Flower Vegetables
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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 (10°C). Asparagus is a perennial vegetable that requires three to four years to become established and productive. Once established, an asparagus plant can produce spears […] More
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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 summer or early fall. Broccoli Quick Growing Tips […] More
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When to Plant Cauliflower
Set cauliflower seedlings in the garden about two or three weeks before the average last frost date, not earlier. Sow cauliflower seeds indoors 4 to 6 weeks before setting seedlings in the garden. Cauliflower grows best at 57° to 68°F (14°-20°C). Time cauliflower planting so that plants do not mature in hot, head-stunting summer weather. […] More
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When to Plant Broccoli
Broccoli is cool-season annual commonly treated as a two-season crop with spring and late summer planting. Broccoli seedlings are usually transplanted to the garden after being started indoors. Seeds are sown indoors or in a cold frame 5 to 6 weeks before they are set in the garden. In spring, give broccoli an early start […] More
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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 […] More
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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 […] More
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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 […] More
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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, […] More
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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 […] More
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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 […] More
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How to Cook and Serve Artichokes
There are two harvest seasons for artichokes: a short one in early autumn and the main artichoke harvest from early spring to late spring. How to Choose an Artichoke Select artichokes that have crisp, tightly packed or closed leaves that are deep green in color. The leaves of a fresh artichoke will squeak when they are pressed […] More
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Broccoli Raab and Rapini Cooked and Served
Broccoli raab and rapini are not synonymous, but when it comes to recipes they practically are. Broccoli raab [rob] has long, thin rich-green stems (6-9 inches/18-23 cm long) topped with scattered clusters of broccoli-like florets. The flavor is nutty and both pungent and zesty. Rapini [rah-PEE-nee] is similar to broccoli raab but with fewer florets […] More
Steve Albert