Cauliflower — Trendy Might Be an Understatement

Jul 16, 2015

Cauliflower may seem like broccoli’s pale, bland and boring cousin; but somehow this shy and awkward looking vegetable has stolen the hearts of foodies everywhere.

Cauliflower is certainly thriving in the spotlight; it’s found its way into everything from salads and entrees, to vegan desserts! Furthermore, cauliflower is just as at home in your grandmother’s hearty soup as it is on a minimalist inspired platter of an upscale city bistro. This cruciferous is also extremely healthy; it’s low in fat and cholesterol, but high in protein, fibre, vitamin C, vitamin B6, and potassium. Contrary to popular belief, cauliflower comes in many exciting different varieties. This summer, as you saunter through a sunny farmer’s market, look out for purple, yellow, green, orange, and romanesco cauliflowers along with the more common snow-white varieties.

The Industry in Ontario

  • There were 1,332 acres in used to harvest cauliflower in Ontario in 2012.
  • There were 20,997 lbs. of cauliflower produced in Ontario in 2012.
  • As of 2011, there were 63 cauliflower farms in the Greenbelt, with a total of 545 acres dedicated to cauliflower production.
  • In 2012, the average yield was 15,764 lbs/acre.
  • The most common varieties of cauliflower grown in Ontario include Snow Crown, Polar Express, Andes, Freemont, Sierra Nevada, Majestic, and White Rock.

Purchase and Storage

  • When buying cauliflower, look for tightly flowered heads with bright green leaves. Avoid any cauliflower with yellow spots!
  • Store the cauliflower in the refrigerator crisper, unwrapped, for up to 5 days.

Greenbelt-raised Products

  • Ridge Meadow Farm
  • Myers Apple Farm
  • Gallagher’s Farm Market

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