My husband and I went to Lynd’s Fruit Farm just outside of Columbus.  We’ve been going there for apples in the fall plus other fun things.  This was the last weekend of the sale tent and we didn’t want to miss out. They have such cool things available like purple cauliflower, purple broccoli, purple Brussels sprouts – okay, not purple brussel sprouts – just green, pumpkins, gourds and apples.  While we were there, we actually got to be part of an apple tasting.  One gentleman said they were trying out a new apple and we should taste 4 different types and rate where they landed on a piece of paper.  After we placed the apples on the paper in the proper like/dislike square (it was a range), he marked where they landed, and told us the one we liked best was 1238.  There’s only one tree in the world with those apples, and they developed it.  That apple was really delicious and sweet, though he said it was a tart apple.  I hope they plant more of these trees.  As a thank you, we were able to pick out some gold rush apples to take home.  Cool!

I love the bright purple Cauliflower (no, of course I don’t have a before picture) though I’ve never used it before today.  I was really pumped to see that the color when the cauliflower didn’t disappear, but changed as I cooked.  I first boiled the cauliflower in a pot of water, so that I could use that water as the base for the risotto.  The water turned blue purple, but when poured in with the arborio rice, it turned lavender.  So all of these purples – dark blue down to light lavender are in this risotto and make it so pretty.  A few green herbs thrown really pop.  Then I strained the water out into another pot and let the cauliflower cool long enough to be able to dice it up.

Ingredients:

• 1 head of cauliflower
• 2 tbs extra virgin olive oil
• 1 onion
• 2 cloves garlic
• 1/4 cup white wine
• 1 cup arborio rice
• salt
• pepper
• parsley
• thyme
• 1/4 cup grana padano grated

Directions:

In a pot large enough to hold the whole head of cauliflower, boil until almost done but still firm.  Strain the water (it will be blue purple) into a second pot and place that on the stove on low heat to keep warm.  In large deep skillet heat oil, sauté onions and garlic. Pour in white wine, and stir until evaporated.   When the onions and garlic are tender but still firm, add in the arborio rice, and stir for about a minute.  Then pour in one to two cups of purple cauliflower water.  Let it soak up the water, then add more. Meanwhile mince the cauliflower head.  Add more purple water to the rice slowly, until it is just about risotto ready.  Mix in the cauliflower, throw on some salt, pepper, the herbs and add on top the grana padano. 

Deb, you’ve got to try this – T would love it.

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