This past week, I was blessed with harvesting produce from two different gardens.


One was from one of my vegetable gardens…


About a 1/4 of my side vegetable garden is planted with cauliflower.  

Over the weekend, I was able to harvest my first cauliflower of the season.  

Now, I am aware that some of you may not care for cauliflower.  Personally, I like it raw but NOT when it is cooked.

I’ll share with you a little secret that I have used to get my kids to eat cauliflower…


I cut the tops of the florets off, dice it and then sprinkle it on top of our dinner salads.  It looks like grated cheese.  I also slice carrots, celery and cucumbers to add to our salads, which not only add great flavor to salads – they are also a great way to get more vegetables into my kids 😉

The cauliflower was so delicious – it tasted like butter – seriously.

The next harvest was of another kind and from a different garden…


On the family farm, my mother has a large grapefruit tree.  

Now, as anyone who has ever had a grapefruit tree can tell you – these trees are overly generous in the amount of fruit that they produce.


Luckily, my mother has 4 kids who are more then happy to help share with her bounty.

With my husband standing ready holding grocery bags, we picked some delicious fruit from the tree.

*While all the grapefruit looked ripe, some were not quite ready to be picked.  If they did not come off fairly easily when lightly pulled/twisted, then we left them alone.

If I am going to be perfectly honest with you, I do not like to eat grapefruit – at all.

But, I have another purpose in mind for my newly picked grapefruit – I am going to make a natural cleaner from it using vinegar.

I promise to blog about it soon, so hold onto some of your excess grapefruit or maybe offer to take some off of your neighbor’s grapefruit tree 🙂
Noelle Johnson, aka, 'AZ Plant Lady' is a horticulturist, certified arborist, and landscape consultant who helps people learn how to create, grow, and maintain beautiful desert gardens that thrive in a hot, dry climate. She does this through her consulting services, her online class Desert Gardening 101, and her monthly membership club, Through the Garden Gate. As she likes to tell desert-dwellers, "Gardening in the desert isn't hard, but it is different."

2 replies
  1. Meghan
    Meghan says:

    If you ever feel like giving cooked cauliflower another chance, try roasting it. It brings out a sweetness, and the texture is great (not mushy). I toss florets in olive oil, salt and pepper at 450 for about 20 mins or until tender and browned. Then you can use any flavors you want to jazz it up. I often make a tahini sauce, or it's also good with a squeeze of lemon, smoked paprika, or even curry. I think it would make most cauliflower-adverse people think twice.

    Reply
  2. the Sweetest Memory
    the Sweetest Memory says:

    Lovely cauliflower! I always grow broccoli, among many other things but never cauliflower. I just harvested my first broccoli of the season and it is so fun to pick and eat! I think I will have to give cauliflower a try next year. Thanks for sharing! Kari

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *