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Cauliflower sentence examples

cauliflower
  • Hoe deeply such crops as cabbage, cauliflower and celery.

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  • The cultivation of strawberries and vegetables (cabbage, cauliflower, beets, beans, tomatoes, egg-plant, cucumbers, water-melons, celery, &c.) for northern markets, and of orchard fruits, especially plums, pears and prunes, has likewise proved successful.

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  • Cabbage, cauliflower and lettuce plants that are in frames should be regularly ventilated by lifting the sash on warm days, and on the approach of very cold weather they should be covered with straw mats or shutters.

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  • All vegetable roots not designed to be left in the ground during the winter should be dug up, such as beets, carrots, parsnips, sweet potatoes, &c. The cabbage, cauliflower and lettuce plants grown from seed sown last month should be pricked out in cold frames.

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  • In the last fortnight sow asparagus, cauliflower and the various sweet and savoury herbs; also sea-kale, radishes, celery, celeriac and parsley.

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  • Plant cauliflower, cabbages, sea-kale, lettuce; and finish the planting of the main crops of potatoes; divide and replant globe-artichokes.

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  • Plant full crops of celery, celeriac, endive about the middle and end of the month; late crops of broccoli, cauliflower and coleworts in the last week.

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  • But little can be done in the northern states except to prepare manure, and get sashes, tools, &c., in working order; but in sections of the country where there is little or no frost the hardier kinds of seeds and plants may be sown and planted, such as asparagus, cabbage, cauliflower, carrot, leek, lettuce, onion, parsnip, peas, spinach, turnip, &c. In any section where these seeds can be sown in open ground, it is an indication that hotbeds may be started for the sowing of such tender vegetables as tomatoes, egg and pepper plants, &c.; though, unless in the extreme southern states, hotbeds should not be started before the beginning or middle of February.

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  • Cabbage, lettuce and cauliflower seeds, if sown early this month in hotbed or greenhouse, will make fine plants if transplanted into hotbed in March.

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  • The lunch menu is short but tempting, including handcrafted ravioli of the day, a grilled vegetable wrap with artichoke heart spread and a seafood entree served with "creamless" creamed spinach, roasted cauliflower and truffle vinaigrette.

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  • Sow carrots, turnips, early celery, also aubergines or egg-plants, capsicums, tomatoes and successional crops of kidney-beans; cauliflower and Brussels sprouts, in gentle heat, to be afterwards planted out.

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  • Hardier sorts of vegetable seeds and plants, such as beets, cabbage, cauliflower, celery, lettuce, onions, parsley, parsnips, peas, potatoes, radishes, spinach, turnip, &c., should all be sown or planted by the middle of the month if the soil is dry and warm, and in all cases, where practicable, before the end of the month.

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  • If cabbage, cauliflower and lettuce are wanted to plant in cold frames, the seed should be sown from about the 10th to the 20th of this month; but judgment should be exercised, for, if sown too early, cabbage and cauliflower are apt to run to seed.

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  • The principal market products are cauliflower, cabbage, onions, asparagus, gherkins, cucumbers, beans, peas, &c. The principal flowers are hyacinths, tulips, crocuses, narcissus and other bulbous plants, the total export of which is estimated at over 200,000.

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  • The potato, not yet a staple article of food, tomatoes, celery, cauliflower, artichokes and other vegetables are now niuch more grown than formerly, chiefly in consequence of the great influx of Europeans, who are the principal consumers.

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  • Propagate all sorts of pot-herbs, and attend to the hoeing and thinning of spinach, onions, turnips, carrots, beet, &c. Earth up cabbages, cauliflower, peas, beans and early potatoes.

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  • - Sow winter and spring spinach in the beginning and about the end of the month; parsley and winter onions, for a full crop, in the first week; cabbages about the middle of the month, for planting out in spring; cauliflower in the first half (Scotland) and in the second half (England) of the month; Hardy Hammersmith and Brown Cos lettuce in the first and last week; small salads occasionally; and Black Spanish radish, for winter crops.

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  • Any who expect to get early cabbage, cauliflower, lettuce or radishes, while planting or sowing is delayed until the time of sowing tomato and egg plant in May, are sure to be disappointed of a full crop. Frequent rotation of crops should be practised in the vegetable garden, in order to head off insects and diseases; and also to make the best use of the land.

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  • In the colder latitudes, and even in the middle states, it is absolutely necessary to protect cauliflower in this way, as it is much more tender than cabbage and lettuce plants.

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  • Hoe deeply all transplanted crops, such as cabbage, cauliflower, lettuce, &c. Tender vegetables, such as tomatoes, egg and pepper plants, sweet potatoes, &c., can be planted out.

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  • Such vegetables as cabbage, cauliflower, celery, &c., wanted for fall or winter use, are best planted this month, though in some sections they will do later.

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  • mushroom stroganoff, of ceps and cauliflower fungus, follows.

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  • Try cauliflower, zucchini, cherry tomatoes, green tomatoes or any other firm, crunchy vegetable.

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  • Along with its pork belly, truffled lobster-stuffed chicken and crab with cauliflower, the restaurant offers an elegance in both decor and service that can make your dining experience extra enjoyable.

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  • Some of these include cauliflower soup with almonds and mint, skinned rotisserie chicken and a dark ginger cake with caramelized almonds and pears.

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  • Plant full crops of broccoli, Brussels sprouts, savoys, kales, leeks and early celery, with successional crops of cabbage and cauliflower.

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  • baked in a sauce, like the famous cauliflower cheese.

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  • Pour over the cauliflower and spinach sprinkle liberally with paprika and crushed black pepper and place in a hot oven.

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  • The separate vegetable order is perfect tho; large tapered buttery carrots with crispy green beans, cauliflower and fresh crunchy broccoli.

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  • callus formation using carrot or cauliflower.

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  • First I sowed the purple cauliflower, yes purple.

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  • We will cut the last cauliflower of the season this week and the barns are empty of old season potatoes.

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  • When boiling add the cauliflower and cook for five minutes.

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  • For cauliflower curries: Add the basic ingredients listed above into a saucepan along with the chopped cauliflower.

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  • Place the cooked cauliflower in a layer on top of the lentils.

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  • cauliflower into resonably large florets.

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  • cauliflower florets are particularly good for scooping up dips.

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  • cauliflower mosaic viral promoter a recipe for disaster?

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  • cauliflower purée.

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  • cauliflower mosaic virus promoter plays a major role.

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  • cauliflower cheese in the dressing room that the catering people had kept for us.

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  • Carrots and potatoes are still in store but winter cauliflower and spinach comes to an end.

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  • In some countries no system was available for the summer cauliflower crop.

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  • A quick status check on the plot, taking stock...more 02-06-2006 Featuring my new addition to the culinary repertoire, baby cauliflower.

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  • Raw cauliflower florets are particularly good for scooping up dips.

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  • Purée the cauliflower in a food processor or mouli grater.

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  • Cauliflower: should be placed early in the rotation to take advantage of higher fertility after the grass/clover leys.

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  • The cauliflower mosaic viral promoter a recipe for disaster?

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  • Hazards of transgenic plants with the cauliflower mosaic viral promoter.

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  • The cauliflower mosaic virus promoter plays a major role.

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  • respite from permafeeding and sowed cauliflower autumn giant, and sweetcorn.

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  • Add some salad or low-carbohydrate vegetable (e.g. spinach, broccoli or cauliflower ).

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  • steaming vegetables such as potatoes, cauliflower, zucchini, peas, and summer squash, season them with tarragon butter.

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  • A wild mushroom stroganoff, of ceps and cauliflower fungus, follows.

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  • tissue culture methods have relied on callus formation using carrot or cauliflower.

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  • transgenic plants with the cauliflower mosaic viral promoter.

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  • The vegetable productions are less numerous, but they include sweet potatoes, cabbages, cauliflower, lettuce, beans, peas, onions, garlic, tomatoes, okra, radishes, cucumbers, couve, chuchu (Sechium edule), and aipim (Manihot aipi).

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  • Its crop of potatoes in 1909 was 52,560,000 bushels and that of Maine, the next largest, 29,250,000 bushels; and the state is a large producer of onions, turnips, cabbages, cauliflower, sweet Indian corn, cucumbers, rhubarb, parsnips, carrots, green peas and green beans.

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  • Protect endive, celery, artichoke and sea-kale with stable-litter or fern, or by planting the former in frames; take up late cauliflower, early broccoli and lettuces, and place them in sheltered pits or lay them in an open shed; earth up celery; manure and dress up asparagus beds.

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  • 2 Of ordinary table vegetables a considerable quantity and variety are grown: such are the cabbage, cauliflower, solanum (egg-plant), cucumber, hibiscus (bamieh), lettuce, carrot, artichoke, &c. The potato is also grown in considerable quantities.

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  • Among favourite native vegetables, the following may be mentioned: - the egg-plant, called brinjal or baigan (Solanum Melongena), potatoes, cabbages, cauliflower, radishes, onions, garlic, turnips, yams, and a great variety of cucurbitaceous plants, including Cucumis sativus, Cucurbita maxima, Lagenaria vulgaris, Trichosanthes dioica, and Benincasa cerifera.

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  • I had a brief respite from permafeeding and sowed cauliflower autumn giant, and sweetcorn.

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  • Add some salad or low-carbohydrate vegetable (e.g. spinach, broccoli or cauliflower).

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  • When steaming vegetables such as potatoes, cauliflower, zucchini, peas, and summer squash, season them with tarragon butter.

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  • Green, red, and yellow peppers, carrots, radishes, celery, broccoli, small tomatoes, cucumbers, and cauliflower look great together.

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  • Other foods could include cauliflower, spinach, broccoli, tuna, salmon, cottage cheese and whole milk.

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  • Cruciferous vegetables like cauliflower, broccoli, kale, and brussels sprouts are particularly good for you and you should try to get a serving or two of them every day.

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  • Good choices include carrots, broccoli, cauliflower, or peas.

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  • While most protein sources are not vegetables, some green veggies such as broccoli, cauliflower, and peas do contain protein.

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  • Cruciferous veggies like cauliflower and broccoli are chocked full of cancer fighting antioxidants.

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  • Vegetables such as broccoli, cauliflower and Brussels sprouts taste sweeter when they mature after a hard frost.

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  • Cauliflower: Plant seedlings four weeks before last spring frost.

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  • Cauliflower: Sow seeds 16 weeks before first fall frost or plant seedlings nine weeks before first fall frost.

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  • For leafy crops, consider Brussels sprouts, most cabbages, fava beans and cauliflower.

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  • For leaf crops in late August, plant early cabbages, collards, Swiss chard and winter cauliflower.

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  • Cabbage, kale, broccoli, cauliflower and Brussels sprouts all do well in the cool weather.

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  • These include Brussels sprouts, which sweeten after frosty nights, as well as broccoli, cabbage, cauliflower and kale.

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  • Large plants such as bell peppers, tomatoes, broccoli, and cauliflower are only planted one to a square and positioned in the very center of the square so at maturity they do not overlap the square next to them.

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  • Most garden centers offer zucchini, squash, and cool weather vegetables such as broccoli, cabbage and cauliflower as already started plants, too.

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  • Cool weather vegetables include broccoli, cabbage, cauliflower, chard, kale, spinach, other greens such as mustard greens, lettuce, radishes and peas.

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  • Some fruits and vegetables seem to not retain pesticide residue, such as papaya, asparagus, bananas, avocados, broccoli, sweet corn, cauliflower, kiwi, onions, mangoes, pineapples and sweet peas.

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  • Eat plenty of vegetables and fruits, especially cruciferous vegetables such as broccoli, cauliflower, and cabbage.

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  • The vitamin is also found in vegetables including tomatoes, broccoli, red and green pepper, cauliflower, turnip greens and other leafy greens.

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  • You can get biotin from a number of food sources including liver, eggs, cauliflower, and bananas.

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  • Cruciferous vegetables: Broccoli, cauliflower, cabbage, and Brussels sprouts all contain between 30 and 100 ?g per cup.

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  • Good fibrous cooked vegetables are cabbage, broccoli, celery, corn, mushrooms, Brussels sprouts, cauliflower, and onions.

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  • Broccoli, cauliflower, brussel sprouts, tomatoes, and cucumbers are also great choices.

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  • When eating protein-filled foods, add non-starchy vegetables, like leafy greens, celery, carrots, squash, cucumber, zucchini, onions, asparagus, and cauliflower.

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  • Gassy foods include things like beans and cruciferous vegetables like broccoli, cauliflower and cabbage.

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  • Try any combination of bell peppers, onions, eggplant, carrots, celery, broccoli, cauliflower, bean sprouts or snow peas.

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  • You should limit your consumption of other foods such as cauliflower, asparagus, and spinach which can aggravate uric acid levels.

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  • Many vegetables, such as broccoli, cauliflower, and cabbage, can make you gassy and worsen stomach upset.

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