Farm & Garden - Vegetable Resource Pages

Winter Squash Resources

Tue, 09 Aug 2005 09:02:14 -0600

Winter squash is thought to be native to the Americas. Winter squash has been found in Central America and Mexico as far back as 7000 BC. Winter squash spread throughout North America from Central America. The name squash is apparently derived from the Algonquin "askoot asquash", meaning "eaten green". Winter squash found its way to Europe when the early explorers returned home.

There are six basic categories of winter squash: acorn, buttercup, butternut, spaghetti, delicata (aka sweet dumpling squash), and hubbard. Each winter squash variety has its own delicate flavor. Winter squash flowers are edible and are considered a delicacy in Italy and the United States.

Tomato Resources

Tue, 09 Aug 2005 09:00:47 -0600

Tomatoes are one of the most widely grown vegetables in the world. Americans consume over 12 million tons of tomatoes annually; that's an average of 18 pounds of fresh tomatoes and 70 pounds of processed tomatoes per person. Tomatoes are loaded with vitamin C and E and minerals that are very good for you.

Tomatoes are planted by an estimated 85% of home gardeners each year. Tomatoes are so popular because they are relatively easy to grow and can be grown anywhere. Fresh tomatoes have a delicious flavor and can be easily preserved for out-of-season use.

Tomatoes are actually a tropical fruit (botanically speaking). Tomatoes are thought to have originated in South America, in what is now Peru, Bolivia, northern Chile and Ecuador. Wild tomatoes can still be found in this area, including eight different species of tomatoes in Peru.

Tomatoes were first used in North America as a medicine. By the mid-18th century, tomatoes were cultivated from seed in the Carolinas, and by the late 1700s the migrating farmers took tomato seeds north and west. Thomas Jefferson introduced tomatoes to his table in 1781. By the early 19th century tomato seeds were planted widely and tomatoes were common in cooking.

Tomatillo Resources

Tue, 09 Aug 2005 08:46:10 -0600

Tomatillos are native to Mexico where they are known as tomate verde and tomate de fresadilla. Tomatillos are referred to as husk tomatoes, jamberberries, strawberry tomatoes, and Mexican green tomatoes.

The tomatillo is a member of the tomato family and even similar in appearance to a green tomato. The tomatillo, however, grows a thin husk that must be peeled prior to using the fruit. Tomatilloes are easy to grow. Tomatillos are an important ingredient in salsa verde and are used in many Mexican dishes. Tomatillos are grown in much the same way as tomatoes but they are hardier and less prone to diseases. Once tomatillos are established in your garden, they re-seed themselves.

Sweet Corn Resources

Tue, 09 Aug 2005 08:43:29 -0600

Corn first originated in tropical America more than 4000 years ago. Corn traveled from the South American Andes up to Canada through the trades of Indian tribes. Corn was given as a gift to the first white settlers and in fact, enabled them to survive that first year. Today, corn is grown on more acres in the United States than any other crop.

Sweet corns come in two classes. The first are the open pollinated varieties, which have been around for many, many years. Their flavors are milder than the hybrid super sweet varieties you find in most markets and farm stands. The hybrid super sweet varieties are the result of selective breeding, which emphasize desirable corn characteristics like sweet taste and increased length to the harvest period.

Sweet corn kernels come in only a few colors: yellow, white, or a mixture of both (bicolor).

Spinach Resources

Tue, 09 Aug 2005 08:39:43 -0600

Spinach is an easy and nutritious plant to grow. Spinach has the highest amount of vitamins A & B2 of any common crop and is packed with iron, calcium, and protein. Choose slow bolting spinach varieties for growing in warmer weather.

Summer Squash & Zucchini Resources

Tue, 09 Aug 2005 08:39:09 -0600

Summer squash is thought to be native to the Americas. Summer squash has been found in Central America and Mexico as far back as 7000 BC. Summer squash spread throughout North America from Central America. The name squash is apparently derived from the Algonquin "askoot asquash", meaning "eaten green". Summer squash found its way to Europe when the early explorers returned home.

There are four basic categories of summer squash: straightneck, crookneck, scallop (aka patty pan squash), and zucchini (aka cozelle). Each summer squash variety has its own delicate flavor that can be incorporated into salads, pastas, pasta salads, bean salads, roasted vegetables, or pizza topping. On top of that, summer squash flowers are edible too and are even considered a delicacy in Italy and the United States.

Rutabaga Resources

Tue, 09 Aug 2005 08:22:40 -0600

The rutabaga is a relative newcomer. Rutabagas are thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of rutabagas are from the 17th century in Southern Europe where rutabagas were first eaten as well as used for animal fodder.

Because rutabagas thrive cooler climates, they became popular in Scandinavia, but especially in Sweden where the rutabaga is known as a 'swede.' In America, rutabagas were first cultivated in the northern parts of the country in the early 1800s. Today, Canada and the northern states are the prime producers of the rutabaga.

Scallion Resources

Tue, 09 Aug 2005 08:22:10 -0600

Green bunching onions are known by several names depending on where you live. Scallions, green onions, and spring onions are just some of the names you'll find. All of these names can be used for immature onions. The true bunching onions are a different species from that of the immature bulb onion. They are, in fact a perennial and will multiply into bunches of onions - thus their name. For the record, this primer is about true bunching onions - or scallions Allium fistulosum.

Scallions can be grown in the same way as onions by direct seeding or transplanting. Scallions are tender and delicious and are easy to grow in containers, raised beds, patio gardens, even window boxes.

Radicchio Resources

Tue, 09 Aug 2005 08:14:46 -0600

Radicchio has been a part of our diet since Roman times. Plinio the Old (23-79 A.C.) refers to Venetian lettuce in his Naturalis Historia, emphasising its purifying qualities. In ancient times radicchio was used for medicinal purposes and was particularly indicated for the treatment of insomnia.

Radicchio is a type of chicory with reddish purple leaves and cloud white veins. Radicchio adds a zesty flavor to salads and is often referred to as Italian chicory. There are two major groups of radicchio: head types leaf types.

Head types are harvested as an entire plant and leaf types are harvested leaf by leaf. Both are easy to grow in most garden soils.

Pumpkin Resources

Tue, 09 Aug 2005 08:14:17 -0600

Pumpkins are an old, nutritious vegetable grown for hundreds of years alongside corn and peppers. Pumpkins are beautiful and bountiful and their harvest is a sure sign of autumn. Pumpkins can be used in breads, pies, and stews. Pumkins are also delicious roasted on a grill. Pumpkin seeds can be roasted and are a delicious addition to salads.

Pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." The French turned "pepon" into "pompon" and the English changed that into "pumpion." But it took the American colonists to finally change "pumpion" into "pumpkin."

Native Americans dried strips of pumpkin and wove them into mats. They also roasted long strips of pumpkin on the open fire and ate them. The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes.

Radish Resources

Tue, 09 Aug 2005 08:14:15 -0600

Radishes have been seen as an appetite stimulant for thousands of years. Horace of Rome said radishes were a vegetable "to excite the languid stomach." Today, radish "festivals" are held in countries around the world and radishes are enjoyed in Russia, China, India, the Middle East as well as throughout Europe and North America.

Radishes are a spicy additions to salads and salsa. Radishes provide a refreshing taste that is cooling and invigorating. There are many different varieties of radish from red and pink to white and purple. In many Asian countries and increasingly in this country, daikon radishes are used fresh, pickled, or dried in many dishes.

Potato Resources

Tue, 09 Aug 2005 08:08:46 -0600

Potatoes are native to the high Andes of South America. Potatoes are a cool season, high altitude crop. Many different varieties of potatoes have been cultivated for hundreds, maybe thousands of years. While grocery stores and food co-ops offer only a few varieties of potatoes, the truth is there are hundreds of different varieties of potatoes.

Pole Bean Resources

Tue, 09 Aug 2005 08:06:15 -0600

Beans are one of the easiest of vegetables to grow. Beans have such a diversity of colors and flavors it is easy to see how beans are one of agriculture's favorite crops. In fact, humans have cultivated beans for about 6000 years. Pole beans are indeterminate and will produce vines of beans. Pole beans require some form of support. Poles have been used for centuries and thus the name pole beans but the beans will grow up trellis, netting, or any support that affords them purchase to climb.

Pole beans can be found as both fresh and dry varieties. The fresh beans within this species are often referred to as snap beans, green beans (green in color), and yellow or wax beans (yellow in color). Dry beans offer the most variety of colors and flavors and include some of the oldest seed varieties available.

Snap and Pod Pea Resources

Tue, 09 Aug 2005 08:02:43 -0600

Peas have been a part of our diet since at least the egyptian times. Around the sixteenth century more tender varieties of peas were developed and eaten fresh. Today only about 5% of all peas grown are sold fresh. The rest of the peas sold are canned and frozen. Peas are members of the legume family. This family includes plants that bear pods enclosing fleshy seeds. Peas are a good low calorie source of protein. A 100-calorie serving of peas (about ¾ cup) contains more protein than a whole egg or a tablespoon of peanut butter and has less than one gram of fat and no cholesterol.

Fresh peas from the garden eaten in spring have turned many people into gardeners. Peas have a sweet flavor, sublime flowers, and vines that are a joy to see after the long, cool months. Peas are easy to grow and suitable in many areas.

Peas are separated into two groups, those with edible pods and those whose pods must be removed or "shucked". Peas with edible pods include snow peas and snap peas. English peas, more commonly known as garden peas, must be shelled before they can be eaten. Cultivars refered to as cow peas or field peas are actually beans.

Peas commonly grow on vines though you can find dwarf (bush) cultivars that do not need trellising.

Parsnip Resources

Tue, 09 Aug 2005 07:53:18 -0600

Parsnips, have a long history that dates back into Roman times. In the Middle Ages, growers developed a tastier and fleshier parsnip variety. In fact, back then, the Europeans favored the parsnip because of its flavor, nourishment and ability to satisfy hunger through meatless fasting periods. Parsnips were so revered they were more popular than either potatoes or carrots.

Parsnips are low in calories and loaded with nutrition. A single 9" parsnip yields plenty of fiber, folic acid, calcium, potassium, and vitamins B1, B2, B3, vitamin C, iron, and zinc. Parsnips have a nutty, sweet taste that can be added to many recipes or enjoyed alone.