Cauliflower, Cauliflower, Sis Boom Bah!

Share this post

Open your Take-Home Pack this week and the veggies pop out at you with

a riot of colors like fans at a high school pep rally. Inside you will

find a veritable rainbow of exuberant colors to brighten your meals:

Rainbow chard, gold beets, red potatoes, and the purple noggin of a

particularly fanatical cauliflower. This is not some kid who used

Kool-Aid to dye their hair as a pledge of allegiance to Purple Power -

this is Brassica oleracea, organically-grown cauliflower from Coke

Farm in San Juan Bautista, CA.

Cauliflower comes in a fanfare of colors - white, green, yellow, and

purple. The purple is a hybrid derived from heirloom varieties. The

purple hue is due to flavonoids called anthocyanins that also pigment

red cabbage and red wine grapes. Anthocyanins are antioxidants and

responsible for the health benefits of drinking red wine. Purple

cauliflower cooks in less time than white cauliflower and should be

steamed. If overcooked, the purple color may fade and become a shade

of green.

What else has purple cauli got? Nutrients! Gimme a C! 55 grams per

cup. Gimme a K! 11 grams. Gimme a B6! And folate and fiber! But the

highest scores go to compounds called isothiocyanates, which are

believed to have anti-carcinogenic properties. These are present in

all cruciferous veggies like cauliflower, broccoli, cabbage, and

brussel sprouts. Go team go!

The vermillion orb in your Take-Home Pack is not a basketball but a

Gold Nugget Squash, aka Oriental Pumpkin. It’s got a pedigree

like the Best in Show at the Westminster Kennel Club. The

show’s sonorous announcer describes Cucubita maxima of the

Zapallito group as introduced in 1966 by Dr. Holland of the Fargo,

North Dakota Agriculture Experimental Station. The sire is Tapley's

Bush and the dam Buttercup. This robust little squash is a fine

addition to any family and cooks well cut in half (removing seeds)

pierced in several places, and baked hollow side up with a bit of oil,

salt and pepper. Presenting “Gold Nugget.” A blue

ribbon winner.


Subscribe to the WEEKLY BITE

* indicates required


Recent Food articles:

Two Easy Recipes for Canning Stone Fruit
June 25, 2019
The health benefits of honeydew melon
June 20, 2019
The delicate flavors of white peaches and nectarines
June 13, 2019
Onions, garlic, and leeks provide many nutritional benefits
May 30, 2019
History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019

More recent articles:

Summer muffin recipe
July 18, 2019
Assumptions can harm both recruiters and job seekers
July 16, 2019
Simple summer salad dressing recipes
July 11, 2019
Summer fruit varieties and when you’ll be seeing them
July 9, 2019
Easy summer pasta recipe
July 4, 2019
How to create a dress code that works all year
July 2, 2019
More employers are getting serious about time off
June 27, 2019
Don’t let plantar fasciitis pain break your stride
June 11, 2019
How to make stone fruit jams and butters
June 6, 2019
Listen and learn something new about work life—wherever you are
June 4, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.