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 seed…
How to Grow Asparagus
Asparagus is the first sign of Spring in many vegetable gardens. Stalks or spears begin to break the soil in early spring as soon as the soil temperature reaches 50°F. Asparagus is a perennial vegetable that requires three to four years to become established and productive. Once established, an asparagus plant can produce spears for…
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 that 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,…
How to Cook Cauliflower
The perfect thing about cauliflower is that the size of the head is no indicator of quality. Big heads or small snack-sized heads–as long as they are fresh–will be equally tasty. Cauliflower is best harvested in late spring or fall when temperatures are moderate to cool. How to Choose Cauliflower Select heads of cauliflower that…
How to Prepare and Cook Broccoli
Fresh broccoli will have a delicate flavor and texture. The peak season for broccoli is early fall through early spring. Cool-weather sweetens the taste of broccoli so for the best flavor fresh broccoli should come to the table before the weather warms. How to Choose Broccoli Select broccoli with tightly closed, compact bud clusters and…
