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Old 03-06-2017, 11:22 PM posted to rec.gardens.edible
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Default Overwhelmed by Cauliflower!

We had a mild winter in Maryland this year so my wife got a lot of plants out to the garden earlier than usual. The cauliflower found this very encouraging and they're producing like crazy. We have purple and white varieties, plus the Romanesco broccoli is producing much better than usual.

http://s1346.photobucket.com/user/pa...tml?sort=3&o=0


Plus the strawberry bed I put in last year is producing very well. I plan on making a batch of strawberry champagne.


Paul

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Old 04-06-2017, 12:28 AM posted to rec.gardens.edible
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Default Overwhelmed by Cauliflower!

On 6/3/2017 5:22 PM, Pavel314 wrote:
We had a mild winter in Maryland this year so my wife got a lot of plants out to the garden earlier than usual. The cauliflower found this very encouraging and they're producing like crazy. We have purple and white varieties, plus the Romanesco broccoli is producing much better than usual.

http://s1346.photobucket.com/user/pa...tml?sort=3&o=0


Plus the strawberry bed I put in last year is producing very well. I plan on making a batch of strawberry champagne.


Paul

It's easy to pickle, blanch and freeze and some even can it. I only like
cauliflower as pickles and raw in salads, wife likes it any way she can
get it.

We had a large crop of cauliflower a few years ago, I think there's till
some of it in the freezer.

Right now we're picking three kinds of tomatoes nearly every day, the
carrots are now out of the ground, the sweet chilies are loaded. The
cukes are making but the green beans and squash are slow.

High temp today in Houston area was right at 90 on my repeating
thermometer. Thanks for air conditioning.

George
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Old 04-06-2017, 06:33 AM posted to rec.gardens.edible
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Default Overwhelmed by Cauliflower!

Pavel314 wrote:
We had a mild winter in Maryland this year so my wife got a lot of plants out to the garden earlier than usual. The cauliflower found this very encouraging and they're producing like crazy. We have purple and white varieties, plus the Romanesco broccoli is producing much better than usual.


yum, i love any form of it i've ever had.


http://s1346.photobucket.com/user/pa...tml?sort=3&o=0


Plus the strawberry bed I put in last year is producing very well. I plan on making a batch of strawberry champagne.


make some freezer jam. i add a little extra
lemon juice. makes great gifts and also just
great eating in the middle of winter. also,
try freezing some berries for shortcakes later.

i never know what the weather and animals are
going to do here, but strawberries are one of
those crops that i love because they are an
early fruit and so fragrant and tasty. the
hardest parts for some people is getting enough
light and keeping the animals from eating them.
i just keep on planting more of them as i like
them as a cover crop too. they can generate
a lot of extra organic matter.


songbird
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Old 04-06-2017, 08:04 AM posted to rec.gardens.edible
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Default Overwhelmed by Cauliflower!

On 06/03/2017 03:22 PM, Pavel314 wrote:
We had a mild winter in Maryland this year so my wife got a lot of plants out to the garden earlier than usual. The cauliflower found this very encouraging and they're producing like crazy. We have purple and white varieties, plus the Romanesco broccoli is producing much better than usual.

http://s1346.photobucket.com/user/pa...tml?sort=3&o=0


Do the different varieties taste any different?
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Old 04-06-2017, 05:32 PM posted to rec.gardens.edible
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Default Overwhelmed by Cauliflower!

On Sunday, June 4, 2017 at 3:04:46 AM UTC-4, T wrote:
On 06/03/2017 03:22 PM, Pavel314 wrote:
We had a mild winter in Maryland this year so my wife got a lot of plants out to the garden earlier than usual. The cauliflower found this very encouraging and they're producing like crazy. We have purple and white varieties, plus the Romanesco broccoli is producing much better than usual.

http://s1346.photobucket.com/user/pa...tml?sort=3&o=0


Do the different varieties taste any different?


I think that the white and purple varieties taste about the same. The Romanesco has a much milder flavor and a creamy texture.

Paul


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Old 04-06-2017, 11:42 PM posted to rec.gardens.edible
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Default Overwhelmed by Cauliflower!

On 06/04/2017 09:32 AM, Pavel314 wrote:
On Sunday, June 4, 2017 at 3:04:46 AM UTC-4, T wrote:
On 06/03/2017 03:22 PM, Pavel314 wrote:
We had a mild winter in Maryland this year so my wife got a lot of plants out to the garden earlier than usual. The cauliflower found this very encouraging and they're producing like crazy. We have purple and white varieties, plus the Romanesco broccoli is producing much better than usual.

http://s1346.photobucket.com/user/pa...tml?sort=3&o=0


Do the different varieties taste any different?


I think that the white and purple varieties taste about the same. The Romanesco has a much milder flavor and a creamy texture.

Paul


Hi Paul,

If you smash the purple one, does the purple
run or does it stay put?

Anthocyanin is water soluble and will run

Carotenoids are fat soluble and will stay put.

-T

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Old 05-06-2017, 02:08 AM posted to rec.gardens.edible
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Default Overwhelmed by Cauliflower!

On Sunday, June 4, 2017 at 6:42:09 PM UTC-4, T wrote:
On 06/04/2017 09:32 AM, Pavel314 wrote:
On Sunday, June 4, 2017 at 3:04:46 AM UTC-4, T wrote:
On 06/03/2017 03:22 PM, Pavel314 wrote:
We had a mild winter in Maryland this year so my wife got a lot of plants out to the garden earlier than usual. The cauliflower found this very encouraging and they're producing like crazy. We have purple and white varieties, plus the Romanesco broccoli is producing much better than usual.

http://s1346.photobucket.com/user/pa...tml?sort=3&o=0


Do the different varieties taste any different?


I think that the white and purple varieties taste about the same. The Romanesco has a much milder flavor and a creamy texture.

Paul


Hi Paul,

If you smash the purple one, does the purple
run or does it stay put?

Anthocyanin is water soluble and will run

Carotenoids are fat soluble and will stay put.

-T


Haven't smashed any, but when cooked, this variety stays purple, unlike a lot of purple beans and such which loose their color when cooked. I'll have to try smashing one to see what happens.

Paul


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