Cauliflower ‘Cheddar’
As Seen In The Washington Post Home And Garden Section.
By Barbara Damrosch, Special to The Washington Post
Thursday, August 7, 2008; Page H04
“Yellow cauliflower, developed by Cornell researcher Michael Dickson, has been available to growers only since 2004.”
“I harvested my precious new find, brought it into the kitchen and started to cut it into small florets (a cauliflower is, after all, a huge flower head in bud). Amazingly, they came apart cleanly instead of crumbling all over the counter the way white cauliflower does.
When I steamed them, the golden color intensified to a light orange, and the flavor was milder and less cabbage-y than that of the white variety. Bright cheddar orange color.”
Beautiful on the dining table with 25% more beta carotene than white. Creamier texture than white varieties. Delicious raw or cooked. Reaches maturity in 68 days. If you want to try these this fall you better hurry, Ive seen our Garden Gnome (aka John Peter Thompson) loading his cart with several for his fall vegetable garden.
See More Fall Vegetables Here.
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