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Cauliflower was developed as a food crop by the Italians and passed on to the French in the 16th century. Try it roasted with crispy edges to discover a taste that is far from bland. Eat cauliflower sautéed, steamed, boiled, pickled in chow-chow or mashed with blue cheese. It freezes well if cut into florets, blanched in boiling water for a couple of minutes, then cooled quickly. Nutrients: High in calcium and dietary fiber, folate, vitamin C.
Companions: beets, carrots, dill, lettuce, onions, spinach, nasturtium, cilantro.
Antagonist: tomatoes and strawberries.
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Brassica oleracea ORGANIC. Self-wrapping leaves protect the delicious 6-8" white heads from heat and sunlight. Excellent choice for gardeners and market growers.