Cauliflower! (Garden Update)

While I was out randomly choosing seeds and plants for my garden in early May, I happened to come across a solitary six-pack of cauliflower plants that was selling for $2.49.   The elegant cauliflower can be a bit rough around the edges during its formative years.  I accepted its immature, taunting challenge.

I later found out that the unblemished white head of a cauliflower was at one time regarded as the crown jewel of the home garden.  In terms of conventional wisdom, it seems that those days have long since passed.  With an abundance of relatively cheap, seemingly perfect cauliflower available at the local supermarket, I was advised that actually growing them myself was an unnecessary hassle.

In fact, I read enough on the subject that I just about decided to take a couple of the plants out, as they were using up valuable garden square footage.  I reconsidered, and decided to go all or nothing with the six cauliflower plants.  Six weeks in, and they are thriving.   It’s still a long way to the harvest, but I am beyond proud to announce the arrival of my first little cauliflower.  Obviously, I realize that I am WAY to emotionally involved in these cauliflower plants, but that’s just the way I feel, man.

Everything else is alive, and the majority of my garden is doing better than expected.  I have done much less work at this point than last year. I think that this is primarily due to using a biodegradable “weed shield” topped with an inch or so of mulch for the tomatoes, cucumbers, and zucchini.  Sure it helps retain the moisture of the soil, but more importantly, there are no weeds!

On the advice of Klippers Organics (who know a thing or two about growing food), I am watering the majority of the garden, including my tomato plants, just once a week.  I do, however, give the lettuce, spinach, zucchini, cucumbers, and potted plants a second (and occasionally third) watering depending upon the weather.  Seems to be working.  I haven’t used any fertilizer to this point, with the exception of spraying the plants with some diluted “worm tea” every other week.

I have been harvesting lettuce for the past two weeks.  I get enough basil to flavour tomato sauces, pizzas, pastas, and whatever else can use a little extra basil love.  I have been tempted to cut the green onions off the Spanish Onions, but have since been told that that is a bad idea, as water will get down into the bulbs and rot them.  I have lost b/w 5 to 10% of the onions already – probably due to over-watering at the onset.

So, all things considered, things are looking good at this point.  Everything is in blossom or even further along the path to the harvest and feast.  If things go as planned, I expect to be eating zucchini within two weeks.