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A to Z veggies
A to Z veggies
A to Z veggies
A to Z veggies
A to Z veggies
A to Z veggies
A to Z veggies
A to Z veggies
A to Z veggies
A to Z veggies
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A to Z veggies
A to Z veggies
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A to Z veggies
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A to Z veggies

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  • 1. The A to Z of Veggies Dr. Patti Nagai Horticulture Educator UW Extension - Racine County
  • 2. The Veggie Alphabet <ul><li>A ASPARAGUS </li></ul><ul><li>B BEAN </li></ul><ul><li>C CARROT </li></ul><ul><li>D DANDELION </li></ul><ul><li>E EGGPLANT </li></ul><ul><li>F FARMING </li></ul><ul><li>G GARLIC </li></ul><ul><li>H HARVESTING </li></ul><ul><li>I IRISH POTATO </li></ul><ul><li>J JICAMA </li></ul><ul><li>K KOHLRABI </li></ul><ul><li>L LETTUCE </li></ul><ul><li>M MELON </li></ul><ul><li>N NUTRITION </li></ul>
  • 3. The Veggie Alphabet <ul><li>O OKRA & ONION </li></ul><ul><li>P PEPPER </li></ul><ul><li>Q QUALITY </li></ul><ul><li>R RADISH </li></ul><ul><li>S SWEET CORN </li></ul><ul><li>T TOMATOES </li></ul><ul><li>U USDA </li></ul><ul><li>V VEGETABLE GARDEN </li></ul><ul><li>W WINTER SQUASH </li></ul><ul><li>X XXX SEX </li></ul><ul><li>Y YEAR ROUND HARVEST </li></ul><ul><li>Z ZUCCHINI </li></ul>
  • 4. A is for Asparagus Asparagus officinalis
  • 5. Asparagus Facts <ul><li>Family: Liliaceae </li></ul><ul><li>Type: Perennial </li></ul><ul><li>Native: Europe and Western Asia </li></ul><ul><li>America: Introduced in 1600s </li></ul><ul><li>Folk Medicinal Use: Jaundice </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>5 spears = 25 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 10% Vitamin C 15% Calcium 2% Iron 2% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 0mg Carbohydrates 4g Protein 2 g </li></ul></ul></ul>
  • 6. Asparagus Culture <ul><li>Trench 6 - 8 inches </li></ul><ul><li>Use Compost </li></ul><ul><li>Cover as spears elongate </li></ul><ul><li>Harvest 2nd year </li></ul><ul><li>Fertilize after harvest </li></ul>
  • 7. B is for Bean Phaseolus vulgaris
  • 8. Bean Facts <ul><li>Family: Fabaceae (Leguminoseae) </li></ul><ul><li>Type: Annual </li></ul><ul><li>Native: Central America </li></ul><ul><li>America: Native </li></ul><ul><li>Folk Medicinal Use: antibacterial (?) </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>3/4 Cup = 25 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 4% Vitamin C 10% Calcium 4% Iron 2% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 0mg Carbohydrates 5g Protein 1g </li></ul></ul></ul>
  • 9. Bean Culture <ul><li>Seed 1 to 2 inches deep </li></ul><ul><li>Warm soil, 65ºF </li></ul><ul><li>Well-drained </li></ul><ul><li>Replant mid-summer for fall </li></ul><ul><li>No or little nitrogen </li></ul>
  • 10. Types of Beans <ul><li>Bush </li></ul><ul><ul><li>erect plant, usually short season </li></ul></ul><ul><li>Pole </li></ul><ul><ul><li>twining type of bean, usually matures later but harvest time is longer </li></ul></ul><ul><li>Snap beans </li></ul><ul><li>Southern Peas </li></ul><ul><li>Lima Beans </li></ul><ul><li>Pinto Beans </li></ul><ul><li>Black-eyed Peas </li></ul><ul><li>Black Beans </li></ul><ul><li>Peanuts </li></ul><ul><li>English Peas </li></ul>
  • 11. C is for Carrot Daucus carota L. ssp. sativus
  • 12. Carrot Facts <ul><li>Family: Apiaceae </li></ul><ul><li>Type: Biennial </li></ul><ul><li>Native: Europe and Western Asia </li></ul><ul><li>America: Introduced in 1700s </li></ul><ul><li>Folk Medicinal Use: seeds - birth control </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>7 inches = 35 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 270% Vitamin C 10% Calcium 2% Iron 0% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 40mg Carbohydrates 8g Protein 1g </li></ul></ul></ul>
  • 13. Carrot Culture <ul><li>Sow 1/4 inch deep </li></ul><ul><li>Loose soil required </li></ul><ul><li>Well-drained soil </li></ul><ul><li>Replant mid-summer for extra sweet fall carrots </li></ul><ul><li>Mark row w/radish </li></ul>
  • 14. Types of Carrots <ul><li>Danvers </li></ul><ul><ul><li>medium to long with broad shoulders and sharp taper </li></ul></ul><ul><li>Imperator </li></ul><ul><ul><li>more slender and slightly longer than Danvers type </li></ul></ul><ul><li>Nantes </li></ul><ul><ul><li>nearly cylindrical with no taper, fairly rounded at ends </li></ul></ul><ul><li>Chantenay </li></ul><ul><ul><li>medium to short with a slight taper and blunt end </li></ul></ul>
  • 15. D is for Dandelion (and other “weeds”)
  • 16. Dandelion Facts <ul><li>Family: Asteraceae </li></ul><ul><li>Type: Perennial </li></ul><ul><li>Native: probably Europe </li></ul><ul><li>Folk Medicinal Use: fever and as diuretic </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>High in Vitamin A, Vitamin C, Calcium and other minerals </li></ul></ul></ul><ul><li>Yellow petals can be used for food coloring </li></ul>
  • 17. Dandelion Culture <ul><li>Grows easily from seed </li></ul><ul><li>‘ Montmagny’ is a French cultivar with a mild taste </li></ul><ul><li>Harvest leaves early in spring </li></ul>
  • 18. Other Edible Weeds <ul><li>Chicory </li></ul><ul><ul><li>Cichorum intybus </li></ul></ul><ul><li>Purslane </li></ul><ul><ul><li>Portulaca oleracea </li></ul></ul><ul><li>Lamb’s Quarters </li></ul><ul><ul><li>Chenopodium album </li></ul></ul>
  • 19. E is for Eggplant Solanum melongena
  • 20. Eggplant Facts <ul><li>Family: Solanaceae </li></ul><ul><li>Type: Annual </li></ul><ul><li>Native: Tropics </li></ul><ul><li>America: Introduced early as ornamental </li></ul><ul><li>Folk Medicinal Use: alkaloids (?) </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>1/5 = 25 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 0% Vitamin C 2% Calcium 0% Iron 2% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 0mg Carbohydrates 5g Protein 1g </li></ul></ul></ul>
  • 21. Eggplant Culture <ul><li>Large, healthy transplants </li></ul><ul><li>Warm season </li></ul><ul><li>Chilling sensitive </li></ul><ul><li>Well-drained soil </li></ul><ul><li>Bees helpful </li></ul>
  • 22. Cultivars of Eggplant <ul><li>Japanese ‘Ichiban’ </li></ul><ul><li>‘ Neon’ </li></ul>
  • 23. F is for Farming <ul><li>US Market </li></ul><ul><ul><li>$1.5 billion </li></ul></ul><ul><li>In Wisconsin </li></ul><ul><ul><li>$150 million </li></ul></ul><ul><li>Market gardens </li></ul><ul><li>Plant breeding </li></ul><ul><li>Genetic engineering </li></ul>
  • 24. G is for Garlic Allium sativum
  • 25. Garlic Facts <ul><li>Family: Alliaceae </li></ul><ul><li>Type: Bulbous perennial </li></ul><ul><li>Native: Middle Asia </li></ul><ul><li>America: 1700s (?) </li></ul><ul><li>Folk Medicinal Use: colds, warding off evil </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>1 clove = 5 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 0% Vitamin C 2% Calcium 0% Iron 0% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 0mg Carbohydrates 1g Protein 0g </li></ul></ul></ul>
  • 26. Garlic Culture <ul><li>Plant cloves in late summer, early fall </li></ul><ul><li>Cool season </li></ul><ul><li>Well-drained soil </li></ul><ul><li>Harvest >9 months </li></ul><ul><li>Curing necessary </li></ul>
  • 27. H is for Harvest
  • 28. Harvest Facts <ul><li>Depends on taste and timeliness </li></ul><ul><li>Fruit Vegetables : immature and mature </li></ul><ul><li>Leaf and Stem Vegetables : slightly immature is preferable </li></ul><ul><li>Floral Vegetables : Hand harvest when head size is right </li></ul><ul><li>Roots, Tubers and Bulb Vegetables : various stages of development </li></ul>
  • 29. I is for Irish Potato Solanum tuberosum
  • 30. Irish Potato Facts <ul><li>Family: Solanaceae </li></ul><ul><li>Type: Tuberous perennial </li></ul><ul><li>Native: America </li></ul><ul><li>Folk Medicinal Use: pimples and burns </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>1 medium = 100 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 0% Vitamin C 45% Calcium 2% Iron 8% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 0mg Carbohydrates 26g Protein 4g </li></ul></ul></ul>
  • 31. Irish Potato Culture <ul><li>Plant certified seed tubers or pieces </li></ul><ul><li>Cool season </li></ul><ul><li>Well-drained soil </li></ul><ul><li>Low pH </li></ul><ul><li>Skin set occurs after vines die </li></ul>
  • 32. J is for Jicama Pachyrrhizus erosus
  • 33. Jicama Culture <ul><li>Climbing legume 10 to 20 ft tall </li></ul><ul><li>Warm season </li></ul><ul><li>Harvest root after 3 to 5 months </li></ul><ul><li>Leaves, pods, seeds may be poisonous </li></ul>
  • 34. K is for Kohlrabi Brassica oleracea var. gongylodes
  • 35. Kohlrabi Culture <ul><li>Brassicacea family </li></ul><ul><li>Cool season </li></ul><ul><li>Frost tolerant </li></ul><ul><li>Plant early or late </li></ul><ul><li>Harvest when young and tender </li></ul>
  • 36. L is for Lettuce Lactuca sativa
  • 37. Lettuce Facts <ul><li>Family: Asteraceae </li></ul><ul><li>Type: Herbaceous Annual </li></ul><ul><li>Native: Mediteranean Basin </li></ul><ul><li>America: a long time </li></ul><ul><li>Folk Medicinal Use: lactucopicrin (?) </li></ul><ul><li>Nutritional Value (leaf lettuce): </li></ul><ul><ul><ul><li>1 1/2 cups = 15 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 40% Vitamin C 6% Calcium 4% Iron 0% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 30mg Carbohydrates 4g Protein 1g </li></ul></ul></ul>
  • 38. Lettuce Culture <ul><li>Seed at 1/4 inch depth or use transplants </li></ul><ul><li>Cool season </li></ul><ul><li>Moist soil </li></ul><ul><li>Well-drained soil </li></ul><ul><li>Harvest in ~50 days </li></ul>
  • 39. M is for Muskmelon Cucumis melo L. Reticulatus
  • 40. Muskmelon Facts <ul><li>Family: Cucurbitaceae </li></ul><ul><li>Type: Annual </li></ul><ul><li>Native: Persia </li></ul><ul><li>America: 1400s </li></ul><ul><li>Folk Medicinal Use: ? </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>1/4 melon = 50 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 100% Vitamin C 80% Calcium 2% Iron 2% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 25mg Carbohydrates 12g Protein 1g </li></ul></ul></ul>
  • 41. Muskmelon Culture <ul><li>Seed at 1/2 to 1 inch depth, 5 ft centers </li></ul><ul><li>Warm season </li></ul><ul><li>Chilling sensitive </li></ul><ul><li>Well-drained soil </li></ul><ul><li>Moist soil </li></ul><ul><li>Bees essential </li></ul><ul><li>Powdery mildew </li></ul>
  • 42. N is for Nutrition <ul><li>Vitamin C </li></ul><ul><li>Vitamin A - Carotenes </li></ul><ul><li>Vitamin E </li></ul><ul><li>Vitamin B6 </li></ul><ul><li>Minerals </li></ul><ul><li>Fiber </li></ul><ul><li>Terpenes </li></ul><ul><li>Carotenoids </li></ul><ul><li>Phytosterols </li></ul><ul><li>Phenols </li></ul><ul><li>Isoflavones </li></ul><ul><li>Thiols </li></ul><ul><li>Glucosinolates </li></ul><ul><li>Allylic sulfides </li></ul><ul><li>Indoles </li></ul>
  • 43. O is for Okra Abelmoschus esculentus
  • 44. Okra Culture <ul><li>Malvaceae family </li></ul><ul><ul><li>(Hibiscus) </li></ul></ul><ul><li>Warm season </li></ul><ul><li>Warm soil </li></ul><ul><li>Soak seed 24 hrs </li></ul><ul><li>Use knife to harvest pods when ~3 inches </li></ul><ul><li>Ornamental Value </li></ul>
  • 45. O is for Onion Allium cepa
  • 46. Onion Facts <ul><li>Family: Alliaceae </li></ul><ul><li>Type: Herbaceous Biennial </li></ul><ul><li>Native: Southern Asia </li></ul><ul><li>America: 1400s </li></ul><ul><li>Folk Medicinal Use: antibiotic </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>1 1/2 cups = 15 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 40% Vitamin C 6% Calcium 4% Iron 0% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 30mg Carbohydrates 4g Protein 1g </li></ul></ul></ul>
  • 47. Onion Culture <ul><li>Alliaceae family </li></ul><ul><li>Plant sets, transplants or seeds </li></ul><ul><li>Seeds are short-lived </li></ul><ul><li>Cool season </li></ul><ul><li>High organic matter </li></ul><ul><li>Harvest bulb onions when tops fall over </li></ul>
  • 48. P is for Pepper Capsicum annuum
  • 49. Pepper Facts <ul><li>Family: Solanaceae </li></ul><ul><li>Type: Annual (or perennial) </li></ul><ul><li>Native: Central America, Central Mexico </li></ul><ul><li>America: 1700s (?) </li></ul><ul><li>Folk Medicinal Use: colds </li></ul><ul><li>Nutritional Value (green bell pepper): </li></ul><ul><ul><ul><li>1 medium pepper = 30 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 8% Vitamin C 190% Calcium 2% Iron 2% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 0mg Carbohydrates 7g Protein 1g </li></ul></ul></ul>
  • 50. Pepper Culture <ul><li>Plant transplants </li></ul><ul><li>Warm season </li></ul><ul><li>Moist soil - mulch is beneficial </li></ul><ul><li>Harvest immature or mature </li></ul><ul><li>Ornamental Value </li></ul>
  • 51. Q is for Quality <ul><li>Appearance </li></ul><ul><ul><li>size and shape </li></ul></ul><ul><ul><li>color </li></ul></ul><ul><ul><li>gloss </li></ul></ul><ul><ul><li>blemishes </li></ul></ul><ul><li>Texture </li></ul><ul><li>Flavor </li></ul><ul><li>Nutritive Value </li></ul><ul><li>Safety </li></ul>
  • 52. R is for Root Crops
  • 53. Root Crop Facts <ul><li>Families: </li></ul><ul><ul><li>Apiaceae (carrot, parsnip) </li></ul></ul><ul><ul><li>Chenopodiaceae (beet) </li></ul></ul><ul><ul><li>Brassicaceae (turnip, rutabaga) </li></ul></ul><ul><ul><li>Convolvulaceae (sweet potato) </li></ul></ul><ul><li>Nutritional Value (beet): </li></ul><ul><ul><ul><li>1 medium beet = 50 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 0% Vitamin C 4% Calcium 0% Iron 0% </li></ul></ul></ul><ul><ul><ul><li>Fat 0.5g Sodium 150mg Carbohydrate 11g Protein 1g </li></ul></ul></ul>
  • 54. Root Crop Culture <ul><li>Seed or slips (sweet potato) </li></ul><ul><li>Loose soil essential - sandy loam </li></ul><ul><li>Warm Season </li></ul><ul><ul><li>sweet potato ( Ipomea batatas ) </li></ul></ul><ul><li>Cool Season </li></ul><ul><ul><li>radish ( Raphanus sativus ) </li></ul></ul><ul><ul><li>beets ( Beta vulgaris ) </li></ul></ul><ul><ul><li>carrots ( Daucus carota ) </li></ul></ul>
  • 55. S is for Sweet Corn Zea mays
  • 56. Sweet Corn Facts <ul><li>Family: Poaceae </li></ul><ul><li>Type: Annual grass </li></ul><ul><li>Native: Central America <3500 B.C. </li></ul><ul><li>America: 63 varieties by 1900 </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>1 ear = 80 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 2% Vitamin C 10% Calcium 0% Iron 2% </li></ul></ul></ul><ul><ul><ul><li>Fat 1g Sodium 0mg Carbohydrates 18g Protein 3g </li></ul></ul></ul>
  • 57. Sweet Corn Culture <ul><li>Seed </li></ul><ul><li>Warm season </li></ul><ul><li>Soil 70 - 85ºF </li></ul><ul><li>Planting pattern critical for proper pollination - “think square” </li></ul><ul><li>4 rows minimum </li></ul>
  • 58. T is for Tomato Lycopersicon lycospersicum
  • 59. Tomato Facts <ul><li>Family: Solanaceae </li></ul><ul><li>Type: Annual </li></ul><ul><li>Native: Peru or Bolivia </li></ul><ul><li>America: 1710 </li></ul><ul><li>Folk Medicinal Use: insect repellent </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>1 medium tomato = 35 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 20% Vitamin C 40% Calcium 2% Iron 2% </li></ul></ul></ul><ul><ul><ul><li>Fat 0.5g Sodium 5mg Carbohydrates 7g Protein 1g </li></ul></ul></ul>
  • 60. Tomato Culture <ul><li>Plant transplants </li></ul><ul><li>Warm season </li></ul><ul><li>Moist soil - mulch is beneficial, red is best </li></ul><ul><li>Calcium nitrate </li></ul><ul><li>Night temperature critical: 60 - 70 ºF </li></ul>
  • 61. Types of Tomatoes <ul><li>Cherry </li></ul><ul><ul><li>smaller, sweeter tomatoes </li></ul></ul><ul><li>Roma </li></ul><ul><ul><li>paste or processing tomatoes </li></ul></ul><ul><li>Beefsteak </li></ul><ul><ul><li>larger tomatoes for fresh slicing </li></ul></ul><ul><li>Determinate </li></ul><ul><ul><li>3 to 4 ft tall </li></ul></ul><ul><ul><li>plant ends in flower bud </li></ul></ul><ul><li>Indeterminate </li></ul><ul><ul><li>7 to 15 ft tall </li></ul></ul><ul><ul><li>plant “never ends”, remains vegetative </li></ul></ul>
  • 62. U is for USDA <ul><li>United States Department of Agriculture </li></ul><ul><li>Agricultural Marketing Service </li></ul><ul><ul><li>Fresh Products of Fruits and Vegetables </li></ul></ul><ul><ul><li>Grade Fresh Produce at point of shipping </li></ul></ul><ul><ul><li>150 official grade standards used </li></ul></ul>
  • 63. V is for Vegetable Gardens <ul><ul><ul><li>Garden to meet your needs </li></ul></ul></ul><ul><ul><ul><li>Garden to help others </li></ul></ul></ul><ul><ul><ul><li>Garden for fresher produce </li></ul></ul></ul><ul><ul><ul><li>Garden for organic produce </li></ul></ul></ul><ul><ul><ul><li>Garden for specialty crops </li></ul></ul></ul><ul><ul><ul><li>Garden for the pure joy </li></ul></ul></ul>
  • 64. W is for Winter Squash
  • 65. Winter Squash Facts <ul><li>Family: Cucurbitaceae </li></ul><ul><ul><li>Cucurbita argyosperma (pumpkin, cushaw, winter squash) </li></ul></ul><ul><ul><li>Cucurbita moschata (gourd, butternut squash) </li></ul></ul><ul><ul><li>Cucurbita maxima (giant pumpkin) </li></ul></ul><ul><li>Native: Americas </li></ul><ul><li>Nutritional Value (spaghetti squash): </li></ul><ul><ul><ul><li>1/2 cup= 25 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 0% Vitamin C 2% Calcium 2% Iron 2% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 15mg Carbohydrate 4g Protein 0g </li></ul></ul></ul>
  • 66. Winter Squash Culture <ul><li>Seed early </li></ul><ul><li>Moist soil </li></ul><ul><li>Warm Season </li></ul><ul><li>Mulch </li></ul><ul><li>Bees essential </li></ul><ul><li>Powdery mildew </li></ul>
  • 67. X is for XXX (Sex) = + Female Male Pumpkin +
  • 68. X is for XXX (Sex) = + Female Male Kernels of Corn
  • 69. X is for XXX (Sex) = + eggplant bean tomato tomatillo pepper some vegetables prefer privacy
  • 70. Y is for Year Round Gardening <ul><li>Know Your Last Frost Date in Spring </li></ul><ul><ul><li>Warm the soil - plastic </li></ul></ul><ul><ul><li>Mulch after soil is warm </li></ul></ul><ul><ul><li>Cloches </li></ul></ul><ul><ul><li>Greenhouses </li></ul></ul><ul><ul><li>Cool Season Crops </li></ul></ul><ul><li>Know Your First Frost Date in Fall </li></ul><ul><ul><li>Plant fall garden in August </li></ul></ul><ul><ul><li>Windowsills and artificial lights </li></ul></ul>
  • 71. Z is for Zucchini Cucurbita pepo
  • 72. Zucchini Facts <ul><li>Family: Cucurbitaceae </li></ul><ul><li>Type: Annual </li></ul><ul><li>Native: Mexico (?) to Italy </li></ul><ul><li>America: ? </li></ul><ul><li>Nutritional Value: </li></ul><ul><ul><ul><li>1/2 medium squash = 20 calories </li></ul></ul></ul><ul><ul><ul><li>Vitamin A 6% Vitamin C 30% Calcium 2% Iron 2% </li></ul></ul></ul><ul><ul><ul><li>Fat 0g Sodium 0mg Carbohydrates 4g Protein 1g </li></ul></ul></ul>
  • 73. Zucchini Culture <ul><li>Seed </li></ul><ul><li>Warm season </li></ul><ul><li>Bush-type plants </li></ul><ul><li>Shallow roots - irrigate </li></ul><ul><li>Bees essential </li></ul><ul><li>Excess Squash? </li></ul><ul><li>Harvest </li></ul><ul><li>for the Hungry </li></ul>
  • 74. Veggie References <ul><li>Vegetable Crops </li></ul><ul><ul><li>by Dennis Decoteau </li></ul></ul><ul><li>Manual of Minor Vegetables </li></ul><ul><ul><li>by James M. Stephens </li></ul></ul><ul><li>Vegetable Gardening in the Midwest </li></ul><ul><ul><li>by C.E. Voigt and J.S. Vandemark </li></ul></ul><ul><ul><li>Extension Bulletin A8IL1331 </li></ul></ul><ul><li>Vegetable Cultivars and Planting Guide - 2000 </li></ul><ul><ul><li>by Helen Harrison </li></ul></ul><ul><ul><li>UW Extension Bulletin A1653 </li></ul></ul>
  • 75. 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]

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