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Cauliflower is no slouch when it comes to either nutrition or exciting varieties. Above cauliflower ‘Veronica Romanesco.’


long before its cousin and so had a longer and more loyal following for many years. Recently, with the rise in popularity of broc- coli, cauliflower sales have dropped off dra- matically. Grow them both. They get along very


well together in the garden and on the table.


Broccoli and cauliflower stir fry Plant them from seed about 18 inches


apart and 1/4 to 1/2 an inch deep in May for a late crop. Plant transplants for an ear- lier crop. You can start your transplants in- doors starting in March. They like humus- rich, neutral soil. Perfectly white cauliflowers will benefit from some shading of the curds once they


3 tsp dark sesame oil ¼ tsp red pepper flakes (or to taste) 3 cloves garlic, minced 2 tbsp minced ginger root 2 tbsp vegetable oil Mix soya sauce, vinegar, sugar, sesame


4 sun dried tomatoes, chopped 4 cups cauliflower florets 4 cups broccoli florets 3 large carrots, sliced 1/8th inch 1 red or yellow bell pepper, sliced 4 tbsp low salt soya sauce 3 tbsp rice wine vinegar 3 tbsp brown sugar


www.localgardener.net


oil and red pepper together. Heat vegeta- ble oil on medium high heat till hot then add garlic and ginger for 30 seconds. Add carrots, stir fry for 2 minutes. Add cauli- flower and bell pepper and stir fry for two minutes. Add broccoli, sun dried toma- toes for one minute more. Finally, add the soya sauce and vinegar mixture and heat. Variations: Chicken or pork can be


added. Raw meat should be stir-fired first, then set aside while vegetables are pre- pared. Add meat at the end. Serve with penne or rice.


Foodie 2012 • 11


emerge to keep them white. Both should be harvested when the florets


begin to open or separate, but broccoli can be harvested more than once as new sprouts will emerge from the cut stalk. One note of caution: brassicas as a crop


should be rotated every three of four years to avoid disease. `


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