• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
A to Z veggies
 

A to Z veggies

on

  • 2,166 views

 

Statistics

Views

Total Views
2,166
Views on SlideShare
2,159
Embed Views
7

Actions

Likes
0
Downloads
51
Comments
0

4 Embeds 7

http://www.pacoimacharter.org 4
http://pacoimacharter.org 1
http://www.slideshare.net 1
http://admin.pacoimacharter.org 1

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    A to Z veggies A to Z veggies Presentation Transcript

    • The A to Z of Veggies Dr. Patti Nagai Horticulture Educator UW Extension - Racine County
    • The Veggie Alphabet
      • A ASPARAGUS
      • B BEAN
      • C CARROT
      • D DANDELION
      • E EGGPLANT
      • F FARMING
      • G GARLIC
      • H HARVESTING
      • I IRISH POTATO
      • J JICAMA
      • K KOHLRABI
      • L LETTUCE
      • M MELON
      • N NUTRITION
    • The Veggie Alphabet
      • O OKRA & ONION
      • P PEPPER
      • Q QUALITY
      • R RADISH
      • S SWEET CORN
      • T TOMATOES
      • U USDA
      • V VEGETABLE GARDEN
      • W WINTER SQUASH
      • X XXX SEX
      • Y YEAR ROUND HARVEST
      • Z ZUCCHINI
    • A is for Asparagus Asparagus officinalis
    • Asparagus Facts
      • Family: Liliaceae
      • Type: Perennial
      • Native: Europe and Western Asia
      • America: Introduced in 1600s
      • Folk Medicinal Use: Jaundice
      • Nutritional Value:
          • 5 spears = 25 calories
          • Vitamin A 10% Vitamin C 15% Calcium 2% Iron 2%
          • Fat 0g Sodium 0mg Carbohydrates 4g Protein 2 g
    • Asparagus Culture
      • Trench 6 - 8 inches
      • Use Compost
      • Cover as spears elongate
      • Harvest 2nd year
      • Fertilize after harvest
    • B is for Bean Phaseolus vulgaris
    • Bean Facts
      • Family: Fabaceae (Leguminoseae)
      • Type: Annual
      • Native: Central America
      • America: Native
      • Folk Medicinal Use: antibacterial (?)
      • Nutritional Value:
          • 3/4 Cup = 25 calories
          • Vitamin A 4% Vitamin C 10% Calcium 4% Iron 2%
          • Fat 0g Sodium 0mg Carbohydrates 5g Protein 1g
    • Bean Culture
      • Seed 1 to 2 inches deep
      • Warm soil, 65ºF
      • Well-drained
      • Replant mid-summer for fall
      • No or little nitrogen
    • Types of Beans
      • Bush
        • erect plant, usually short season
      • Pole
        • twining type of bean, usually matures later but harvest time is longer
      • Snap beans
      • Southern Peas
      • Lima Beans
      • Pinto Beans
      • Black-eyed Peas
      • Black Beans
      • Peanuts
      • English Peas
    • C is for Carrot Daucus carota L. ssp. sativus
    • Carrot Facts
      • Family: Apiaceae
      • Type: Biennial
      • Native: Europe and Western Asia
      • America: Introduced in 1700s
      • Folk Medicinal Use: seeds - birth control
      • Nutritional Value:
          • 7 inches = 35 calories
          • Vitamin A 270% Vitamin C 10% Calcium 2% Iron 0%
          • Fat 0g Sodium 40mg Carbohydrates 8g Protein 1g
    • Carrot Culture
      • Sow 1/4 inch deep
      • Loose soil required
      • Well-drained soil
      • Replant mid-summer for extra sweet fall carrots
      • Mark row w/radish
    • Types of Carrots
      • Danvers
        • medium to long with broad shoulders and sharp taper
      • Imperator
        • more slender and slightly longer than Danvers type
      • Nantes
        • nearly cylindrical with no taper, fairly rounded at ends
      • Chantenay
        • medium to short with a slight taper and blunt end
    • D is for Dandelion (and other “weeds”)
    • Dandelion Facts
      • Family: Asteraceae
      • Type: Perennial
      • Native: probably Europe
      • Folk Medicinal Use: fever and as diuretic
      • Nutritional Value:
          • High in Vitamin A, Vitamin C, Calcium and other minerals
      • Yellow petals can be used for food coloring
    • Dandelion Culture
      • Grows easily from seed
      • ‘ Montmagny’ is a French cultivar with a mild taste
      • Harvest leaves early in spring
    • Other Edible Weeds
      • Chicory
        • Cichorum intybus
      • Purslane
        • Portulaca oleracea
      • Lamb’s Quarters
        • Chenopodium album
    • E is for Eggplant Solanum melongena
    • Eggplant Facts
      • Family: Solanaceae
      • Type: Annual
      • Native: Tropics
      • America: Introduced early as ornamental
      • Folk Medicinal Use: alkaloids (?)
      • Nutritional Value:
          • 1/5 = 25 calories
          • Vitamin A 0% Vitamin C 2% Calcium 0% Iron 2%
          • Fat 0g Sodium 0mg Carbohydrates 5g Protein 1g
    • Eggplant Culture
      • Large, healthy transplants
      • Warm season
      • Chilling sensitive
      • Well-drained soil
      • Bees helpful
    • Cultivars of Eggplant
      • Japanese ‘Ichiban’
      • ‘ Neon’
    • F is for Farming
      • US Market
        • $1.5 billion
      • In Wisconsin
        • $150 million
      • Market gardens
      • Plant breeding
      • Genetic engineering
    • G is for Garlic Allium sativum
    • Garlic Facts
      • Family: Alliaceae
      • Type: Bulbous perennial
      • Native: Middle Asia
      • America: 1700s (?)
      • Folk Medicinal Use: colds, warding off evil
      • Nutritional Value:
          • 1 clove = 5 calories
          • Vitamin A 0% Vitamin C 2% Calcium 0% Iron 0%
          • Fat 0g Sodium 0mg Carbohydrates 1g Protein 0g
    • Garlic Culture
      • Plant cloves in late summer, early fall
      • Cool season
      • Well-drained soil
      • Harvest >9 months
      • Curing necessary
    • H is for Harvest
    • Harvest Facts
      • Depends on taste and timeliness
      • Fruit Vegetables : immature and mature
      • Leaf and Stem Vegetables : slightly immature is preferable
      • Floral Vegetables : Hand harvest when head size is right
      • Roots, Tubers and Bulb Vegetables : various stages of development
    • I is for Irish Potato Solanum tuberosum
    • Irish Potato Facts
      • Family: Solanaceae
      • Type: Tuberous perennial
      • Native: America
      • Folk Medicinal Use: pimples and burns
      • Nutritional Value:
          • 1 medium = 100 calories
          • Vitamin A 0% Vitamin C 45% Calcium 2% Iron 8%
          • Fat 0g Sodium 0mg Carbohydrates 26g Protein 4g
    • Irish Potato Culture
      • Plant certified seed tubers or pieces
      • Cool season
      • Well-drained soil
      • Low pH
      • Skin set occurs after vines die
    • J is for Jicama Pachyrrhizus erosus
    • Jicama Culture
      • Climbing legume 10 to 20 ft tall
      • Warm season
      • Harvest root after 3 to 5 months
      • Leaves, pods, seeds may be poisonous
    • K is for Kohlrabi Brassica oleracea var. gongylodes
    • Kohlrabi Culture
      • Brassicacea family
      • Cool season
      • Frost tolerant
      • Plant early or late
      • Harvest when young and tender
    • L is for Lettuce Lactuca sativa
    • Lettuce Facts
      • Family: Asteraceae
      • Type: Herbaceous Annual
      • Native: Mediteranean Basin
      • America: a long time
      • Folk Medicinal Use: lactucopicrin (?)
      • Nutritional Value (leaf lettuce):
          • 1 1/2 cups = 15 calories
          • Vitamin A 40% Vitamin C 6% Calcium 4% Iron 0%
          • Fat 0g Sodium 30mg Carbohydrates 4g Protein 1g
    • Lettuce Culture
      • Seed at 1/4 inch depth or use transplants
      • Cool season
      • Moist soil
      • Well-drained soil
      • Harvest in ~50 days
    • M is for Muskmelon Cucumis melo L. Reticulatus
    • Muskmelon Facts
      • Family: Cucurbitaceae
      • Type: Annual
      • Native: Persia
      • America: 1400s
      • Folk Medicinal Use: ?
      • Nutritional Value:
          • 1/4 melon = 50 calories
          • Vitamin A 100% Vitamin C 80% Calcium 2% Iron 2%
          • Fat 0g Sodium 25mg Carbohydrates 12g Protein 1g
    • Muskmelon Culture
      • Seed at 1/2 to 1 inch depth, 5 ft centers
      • Warm season
      • Chilling sensitive
      • Well-drained soil
      • Moist soil
      • Bees essential
      • Powdery mildew
    • N is for Nutrition
      • Vitamin C
      • Vitamin A - Carotenes
      • Vitamin E
      • Vitamin B6
      • Minerals
      • Fiber
      • Terpenes
      • Carotenoids
      • Phytosterols
      • Phenols
      • Isoflavones
      • Thiols
      • Glucosinolates
      • Allylic sulfides
      • Indoles
    • O is for Okra Abelmoschus esculentus
    • Okra Culture
      • Malvaceae family
        • (Hibiscus)
      • Warm season
      • Warm soil
      • Soak seed 24 hrs
      • Use knife to harvest pods when ~3 inches
      • Ornamental Value
    • O is for Onion Allium cepa
    • Onion Facts
      • Family: Alliaceae
      • Type: Herbaceous Biennial
      • Native: Southern Asia
      • America: 1400s
      • Folk Medicinal Use: antibiotic
      • Nutritional Value:
          • 1 1/2 cups = 15 calories
          • Vitamin A 40% Vitamin C 6% Calcium 4% Iron 0%
          • Fat 0g Sodium 30mg Carbohydrates 4g Protein 1g
    • Onion Culture
      • Alliaceae family
      • Plant sets, transplants or seeds
      • Seeds are short-lived
      • Cool season
      • High organic matter
      • Harvest bulb onions when tops fall over
    • P is for Pepper Capsicum annuum
    • Pepper Facts
      • Family: Solanaceae
      • Type: Annual (or perennial)
      • Native: Central America, Central Mexico
      • America: 1700s (?)
      • Folk Medicinal Use: colds
      • Nutritional Value (green bell pepper):
          • 1 medium pepper = 30 calories
          • Vitamin A 8% Vitamin C 190% Calcium 2% Iron 2%
          • Fat 0g Sodium 0mg Carbohydrates 7g Protein 1g
    • Pepper Culture
      • Plant transplants
      • Warm season
      • Moist soil - mulch is beneficial
      • Harvest immature or mature
      • Ornamental Value
    • Q is for Quality
      • Appearance
        • size and shape
        • color
        • gloss
        • blemishes
      • Texture
      • Flavor
      • Nutritive Value
      • Safety
    • R is for Root Crops
    • Root Crop Facts
      • Families:
        • Apiaceae (carrot, parsnip)
        • Chenopodiaceae (beet)
        • Brassicaceae (turnip, rutabaga)
        • Convolvulaceae (sweet potato)
      • Nutritional Value (beet):
          • 1 medium beet = 50 calories
          • Vitamin A 0% Vitamin C 4% Calcium 0% Iron 0%
          • Fat 0.5g Sodium 150mg Carbohydrate 11g Protein 1g
    • Root Crop Culture
      • Seed or slips (sweet potato)
      • Loose soil essential - sandy loam
      • Warm Season
        • sweet potato ( Ipomea batatas )
      • Cool Season
        • radish ( Raphanus sativus )
        • beets ( Beta vulgaris )
        • carrots ( Daucus carota )
    • S is for Sweet Corn Zea mays
    • Sweet Corn Facts
      • Family: Poaceae
      • Type: Annual grass
      • Native: Central America <3500 B.C.
      • America: 63 varieties by 1900
      • Nutritional Value:
          • 1 ear = 80 calories
          • Vitamin A 2% Vitamin C 10% Calcium 0% Iron 2%
          • Fat 1g Sodium 0mg Carbohydrates 18g Protein 3g
    • Sweet Corn Culture
      • Seed
      • Warm season
      • Soil 70 - 85ºF
      • Planting pattern critical for proper pollination - “think square”
      • 4 rows minimum
    • T is for Tomato Lycopersicon lycospersicum
    • Tomato Facts
      • Family: Solanaceae
      • Type: Annual
      • Native: Peru or Bolivia
      • America: 1710
      • Folk Medicinal Use: insect repellent
      • Nutritional Value:
          • 1 medium tomato = 35 calories
          • Vitamin A 20% Vitamin C 40% Calcium 2% Iron 2%
          • Fat 0.5g Sodium 5mg Carbohydrates 7g Protein 1g
    • Tomato Culture
      • Plant transplants
      • Warm season
      • Moist soil - mulch is beneficial, red is best
      • Calcium nitrate
      • Night temperature critical: 60 - 70 ºF
    • Types of Tomatoes
      • Cherry
        • smaller, sweeter tomatoes
      • Roma
        • paste or processing tomatoes
      • Beefsteak
        • larger tomatoes for fresh slicing
      • Determinate
        • 3 to 4 ft tall
        • plant ends in flower bud
      • Indeterminate
        • 7 to 15 ft tall
        • plant “never ends”, remains vegetative
    • U is for USDA
      • United States Department of Agriculture
      • Agricultural Marketing Service
        • Fresh Products of Fruits and Vegetables
        • Grade Fresh Produce at point of shipping
        • 150 official grade standards used
    • V is for Vegetable Gardens
          • Garden to meet your needs
          • Garden to help others
          • Garden for fresher produce
          • Garden for organic produce
          • Garden for specialty crops
          • Garden for the pure joy
    • W is for Winter Squash
    • Winter Squash Facts
      • Family: Cucurbitaceae
        • Cucurbita argyosperma (pumpkin, cushaw, winter squash)
        • Cucurbita moschata (gourd, butternut squash)
        • Cucurbita maxima (giant pumpkin)
      • Native: Americas
      • Nutritional Value (spaghetti squash):
          • 1/2 cup= 25 calories
          • Vitamin A 0% Vitamin C 2% Calcium 2% Iron 2%
          • Fat 0g Sodium 15mg Carbohydrate 4g Protein 0g
    • Winter Squash Culture
      • Seed early
      • Moist soil
      • Warm Season
      • Mulch
      • Bees essential
      • Powdery mildew
    • X is for XXX (Sex) = + Female Male Pumpkin +
    • X is for XXX (Sex) = + Female Male Kernels of Corn
    • X is for XXX (Sex) = + eggplant bean tomato tomatillo pepper some vegetables prefer privacy
    • Y is for Year Round Gardening
      • Know Your Last Frost Date in Spring
        • Warm the soil - plastic
        • Mulch after soil is warm
        • Cloches
        • Greenhouses
        • Cool Season Crops
      • Know Your First Frost Date in Fall
        • Plant fall garden in August
        • Windowsills and artificial lights
    • Z is for Zucchini Cucurbita pepo
    • Zucchini Facts
      • Family: Cucurbitaceae
      • Type: Annual
      • Native: Mexico (?) to Italy
      • America: ?
      • Nutritional Value:
          • 1/2 medium squash = 20 calories
          • Vitamin A 6% Vitamin C 30% Calcium 2% Iron 2%
          • Fat 0g Sodium 0mg Carbohydrates 4g Protein 1g
    • Zucchini Culture
      • Seed
      • Warm season
      • Bush-type plants
      • Shallow roots - irrigate
      • Bees essential
      • Excess Squash?
      • Harvest
      • for the Hungry
    • Veggie References
      • Vegetable Crops
        • by Dennis Decoteau
      • Manual of Minor Vegetables
        • by James M. Stephens
      • Vegetable Gardening in the Midwest
        • by C.E. Voigt and J.S. Vandemark
        • Extension Bulletin A8IL1331
      • Vegetable Cultivars and Planting Guide - 2000
        • by Helen Harrison
        • UW Extension Bulletin A1653
    • The A to Z of Veggies Dr. Patti Nagai Horticulture Educator UW Extension - Racine County 14200 Washington Avenue Sturtevant, WI 53177 Phone: 262-886-8460 e-mail: [email_address]