Colorful Cauliflowers - Have you seen them?

[Guest guest]

Last Sunday, we were in Atlanta, Ga at the Dekalb Farmers Market and I saw

the most amazing thing. They had 4 different colors of Cauliflower. There

were Purple, Orange, Green and of course the White that all are familiar

with. This was my first time ever seeing these. Have you come across

them before? I bought a green one, but haven't cooked it yet.

 

http://en.wikipedia.org/wiki/Cauliflower Here is something I found on the

internet about these different colors. I thought I should have bought all

3 and cooked them in seperate pots and then put them together to serve. I

bet everyone would have really pondered over how I colored them like

that.......LOL

 

Cooking is so fun,

Judy

[Guest guest]

I have tried the orange ones and found them, in comparison to

the standard white variety, to be 1) sweeter and 2) more tender.

Pretty good and containing more beta-carotene by way of the

orange pigmentation. At $1 more per head than the standard,

and with plenty of carrots and winter squashes in my diet, I

don't make them a regular purchase though. Have you seen also

the multi-colored carrots (red, yellow, etc.)? They too strike

me as being sweeter than your standard orange kind.

 

Enjoy,

-Erin

http://www.zenpawn.com/vegblog/vegan-done-light.html

 

 

, " wwjd " <jtwigg wrote:

>

> Last Sunday, we were in Atlanta, Ga at the Dekalb Farmers Market

and I saw

> the most amazing thing. They had 4 different colors of

Cauliflower. There

> were Purple, Orange, Green and of course the White that all are

familiar

> with. This was my first time ever seeing these. Have you come

across

> them before? I bought a green one, but haven't cooked it yet.

>

> http://en.wikipedia.org/wiki/Cauliflower Here is something I

found on the

> internet about these different colors. I thought I should have

bought all

> 3 and cooked them in seperate pots and then put them together to

serve. I

> bet everyone would have really pondered over how I colored them

like

> that.......LOL

>

> Cooking is so fun,

> Judy

>

[Guest guest]

Aren't they fun? They are good cold too. Blanched & in a pasta

salad. Sometimes I use the multi-colored rotini and it's like a

confetti party in the bowl with all the great colors.

 

Have you seen those heirloom carrots that are almost purple on the

outside and a deep gorgeous orange inside? When you steam them the

purple goes almost to a bright maroon, quite a beautiful contrast with

the orange insides.

 

Peace,

Diane

 

 

, " Erin " <truepatriot wrote:

>

> I have tried the orange ones and found them, in comparison to

> the standard white variety, to be 1) sweeter and 2) more tender.

> Pretty good and containing more beta-carotene by way of the

> orange pigmentation. At $1 more per head than the standard,

> and with plenty of carrots and winter squashes in my diet, I

> don't make them a regular purchase though. Have you seen also

> the multi-colored carrots (red, yellow, etc.)? They too strike

> me as being sweeter than your standard orange kind.

>

> Enjoy,

> -Erin

> http://www.zenpawn.com/vegblog/vegan-done-light.html

>

>

> , " wwjd " <jtwigg@> wrote:

> >

> > Last Sunday, we were in Atlanta, Ga at the Dekalb Farmers Market

> and I saw

> > the most amazing thing. They had 4 different colors of

> Cauliflower. There

> > were Purple, Orange, Green and of course the White that all are

> familiar

> > with. This was my first time ever seeing these. Have you come

> across

> > them before? I bought a green one, but haven't cooked it yet.

> >

> > http://en.wikipedia.org/wiki/Cauliflower Here is something I

> found on the

> > internet about these different colors. I thought I should have

> bought all

> > 3 and cooked them in seperate pots and then put them together to

> serve. I

> > bet everyone would have really pondered over how I colored them

> like

> > that.......LOL

> >

> > Cooking is so fun,

> > Judy

> >

>

[Guest guest]

, " strayfeather1 "

<otherbox2001 wrote:

>

> Aren't they fun? They are good cold too. Blanched & in a pasta

> salad. Sometimes I use the multi-colored rotini and it's like a

> confetti party in the bowl with all the great colors.

 

Nice! I most often consume my cauliflower raw, and it is so good.

 

> Have you seen those heirloom carrots that are almost purple on the

> outside and a deep gorgeous orange inside? When you steam them the

> purple goes almost to a bright maroon, quite a beautiful contrast

with

> the orange insides.

 

Yeah, I think we may be talking about the same thing, though the

red ones were red throughout. I read once somewhere that the orange

variety, with which we are all so familiar, are actually the newer.

In the wild, they come in all these colors, but we somehow decided

to mass produce the orange ones. (Don't know how true that is;

shouldn't believe everything you read, right? [esp., if you don't

recall where, lol]).

 

 

-Erin

http://www.zenpawn.com/vegblog