| Beets | Broccoli | Brussel Sprouts | Cabbage | Cauliflower | Carrots | Cress |
| Lettuce | Onions | Peas | Potatoes | Radishes | Salad Greens | Spinach |
| 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. |
Varieties
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. |
