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.. «NW .yo,.,..«mâ€".,.-,- . Cauliflower grown in Ontario IS certainly the piek-ofâ€"the-erop. Cool temperatures and consistently high humidity levels provide the perfect conditions for this vegetable. From early June to early November. more than 65 million pounds of cauliflower are produced in Ontario. Choosing fresh cauliflower is simple. Select bright green outer leaves and a head or ‘curd' that is firm, compact and heavy for its size. Large or small heads are equally desirable. as long as they are equally mature. Check for flowerets that are tightly closed because Spreading curds are a sign of over maturity. The color of the curd is another quality indicator for cauliflower. It should be creamy to snowy white m never yellow. Proper storage at home in a cool moist atmosphere guarantees reten- tion ofthe cauliflower‘s fresh flavour for up to 10 days. Cut a thin slice from the core. then place whole cauli» flower. with remaining leaves intact, in the refrigerator crisper. As cauliflower IS required, merely cut oil the desired amount, wash and serve raw or cooked. For six servings, steam or boil an average head divided into flowercts for only [0 to 15 minutes. If cooking whole. allow an extra 5 minutes, The simple addition of a little vinegar to cooking water helps keep cauliflower white. Plan to enjoy this regal vegetable often in the coming months. Raw, steamed or boiled; stir-fried or halted; on its own or in a vegetable medl Ontario cauliflower reignx supreme! H & C Oct. Nov. Dec. I986 9