All about Cabbage > The fall brings an embarrassment of cabbage riches

September is back-to-school time and it raises the eternal question: how can I get my children to eat vegetables? Maybe the answer lies in the cabbage patch…
Immediately recognizable, Romanesco is shaped like a peaked cap, perfect for helping your children face their return to classes.

With its turret-shaped florets, it's sure to appeal to them. Use it in a terrine, loaf or pie, serve it as an appetizer or main course, and let the celebrations begin.

Cauliflower arrives in force in October. It's perfect for adding color to your plates: protected by green leaves, its dazzling white florets lend themselves to all kinds of quick cooking methods, including steaming and wok stir-frying. And since it likes socializing, pair it with meat or fish to create new flavor combinations.

Did you know that cauliflower can also be orange or purple?
Orange cauliflower, slightly sweet and rich in beta-carotene, is perfect for pies and soups.

Purple cauliflower, rich in tannins, is best enjoyed raw or "al dente." A quick in-and-out in the skillet will release all its taste.

Also consider white cabbage, with its white color verging on pale green. Braise it in broth with meats or sausage, or serve it as sauerkraut garnished with either "surf" or "turf"!