At last, a warm day to play in the garden

I wanted to try something different, in the way of vegetables this year, and found these Brussels sprouts and Cauliflower in our local nursery. Click on picture to see the purple leaves of the Brussels Sprouts in the background.

Cauliflower ~ Cheddar. An orange cauliflower! First discovered in the Bradford Marsh in Canada in 1970, Cheddar was smaller and less tasty than white cauliflower, but the color was alluring. Over the years, using conventional breeding techniques, it was crossed with a white variety to create a delicious, high vitamin content cauliflower. The curds contain approximately 25 times more beta carotene than white cauliflower.
Brussels Sprouts ~ Rubine, An heirloom variety not often seen in the garden. Rubine offers up a bountiful harvest of gorgeous 1-1 1/2 inch purple-red sprouts that are full of wonderfully rich old-time flavor

No this is not a nice crop of grass, they are Cipollini onions.

Pronounced chip-oh-LEE-nee this is a smaller, flat, pale onion. The flesh is a slight yellowish color and the skins are thin and papery. The color of the skin ranges from pale yellow to the light brown color of Spanish onions. These are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots.

The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting. This combined with their sweetness makes for a lovely addition to recipes where you might want to use whole caramelized onions.

QUOTE OF THE DAY

One of the most delightful things about a garden is the anticipation it provides.

~W.E. Johns.