Cauliflower by the moon
Joe Camilleri from Freeman’s Reach grows his Caulis by the moon. He is Raymond’s cousin who grows those wonderful local broccoli….well they both do. Very talented family.
We know the moon effects the tides. But did you know the moon effects the amount of moisture in the soil? Yes, it does. See National Geographic.
The same gravitational forces pulling the large bodies of water around the world creating high and low tides also affects the water content of the soil. At the time of the full moon more moisture is in the soil as it is being pulled upward. The increased moisture encourages growth.
Farmers are intune with the cycles of weather patterns including the phases of the moon, wind and seasonal sun shift. Currently if is a Waning Gibbous moon November 8th read more about planting lunar cycles.
Just out of interest this led our research into looking at Biodynamic farming and we thought you might like to read more on this.
- Moroccan Cauliflower
- 700gms lamb, cut into 5cm pieces
- 1 tomato, finely chopped
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- handful of Curly parsley, chopped
- handful of fresh cilantro (coriander), chopped
- 1½ tsp ginger
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ¼ tsp cumin
- ½ tsp turmeric
- ⅛ tsp cayenne pepper
- ½ cup olive oil extra virgin cold pressed (Harvest Hub)
- 1 large head of cauliflower, florets
- 1 lemon, quartered and seeds removed
- 1 large handful of Kalamata olives
- 1 to 2 tbs lemon juice
- three cups of water
- In a large pot place the meat, grated tomato, onions, garlic, olive oil, parsley, cilantro, and spices and mix. Cook over medium-high heat no lid for 10 minutes turning the meat and brown it on all sides.
- Then add three cups of water, cover the pressure cooker or pot, and increase the heat to high. You can use a pressure cooker: When pressure has been achieved, reduce the heat to medium and cook for 35 minutes. If using a pot: When boiling reduce heat and simmer for about 1½ hours, or until the meat is tender. Check adding water if necessary.
- When the meat has cooked, add the cauliflower, lemon, olives and lemon juice. Add water so cauliflower is partially covered cooking a further 20 minutes. Serve with couscous.
- 1 cauliflower, trimmed and cut into 1cm pieces
- 300g cream cheese
- 1 tsp Dijon mustard
- 125g blue cheese, crumbled
- Zest of an orange
- 25g walnuts, roughly chopped
- 50g cheddar cheese, grated
- freshly ground black pepper
- In a saucepan with salted water place steamer on top and steam cauliflower for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan.
- Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with salt and pepper.
- Pour the mixture into a shallow gratin dish. Sprinkle the zest of orange over it. Scatter the walnuts on top, then cover with the cheddar. Place under a preheated hot grill for 10-15 minutes until golden brown.