Tuesday, October 13, 2009

Weekend Harvest, Roasted Cauliflower, Shelf Fungus

We spent the weekend firming up projects: widening a part of a gravel driveway and thus having to relocate part of the sprinkling system. With that also came the removal of some plants, which were then divided and potted up to share with friends and family, as we always do, and to donate to our local Hardy Plant group for fund raising in the spring.

A bit of garden cleanup ensued along with a sadness of having to harvest what will likely be the end for the majority of our vegetable garden. Possible frost warnings for the coming week had us gathering broccoli, cauliflower, tomatoes, onions, eggplant, green beans, and potatoes. We thought we had dug all the potatoes last month (potatoes we have not planted for 2 years), so it was quite a surprise to find this productive hill beneath and between two tomato plants. And I can see Fried Green Tomatoes in our future.

The last two small heads of the cauliflower were prepared Sunday evening in one of our favourite ways.

Roasted Cauliflower from Diana's kitchen

1 large head cauliflower, cut into bite size florets
1/4 to 1/3 cup extra virgin olive oil
3 cloves of garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes
2 teaspoons Kosher salt
freshly ground pepper, to taste

In a large bowl drizzle olive oil over cauliflower florets. Add garlic and crushed red pepper. Toss to coat. Sprinkle with salt and pepper to taste and toss again. Place on baking sheet and roast at 450 degrees until golden and tender, about 15 minutes. (Fresh from the garden should not take long at all.) Transfer to a serving bowl and enjoy.

The tomatoes? These need nothing more than a touch of salt and pepper and a little balsamic vinegar. Serve alongside a fresh grilled lamb chop, a nice Pinot Noir, and it makes for a very fine meal. Simple is good.

One last thing: the shelf fungus and mushrooms (non-edible I assume) throughout the garden are quite beautiful.

Mushroom in motion or bird in flight