Our purple children

Seems like only yesterday they were just figments of our imagination, then before you know it, they get all grown up. Is it wrong of me to want to take a knife to them right now and lop off their gorgeous little heads? How can one possibly wait three or four more weeks when one's mouth is watering already? I swear they are begging me to toss them in the cast-iron skillet with some butter and sea salt, stirring them around while they turn green and glossy, then melting some fabulous cheese on top. Why, we'd eat them still in the skillet, never to make it to the table!

The Purple of Sicily Cauliflower is an Italian heirloom variety with sweet 2-3 pound heads which cook to a brilliant green color. The plants are more insect resistant and easier to grow than the whites, and I think make fine landscaping.