One of the cauliflowers I sowed on March 7th was ready for harvest yesterday. 4 1/2 months from seed to dinner plate – I’ve no idea if that’s normal, but it’s now my benchmark.
This particular cauliflower didn’t have the easiest road to my kitchen. I moved it about 3 weeks ago into a new bed and, against all odds, it survived transplant shock and kept growing. I had 7 plants in total (6 now) and most have smaller heads which I’m hoping will give me a staggered harvest.
Even the cauliflower within reach of my chickens (in particular, Bronwyn who sees a strand of chicken wire as a hassle, but not a deterrent) is putting in a valiant effort. I guess leaves are an optional extra in the cauliflower world.
The ripe cauliflower head was served lightly steamed with dip for last night’s dinner. I tasted it raw and steamed and was pleased with both. It was more tender and sweeter than store-bought cauliflower. It’s also about 1/4 the size of the giant grocery store variety.
A new veggie for me from my garden – a great result for my first try!