Seems like despite the deep freeze of 2010, Texas farmers are churning out lots of yummy produce! I’m really excited about this cauliflower. I hope it comes in neon colors, like the ones I’ve seen recently at the Pearl Farmer’s Market! What can I say? I’m easily amused.
This week, we’re getting cauliflower or broccoli from Home Sweet Farm; green shallots from Acadian; green garlic from Naegelin or Green Gate Farm; a salad kit from My Father’s Farm; spinach from Oak Hill; red potatoes, garlic and mustard greens or kale from Naegelin; citrus from G&S Groves; a slicing tomato from Village Farms; and green or red leaf lettuce from Bluebonnet.
So this week, I’m making:
- Winter bruschetta with white beans, tomato, garlic and green shallots
- A steakhouse dinner with Caesar salad, creamed spinach and mashed potatoes with green garlic
- Mustard green/kale gratin
- Cauliflower puree (recipe to come from my brand new Top Chef Quickfire cookbook — a gift from my wonderful husband!)