August is the month where you can find a lot of fresh seasonal veggies and fruits. This year I have a CSA share where I get my veggies and fruits straight from my local farm. It’s incredible the difference in flavor, texture and overall taste when the food is in season and local.
Did you know that the average distance your food travels to get to your plate is 1500 miles?
Often times, it’s much more when you get your fruit from New Zealand or Mexico. Admittedly, I can’t live without my lemons, but I try to really stock up on the freshest foods now. I like to buy extra blueberries, peaches, and raspberries so that I can freeze them and use these delicious, out-of-season fruits during the winter months for my smoothies.
Although, I’m not complaining about the abundance of local food right now, sometimes I find myself saying, “what do I do with that zucchini blossom?” I also like to have a variety of recipes up my sleeve for simple foods like cauliflower, which to be honest I don’t love raw because it’s too harsh on my stomach. My favorite recipe for this sometimes gas producing food is Cauliflower Mashers! Maybe I shouldn’t be using the word gas and cauliflower in the same sentence to make this recipe look enticing. But, it’s delicious and almost reminds me of mashed potatoes, I swear!
With love and cauliflower goodness,
Cauliflower “Mashed Potatoes”
Makes 4-6 cups
- 1 head cauliflower
- 2-3 TB. olive oil
- 1-2 tsp. sea salt
- Pinch freshly ground black pepper
- 1/4 tsp. ground dried rosemary
- Steam cauliflower for 7-10 minutes.
- In a food processor fitted with an S blade, process cauliflower, olive oil, 2 teaspoon sea salt, and black pepper and dried rosemary until well blended.
- Remove mixture from the food processor, and place in a bowl.