SELECTED VEGETABLE CROPS [continued]
Ch. 10, pp. 88 - 89
Crops: intro |
brussels sprouts |
cabbage | cauliflower |
sweet corn |
herbs | herb
||Well-drained, high organic matter.
||6.0 to 7.0
||Cool (60 to 65° F).
||Keep moist, not waterlogged.
||Plant after danger of frost is past. Start
seeds indoors for early spring transplanting. Seed in beds or
flats for fall transplanting.
||15 to 24 inches by 24 to 36 inches.
||Heavy feeder, use starter fertilizer when
transplanting, sidedress three weeks later and as needed using
1 1/2 ounces of 33-0-0 per 10-foot row.
Spring seedlings should be transplanted after danger of frost is
past. See Table 10.11 for correct planting dates. Many gardeners
experience buttoning of cauliflower heads in the spring. This is a
failure of the cauliflower head to gain in size after it reaches
about an inch or less in diameter. It is usually due to transplant
stress or heat stress during the head formation period. Some
cauliflower varieties require too long a growing season for fall
production in colder areas of AZ. Use short-season types or season
extenders in these areas.
Cauliflower should be blanched when the curd flower
head is about 2 to 3 inches. Three to four large outer leaves are
pulled up over the curd and fastened with a rubber band, or are
broken over the top of the cauliflower and tucked in on the other
side of the curd. Normal blanching time is 4 to 8 days and may
take longer in the fall. Self-blanching types which have leaves
that grow up over the head may eliminate the need for this
practice. If weather is warm during the blanching period, tie the
leaves loosely to allow air circulation. Harvest while the curd is
still firm. If it gets too mature, it will become grainy or ricey.
||Cut worms, cabbage worms, cabbage looper
worms, flea beetles, aphids, whitefly.
||Poor heading from interrupted growth due to
chilling from extremely early planting, drying out, or high
HARVESTING AND STORAGE
|Days to Maturity:
||55 to 120 days from transplanting.
||Cut before flower sections begin to
separate. The curd should be compact, firm, white and fairly
smooth. Leave a ruff of leaves surrounding head when harvested
to prolong keeping quality.
||8 to 12 pounds per 10-foot row.
|Amount to Raise:
||8 pounds per person.
||Very cold (32° F), moist (95% relative
humidity) conditions for 2 to 4 weeks.