General information and discussion about cultivating all other edible garden plants.
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November 5, 2014 | #16 | |
Tomatovillian™
Join Date: Jan 2010
Location: zone 6b, PA
Posts: 5,664
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November 5, 2014 | #17 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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You guys should try battered deep fried cauliflower.
Unbelievable but they served it in the Marines. That is one of the prettiest cauliflowers I have ever seen. Worth |
November 5, 2014 | #18 |
Tomatovillian™
Join Date: Jan 2010
Location: zone 6b, PA
Posts: 5,664
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Thanks, Worth! Maybe the Urban Farms fertilizers bumped things up a notch this year.
I've never deep fried anything. |
November 9, 2014 | #19 |
Tomatovillian™
Join Date: Sep 2009
Location: Alabama
Posts: 7,068
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A little hint on tying the leaves is to use some plain old clothespins. I pull two or three leaves from opposite sides to the top and pinch them together and secure with a clothespin. Sometimes I use two. That way it is really easy to check on the covered cauliflower to see if it is ready to cut.
Always keep cauliflower and similar veggies well coated with BT. I use the dust called Dipel and dust after every rain or as new growth appears every week or so. If anyone has a really good recipe for cooked cauliflower I would love to have it as I am planning on growing a few this year. Bill |
November 9, 2014 | #20 |
Tomatovillian™
Join Date: Nov 2011
Location: Fuquay-Varina, North Carolina
Posts: 1,332
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Kath, those are some beautiful cauliflowers! I know that when I pick kale fresh from the garden, it tastes a lot sweeter and tastier. Is it the same with cauliflower?
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November 9, 2014 | #21 | |
Tomatovillian™
Join Date: Jan 2010
Location: zone 6b, PA
Posts: 5,664
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kath |
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November 9, 2014 | #22 | |
Tomatovillian™
Join Date: Jan 2010
Location: zone 6b, PA
Posts: 5,664
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Quote:
kath |
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