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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Lettuce

vegetable

Growing:

Plant a few weeks before the last frost date and stagger through June for successive plantings. Plant seeds ½ inch deep in rows 6 inches apart, or scatter seeds; thin to 8 inches. Harvest when the leaves are big enough to use. Generally younger, smaller leaves will be more tender.

Selecting & Storing:

Leaves should be consistent in color, without blemishes and not wilted. Rinse under cold water before storing, pat dry and wrap in paper towel and put in a bag/container in the crisper of the refrigerator for up to a week.

Basic Preparation:

Rinse under cold water if not yet washed. Discard wilted or discolored leaves. Use raw; torn, shredded, or chopped as desired for use in salads and on sandwiches.

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