Page 39 - Bringing out the Potential In Our Children - Gardeners - Food Producers

Growing Broccoli

Cabbage Cabbage is ready to harvest when the head is full and firm. Cut
Red and Green the stalk at the base of the head with a sharp knife and discard
the outer leaves. It's best to harvest them in the morning,
when heads are cool.

After the center head has been removed, small heads may
develop where the base leaves meet the stem. Let one of them
grow and you'll often get another head weighing around 1 or 2
pounds (.5-.9 kg).

Keep heads in a cold, moist area, just about freezing and
around 90% humidity.

For more, use our in-depth Growing Guide:

Growing Cabbage

Carrots Carrots are generally ready for harvest in 2-3 months or when
they are large enough to use.

Pull a few to check their size. Loosen the soil with a fork, and
then gently pull them out of the ground. Watering before
harvest can make pulling them out easier. Brush off excess soil
and twist off the tops.

You can leave carrots in the ground until you need them
because even mature carrots will retain their quality in the
ground unless the weather gets extremely hot. After the first
hard frost, but before the ground freezes, you'll want to
harvest the rest of your carrots.

Refrigerate unbruised carrots or layer them in moist sand or
sawdust and store them in a root cellar for up to 4 months.
You can also can, freeze, or dry carrots.

For more, use our in-depth Growing Guide:

Growing Carrots

Cauliflower Pick cauliflower when the heads are full, but before the curds
begin to separate. Cut through the stem under the head,
leaving a few "wrapper" leaves for protection. Curds bruise
easily, so handle them with care.

Before preparing or storing cauliflower, soak it in a salt water
mixture (1 to 2 tablespoons (15-30 ml) of salt per gallon (3.8
l) of water for 20-30 minutes before cooking or storing. This
will drive out any cabbageworms hiding in the heads.