We had a very hard freeze here the other night, so everything on the farm is done now except for the cauliflower. We just started harvesting the cauliflower this week, so I wanted to provide you with some tasty recipes. Here are some great new recipes....I love Autumn roasted vegetables. You can do the same with root vegetables too...such as beets, potatoes, parsnips and carrots...roasting brings out so much flavor... Cauliflower with Bacon 1 head cauliflower, cut into flowerets 1 tsp dry mustard ¼ Cup butter or margarine ½ tsp salt (if desired) ¼ lb bacon, cooked and cut into 1” pieces 2 TBSP water 2 oz jar sliced pimiento, drained 1 TBSP chopped fresh parsley In 3 qt saucepan, melt butter. Stir in remaining ingredients except parsley. Cover and cook over medium heat, stirring occasionally, until cauliflower is crisply tender, about 10-12 minutes. Season with parsley and serve. Makes about 5 servings. Oven-Roasted Vegetables 1/3 Cup butter or margarine 2 Cups broccoli florets ½ tsp thyme leaves 2 Cups carrots, julienned (matchstick carrots) ¼ tsp ea salt & pepper 2 small onions, quartered 3 Cups cauliflower florets Pre-heat oven to 400 degrees F. In 13x9” pan, melt butter and stir in seasonings and remaining ingredients and toss to coat. Cover w. foil, bake for about 25 minutes, until vegetables are crisply tender.