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Cosentino: The colors of cauliflower


Carmen Cosentino
Special to The Citizen
Over the past year or so, cauliflower has been the “go to” vegetable. As a matter of fact, I have been enjoying it more than ever. No, I have not tried the cauliflower pizza crust, but I will admit that it does sound interesting. Let’s start at the beginning.
Cauliflower is a member of the crucifer family of plants, right up there with cabbage, broccoli and broccoli rabe. All are delicious and have had their place in popularity. Most are in their prime in our gardens from early August until late September. Broccoli was at its height in popularity in the 1980s. Within the next few years its popularity plummeted when President George H.W. Bush gave his opinion of the dark green veggie. He just did not like it. All vegetables rise and fall in popularity at the whim of a famous person, a bad report about safety or a good or bad nutritional report, or just because people got tired of it. Cauliflower may go t ....

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Cosentino: Appreciating the U.S. Botanic Garden

Cosentino: Appreciating the U.S. Botanic Garden
auburnpub.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from auburnpub.com Daily Mail and Mail on Sunday newspapers.

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Cosentino: To mulch or not to mulch?


That is a question that has concerned gardeners for centuries, ever since gardens have been in existence.
Of course, as with any good thing, there are detractors. “My garden is beautiful without spending money on chopped wood bark or gravel.” “Mulching just gives more places for insects to lay their eggs.” “Mulch smells.” “It never kept the weeds down in my garden.” And then, of course, “Mulching costs too much money.” I am the first to admit that all these things can be true if you mulch. But that s mostly because you have mulched with the wrong material, done it at the wrong time or applied too little or too much. Mulching is a science! Or is it an art? ....

Deposit Photos , Cosentino Special , Plants And Things , Carmen Cosentino , Home Garden , Showcase Perspectives , வைப்பு புகைப்படங்கள் , காசென்டினோ சிறப்பு , செடிகள் மற்றும் விஷயங்கள் , கார்மென் காசென்டினோ , வீடு தோட்டம் , காட்சி பெட்டி முன்னோக்குகள் ,

Cosentino: How wheat is the staff of life

Cosentino: How wheat is the staff of life
auburnpub.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from auburnpub.com Daily Mail and Mail on Sunday newspapers.

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Cosentino: How to make bouquets from your own garden


Carmen Cosentino
Special to The Citizen
I had a few questions about artichokes this week, six of them asking, “How do you eat one of these things?” That is a very fair question because, at times, the artichoke can look like a vegetable from outer space. The base is my favorite part. it can be full of flavor and it is very tender. Hopefully, the cook removed the choke, all those little hairy things, before cooking. If not, just spoon them off and enjoy it. I think that askers were more concerned about the leaves. To begin with, before cooking, take a moment to snip off the thorns at the top of the leaf. Once on the table, grasp the leaf with thumb and forefinger and snap it from the base. The top end will be dark green; the closer you get to the bottom, the lighter the shade of green, almost going to transparency. Place the leaf in your mouth, inner side up, gently clamp your teeth down on it and slowly draw it out and savor the flavorful pulp as it ....

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