DOCSLIB.ORG

Sowing Your Own Vegetables Is Not Only Easy to Do It's Also Easy on The

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sowing Your Own Vegetables Is Not Only Easy to Do It's Also Easy on The Sow All Year Round August – Winter Cabbage, Lettuce, Silverbeet, Mustard, Mesclun, Artichoke, Beetroot, Broccoli, Brussels Sprouts, Microgreens Capsicum*, Chilli*, Cauliflower, Celery, Chinese Cabbage, Direct sow: Radish Eggplant*, Leek, Mizuna, Spinach, Tomato* Direct Sow: Runner Bean, Broad Bean, Carrot, Garlic, January – Summer Parsnip, Pea*, Potato, Shallot Beetroot, Borecole, Broccoli, Celeriac, Celery, Fennel, Gherkin, Kale, Pumpkin, Squash September – Spring Direct Sow: Carrot, Potato Artichoke, Beetroot, Borecole, Broccoli, Broccoflower, Brussels Sprouts, Capsicum*, Chilli*, Cauliflower, February – Summer Celeriac, Celery, Chinese Cabbage, Corn*, Courgette*, Beetroot, Borecole, Broccoli, Cauliflower, Celeriac, Celery, Cucumber*, Eggplant*, Fennel, Gherkin*, Leek, Mizuna, Fennel, Gherkin, Kale, Leek, Onion, Spinach, Swede Spinach, Tomato* Direct Sow: Carrot, Pea, Potato, Turnip Direct Sow: French Beans, Runner Beans, Carrot, Garlic, Parsnip, Pea*, Potato, Shallot March – Autumn October – Spring Borecole, Broccoli, Broccoflower, Cauliflower, Celery, Sowing your own vegetables is not Chinese Cabbage, Kale, Leek, Mizuna, Onion, Beetroot, Borecole, Broccoli, Broccoflower, Brussels Spinach, Swede Sprouts, Capsicum*, Chilli*, Cauliflower, Celeriac, Celery, only easy to do it’s also easy on Chinese Cabbage, Corn*, Courgette*, Cucumber*, Direct Sow: Carrot, Pea, Potato, Turnip the pocketbook. Here at Oderings Eggplant*, Fennel, Gherkin*, Leek, Mizuna, Pumpkin*, Garden Centres we have a wide April – Autumn Squash*, Spinach, Tomato* Direct Sow: French Bean, Runner Bean, Parsnip, Artichoke, Borecole, Broccoflower, Cauliflower, variety of vegetables to fill every Pea, Potato corner of your veggie patch and Chinese Cabbage, Kale, Leek, Mizuna, Onion, Spinach cater to the fussiest of eaters. The Direct Sow: Broad Bean, Carrot, Pea, Turnip November – Spring May – Autumn Beetroot, Borecole, Broccoli, Broccoflower, Capsicum*, following is a basic guide of what to Chilli*, Cauliflower, Celeriac, Celery, Chinese Cabbage, sow when. I recommend sowing into Artichoke, Borecole, Broccoflower, Chinese Cabbage, Corn*, Courgette*, Cucumber*, Eggplant*, Fennel, seed trays unless they fall under the Kale, Mizuna, Onion Gherkin*, Mizuna, Pumpkin*, Squash*, Spinach, Tomato* Direct Sow: Broad Bean, Carrot, Pea, Turnip heading of “Direct Sow”, in which Direct Sow: French Bean, Runner Bean, Carrot, Parsnip, Potato case they should be sown straight June – Winter into the garden. For how to sow seed Artichoke, Mizuna, Onion December – Summer successfully, follow our Seed Sowing Direct Sow: Broad Bean, Garlic, Pea, Shallot Beetroot, Borecole, Broccoli, Capsicum*, Chilli*, Cauliflower, Celeriac, Celery, Corn*, Courgette*, Oderings Gardening Guide. July – Winter Cucumber*, Fennel, Gherkin*, Kale, Pumpkin*, Squash* Artichoke, Beetroot, Mizuna, Onion, Tomato* Direct Sow: French Bean, Runner Bean, Carrot, Direct Sow: Runner Bean, Broad Beans, Garlic, Pea*, Parsnip, Potato Potato, Shallot * Sow indoors in trays or direct sow in a frost free, warm area. Seed Sowing Calendar for Vegetables BUY SEEDS ONLINE AT ODERINGS.CO.NZ ODERINGS GARDENING www.oderings.co.nz guide Palmerston North | Havelock North Cambridge | Napier | Christchurch.
Load more

Recommended publications
  • Les Composés Coordinatifs En Anglais Contemporain
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Archive Ouverte a LUniversite Lyon 2 Les compos´escoordinatifs en anglais contemporain Vincent Renner To cite this version: Vincent Renner. Les compos´escoordinatifs en anglais contemporain. Linguistique. Universit´e Lumi`ere- Lyon II, 2006. Fran¸cais. <tel-00565046> HAL Id: tel-00565046 https://tel.archives-ouvertes.fr/tel-00565046 Submitted on 10 Feb 2011 HAL is a multi-disciplinary open access L'archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destin´eeau d´ep^otet `ala diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publi´esou non, lished or not. The documents may come from ´emanant des ´etablissements d'enseignement et de teaching and research institutions in France or recherche fran¸caisou ´etrangers,des laboratoires abroad, or from public or private research centers. publics ou priv´es. Université Lumière-Lyon 2 École doctorale Humanités et Sciences Humaines Centre de Recherches en Terminologie et Traduction Vincent Renner LES COMPOSÉS COORDINATIFS EN ANGLAIS CONTEMPORAIN Thèse préparée sous la direction de Monsieur Pierre Arnaud Présentée et soutenue publiquement le 13 octobre 2006 en vue de l’obtention du doctorat Lexicologie et Terminologie Multilingues et Traduction Jury : M. Pierre Arnaud, professeur à l’Université Lyon 2 (directeur) M. Nicolas Ballier, professeur à l’Université Paris 13 M. Laurie Bauer, professeur à l’Université Victoria de Wellington M. Henri Béjoint, professeur à l’Université Lyon 2 M. Claude Boisson, professeur à l’Université Lyon 2 M. Michel Paillard, professeur à l’Université de Poitiers (président) À Mamida, La linguistique a pour tâche d’apprivoiser le vocabulaire.
    [Show full text]
  • Produce Substitution Guide
    SUBSTITUTION GUIDE | 2016 VEGGIES Arugula Subs&tute 1 cup (250 mL) arugula with: • 1 cup (250 mL) watercress • 1 cup (250 mL) baby spinach leaves (milder flavor; add pepper for more bite) • 1 cup (250 mL) Belgian endive, dandelion greens, escarole, or radicchio (for salads) Asparagus Subs&tute 1 lb (500 g) asparagus with: • 1 lb (500 g) broccoli • 1 lb (500 g) canned hearts of palm • 1 lb (500 g) white asparagus (milder flavor; more biFer texture) • 1 lb (500 g) purple asparagus (sweeter, juicier, and tenderer) Avocado Subs&tute 1 cup (250 mL) chopped avocado with: • 1 cup (250 mL) cooked chayote squash (much lower in fat and less creamy; use cooked in soups and dips or prepare as you would yellow summer squash) Beet Subs&tute 1 cup (250 mL) chopped red beets with: • 1 cup (250 mL) chopped canned beets • 1 cup (250 mL) chopped beefsteak tomatoes Broccoli Subs&tute 1 lb (500 g) broccoli with: • 1 lb (500 g) Broccoflower™ (lighter green color; milder flavor; firmer texture) • 1 lb (500 g) cauliflower (white color; stronger cabbage flavor; firmer texture) • 1 lb (500 g) broccoli raab (more biFer flavor; includes leaves; cooks more quickly) Broccolini Subs&tute 1 lb (500 g) Broccolini with: • 1 lb (500 g) asparagus (straighter stalks; &ghter heads) • 1 lb (500 g) Chinese broccoli (darker green color; thicker stems) • 1 lb (500 g) broccoli (shorter, thicker stems; more cabbagey flavor) • 1 lb (500 g) broccoli raab (more biFer flavor; includes leaves) Broccoli Raab Subs&tute 1 lb (500 g) broccoli raab with: • 1 lb (500 g) Chinese broccoli (darker green
    [Show full text]
  • Cauliflower . . . the New Kale!
    CAULIFLOWER . THE NEW KALE! According to Mark Twain: “A cauliflower is nothing but a cabbage with a college education.” The word "cauliflower" derives from the Italian cavolfiore, meaning "cabbage flower". Cauliflowers have been around for a long time and they continue to evolve. Their history and ancestry traces to the wild cabbage and references note that it was popular in Europe as early as the 15th century. It came to America in the 1800’s we think but wasn’t commercially available here until the 1920’s. It is one of several vegetables that belongs to the species Brassica oleracea which also includes broccoli, brussels sprouts, cabbage, collard greens, kale, mustard and turnips which are collectively called "cole" crops. Many think that the word “cole” is a variation of the word “cold” because they grow better in cold weather. Actually “cole” is a variation of a Latin word that means stem. That creamy head of cauliflower is made up of hundreds of immature flower buds that grow to form the head or “curd” (because it resembles cheese curd) which we are so familiar with. Though we usually discard the leaves in favor of the curd, they are also edible and delicious given its cabbage heritage. Cauliflower is a powerhouse of nutrition. It’s rich in vitamin C with a half cup of florets providing nearly half the daily requirement for vitamin C. It also provides a good amount of fiber, vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system.
    [Show full text]
  • Category 19 - Fruits & Vegetables - Cash Value - FRESH
    Category 19 - Fruits & Vegetables - Cash Value - FRESH UPC Product Description Subcategory Name Pkg. Type 00099482405830 365 Everyday Value +NP ORG BABY PLD CARROT Fresh $$$ 00099482405847 365 Everyday Value +SB ONION YELLOW 3LB Fresh $$$ 00803944301116 4 Earth +PINT KUMQUATS Fresh $$$ 00803944301086 4 Earth WHITE PEARL ONIONS Fresh $$$ 00656905640423 5 Girls Produce BABY HOTHOUSE CUKES Fresh $$$ 00656905640614 5 Girls Produce NATWAY 3LB SWT POT 1EA Fresh $$$ 07804647250056 Agricamex Blueberries Fresh $$$ 07804628071359 Agricom Fresh Blueberries Fresh $$$ 00033832202915 Agro Rio +BLUEBERRIES 4.4-6 OZ Fresh $$$ 00033832222883 Agro Rio +BLUEBERRIES 4.4-6 OZ Fresh $$$ 00033832402681 Agro Rio BLACKBERRIES 6Z Fresh $$$ 00756110951632 AJ Trocco Inc. Gold Kiwi Fresh $$$ 00763171655850 Alderman Farms GRAPE TOMATOES Fresh $$$ 00763171655201 Alderman Farms ORG CHERRY TOMATOES Fresh $$$ 00763171955929 Alderman Farms ORGANIC GRAPE TOMATO Fresh $$$ 00834183002090 Alexia ALEX OG CORN SUPRSWT Fresh $$$ 00834183002106 Alexia ALEX OG PEAS Fresh $$$ 00000000004514 ALFALFA SPROUTS Fresh $$$ 00000000003064 ALOE VERA LEAVES Fresh $$$ 00812794010437 Always Fresh +1 LB STRAWBERRY Fresh $$$ 00812794010444 Always Fresh 2LB STRAWBERRY Fresh $$$ 00812794010383 Always Fresh BLUEBERRIES Fresh $$$ 00812794010406 Always Fresh BLUEBERRIES 18 OZ Fresh $$$ 00000000094210 AMBROSIA APPLES Fresh $$$ 00072668800025 Andy Boy +BROC COLE SLAW 12 OZ Fresh $$$ 00072668903993 Andy Boy +PURPLE CAULIFLOWER Fresh $$$ 00072668601202 Andy Boy +SB ROMAINE HEART 22 OZ Fresh $$$ 00072668601004
    [Show full text]
  • Cruciferous Vegetables
    Cruciferous Vegetables Cruciferous vegetables are high in fiber, Individuals with thyroid function concerns vitamins, and minerals. They also contain should consume these vegetables mostly indole-3-carbinol (I3C) and other important cooked (vs. raw). natural phytochemicals. These elements There are many to choose from, so if you’re change the way estrogen is metabolized and choosing these wonderfully nutritious vegeta- may prevent estrogen-driven cancers. They bles as a regular part of your diet, be sure to also provide tremendous support to the liver keep up the variety. If you wish to experiment for detoxification. Chopping or chewing with them raw, try juicing, fresh salads, mari- cruciferous vegetables results in the nated salads, and adding sprouts or greens to formation of these bio-active products. Eating your sandwiches. If you’re cooking them, try these vegetables either raw, lightly sautéed, steaming, sautéing, stir-frying, and roasting. quickly stir-fried, or steamed is best to retain In all cases, try to avoid microwaving vegeta- the full array of nutrients. But the most bles in plastic bags, as the process may de- important thing is to eat more of them! stroy more nutrients in foods and can transfer harmful compounds from the plastic Cruciferous Vegetables are Natural Detoxifiers arugula flowering cabbage napa cabbage bok choy garden cress radish, greens and sprouts broccoflower horseradish rapini (broccoli rabe) broccoli kale (green, red, lacinto, etc.) real wasabi greens and sprouts kohlrabi rutabaga brussels sprout komatsuna siberian kale cabbage mizuna tatsoi cauliflower mustard cabbage turnip root; greens chinese broccoli (kai-lan) mustard seeds, black watercress chinese cabbage mustard seeds, brown collard greens daiko mustard greens mustard seeds, white .
    [Show full text]
  • Implementation Guide for Fresh Produce Data Standards and Synchronization
    Implementation Guide for Fresh Produce Data Standards and Synchronization Release 2.0 June 2013 IMPLEMENTATION GUIDE FOR FRESH PRODUCE DATA STANDARDS AND SYNCHRONIZATION RELEASE 2.0 MARCH 11 2013 Table of Contents 1. REVISION HISTORY ................................................................................................................................................................. 1 2. ABOUT PMA ............................................................................................................................................................................ 2 ABOUT PMA Supply Chain Efficiencies Committee ....................................................................................................................................................................2 ACKNOWLEDGEMENTS .........................................................................................................................................................................................................................2 TERMS OF USE (DISCLAIMER) ..............................................................................................................................................................................................................4 PURPOSE OF THE GUIDE .......................................................................................................................................................................................................................4 3. GENERAL GUIDANCE AND TECHNICAL ASSUMPTIONS ..........................................................................................................
    [Show full text]
  • Cole Crops Recommendations
    This is a section from the 2020/2021 Mid-Atlantic Commercial Vegetable Production Recommendations The recommendations are NOT for home gardener use. The full manual, containing recommendations specific to New Jersey, can be found on the Rutgers NJAES website in the Publications section: http://njaes.rutgers.edu/pubs/publication.asp?pid=E001. This manual will be revised biennially. In January 2021, a critical update with important updates to the 2020/2021 manual will be communicated through local Extension Agents and Vegetable Specialists. The label is a legally-binding contract between the user and the manufacturer. The user must follow all rates and restrictions as per label directions. The use of any pesticide inconsistent with the label directions is a violation of Federal law. Cooperating Agencies: Rutgers, The State University of New Jersey, U.S. Department of Agriculture, and County Boards of Chosen Freeholders. Rutgers Cooperative Extension, a unit of the Rutgers New Jersey Agricultural Experiment Station, is an equal opportunity program provider and employer. F. Commodity Recommendations Pesticide Use Disclaimer THE LABEL IS THE LAW Before using a pesticide, check the label for up to date rates and restrictions. Labels can be downloaded from: http://www.cdms.net/, https://www.greenbook.net/ or http://www.agrian.com/labelcenter/results.cfm For more information on Pesticide Safety and the Pesticide Label see chapter D. Guide to the Recommended Pesticide Tables in the Following Crop Sections: 1. Pesticides are listed by group or code number based on chemical structure and mechanism of action, as classified by the Weed Science Society of America (WSSA) for herbicides, the Insecticide Resistance Action Committee (IRAC) for insecticides, and the Fungicide Resistance Action Committee (FRAC) for fungicides.
    [Show full text]
  • CAULIFLOWER FTW! NUTRITION Super Fancy Roasted Cauliflower Florets
    CAULIFLOWER CAULIFLOWER FTW! Don’t worry, it’s not an alien vegetable. It’s also called Romanesco broccoli. The head of the cauliflower is actually a form of undeveloped flower. The flower is You can actually eat the stems and leaves of protected by thick leaves – if exposed to cauliflower in addition to the undeveloped sunlight, they become inedible! flowers we usually eat– these parts have a stronger flavor like collard greens. Before farmers harvest cauliflower, they blanch it by covering the head with leaves as NUTRITION it matures. If the cauliflower isn’t blanched, the Cauliflower is a nutritional powerhouse! One heads become yellow or green. These cup of raw cauliflower provides 77% of your cauliflowers are still good, but most people daily Vitamin C needs, 20% of your Vitamin K, prefer white cauliflower. Purple varieties don’t 14% of your folate, and 11% of your Vitamin need to be blanched. B6. Not to mention good amounts of potassium and manganese. The healthiest preparation method for cauliflower (and broccoli) is to eat them raw, as cooking can break down nutrients. Steaming is best after that, but you can also microwave, boil, sauté, roast, puree, and grill. One green variety of cauliflower called Try it as cheesy cauliflower tots! broccoflower grows in a fractal pattern. super fancy roasted cauliflower florets 1 head cauliflower Preheat oven to 425°F Cut cauliflower head into 1 sliced medium onion florets; toss on a large rimmed 4 thyme sprigs baking sheet with onion, thyme, garlic, olive oil, salt and pepper. 4 unpeeled garlic cloves Roast, tossing occasionally, until 3 tablespoons olive oil almost tender, 35-40 minutes.
    [Show full text]
  • Greater Yuma Region Food Processing Guide 1.8 M 21,000+ Seasonal Food People Production Workers (Within 60 Miles)
    GREATER YUMA REGION FOOD PROCESSING GUIDE 1.8 M 21,000+ SEASONAL FOOD PEOPLE PRODUCTION WORKERS (WITHIN 60 MILES) 212k 1% YUMA MSA POPULATION YUMA MSA GROWTH RATE (EST. 250,000 BY 2030) (U.S. GROWTH: 0.7%) NO NATURAL 30 WEATHER DISRUPTIONS AVERAGE AGE (4,015 HOURS OF SUN/YEAR) 30%+ rd LOWER COST OF DOING 3 LARGEST METRO BUSINESS THAN CA or PHOENIX IN ARIZONA INDUSTRY HIGHLIGHTS <3% MANUFACTURING 2% UNIONIZATION RATE TURNOVER REDUNDANT POWER GRID 45M GALLONS 2 – 500k V LINES OF SURPLUS WATER 750,000 HEADS OF CATTLE 150+ CROPS GROWN PROCESSED ANNUALLY 700,000 GALLONS OF FLUID MILK 40,000 ACRES OF DURUM WHEAT PROCESSED MONTHLY GROWN ANNUALLY NOTABLE FOOD PRODUCTION EMPLOYERS COMPANY # OF EMPLOYEES “Yuma has been Sarah Farms Milk and Cheese 500 a good place to Datepac Date Processing 325 live and a good Nature Fresh Farms 211 place to work for about 45 years Almark Foods 172 now. We found JBS Five Rivers Cattle 92 it to be a pretty Green Giant N/A fertile soil for Green Gate Salads Seasonal business to grow FOXY Seasonal in. The business has grown and Dole Seasonal my family has Taylor Farms Seasonal grown and it has DanoneWave Seasonal been a good Driscoll Berries Seasonal launching pad Tanimura & Antle Seasonal for both.” Savor Fresh Farms Seasonal -Jon Jessen, McCormick Not Built Yet Chairman Gowan Company RECENT ANNOUNCEMENT In 2018, McCormick purchased 20 acres for the future home of Gourmet Garden’s herb paste and lightly dried production plant in Yuma, Arizona. WINTER CROPS AND HERBS Artichokes Dill Onion Seed Artichoke seed Dried Peas Oro Blanc0 “Yuma has been Asian Greens Endive Romaine Lettuce a good place to Baby Leaf Greens Escarole Sage live and a good Basil Fennel Leaf Spinach place to work for Beet Greens Frisee Bunch Spinach about 45 years Bell Peppers Green Onions Strawberry now.
    [Show full text]
  • 2021 Fall Veggie Sale for Sale List Rev. 1.Xlsx
    2021 Fall Veggie Sale Companions, Herbs, and Veggies Availability subject to change Row Plant Category Vegetable Variety Days Spacing Spacing Height Pot? Description Size Price Has stunning color due to its dual-color petals. Bold 85- orange on the top, but backed with a deep mahogany red Companion Marigold, Pot Indian Prince 100 1 ft. 1 ft. 18-24 in. Y give this gorgeous bloom amazing depth of color! 6 pk. $4.00 A delightful compact mix of single and semi-double 85- forms, the open-petaled blooms tipped in glowing Companion Marigold, Pot Oopsy Daisy 100 1 ft. 1 ft. 8-12 in. Y orange. 6 pk. $4.00 Lovely two-tone peachy flowers in a fully double form 85- featuring myriad rows of petals that are a warm ginger on Companion Marigold, Pot Zeolights 100 1 ft. 1 ft. 18 in. Y top and a fiery orange underneath. 6 pk. $4.00 Delicate lacy leaves with distinct flavor good in soups, Herb Chervil Chervil 60 6 in. 1 ft. 1-2 ft. Y with fish or asparagus. An essential ingredient in mesclun. 3 in. $4.00 Young leaves are most tender and work well in egg dishes, soups, marinades and Asian cooking. White, Herb Chives Garlic 80-90 12-15 in. 12-15 in. 18-24 in. Y edible flowers appear in summer. 3 in. $4.00 This robust grower produces lots of deliciously clean- flavored leaves for fresh tasting dressings, dips and Herb Cilantro Calypso 50-55 4 in. 2-4 in. 12-18 in. Y sauces.
    [Show full text]
  • Fresh Vegetables
    Fresh Vegetables (single) category cd subcatcd upccd descrip uom 19 002 00000020169222129 SIMPLY POTATOES OBRIEN HASH BROWNS REFRIG 20 OZ value 19 002 00000020169222334 SIMPLY POTATOES SHRD HASH BROWNS REFRIG 20 OZ value 19 002 00000020169222341 SIMPLY POTATOES DICED REFRIG 20 OZ value 19 002 00000020169222358 SIMPLY POTATOES DICED W/ONIONS REFRIG 20 OZ value 19 002 00000020169222372 SIMPLY POTATOES HOMESTYLE SLICES REFRIG 20 OZ value 19 002 00000020169222389 SIMPLY POTATOES RED WEDGES REFRIG 20 OZ value 19 002 00000020169222495 SIMPLY POTATOES DICED SWEET REFRIG 20 OZ value 19 002 00000021130045495 PANTRY ESSENTIALS POTATOES RUSSET 3 LB value 19 002 00000008481002018 SPARKLER RADISHES value 19 002 00000008481002025 FRENCH BREAKFAST RADISHES value 19 002 00000008481002049 ICICLE RADISHES value 19 002 00000008481002087 PURPLE PLUM RADISH value 19 002 00000008481002094 ROSA RADISHES value 19 002 00000008481002186 CINCINATTI RADISHES value 19 002 00000008481003008 FRENCH BEANS value 19 002 00000008481003114 BABY ZUCCHINI CLAMSHELL value 19 002 00000008481003138 BABY YELLOW SQUASH value 19 002 00000008481003183 BABY YELLOW SUMMER SQUASH value 19 002 00000008481003206 BABY ZUCCHINI CLAMSHELL value 19 002 00000008481003244 PURPLE KOHLRABI value 19 002 00000008481003251 BABY BOK CHOY value 19 002 00000008481008126 BABE FARM FRNCH BABY CARROTS 12 Z value 19 002 00000008481008218 BABY RED KOHLRABI value 19 002 00000021120416700 SFY BABY PEELED CARROTS 2LB value 19 002 00000011110910073 FS WHITE MUSHROOMS STUFFER 14 OZ value 19 002 00000011110910097
    [Show full text]
  • Call It Cauliflower
    CALL IT CAULIFLOWER GARDENING SEASON RECIPES July to September Baked Cauliflower 1 large cauliflower CHOOSING TIPS 1 onion, diced Select creamy-white, compact florets with 2 tablespoons parsley, bright green, fresh and firm leaves. Leaves that chopped extend through the florets are okay. 1 clove garlic, minced 16 ounces stewed tomatoes Do not choose cauliflower: 1/2 teaspoon salt With light-brown coloring 1/4 teaspoon pepper With small, dark spots on the florets 1/4 cup grated Parmesan cheese (optional) Spreading florets Break the cauliflower into small florets. Combine STORAGE everything in a casserole dish. Cover and bake at 350°F for about 40 minutes, or until tender. Cauliflower should be kept, unwashed, in a Serves 8; 125 Cal; 1g fat. perforated plastic bag in the refrigerator. The whole head will keep for up to 5 days, and the Cauliflower in Yogurt-Cumin Sauce separated florets for up to 2 days. 3/4 pound fresh peas, shelled and washed 2 cups water PREPARATION 4 cups small cauliflower florets Cauliflower can be used raw in salads, as part 1/4 teaspoon salt of a vegetable platter with a vegetable dip. 3/4 cup plain low-fat yogurt Cauliflower can also be used in soups. 3 tablespoons fresh cilantro, chopped 1 tablespoon lemon juice To steam: 1/4 teaspoon ground cumin Steam the whole head of cauliflower for 12 to 1 dash of white pepper 15 minutes over water in a large saucepan. Florets can be steamed in 3 to 5 minutes. Bring water to a boil in a large saucepan; add peas and cauliflower.
    [Show full text]