Tag Archives: olive oil

Cauliflower

Cauliflower: why I always ask for more (& 5 ways to sub it for carbs)

When I see cauliflower on my CSA’s chalkboard, I am filled with joy. It is one of those vegetables that does so much in place of a starch. Sub it for rice, pizza crust, mashed potatoes, tots (just heard about that one!). . . The list goes on. One of my favorite recipes is mashed cauliflower: a simple, elegant dish that my 16 year old niece always revisits for seconds.

Mashed cauliflower (or as we sometimes say, faux potatoes) can contain a basic three ingredients or get a bit more complicated (but not much. . .like add some garlic and Parmesan, or finish it with some truffle or rosemary salt).

Here’s what I did:

I had about two heads of cauliflower worth (they were smaller than that) of cheddar and regular cauliflower (just because that’s what I had). I chopped them up into flowerettes and put them in my large pot, with a steamer tray at the bottom. I poured in about a cup of water (enough to get a half inch of water in there) and steamed them until they were a little more than fork tender. You don’t want to over cook them, but you want them to be soft enough to mash well. Mine took about 10 minutes.

While they cook, if I have the oven going I might slip some garlic in to roast as well. And slip a few cloves of that in the food processor. Or saute some diced garlic.

Mashed Cauli

Once the cauliflower is cooked, take out your food processor (a hearty blender would probably work, too) and add the cauliflower to it. I had to do this in two or three shifts. I used a total of 1/3 cup olive oil, but poured some in each batch. And then a little extra at the end. . . Cause it’s so good. I added a 1/2 tsp of salt as well, distributed in each. And then another pinch at the end.

I let the food processor run for a good two to three minutes to really get the cauliflower into

a pureed mash.

And then I served it up.

You can use this to top a farmer’s/cottage/shepherd’s pie. You can serve it with steak. You can do so many things with this little side dish.

RECIPE

INGREDIENTS

1/3 cup olive oil

1/2-1 tsp salt (I like Redmond Salt — localish, filled with minerals)

2 heads (or the equivalent) of cauliflower

HOW TO

1. Chop the cauliflower into flourettes. No need to be pretty about it, these will eventually be mashed. But don’t hack them so badly that much of the cauliflower turns to crumbs.

2. Steam in a large pot (you can boil them too). Takes about 10 minutes. Cook them well, until they are very fork tender.

3. In batches that work for your food processor, add the cauliflower, some of the olive oil, and some of the salt. Stick your finger in to see if you like the taste. Add more salt or oil if you don’t! Here is when you would add a clove or two of roasted garlic, some rosemary salt or just rosemary, or other herb combination. This is a very flexible recipe.

4. Process the ingredients for 1-3 minutes, until smooth.

5. Add some finishing salt if you feel like it (I really liked truffle salt, took away some of the cauliflower flavor).

Here are a few other ideas that will make this little, sometimes smelly, nondescript, unassuming veggie something that will get your blood pumping as well:

Featured image is by Mike Mozart.

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kayajudanelson-4

Tales of Pigweed

This week Kaya Juda Nelson writes about her work as an apprentice at Garden City Harvest’s Youth Farm, run in partnership with Youth Homes. After spending her freshman year at Boston University, a semester of her sophomore year in South America, and a semester of her senior year campaigning with a climate action organization in Denver, Kaya graduated from the University of Montana with high honors in Environmental Studies and a minor in Climate Change Studies. For the past year and a half, Kaya has also been part of a bluegrass band, Local Yokel, in which she plays the fiddle, banjo, writes, and sings. Here’s Kaya: 

We choose to farm because it connects us with our environment and offers a relationship to the cycles of the seasons. Farming feels great as we work our bodies and work the earth under the sun, in the rain, feeling the wind against our faces.  But even more than the connection to place and weather, this season working at the Youth Farm has affirmed my favorite relationship brought about by farming: the relationship with food.

After a morning of weeding and thinning the carrots or harvesting salad mix (a sometimes tedious and time-consuming task), a trio of young adults from various Missoula youth homes and an adult staff member (often myself) break to make the lunch for our 10-20 person crew.

We learn how to properly cook rice and lentils, what you can do with the abundance of radishes, how delicious raw kohlrabi can be, and the fact that cucumbers should never, ever, ever, under any circumstance be cooked. The first days we cook lunch I hear:

“I hate veggies”

“there’s no meat?!?”

“are we seriously eating this for lunch?”

By the end of the first meal, we have converted most of the youth into veggie lovers. I remember getting excited about having agency in the food I ate when I was in high school. Now, watching that agency develop in these adolescent faces as we make lunches each day, I relive it myself. Carrots and onions are chopped with confidence and chard is discovered to shrink when you cook it and sometimes the stir fries are too salty and sometimes the beets are horribly crunchy but the food education is palpable.

Zayne arranging CSA boxesAs you all may have read in Genevieve’s post, Zayne, one of our youth employees tells the story of discovering kale at a mobile market stand while living at the Council Groves apartments. He proudly declares himself as the kale kid, and always asks for an extra bunch to take back to the Tom Roy youth home where he lives, located adjacent to the farm. When his mother or grandmother is in town for a visit, he begs to take them a bouquet of the hearty leafy green. I see part of this as a simple fact that kale is delicious and has become nutritionally notorious both in the local and the mainstream food world, but you can also see Zayne’s pride in his cultivation of his favorite crop and his desire to share a tangible fruit of his labor.

The CSA is the other venue in which the Youth Farm employees have a chance to shine and pass along their thoughts and opinions on produce to the roughly 60 CSA members that come to collect their share each week. For a few weeks in late June, we offered pigweed in our CSA share. Yes, this is a weed that we harvest for our customers. We constantly battle pigweed as it grows rampant through the farm. When we learned from a visting Greek that it is delicious cooked in olive oil and lemon, we made lemons out of lemonade and added it to our CSA offerings.

Pigweed is amazingAs Zayne greeted the CSA customers that week with a giant box of pigweed, he spun the story of the Greek farmer into a personal tale of meeting this man and together sharing the delights of pigweed. This pitch was mostly fabricated, but Zayne encouraged our CSA customers to try this leafy weed with an unappetizing name in such a spirited and hilarious way, it didn’t matter whether it was factual. It was about a connection with this crop and with the CSA members.

We work with groups of young adults that have come from wide-ranging and diverse backgrounds, but who are all living in the Missoula Youth Homes. These teenagers are navigating the difficulties of adolescence, while living in homes that are not their own, and while I wish I could say that the farm provides a fairy tale solution, but I can’t. But when the rusty steel triangle that serves as a lunch bell is rung and the giant cast-iron pan of bok-choy is brought to the table, it is evident that change and connection are happening in ways I’m not always aware of, and the effort, joy, and learning put into the meals we share out here in the sun and rain and wind provides a sense of ownership and accomplishment for the employees of the Youth Farm.

Zayne and the Greek Farmer’s Pigweed

Ingredients

  • 1/2 lb fresh pigweed
  • Juice of one lemon
  • 2 T olive oil  salt to taste

Instructions

Heat olive oil in a pan and add pigweed (whole, not chopped).  Add lemon juice and stir until all the pigweed is covered with oil and lemon juice. Cover the pigweed until it has wilted slightly, then uncover and cook off any liquid that has accumulated. Add salt to taste. Enjoy!