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Harvesting Cauliflower


As you can see there's a lot of cauliflower growing in this area. Because of the mild winter we've had it hasn't frozen yet and a lot of it is available in your local stores. A lot of Handy-Andy's and some of the commissaries have had some locally grown cauliflower ready.

This is a big beautiful head at this time of the year and it sure is white and pretty. However if you'll look at this kind of carefully half of this is yellow and half of this is white. This area is white up in here. A lot of people wonder how you can have half and half, half white and half yellow, or some of it is all white and some of it is kind of yellowish a little bit.

But what happens is actually the white cauliflower is actually bleached or blanched out and the way the farmer does this commercially is he actually puts rubber bands around the leaves. He just gathers up the leaves and puts a rubber band around it. That keeps the sun off of the flower and then when you open it up you have a real pretty white flower in there.

Now if it's yellow it actually hasn't been covered. Now is yellow a problem? No, yellow is not a problem because the yellow is carotene which is a precursor of vitamin A. So actually the yellow cauliflower is healthier for you than the white is, but people like a white blanched cauliflower.

Now what in the world is wrong with this one? It's over mature because this is a flower, cauliflower, and when it begins to sprout like this and break loose, and break it's continuity then its over mature. So get you some cauliflower now, it's fresh and on the market and enjoy some of Texas' best-grown produce.

This is Jerry Parsons, Vegetable Specialist for the Texas Agricultural Extension Service, the Weekend Gardener.

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