The uses for this easy to grow veggie are endless! Riced cauliflower, pizza crust, roasted, mashed, pickled. Flavorful, 6" snow-white heads in just 70 to 80 days means this variety is successful in short-season areas. The leaves naturally curl nicely around the heads providing self-blanching and protection from sun scald. Mature heads hold well in the garden, so they don't all have to be picked at once. Used for fall and winter harvest and for both fresh market and freezing! Reliable, heavy yielding, and high quality!
In spite of Mark Twain's opinion that cauliflower is nothing but cabbage with a college education, this vegetable enjoyed extreme popularity in the palaces of French royalty such as Louis XIV. Its origin is thought to be Cyprus, though records also show its presence in Arab, Mediterranean, and African countries and the Roman Empire. By the 17th century, cauliflower had reached England; Italian immigrants were the first to appreciate its culinary qualities and bring it to America, where it soon grew in nearly every family and commercial garden. 70-80 days.
~ planting ~
Sowing: For an early crop, start your seeds in peat pots to avoid disturbing the roots later. Plant the seeds 1/2" deep, 8-12 weeks before the last expected frost. After gradually exposing the seedlings to the weather for several hours each day, plant them about 2 weeks before the last expected spring frost; cauliflower grow best at temperatures from 57-68 degrees F (14-20 C). They should be spaced 24" apart. Cauliflower also grows exceptionally well when planted in midsummer for a fall crop. For companion planting benefits, plant cauliflower with celery; this repels the destructive white cabbage moth. Avoid planting cauliflower with tomatoes.
Days to Emerge: 8–10 days
Seed Depth: 1/4-1/2"
Seed Spacing: A group of 3 seeds every 24"
Row Spacing: 24"–36"
Thinning: When 2" tall, thin to 1 every 24"
Growing: Keep the soil consistently moist and well enriched with compost or organic material; cauliflower tastes most tender when it is able to grow quickly. Since the Snowball varieties of cauliflower are self-blanching, no tying is necessary.
~ harvesting ~
Gather the heads of cauliflower while the tiny buds still feel firm and tight. Mature heads usually reach a size from 6-12 inches. Cut them off at the base of the head, including a few leaves. Harvest heads in the morning, if possible, and when buds are tight. Cut stalk below the head. Dunk heads in ice water to reduce any "field heat" and increase storage time. Allow to drain before storing.
