"Cauliflower is nothing but cabbage with a college education."
-Mark Twain
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| Marathon Broccoli - harvested February 16 and served in homemade Mac and Cheese - which I burned. |
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| Snow Crown Cauliflower. Harvested February 16 and served with homemade Mac and Cheese - which I burned. |
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| Romanesco Cauliflower harvested February 22. Served with Ranch Dressing and eaten raw. This was a very mild cauliflower so I could actually eat it raw. |
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| Romanesco Cauliflower - look at all those fractals! If cauliflower is a cabbage with a college education, then Romanesco has a post-doctorate. |
I didnt harvest the Graffiti Cauliflower because the head is about the size of a silver dollar...of course, we've now had 48 hours of being at or below freezing. And cauliflower is notoriously persnickety about extremes. And I'm sure the special varieties are more likely to be persnickety. I also don't really know if Cauliflowers are "one and done" plants...Broccoli will grow side shoots you can eat after harvesting the main head, and cabbage can regrow from the stump (but I doubt we have cool enough weather for long enough for that to happen down here), but I don't know a lick about Cauliflower.
5 comments:
Yummy looking. Except for burned mac and cheese.
It's all so beautiful! I was at Central Market today and they had the baby Romanesco heads for sale. I wish the hens hadn't eaten my broccoli this year :(
I consider cauliflower a one and done sort of plant. Those 80 degree days we had wreaked havoc with my harvest this year. The heads don't stay tight as they should, but they are still tasty.
I didn't realize there were so many varieties of cauliflower! Looks wonderful.
I gave up growing cauliflower after the first year when the head was a record 1" It was white and tight and one mouthful. You had more success. Have you tried tying the leaves over the head. That was what my mother used to do to keep them white and tight. The Romanesco looks like something from the beach,
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