It's been bad news for basil, which requires consistent temperatures above 50 degrees in order to grow properly.
|That splotchy, yellowish leaf coloration? Not good. This is sweet basil. Other varieties such as African Blue are better at surviving cold weather, but I find they don't taste as good in recipes.|
|If you ignore the volunteer tomato growing up among them, this is how they unexpectedly turned out.|
|I harvested this perfect 4.5-pounder last week! In greater Houston in mid-April! To put that in context, I harvested its litter-mates in late January. In normal weather conditions, this kind of a result would not likely happen in April, but this year, we've had enough cold weather (especially cold nights) to keep these things healthy through to maturity.|
|If you look carefully at my harvested cauliflower, you'll see that I do something different than commercial growers: I allow it to advance to a more mature state before I harvest it. The individual florets separate and spread with increasing age as it prepares to bolt, and harvesting at that stage allows for easier division into sub-bite-sized pieces. Those pieces, by virtue of their manageability and the very mild, unobtrusive taste which is derived from the home-grown organic method, can then be shoe-horned into a wide variety of recipes as a significant nutritional augmentation. In this photo above, I'm boiling some white rice, but I'm adding finely-divided cauliflower pieces to it. White rice by itself is primarily an energy food with a high glycemic index. Augmenting it with cauliflower helps to round out its nutritional profile. |
If instead you buy cauliflower from mainstream grocery stores, you'll see that it's been harvested at an earlier, less-developed stage of growth. It's essentially a giant dense lump, and more difficult to chop into uniform small pieces.