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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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Tomato

vegetable

Growing:

Start seeds indoors 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 2 feet apart. Use stakes, cages, a fence or trellis to tie tomatoes up as the grow. Keep plants watered during dry periods. Harvest when tomatoes are fully red and firm but before they split.

Note: some varieties are not red, so harvest when they have reached their visible maturity, whatever color that may be.

Selecting & Storing:

Choose plump tomatoes with smooth skins and free of blemishes and cracks. Store tomatoes at room temperature until they are fully ripened, but out of direct sunlight. If you need to keep them beyond this point, put them in the refrigerator.

Basic Preparation:

Wash and remove stem. Slice, wedge, or cube depending on how you will use them. They are great raw on sandwiches and in salads. They are also used raw or cooked as an ingredient in many recipes.

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