Preheat an oven to 400°F. Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly. Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4. Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.

So what will we find in our CSA this week?

1.   Peas

2.   Onions

3.   Mint

4.   Cauliflower, Broccoli, Cabbage or Kohlrabi

5.   Yes, our yummy salad mix

6.   Strawberry Cream Cheese

7.   Garlic, the last to be picked, but we are already planning a super crop for next year!

I have been seeing zucchini and other summer squash starting.   Very soon we’ll be getting enough to fill csa’s, probably next week.    If this rain gets things going, we may be able to get some summer squash to you this week:)