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Cauliflower
Texas cauliflower production, though minimal, is of high quality. Texas produces both conventional and organic cauliflower with deep white medium-sized heads. Cauliflower production in Texas is perfect for the farm-to-market or the small restaurant buyer who wants to hand-pick produce. |
Selection: Good selections should have creamy white, compact curds with bright green, fresh and firmly attached leaves. Small leaves extending through the curds do not affect quality.
Storage: Refrigerate raw cauliflower, tightly wrapped, for 3 to 5 days; cooked cauliflower can be stored refrigerated for 1 to 3 days. |
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Nutrition: Cauliflower is high in vitamin C and is a fair source of iron.
General Produce Safety Guidelines:
- All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
- Hands should be washed with hot soapy water before and after handling fresh produce.
- Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.
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Availability
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