The picture atop today's entry is a screenshot of something I saw in my FB newsfeed from Grow NYC, an organization which sponsors the greenmarkets that I've written about here on Blogger.
When I was at their UWS market this past Sunday, which is now alongside the main entrance (Seventy-Seventh Street) of The American Museum of Natural History (AMNH), I saw the a number of farmers who carried this vegetable (and photographed it as evidenced in the next picture) that Grow NYC has "missed" and color wise, I can certainly see why.
Now having been introduced to this vegetable, I've done some research to learn more about it, and the facts that I've come upon are the subject of this ninety-eight segment of my Tuesday's Truths series.
According to a number of sources, including, thekitchn.com, "Purple cauliflower gets its beautiful hue, which can vary from pale to jewel-toned, from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine... is mild and slightly sweet with nutty nuances...."
They go on to explain that one can "cook with colored cauliflower just as you would with white cauliflower! You can roast it, steam it, mash it, rice it or make it into a soup. And, of course, you can also eat it raw."
Cooking is not my strength, but the recipes included in the article sound delish, so don't read the aforementioned web-page when you are hungry.
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