Cauliflower, a member of the brassica family  is related to broccoli, cabbage and brussels sprouts. It is believed that the cauliflower originated in Asia Minor over 2,000 years ago. The vegetable became popular in Italian and Turkish cuisines. At Sub Edge we grow cauliflower in the fall.

Storage: Store up to one week unwashed in the refrigerator drawer. Use cauliflower as son as possible, it looses sweetness with time. Soak in salt water to clean and remove potential cabbage worms, this crop is particularly fancied by the caterpillars.

Preparation: Pull off larger leaves and discard. Discard all dark or discolored spots. The stem and florets can be cut and used together. Wash thoroughly and eat raw or cooked. Cauliflower can be boiled, steamed, baked or fried. It tastes great in stir fries, pastas, soups, stews and curries.