Calling all cauliflower heads!

We’re entering cauliflower season at IFM! I love cooking with cauliflower because it’s bursting with flavor and nutrients, and there’s no limit to how you can prepare it. One of my favorite ways to use it is in this cauliflower alfredo baked ziti, which is as well-suited for a summer potluck with friends as it is for a weeknight family dinner. You could even try breading it with Kariba Farms’ NutCrusters mix for another layer of savory flair. This lemony carrot and cauliflower soup is the perfect antidote to these rainy days; the earthiness of Madura Farms’ carrots, onion, and garlic will help ground its delectably creamy, citrusy kick. 

Serve with a loaf of semolina sourdough from Newlight Breadworks.

And when summer heats up again, you’ll want to try this vinegary Italian cauliflower and tuna salad. Nothing beats raw cauliflower for salad crunch.

For dessert, whipped labneh from White Moustache Yogurt creates a pillowy base for the tart sweetness of Caradonna Farms’ plums in this plum-black pepper yogurt semifreddo. Granola from Wildcraft Baking Co. can provide a delightful  -vegetal - crunch! And Bitchin’ Babkas’ one-of-a-kind, hand-twisted babkas come in so many flavors that you’re sure to find something to fall in love with.

If you’re looking for easily prepared meals in anticipation of a busy week ahead, pay a visit to Urban Bohemia, The Lentil Co., and Mama Hu’s Sushi Bakes for creative dishes that are easy to reheat. And of course, any prepared dishes from Chef Thierry at L'Escargot Voyageur will transport you to a fancy French restaurant.

Jon Cobert will be singing and playing keys from 10:30-12:30, and we can’t wait to see you there!

Don't forget your discarded linens and clothing (and shoes, handbags and belts, too!) for the GreenTree Recycling Bin.