To sow seeds in the garden, group three or four seeds in a spot, setting each group 1/2 inch deep and 18 to 24 inches apart in rows about 3 feet, apart. When the plants are 1 inch tall, pull out all but the strongest plant in each group. Because of the wide space between cauliflower plants, lettuce, radishes or other quick-maturing crops can be planted between rows and in the same row.

There are two main kinds of cauliflower-one kind has white buds, the other has purple buds (the purple buds turn green when cooked). To ensure the production of firm as well as white heads, the white varieties must be blanched-that is, their buds must be shielded from light, a procedure that changes their color from green to white. Purple-budded varieties form solid heads naturally and do not require blanching.

If cultivation is necessary, do not dig deep because cauliflower roots lie close to the surface of the soil and are easily injured.

Celery is grown primarily for its delicate-tasting leaf-stalks, but the leaves are also edible. Celery comes with either green stalks or yellow stalks. Years ago green-stalked varieties, especially those grown commercially, were often blanched-that is, the stalks were shielded from the light so that they would lose their green coloration. This practice has generally been abandoned because of the labor involved and because green celery has many more vitamins than blanched celery.

White-budded varieties are ready to be picked 100 to 110 days after sowing, purple-budded plants in 130 to 145 days. Harvest the buds while they are very tight by cutting the stalk just below the head; quality deteriorates if the buds begin to open.

Celeriac is grown for its globular root, which has a celery like flavor and usually is about 4 inches in diameter when it reaches maturity. Unlike celery, it is usually eaten cooked rather than raw. A good variety is Alabaster. A 10 foot row of celeriac produces about 6 pounds over a period of eight weeks.