Cauliflower is a cool-weather crop that requires 55 to 100 days of cool, even temperatures to reach harvest. Start cauliflower seed indoors 6 to 10 weeks before the last frost in spring. Transplants can go into the garden 2 to 6 weeks before the last frost, usually 6 weeks after sowing. Direct seed cauliflower into…
Flower Vegetables
How to Grow Broccoli
Broccoli is a cool-season crop. Grow broccoli so that it comes to harvest when temperatures average no more than 75°F (23°C) each day. You can plant a spring and early summer crop in late winter or early spring. Plant a fall or winter crop in mid to late or summer or early fall. • Start broccoli…
How to Grow Asparagus
How to Grow Asparagus: Set out asparagus crowns (roots) in spring when all danger of frost has passed. To grow asparagus from seed, start seed indoors 12 to 14 weeks before the last frost. Asparagus requires 3 years to become established and full productive. About Asparagus. Asparagus is a hardy perennial that produces tender, fleshy,…
How to Grow Artichokes
Set out artichoke crowns or root divisions in spring about 2 weeks before the last frost. About artichokes. The artichoke is an edible thistle flower bud which is eaten before it opens. Artichokes are tender perennials that grow from 3 to 4 feet tall and to 6 feet across. Yield. Grow 1 or 2 plants…
Planting Broccoli
Broccoli needs cool weather to grow–warm weather will cause the buds to “rice” or open as flowers. Broccoli is suited for springs that are long and cool or autumns where there is no Indian summer. Where winters are mild, start broccoli in fall for harvest in spring. Planting Calendar. Broccoli is a cool-season vegetable that…
Planting Cauliflower
Cauliflower can be expensive at the produce counter, but it can be a staple of the kitchen garden with cool weather and regular water. Cauliflower requires two months of cool weather to reach harvest. Protected from frost it is a good choice in the spring and autumn gardens. (Tips on cooking cauliflower, click here.) Cauliflower…
Artichokes and Mint Side Salad
Thin sliced baby artichoke hearts tossed with thin sliced mint leaves, a bit of chopped garlic, fresh lemon juice and extra virgin olive oil then sprinkled with Parmesan cheese makes a tasty side salad. Baby artichokes are plentiful in spring. Artichokes are actually flower buds. You want to pick them while they are still tightly…
Artichokes: Steamed and Stuffed
Artichokes are always eaten cooked. Once cooked, they can be served hot, warm or cold. Pull off each leaf; dunk it in the sauce; put it in your mouth and pull, scraping the tender flesh through your teeth. Cut the tender nut-flavored bottom into bite-sized pieces, dunk in sauce and eat. Serve with béchamel, butter,…
Cauliflower: Kitchen Basics
Pick up a palm-sized head of cauliflower and you will have the makings of a tasty snack. Raw or steamed until tender-crisp and then chilled, florets of cauliflower can be dipped in guacamole, curried mayonnaise, or Russian dressing. You can marinade raw or parboiled florets in a vinaigrette dressing and then mix them with broccoli,…
Broccoli: Kitchen Basics
Fresh, local broccoli will have a delicate flavor and texture. The key to capturing broccoli at its sweetest is to take it out of the field or garden before the weather warms too much and get onto the table right away. The young emerald-green florets of broccoli can be served raw dressed with vinaigrette or…