Last month, the price of cauliflower tripled overnight, creating a ripple effect in restaurant kitchens. (Photo by Peter Macdiarmid/Getty Images.)
O
n the last day of April, I was eating burgers with a Baldor employee when we got to talking about recent discussions of tomato price spikes. Between sips of his Bloody Mary, he checked his phone and said, “Cauliflower is through the roof this week.” (He was talking about regular old, big farm cauliflower, not the local stuff… which one chef says was actually running at lower prices.)
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