Xref: utzoo rec.food.cooking:18698 sci.bio:3214
Path: utzoo!attcan!uunet!samsung!emory!ducvax.auburn.edu!tweaver
From: tweaver@ducvax.auburn.edu (WEAVER_TERESA)
Newsgroups: rec.food.cooking,sci.bio
Subject: Re: Broccoflower
Message-ID: <5908@emory.mathcs.emory.edu>
Date: 6 Jul 90 17:13:31 GMT
References: <31477@cup.portal.com>
Sender: news@mathcs.emory.edu
Reply-To: tweaver@ducvax.auburn.edu
Followup-To: rec.food.cooking
Organization: Auburn University
Lines: 17
News-Software: VAX/VMS VNEWS 1.3-4

In article <31477@cup.portal.com>, mmm@cup.portal.com (Mark Robert Thorson) writes...
>Anybody know the scoop on this "broccoflower" vegetable?  I bought
>one for $1.79 today after hearing about it on TV!
> 
>On TV, they said it is a cross between a broccoli and a cauliflower
>which was discovered in a farm in Holland a couple of years ago.

  When I saw these in the grocery store, I thought they were just
  cauliflower heads.  Reaching back in my memory (in other words, I
  may be off base here), when you grow cauliflower you tie the growing
  head up in the outer leaves.  My father told me this was to blanch
  the head -- ie, make it turn from green to white.  

  My original thought was that some enterprising cauliflower farmer
  came up with a way to make more money for less work ;-)

  Teresa