Companion planting
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This document provides information on compatible and incompatible companion plants for various vegetables. It lists which plants to plant together and which plants should not be planted near each other, such as asparagus growing well with tomato, parsley and basil but not beans. It covers companion planting pairs and combos for vegetables like beans, cabbage, carrots, celery, cucumbers, lettuce, onions, parsley, peas, potatoes, radishes, spinach, tomatoes and turnips.
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Companion Plants for Your Garden - Surrey, Canada
Growing plants together can benefit them through pest control and increased yields. Tomatoes grow well with basil and garlic, which repel pests from the tomatoes. Corn, beans, and squash - the "three sisters" - also benefit each other: beans fix nitrogen, corn uses it for support, and squash shades the soil. Okra, peppers, and lettuce also pair well by providing windbreaks and shade. Marigolds repel many common vegetable pests when planted around garden borders. A companion planting chart provides suggestions for which vegetables grow well together based on their effects on pests, soil, and each other.
Companion Plants - Cultivating Community
This document provides a table listing vegetable companion plants and adversaries. It notes that broccoli grows well with beets, carrot, celery and improves when planted with dill, kale and mint. Beans and strawberries are adversaries that hinder broccoli's growth. The table also includes companion planting suggestions for many other vegetables from the Cabbage, Goosefoot, Nightshade, Onion, Parsley, Pea, Squash and other families. It cautions that much of this information comes from folklore and more research is needed to verify the interactions.
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This companion planting chart provides guidance on which vegetable plants have synergistic relationships and which have antagonistic relationships. It shows that asparagus, basil, tomato and nasturtium really like to be planted with asparagus, while onion and garlic should be avoided. In general, beans, carrots, cabbage and brassicas get along well together, while strawberries, tomatoes and potatoes conflict with many other vegetables. The chart is a helpful reference for organic gardeners to maximize plant health and yields.
Vegetable companions
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Extensive Companion Planting Chart and Growing Information
This document provides companion planting charts for herbs, flowers, fruits, and vegetables. The charts list which plant types are compatible and incompatible for companion planting. The introduction explains that companion planting can increase food production and help pest management. It recommends using the charts as a general guideline and doing additional research. The conclusion discusses a study in South Africa where intercropping sorghum with legumes in zai pits increased total grain production by 250% compared to sorghum alone. Companion planting is presented as a natural and sustainable solution for smallholder African farmers.
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Companion Plants for Your Garden - Surrey, Canada
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Companion planting involves growing certain plants together to benefit each other by improving flavors or repelling pests. The document lists many vegetable plants and their good and bad plant companions, noting how certain plant combinations can improve flavors or pest control while other combinations should be avoided.
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This document provides information on companion planting, including which vegetable and herb plants make good neighbors and bad neighbors for other plants. Some key points are:
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Companion planting involves growing certain plants together to benefit each other. For example, legumes like peas and beans fix nitrogen that benefits nearby corn plants. A chart lists good companion plants and plants that hinder each other's growth. The document also provides harvesting tips for various vegetables and herbs to pick them at their peak flavor and encourage continued production. Tips include cutting broccoli and lettuce often to promote side growth, and clipping fruits off vines and bushes above the fruit or leaf to leave the plant intact.
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This document discusses various cake mixing methods and types of cakes. It covers high-fat and egg foam cakes like butter cakes, genoise, sponge cake, angel food cake, and chiffon. Adjustments for high altitude baking are outlined, such as reducing chemical leavening and increasing temperature. Buttercream frosting methods like American, Swiss meringue, Italian, and French are defined. Cheesecake and baked custard techniques are explained, along with troubleshooting tips. The document concludes with assignments and guidelines for plated desserts focusing on techniques, balanced flavors, textures, colors, and temperatures.
Day 38 cookies, cakes, pastries
This document discusses different types of cookies including drop cookies, icebox cookies, bar cookies, sheet cookies, cut-out cookies, pressed cookies, rolled or molded cookies, and wafer cookies. It also discusses storing cookies and provides details on pâte à choux (cabbage paste), its two-part cooking method, and applications including cream puffs, éclairs, swans, and gougers.
Day 37 pies & tarts
The document discusses the differences between pies and tarts, including their fillings. Pies have deeper shells and are baked in slanted pans, while tarts have shallow shells and are baked in short-sided pans. Common fillings include creams, curds, custards, various fruits, and combinations thereof. The document also covers pie dough types like basic, flaky, and sweet doughs. Techniques like blind baking and docking are described. Assembly, topping, and storage methods are provided.
Baking techniques
This document discusses various bread techniques including mixing methods for yeasted doughs, quick breads, and laminated doughs. It also covers baking methods such as blind baking and steaming. Production steps for yeast breads are outlined including scaling ingredients, proofing, mixing, shaping and baking. Different types of leavening agents and wheat flours are also described.
Day 36 custards & laminated dough
Custards are any liquid set with eggs. Sugar slows coagulation while acids speed it up. Starch coats proteins to prevent over coagulation and allows custards to be baked instead of just boiled. Egg yolks contain an enzyme that must be neutralized by boiling. Custards can be stirred on the stovetop or baked in a water bath. Enriched dough contains higher amounts of fat, milk, eggs or sugar for tenderness and richness, such as brioche made with butter and eggs using a pre-ferment, or olive oil-enriched focaccia.
32 breakfast cookery
This document provides information on quick breads and breakfast pastries. It discusses different types of leavening including biological, chemical, and mechanical methods. Specifically, it describes how baking soda and baking powder work as chemical leavening agents and how to properly incorporate them. The document also covers baking principles such as how altitude affects baking and different mixing methods for batters and dough. Finally, it provides an overview of breakfast pastries like Danish pastries made from enriched and laminated doughs that are filled before baking.
30 eggs
This document provides instruction on various aspects of breakfast cookery including:
- Different egg cooking methods such as sunny side up, over easy, poached, and scrambled.
- The anatomy of an egg including the shell, white, yolk, and other internal parts.
- Temperature guidelines for cooking eggs and meat.
- Grading and proper storage of eggs.
- Types of breakfast meats including bacon, sausage, and ham.
- Tips for making pancake and waffle batters.
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