Sure, you can find cauliflower throughout most of the year in our area thanks to our relatively favorable growing climate. But it really doesn’t get any better when it comes to overall flavor than in the winter months. Comprised of a tightly bound cluster of white pigmented florets, cauliflower is a member of the nutrient-packed brassica family. Best when roasted, it delivers a nutty flavor profile with a pleasant underlying sweetness. For the Fix of the Week on page A7, I prepared a Miso and Honey Roasted Cauliflower side. Cauliflower is available from a number of local growers at all Santa Barbara Certified Farmers Markets. About $2.50 each.
The peel of a blood orange is a stunning variegated orange and red; once sliced open, the juicy flesh can range from orange with a light pink hue, to red, to deep purple. The tangy-sweet juice is usually a vibrant red, which adds a nice color to your morning OJ and reduction sauces. Incorporate the fruit into an arugula and/or spinach salad, or pair with roasted beets, pistachios and feta for a wonderful flavor combination. Loaded with vitamin C, blood oranges can be found from select growers at the Tuesday Santa Barbara, Wednesday Solvang, Thursday Carpinteria, Saturday Santa Barbara and Sunday Camino Real markets. About $2.50 per pound.
The various colors of carrots you may encounter at the farmers markets is dependent on the different types, and amounts, of carotenoids in each. These yellow carrots happen to contain high amounts of the carotenoid called lutein, which is a similar pigment to beta-carotene. Yellow carrots make for a nice addition to soups and stews, or when mixed with other seasonal veggies in a roasting pan. They also add a unique color to coleslaw and pickled carrots. Organic yellow carrots can be found from Tutti Frutti Farms at the Tuesday and Saturday Santa Barbara markets. About $2 per pound.