Farmer Lee Jones says harvesting cauliflower taught him patience. After all, one plant yields just one single head of cauliflower, which means that the farm team can’t quickly zip through the field, row by row, cutting away.
Instead, the team spends time with each cauliflower plant, reaching between leaves until a luscious head of cauliflower welcomes them. To add to the harvesting adventure, each head of cauliflower must be harvested at precisely the right size.
Tedious? Sure! Worth it? Absolutely. The result is a farm-fresh vegetable that we guarantee is worth the wait.
Mystery of Cauliflower
Although we know how to regeneratively grow cauliflower and harvest it at the moment of perfection, its origins have a swirl of mystery about them. Some people swear that they came from Cyprus, which is why cauliflower has been called choux de Chypre (Cyprus cabbages), while others say that people of Arabian heritage kept this marvelous vegetable growing while Europe was experiencing its dark ages.
Which is true, we may never know with certainty. What we do know: there are SO many incredible varieties of this flavorful cruciferous beauty.
Cauliflower Varieties
In addition to adding delectable flavors to the plate, our farm-fresh cauliflower adds plenty of visual appeal, with hues ranging from traditional white to green to purple and mulberry. Then, of course, there’s our Romanesco variety and marvelous mixed cauliflower. Our cauliflower varieties are ideal for whole roasting, shaving, and micro-planing, offering a wonderful yield.
Farmer Lee adds that if you want to capture the essence of fall on a plate, then cauliflower presents an awesome opportunity to do so! Just let your product specialist know what you need.