Senga's Blog
Eco-chic Outdoor Living & Exterior Design
January 24/2010 – The Planning Stage: Heirloom Cauliflower 'Galleon'
Training is everything.
The peach was once a bitter almond
Cauliflower is nothing but cabbage with a college education"
Mark Twain
Patience is everything as I am learning and writing about “A Year in the Sustainable Garden.” And to reap the rewards of this vegetable one must wait a full 7-9 months before harvesting. And unlike the usual temperamental cauliflower varieties Galleon is an overwintering brassica that is resistant of frosts to -19 Celsius depending on wind and snow cover. This is surprising for an edible that originated in the hot climate of Cyprus – eventually becoming popular across Europe and points beyond. Cauliflower is high in B6, Folate, Vitamin C and other vitamins and minerals.
'Galleon' is a vegetable plant that forms a densely packed head of edible, white heads, borne on a sturdy stalk above green, basal leaves in early spring. B. oleracea botrytis is a vegetable plant with large edible heads of tightly packed white flower buds in summer.
Heirloom Brassic oleracea botrytis 'Galleon' Information You Need to Know
Botanical name: Brassic oleracea botrytis 'Galleon'
Country of Origin: UK but cauliflower in general started in Cypress and then Spread to
Description: Heads are 10 – 15cm dia. (4” – 6”) Best harvested:
Time to Plant: Indoor Feb 15 - March 1 (4 weeks before first spring frost)
Where to Sow and Grow: Outdoors in full sun but can grow in partial shade.
Space: 30cm/12”apart
Maturity: 7-9 months – ready to harvest following April/May
Tip: Consistent and plentiful watering is required as the plant must grow steadily to make a large curd (numerous small identical whorls).
Taste: Roots are mildly earthy flavour while leaves taste like spinach.
Uses: My husband chef makes a cauliflower gratinee to die for. With luck I will have that recipe and demonstration in hand next April during harvest. Otherwise cauliflower can be used raw with dips (my favourite) chopped and tossed in salads, steamed, micro waved, added to soups, stews a very versatile vegetable. Place in Square Foot Garden: In the full sun, low spot (where water doesn’t drain so well off roof) of the square foot garden on my edible green roof. To maximize use of this space I will interplant with faster growing crops such as heirloom lettuce and Heirloom 'French Breakfast' Radishes and carrots.
