CHINESE CAULIFLOWER (PREORDER)

~15 - 20 lbs Chinese Cauliflower aka "Taishan Cauliflower", "Tai-Shan-Cai-Hua", "Hua-Ye-Cai", "Hua-Cai", "Ye-Cai-Hua", "台山菜花", "花椰菜", "花菜", "椰菜花" Chinese cauliflower is very much like regular cauliflower, but with greener stalks and sweeter flavor. This vegetable can be used raw in salads but is more often cooked. Common applications include steam and stir fry. Chinese cauliflower is available year-round. Handling Tip Selection Chinese cauliflower with a head of florets that are tightly closed and consistent color of cream white. Both the head and the stem are firm to hand pressure. Check the bottom of the Chinese cauliflower stalk for a smooth cut, without any signs of hollow-core/hollow stem. Storage Chinese cauliflower should be stored at 32°F (0°C) with a relative humidity of ninety-five to ninety-eight percent with a light mist. The typical shelf life is two to three weeks. Higher temperature reduces shelf life, with seven to ten days of shelf life at 41°F (5°C), five days of shelf life at 50°F (10°C), and three days of shelf life at 59°F (15°C). High humidity is important to avoid wilting. Chinese cauliflower is extremely sensitive to ethylene, a naturally occurring gas that regulates ripening. Chinese cauliflower should not be stored with high ethylene-producing products to extend shelf life and avoid curd discoloration, leaf yellowing, and abscission. Chinese cauliflower produces a very low level of ethylene. Chinese cauliflower is not sensitive to chilling injury but is likely to be harmed by freezing injury, which appears as water-soaked areas, curd softening, and gray-brown discoloration if held below 30.6°F (0.8°C).