Season

June, September, October, and early November

Selection

Heads should be creamy white in color, firm and heavy. Look for tight, unblemished curd and fresh looking leaves and stalk.

Preperation

Cauliflower is best eaten raw or cooked barely tender and snowy white. it can be delicious, or it can be strong, mushy and beige in color if cooked too long. Remove green stalks. Wash and soak, in cold salted water for 30 minutes. Leave the head whole, or break into florets. Cook covered in water until tender.

Storage

Cauliflower may be stored for up to one week in a plastic bag in the refrigerator. Keep it dry and do not wash it until you are ready to use. Any brownish colored bruises may be trimmed away before cooking.

Preserving

Freezing: Break flowerets into pieces about 1 inch across. Wash and blanch 3 minutes in boiling water, chill and drain. Label and date the package. Freeze immediately. Use all frozen produce within a year.

Recipies