Thanks to Prigel's Family Creamery
for bringing delicious ice cream to the market each week.
September 25th will be their last appearance for this season.
Prigel's ice cream will be in the fridge at the Green Onion, 5500 Harford Road
and Tooloulou's Artisan Pizza at 4311 Harford Road to satisfy your tastebuds!
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| Prigel's has been a favorite throughout the summer. |
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| Business owners from the Chop Shop Blue Spark Barber stop for a visit. |
The Tuesday Market in Lauraville continues through the end
of October. Stay with us ... more to come!
This week, Music by The Tonics
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| Kinderhook Snacks brings unique treats each week. |
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| Rising Up Bakery delivers some great granola. |
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| AJ's provides dinner & snacks. |
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| Pressed Pananis are still on the menu! |
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| Lauraville - A great place to rest? |
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| Stay till the end and enjoy the beautiful colors as the sun sets in Lauraville. |
Cauliflower
How to Choose Cauliflower
Look for cauliflower with compact, creamy white florets and crisp, bright green leaves. An old cauliflower will have a yellowish tinge and tiny black mold spots on the surface.
Look for cauliflower with compact, creamy white florets and crisp, bright green leaves. An old cauliflower will have a yellowish tinge and tiny black mold spots on the surface.
How to Store Cauliflower
Refrigerate cauliflower unwashed (moisture speeds decay) and tightly wrapped in a plastic bag in the vegetable compartment for up to 5 days; after that, the flavor and the odor may be too strong. Precut florets are best eaten within a day of purchase.
Refrigerate cauliflower unwashed (moisture speeds decay) and tightly wrapped in a plastic bag in the vegetable compartment for up to 5 days; after that, the flavor and the odor may be too strong. Precut florets are best eaten within a day of purchase.
How to Cook Cauliflower
Remove the hard core by breaking off the leaves, turning the cauliflower upside down, and cutting around the core with a small, sharp knife. Cut the rest of the cauliflower into similar-sized florets (so that they cook at the same rate). Cauliflower cooks quickly, so watch the pot carefully. For whiter cauliflower, add a tablespoon of milk or lemon juice to the cooking water. Do not use an aluminum or iron pot; chemical compounds in the cauliflower can react with aluminum to turn the vegetable yellow or with iron to turn it brown or blue green.
How to Use Cauliflower
To preserve its cruciferous-family nutrients, cauliflower should not be boiled. It can be blanched (briefly boiled), steamed, roasted, pureed for an elegant soup, or served raw in salads or on a platter of crudite.
Recipe - Cauliflower & Ham Hash
Serves 4| Hands-On Time: 35m| Total Time: 35m
Ingredients
- 4 tablespoons olive oil
- 1 head cauliflower, cut into florets (5 cups)
- 1 medium onion, chopped
- 1/2 pound baked or deli ham, chopped (2 cups)
- 1 teaspoon paprika
- kosher salt and pepper
- 4 large eggs
- 1 tablespoon chopped fresh parsley
Directions
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower and onion and cook until browned, 10 to 12 minutes. Add the ham, season with the paprika, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, tossing, until tender, 10 to 15 minutes; transfer to a plate.
- Reduce heat to medium and heat the remaining 1 tablespoon of oil in the skillet. Fry the eggs to the desired doneness, 2 to 3 minutes for slightly runny yolks. Serve on the hash and sprinkle with the parsley.
Recipe can be found at:
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