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Produce Tips
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Produce Tips
The creamy white cauliflower, a member of the cabbage family and closely
related to broccoli, is both nutritious and delicious. Just when and where
it first appeared is uncertain but the oldest record dates back to the
6th century B.C.
- Good quality cauliflower is indicated
by white or creamy-white, clean, firm, compact curd, with the jacket
leaves (outer leaf portion remaining) fresh and green. Small leaves
extending through the curd do not affect edible quality. Large or
small heads, equally mature, are equally desirable. A slightly "ricy"
or granular appearance is not objectionable unless the flower clusters
are spreading. Avoid a spreading of the curd which is a sign of aging
and overmaturity. Also avoid severe wilting or many discolored spots
on the curd.
- Keep cold and humid and use as
soon as possible.
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