Looking for a cauliflower secret

Discussion in 'Countryside Families' started by stirfamily, May 23, 2010.

  1. stirfamily

    stirfamily Well-Known Member Supporter

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    Does anyone know how to keep a head of cauliflower from turning black in the fridge? Ours goes just after a couple of days and then tastes nasty.
    Karen in ne Indiana
     
  2. CherieOH

    CherieOH Well-Known Member Supporter

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    I've never stored cauliflower fresh. I use it when I harvest it or else I blanche and freeze it in order to preserve the nutrients. But I do keep the outer leaves tied around the head of cauliflower in the garden to keep it nice and white. Perhaps it should be stored that way too, but I haven't put it to the test. I have learned over the years that wrapping celery in aluminum foil before refrigerating keeps it from turning brown, and keeping paper towels crumpled up in a baggie with lettuce in the fridge helps keep it from turning brown. Not sure if either method would work for cauliflower or not though, but it might be worth a try to find out. I have found adding a bit of milk to the boiling water when blanching or cooking keeps cauliflower from turning yellow during cooking. I wonder if brushing the head of cauliflower with milk would prevent blackening then? Just suggestions here. Perhaps someone else will know what to do for sure. Good luck.
     

  3. Harry Chickpea

    Harry Chickpea Well-Known Member Supporter

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    Curious. Never have had that problem with the store bought heads, this is the first year raising 'em so don't know about fresh yet.

    My first thought would be that there could be spores in the refrigerator and/or the setting is a little warm. I'd put a thermometer in the drawer or wherever you keep it and make sure the temp was around 38.

    Another possibility might be that if you have a cold house at night and your setting is close to freezing, you may actually drop below freezing in the refrigerator during the night. In that case you would set the temp warmer in your refrigerator.

    If all else fails, dipping the head in a weak weak bleach solution for a few minutes would kill any major surface stuff.
     
  4. Ardie/WI

    Ardie/WI Well-Known Member Supporter

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    I've found that washing it well and drying it VERY well helps. Also, I keep it in a plastic bag that isn't sealed. In other words, there is air circulation.

    We had a lot of problems keeping produce nice in our old refrigerator and since we finally bought a new one, they ave disappeared. I think that the old one wasn't keeping the temp well--too much fluctuation.
     
  5. stirfamily

    stirfamily Well-Known Member Supporter

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    Will try your idea Ardie. We need a new fridge, it's just I'm too tight to spend the $$. But I'm beginning to think it would be worth it.
    karen in Ne Indiana
     
  6. thebaker

    thebaker Well-Known Member

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    Cauliflower can be stored in the refrigerator in a plastic bag or wrapped loosely in plastic wrap up to a week. Store unwashed and with bottom leaves intact if possible. If you are lucky enough to have a root cellar you will be able to store it for about 3 weeks.


    Choose cauliflower at your local market that is free from brown spots. When you bring it home, leave it in the bag it came in, or store in a perforated bag in the crisper of your refrigerator for up to 5 days. Store it with the stem side down to prevent moisture from collecting in the florets.

    Storing Cauliflower
    When purchasing fresh cauliflower, look for a head with compact florets that are free from yellow or brown spots. The leaves should be crisp and green, not withered or discolored. Tightly wrap an unwashed head of cauliflower and refrigerate for up to 5 days. Before using, wash and remove the leaves at the base and trim the stem.

    That some stuff I found out. Of what I've found that Cauliflower will not last too long at all.

    Good Luck.. :heh:
     
  7. Terri

    Terri Singletree & Weight Loss & Permaculture Moderator Staff Member Supporter

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    My store bought cauliflower lasts for a few weeks. My home-raised caulifower was smaller and therefor was eaten within the week.

    I have ALSO found that my fridge has a cold spot where a tender vegetable had best not be placed. Perhaps the temps in your fridge are also uneven?