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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Cauliflower

vegetable

Growing:

Start seeds indoors 2 months before last frost date, or obtain young plants for direct planting in the garden. Two weeks before last frost date transplant in garden about 1½ feet apart. As the cauliflower matures, if the outer leaves loosen, you can tie them up to keep the cauliflower protected from sunlight—this will help it retain it's white color. Pick the cauliflower heads when they are an edible size, and still firm and white.

Selecting & Storing:

Head should be white, firm and heavy with no signs of discoloration or blemishes. Store in an open bag in the refrigerator for up to a week or so.

Basic Preparation:

Peel off any leaves around the outside of the head and remove the stem. Rinse under cold water. Cut in desired sized chunks. Cauliflower may be used raw or cooked.

Raw: Use in salads or on a veggie tray with dip.

Cook: Bring 3 quarts of water to a boil, add cauliflower florets and boil gently for 5-10 minutes or until tender but still not soft.

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