Cauliflower

There is a sudden unusual interest in one of the vegetables which has often been neglected by many people. Cauliflower, rich in vitamins C and K, fiber and folic acid, is found out to be healthier than some other common foods. It has seen its sales across the US rocket since 2015.It is used for blood clotting, and folate, important for building red blood cells. It is also fat-free. The Mayo Clinic has gone so far as to dub the unpresuming vegetable a 'nutrition superstar' because of this nutritional profile. But its nutritiousness may not be the only thing behind its inexorable rise. Experts have credited its popularity to growing weight-loss food trends or because it is a low-carb alternative in diets. It is also an easy vegetable to grow, experts note and thrives almost anywhere making it easy to grow in many different areas. Three-quarters of the US cauliflower supply is home-grown, with more than nine in ten heads coming out of two states — California and Arizona — alone. The rest is made up of imports coming in from Mexico and Canada. Farmers say the crop is easy to grow and versatile, able to survive in a variety of conditions. But they warn that climate change — triggering droughts and shifting temperatures — could harm supplies. Either way, it appears that cauliflower is here to stay for the long term, thanks to its versatility and ever-growing popularity. It is also good to snack on, or put on salads, uncooked. 

And Happy Birthday to all those born on February  29, who miss out on their birthdays three years in a row, including the famous opera composer Gioacchino Rossini.