

Source : Canadian Living Magazine: December 2007