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This publication discusses growing and harvesting head lettuce, the most important salad vegetable grown in the United States. Per-capita consumption exceeds 25 pounds annually. In North Carolina, the crop can be grown as both a spring and fall crop in eastern North Carolina and even during midsummer in western North Carolina at elevations higher than 3,000 feet.
Asparagus has been considered a garden delicacy since Roman times. Any home gardener can grow and enjoy this spring vegetable. Asparagus is a perennial. If you plant and manage properly it will produce for 15 years or more. Since this crop will occupy the land for many years you should select and prepare the asparagus bed carefully -- location, soil type, soil fertility, size and age of crowns and correct planting are important.
Much success in growing tomatoes can be attributed to use of a few proven techniques. Choosing a variety that has proven to be a true performer should be at the top of every gardener's list. Better Boy, Whopper, Celebrity, and Mountain Pride are among some of the best selections. Better Boy, Celebrity, and Whopper are VFN, which means they carry resistance to verticillium wilt, fusarium wilt, and root-knot nematodes. It is best to experiment with several varieties in order to find the ideal tomato for your taste buds.
Sprouts from mung bean (Phaseolus aureus) have been used for food since ancient times. These sprouts have a nutrient value similar to asparagus and mushrooms, which contain high quantities of Vitamin A. Sprouts can be canned or frozen in addition to eating them fresh. Mung bean seeds can be purchased from mail-order commercial seed companies and health food chain stores. (Caution: Regardless of the source, do not use seeds that have been treated with a fungicide. Treated seeds are not edible and can be recognized by the coating of pink or green dust on the seed coat.)
Maintaining good sanitation throughout production and handling of strawberries, raspberries, blackberries, and blueberries is important. It is vital that growers and, in turn, their employees understand just how critical any food poisoning outbreak could be to their livelihoods. Pathogens harmful to humans can be transmitted by direct contact (infected employees or animals) or through contaminated water or soil. Once a fruit is infected, pathogens are difficult or impossible to remove. Only thorough cooking (or other similar treatment, such as pasteurization) will reliably neutralize pathogens. Fruits that are field-packed without washing have a higher likelihood of reaching consumers with field contamination. This document focuses on how to best reduce contamination.