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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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Peppers

vegetable

Growing:

Start seeds indoors a a few weeks before last frost date, or obtain young plants for direct planting in the garden. After danger of frost has past, transplant in garden about 1½ feet apart. When pepper reaches desired/edible size cut them off the plant.

Selecting & Storing:

Peppers should have a waxy sheen and be firm with no shriveling or cracks. Peppers will store in the crisper of the refrigerator for about a week, if they become soft or shrivel a bit, they will be best used cooked rather than raw.

Basic Preparation:

There are many types of peppers such as bell pepper, jalapeños, serranos, chilli, etc. The basic bell pepper, regardless of it's color is generally a sweeter pepper, where some of the others can be quite hot/spicy. Bell peppers can be used raw, cut in strips or chunks in salads. Many peppers are used cooked as an ingredient in recipes

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