Cauliflower, purple

Cauliflower is a fleshy thickened, not fully developed inflorescence. It is closed and white to yellowish (bracts protect from the sun), but also available with trimmed foliage.

CULTIVATION

Rust is located in the Tullnerfeld, just a few kilometers from the Danube. A small town, but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.

This is also the case on the farm of Michael Bauer.

The wind blows over the leaves of the cabbage vegetables, a specialty of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colors, courgettes in green and yellow, various turnips, leeks and green beans..... and all imaginable types of cabbage vegetables.

The farm is managed as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.

A natural cycle is created and forms the basis for near-natural agriculture.

We live with and from nature, every day.

Origin

The wild form of all types of cabbage is native to the Mediterranean and west coasts of Europe. Cauliflower is mainly cultivated in Europe and Asia; in Europe, France, England, Spain, Austria, Poland and Italy are the leaders. The harvest season in this country runs from the end of May to the end of October.

Preparation

Cauliflower is almost always cooked: cut away the tough leaves up to the stalk, shorten the stalk, wash the head thoroughly, then cook whole or in pieces in salted water until done. It is advisable to add some lemon juice to the cooking water to keep the head nice and white. The small, tender leaves close to the head or between the florets make a tasty "vegetable" when steamed. With its mild flavor, cauliflower is ideal for vegetarian dishes, but also harmoniously accompanies meals of fish, meat and poultry as well as egg dishes. However, it can also be prepared as a salad. The number of recipes for this highly prized gourmet vegetable is legendary!

Storage recommendation

It should be stored in the refrigerator, in the vegetable compartment and wrapped in cling film.