Baby Cauliflower Selection Information | Nutritional Information | Tips & Trivia
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Cooking, soups, dips and salads.
Good-quality cauliflower will have white or slightly off-white heads that are firm with no space between the curds.
Cauliflower leaves should be fresh and green.
Avoid cauliflower that is soft, has ivory to light brown coloring or that has small dark spots on the curds.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
If boiling cauliflower, add a teaspoon of fresh lemon juice to the water to maintain white color.
Cauliflower is a member of the cabbage group in the mustard family of plants.
Mark Twain described cauliflower as, "cabbage with a college education."
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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