We will have purple cauliflower in the barn this week, the first time for us that the overwintering cauliflower has been a success! When you buy this seed from the company, they have a qualifier that the prospect of the plant actually making a head is hit and miss depending on the year and the weather.
Even though we have had a long break in rain, the soil is still cold and very moist. Many of the vegetables have a purple hue to them from the stress of the growing conditions. It is interesting that both the broccoli and cauliflower that grow at this time are purple as well!
And then in the shade of the daffodils, I found this sweet purple crocus.
This week’s pick list:
Cabbage
Winter squash
Spigariello
Beets
Chard
Carrots
Sugarloaf, and Radicchio
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Broccoli
Cauliflower
Pac Choy
Arugula
Parsnips
Leeks
Dried tea herbs
Dried ground peppers
Revolution Bread
Whole Wheat Blender Pancakes, from melskitchencafe.com
1 cup wheat berries/kernels
1 cup buttermilk (you can substitute a blend of 50% yogurt and 50% milk)
1/2 cup milk
2 large eggs
2 teaspoons sugar
1 tablespoon baking powder
5 tablespoons butter, melted
3/4 teaspoon salt
Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick.
Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth.
Cook the batter on a hot griddle for pancakes or in a waffle iron for, well, waffles!