yields and harvesting alicia bembenek patti koob
TRANSCRIPT
Yields and HarvestingAlicia Bembenek
Patti Koob
College ofAgriculture and Natural Resources
What Should you Plant?General Guidelines
• Plant what you and your family like to eat• Grow what you cannot buy fresh
– For example: rare heirloom varieties
• Grow what is expensive to buy fresh– For example: herbs, lettuces
• Consider your amount of space and time– Start small and slowly expand
What should you plant?: Resources • www.extension.umd.edu/growit/vegetable • General recommendations for beginners:
– summer squashes– green beans– cucumbers– tomatoes– lettuces– peppers– herbs
What should you plant?: Resources • www.extension.umd.edu/growit/vegetable
How much should you plant?: Resources• Yields are impacted by weather, soil conditions, pests, & diseases• Michigan State University has a Vegetable Production Chart
www.migarden.msu.edu/uploads/files/Table%204.pdf
www.growingvegetablegardens.com/planHowMany.html
When are your veggies ready? http://eatsmart.umd.edu/sites/eatsmart.umd.edu/files/Produce_availability_1214.pdf
When are your veggies ready? • For many annual plants (beans, peppers, tomatoes): pick first fruits before
they are dead ripe / fully mature– Prevent the signal within the plant that the job of reproduction is complete – This will cause the plant to grow new flowers and fruits
• Some plants are better at a tender stage– Zucchini, asparagus, greens
• Cornell has 5-page fact sheet with great suggestions www.gardening.cornell.edu/factsheets/vegetables/harvestguide.pdf
Storage and Shelf-life Resources• University of Minnesota Extension a 4-page fact sheet: http://www.extension.umn.edu/garden/yard-garden/vegetables/harvesting-and-storing-home-garden-vegetables
Storage and Shelf-life Resourceshttp://www.stilltasty.com/
Resource for Extending Storage: Fenugreen Fresh Paper (fenugreen.com)
Resource for Extending Storage • National
Center for Home Food Preservation
• http://nchfp.uga.edu
National Center for Home Food Preservation: Canning Information
• http://nchfp.uga.edu/how/general.html
• Water bath canning: safe for jams, jellies, pickles, tomatoes
• Pressure canning: useful for most vegetables and vegetable products
National Center for Home Food Preservation: Freezing Information
• http://nchfp.uga.edu/how/gen_freeze.html• Blanched vegetables and fruits can be stored at 0 degrees F for
approximately 8-12months• Foods that do not freeze well:
– Cabbage– Celery– Cress– Cucumbers– Endive– Lettuce– Parsley– Radishes– Potatoes
National Center for Home Food Preservation: Drying Information
http://nchfp.uga.edu/how/dry/csu_dry_vegetables.pdf
Vegetable Preparation Resource• The University of Kentucky Extension has a useful
document with preparation guidelineshttp://www2.ca.uky.edu/agc/pubs/fcs3/fcs3106/fcs3106.pdf
• Basic cooking methods/preparation options:– Steaming: arrange in shallow, even layer; cook until fork
tender– Baking/roasting: high, dry heat; good for starchy veggies– Simmering: boiling can cause damage; cook until tender – Sauteing: cook quickly in a small amount of fat until tender – Braising: cook slowly with a small amount of liquid until tender
• Delicious ideas:– Soups, spreads/dips, sauces, salads, casseroles, pasta dishes
Resources
• Grow It! Eat It!http://www.extension.umd.edu/growit
– We have all types of practical food gardening tips and information. Check out our popular blog!
• Home and Garden Information Centerhttp://www.extension.umd.edu/hgic
– Here you will find factsheets, photos, and videos. You can also subscribe to the free monthly e-newsletter.
– We answer gardening questions 24/7…just click “Ask Maryland’s Garden Experts”
• Maryland Master Gardener Programhttp://www.extension.umd.edu/mg
– Consider becoming a trained MG volunteer!
This program was brought to you by the
Maryland Master Gardener Program
Carroll County
University of Maryland Extension
Presentation by Alicia Bembenek and Patti Koob
Carroll County, February 2015