This month’s seed kit features Snowball Cauliflower! To support our environment, some seed kit materials are now available digitally. Follow the links to download a planting log, additional delicious recipes, and coloring pages.

Snowball Cauliflower

Growing cauliflower can be a bit tricky, but taking on the challenge can lead to a sweet reward.  Snowball Y Cauliflower, a variety of Snowball Cauliflower, is an early maturing, self-blanching variety that produces a tasty, dense head tucked neatly among its silvery green leaves. The leaves tend close to and around the head, providing protection from the sun and keeping the head white.   

Planting Instructions

Culture: Snowball Cauliflower grows best if it’s started in small pots or grow cells and later transplanted into the garden.  Sow in late summer/early fall, placing seeds ¼ inch deep per cell or 3-4 inches apart in the garden in well-drained, fertile soil. Thin, or transplant to 18-24 inches apart in the garden as true leaves establish, keeping the best starts.  

Water: Keep soil moist, but not saturated, until seedlings emerge in 8-10 days. Thereafter, provide even moisture regularly to prevent the over-drying of soil and wilting of the leaves.  Keep in mind that overwatering can lead to rot.

Harvest: Ready to harvest when compact, firm, and has reached the desired color, about 70– 80 days. If the leaves do not fully cover the head, some discoloration may occur. Don’t worry! The cauliflower will still taste wonderful!  Use a sharp knife to gently cut the head loose from the stem and base, leaving the large leaves attached to the head.  

Culinary Tips: Snowball Cauliflower tastes wonderful either roasted or raw. Serve with hummus or tahini sauce.

More About Snowball Cauliflower

Cauliflower—a member of the mustard family—is a descendant of wild cabbage, and is related to broccoli, cabbage, collard greens, and kohlrabi. Cauliflower is believed to originate from the Northeastern Mediterranean region, namely from the island of Cyprus. Cauliflower was introduced into Europe in the 15th century when it first arrived in Italy. It later arrived in England and France in the 17th century. Cauliflower arrived in the United States in the 20th century by European immigrants, largely Italian immigrants. Today, most cauliflower grown in the United States is produced here in California. The English name cauliflower is derived from the Italian cavolo fiore or the Latin caulis flos, meaning "cabbage flower". 

Modern cauliflower is the product of human cultivation and genetic engineering through selective breeding and crossbreeding techniques. There are a wide variety of cauliflower cultivars, some with vibrantly colored heads (in bright green, orange, purple, or yellow) and others that grow flowers in fascinating spiraling geometric patterns (Romanesco). However, the most popular cauliflower varieties have been those with a bright white head, sometimes called a “curd” due to its resemblance to cheese curd. The Snowball Y Improved is one such variety.

The Snowball Y Improved cauliflower is known for its vigorous and rapid growth. This variety also has a long harvest period. Snowball Y is also very frost-tolerant and can be harvested during fall and winter. This variety features a mildly sweet, nutty flavor and soft texture. Cauliflower is an excellent source of dietary fiber, folate, and vitamins C and K. 

Aloo Gobi Potato and Cauliflower Curry

 Serves: 4    Prep time: 10 minutes   Cook Time: 20 minutes 

Ingredients:

• 2 potatoes medium peeled and diced 
• 1 cauliflower medium, cut into florets 
• 1 onion medium diced 
• 2 tomatoes medium diced 
• 2 tbsp. ghee or olive oil 
• 1/2 tsp. cumin seeds 
• 1.5 tsp. garlic ginger paste  
• 1/4 tsp. red chili powder 
• ½ tsp. turmeric powder 
• 1/4 tsp. garam masala 
• 1 tsp. coriander powder 
• 2 tbsp. water 
• ¼ tsp. salt or to taste 
• 2 tsp. cilantro chopped for garnish 

Instructions:  

1. Heat ghee or olive oil in a pan over medium heat. Add the cumin seeds and sauté for about 30 seconds.  
2. Add diced onion and cook until translucent, about 4–5 minutes.  
3. Add garlic and ginger paste and sauté until fragrant, about 1 minute. 
4. Mix in the tomatoes and stir in red chili powder, turmeric powder, garam masala, and coriander powder. Cook for about 30 seconds. 
5. Add 2 tbsp. of water. Cover and cook on low heat for 3–5 minutes. 
6. Add in potatoes and cauliflower. Stir to combine. Cover and cook on low heat for 12–15 minutes until potatoes and cauliflower are fork tender.  
7. Add salt to taste. Garnish with chopped cilantro and serve. 

Craft: Recycled Seed Paper Cards

You’ll Need:

• Paper (recycled)
• A blender
• Seeds
• Water
• Parchment paper
• Towel

Instructions:

1. Tear the paper into small pieces. Measure 1 cup of torn paper into a blender. Add 2 cups of water. Blend the paper until it creates a smooth pulp, adding more water as necessary. Use a spoon to stir in ½ tsp. of seeds (do not use blender).  
2. Spread an even layer of pulp onto a sheet of parchment paper. Optional: layer the pulp inside a cookie cutter to form the paper into a shape. Use the towel to pat the excess water off the paper pulp and leave it to dry, flipping over to dry both sides. Optional: use a hair dryer on a cool setting to speed up drying time and reduce the risk of seeds sprouting.   
3. Once the paper has dried, use a non-toxic marker to write your message on it, punch a hole in the top, and thread a ribbon through to use it as a gift tag.