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Seasons
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Cauliflower belongs to the cabbage
family. It is very susceptible to stress whether of cool temperatures in the spring, hot weather in summer, or dry conditions at
any time. It can not handle frost so set them out about the time
of the last frost--mid April for central Virginia.
When buying cauliflower sets, be careful not to buy stressed out,
pot-bound seedlings. These older plants will stop growing and only
produce little button heads.
Cauliflower requires a lot of water and fertilizer. Cauliflower
is ready to harvest when a tight and fairly regular head has developed
but before the "curd" has started to separate. This is a
condition that develops during hot weather and is known by its
unappealing ricey "curdy" texture. About four days
before harvesting you need to "blanch" the head. This is
a technique that limits the amount of sunlight on the developing head
and the result is a nice, white appealing color with better flavor.
To blanch, fold some of the leaves over the head and secure them with
twine. |
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Varieties:
Snow King Hybrid
Matures in 50 days. Produces early, fair-sized flattish heads
5-1/2-9" across. Is heat tolerant.
Snowball
Matures in 55 days. Produces medium large heads that are firm,
smooth, and very white with excellent quality.
Planting:
Space plants 15 inches apart. It likes full sun but can
tolerate light shade.
Harvesting:
Cauliflower keeps well in a root cellar or about one month in the
refrigerator. For the best quality eat soon after harvest. |
®
Hertzler
Farm
and Feed Inc.
Cauliflower