community gardens variety selection 4-5-2012

8/20/2019 Community Gardens Variety Selection 4-5-2012

1/151

Variety Selection of Crops

for Community Gardens

Obadiah Njue, Ph.D.

Extension Horticulture Specialist

University of Arkansas at Pine Bluff

[email protected]; 870-575-8152

mailto:[email protected]:[email protected]


2/151

2

Fruits & Vegetables


3/151

ruits

Production

3


4/151

Potential Fruits for Small Farms

• Blackberries

• Muscadine Grapes

• Strawberries• Blueberries

• Plums


5/151

5

Blackberries


6/151

6


7/151

7


8/151

8

Blackberry Varieties for Arkansas

• Chickasaw – Thorny

• Kiowa – Thorny

• Ouachita – Thornless• Apache -Thornless


9/151

9

Chickasaw


10/151

Muscadine

Grapes

10


11/151

Muscadine Grapes

• Training – Muscadines grow vigorously compared to

bunch grapes.

– Proper training and pruning ensures fruit

quality and quantity.

– Prune the vine to a single vigorous stem at

planting.

– Train the trunk in a straight upright position,removing lateral (side) shoots.

11


12/151

Muscadine Grapes

• Training – Pinch back the trunk when it reaches the

trellis wire (about 4 inches below the wire).

– Train the top two strong lateral shoots to the

trellis wire to form permanent fruiting arms or

codons.

– Allow the arms to meet half way.

12


13/151

Muscadine Grapes

• Trellising

– Erect trellises before or immediately after

planting.

– 5 feet from ground level to trellise wire is

recommended.

– Types of trellise

• One-wire trellise - recommended.• Double-wire – not recommended

• Double Curtain – Can increase yields by about

25%.

13


14/151

Single Wire Trellise

Eric Stafne & Becky Carroll

Oklahoma State University14


15/151

15


16/151

Single Wire Trellise

16


17/151

Double Wire Trellise-Not Recommended-

17


18/151

Double Wire Trellise

-Not Recommended-

18


19/151

Double Curtain TrelliseEric Stafne & B ecky Carro l l

Oklahoma State Universi ty19


20/151

Double Curtain Trellise

20


21/151

Double Curtain Trellise

21


22/151

Muscadine Grapes

• Pruning

– You can prune Muscadine any time they are

dormant.

– Late spring pruning reduce the potential for

winter injury.

– Muscadines produce fruit from basal buds of

last year’s shoots. – Cut one-year old shoots back to 2 – 3 node

spurs.

– Remove overcrowded and weak spurs in

older vines. 22


23/151

23

Muscadine Varieties

• Carlos

• Black beauty

• Fry • Hunt


24/151

24

Blueberries


25/151

Blueberries


26/151

Blueberries

• Grow well in all parts of Arkansas

• 3 Types

– Nothern highbush – northern AR – require

cooler nights when fruit is maturing.

– Southern highbush – hybrids between

northern high bush and species native to

Southern U.S.A. – Southern AR – Rabbiteye – southern AR – heat and disease

tolerance – native to Southern U.S.A.

– Central AR – transition zone, all types can be

rown de endin on site.


27/151

Blueberries – Variety Selection

• Northern High Bush (Central and Northern

Arkanasa).

– Duke – very early ripening (Mid – late May in

central AR)

– Collins – productive with medium sized fruits

- ripens after Duke

– Blueray – Bluecrop

– Elliott


28/151

Blueberries – Variety Selection

• Southern High Bush (Central and

Southern Arkansas)

– Legacy

– Summit

– Ozarkblue


29/151


30/151

Establishing the Planting

• Site – free of grass, good air flow to

prevent frost damage

• Soils – Do a soil test and follow

recommendations

– well drained acidic soils (pH – 5.0 – 5.4)

– Add wettable sulfur before planting if

recommended

• Irrigation – essential – blueberries have

shallow root systems


31/151

31


32/151

32

COOL AND WARM-SEASON

VEGETABLE CROPS


33/151

33

Cool-Season Vegetables Crops

-definition

• Vegetables that grow best under cool and

moderate temperatures (60 – 65 0F)

• Can withstand light to moderate frost

• Are intolerant of high summer

temperatures

• Usually have a shallow root system


34/151

34

Examples of Cool-Season

Vegetable Crops

• Cole crops – Brocolli, cabbage, collards,cauliflower, kale, mustard, radish, turnips.

• Asparagus

• Onions, garlic• Leek

• Lettuce

• Peas (Garden peas)• Potatoes


35/151

35

WARM-SEASON

VEGETABLE CROPS


36/151

36

Warm-Season Vegetable Crops

-definition

• Vegetables that make optimum growth

under average temperatures of 65 to 86 oF

• They are injured or killed by frost

• They are mostly grown for their fruits –

exceptions - sweet potato

• Most are subject to post-harvest chilling

injury at storage temperatures between 32

and 50oF – exception – sweet corn


37/151

37

Examples of Warm-Season

Vegetable Crops

• Beans

• Corn

• Cucurbits – Squash, cucumber, melons,

pumpkins• Egg plants

• Peppers

• Tomatoes• Sweet potatoes

• Southern peas


38/151

38


39/151

Preparing the Soil


40/151

Preparing the Soil

• Fertile, well drained soil is necessary for asuccessful garden.

• Soil should be well drained, well supplied

with organic matter, reasonably free ofstones, and hold moisture well.

• When manure is added to the soil, it must

be well composted prior to planting.• Soil test your garden and amend asneeded.


41/151

Preparing the Soil (continued)

• Fertilizer rates should be applied with

great caution – more isn’t always better!

• Crops have varying fertilizer needs – roots

or tubers, leafy greens, flowers, seeds.

• Always follow directions on the label!


42/151

Planting Your Vegetables

• Establish pathways – avoid compacting the soil.

• Know planting dates for your plants.

• Refer to the “Year -Round Home Garden

Planting Guide” for planting dates. • Consider shading effect by taller plants – garden

orientation is important.

• Consider growth habits of your plants


43/151


44/151

44

Cool-Season Vegetable Crops


45/151

45

Asparagus


46/151

46

Asparagus ( Asparagus officinalis altilis)

• A perennial temperate vegetable

• Can last up to 30 years

• Plant one-year-old crowns – seeds will

take 1 to 2 years longer

• Spacing: 12 to 18 inches wide trench, 9 to

12 inches deep, crowns spaced 18 to 24

inches apart

• Cover crowns with 1 to 2 inches of soil


47/151

47

Asparagus ( Asparagus officinalis altilis)

• Plants are dioecious (male and female plantsseparate).

• Plant both sexes at 1:1 ratio – yields of spearsare about the same.

• Fertilizer: 10 to 12 lbs per 100 ft row of 13-13-13incorporated with cultivation.

• Harvest starts the 2nd year after planting crowns.Stop harvesting when spears are less than

pencil thick.• Pests: asparagus beetle, cutworms and rust.

• Storage: refrigerate immediately, can or freeze.


48/151

48

Asparagus Varieties

Variety Days to maturity Disease resistance

/ tolerance

Remarks

Mary

Washington

Perennial Rust Good quality

UC157-F2 Perennial Rust, Fusarium rot Good quality

and yield

Jersey Giant Perennial Rust, Fusarium rot All male hybrids,

large uniform

spears


49/151

49

Beet


50/151

50

Beet (Beta vulgaris)

• Tops are a good source of vitamin A androots are rich in vitamin C

• Are frost-handy

• Seedlings establish better under cool,moist conditions (65 – 75 oF)

• Spacing: 2 to 3 inches apart and 12 to 18

inches between rows• They need fertile soils – high in potassium

(K)


51/151

51

Beet - Harvesting

• Harvest when they grow to desired size

(they reach 1.5 inches in diameter in about 60

days)

• For storage, cut off the top one inch above

the root.

• They store best at 32 oF and 95% humidity


52/151

52

Beet - Varieties

• Ruby Queen – 54 days to maturity, round,deep red color, good quality and yield

• Detroit Dark Red – 68 days to maturity, globe,dark red, good yield and quality


53/151

53

Broccoli


54/151

54

Broccoli (Brassica oleracea, Italica )

• High in vitamins A and D

• Optimum temperature – 57oF to 68oF –

warmer temperatures result in poor quality

and heads may not form above 77oF

• Transplants are recommended – plant in

early spring (February – March) or early

September for fall


55/151

55

Broccoli - Harvesting

• Cut the central head with 5 or 6 inches of

stem while the inflorescence is immature

and compact, before individual flowers

open.• Side shoots (secondary heads) will

develop for later harvesting


56/151

56

Broccoli - Varieties

• Spartan Early – 55 days, short, good yieldsand quality and medium-sized head

• Premium Crop Hybrid – 75 days, all-

American winner, good yield and quality andlarge, tight head

• Green Comet Hybrid – 68 days, good yield

and quality and large, tight head• Packman Hybrid – 50 days, high yield, large

head


57/151

57

Brussels sprouts


58/151

58

Brussels Sprouts (Brassica oleracea,gemmifera )

• Very hardy and withstands light freeze

• Require a longer growing season – usetransplants to shorten the growing season

• Cool temperatures are important fordevelopment of compact quality buds

• They are susceptible to all pests andphysiological disorders that affect other cole

crops• Spacing: 12 to 18 inch between plants and 24 to

30 inch between rows


59/151

59

Brussels Sprouts - Harvesting

• Harvest when sprouts are firm and well

developed (1 to 2 inches in diameter)

• Can make several successive harvests by

hand from the same plant

• Remove the lower leaves below the

sprouts

• Sprouts can be stored for 3 to 5 weeks at

32oF and 95 – 100% humidity


60/151

60

Brussels Sprouts - Varieties

• Jade Cross Hybrid – 95 days, uniform

maturity and good yields

• Long Island Improved – 95 days, good

yields


61/151

61

Cabbage


62/151

62

Cabbage (Brassica oleracea, Capitata )

• A good source of vitamin A and C and calcium

• There are several types, pointed, flat, green, redor savoy

• Transplanted or seeded directly• Develops head during the cool weather

• Spacing: 15 to 18 inches between plants and 30to 36 inches between rows – depending on

variety and size of head needed• Respond well to starter fertilizers high in

phosphorus


63/151

63

Cabbage


64/151

64

Cabbage – Common Problems

• Insects – cabbage worms, aphids,

cabbage maggots and thrips

• Diseases – black rot, black leg, brown or

black spots ( Alternaria), club root, yellows(Fusarium wilt)


65/151

65

Cabbage - Varieties

Variety

Days to

Maturity

Plants/100 ft of

row

Diseaseresistance

or Tolerance

Remarks All American

Selection

(AAS)

Stonehead

Hybrid

60 63 – 125 Fusarium

yellows

AAS, very

compact, solidhead

Emerald

Cross

Hybrid

63 63 – 125 AAS, vigorous

and well

adapted

Savoy King

Hybrid

82 63 – 125 AAS, vigorous

and excellent

quality

Resistant

Golden Acre

64 63 – 125 Fusarium

yellows

Widely

adapted


66/151

66

Carrots


67/151

67

Carrots (Daucus carota)

• Rich in carotene and high in sugar• For optimum yield and quality, grows between

59 to 65 oF

• Spacing: 1 to 3 inches between plants and 12 to

18 inches apart – smaller spacing may be usedfor finger carrots

• Seed bed should be worked uniformly to a depthof 8 to 9 inches

• Germination is best in warm, moist soil – coverseedbed with clear polyehtylene. Remove filmwhen seedlings appear


68/151

68

Carrots - Harvesting

• Can be harvested when roots are more

than 0.5 inches in diameter. Finger carrots

are harvested between 50 to 60 days

• Cut off the top 1 inch above the root

• Can store well at 32 oF with high humidity


69/151

69

Carrots - Varieties

• Partan Bonus – 66 days, good color and

quality, hybrid, good yields, blunt tapered

roots

• Danvers – 75 days, good color and yields,blunt tapered roots

• Nantes – good quality, cylindrical roots


70/151

70

Cauliflower


71/151

71

Cauliflower (Brassica oleracea, Botrytis )

• Grown for its white head, the ‘curd’ – a highlybranched, prefloral, undifferentiated shootapices.

• Optimum temperature for curd formation is 57 to

68 oF. Above 77 oF curds may not form and attemperatures near 32 oF, freezing injury mayresult in no curd development

• It is more difficult to grow than its relatives

• Spacing: 15 to 24 inches between plants and 24to 36 inches between rows


72/151

72

Cauliflower - Blanching

• Blanching is the excluding of light fromplants or plant parts resulting in loss ofcolor

• Blanch when the head begins to form (2 to3 inches of white curd in the leaves)

• Some snowball varieties are self blanching

• The curd matures in 7 to 12 days afterblanching – harvest the curds when theygrow to 6 to 8 inches in diameter


73/151

73

Cauliflower - Variety

• Snowball cutivars – 66 days, good yield

and medium size white head

Swiss Chard


74/151

74

Swiss Chard


75/151

75

Chard (Beta vulgaris, Cicla )

• Related to beets (Chenopodiacea)• Tolerant to moderate frost

• Leaf stalks (green, white or red) may be cookedlike asparagus and leaf blades are prepared likespinach

• May be transplanted after danger of frost orseeded directly in April through early May

• Harvesting – cut off outer leaves 1.5 inchesabove the ground – don’t damage the terminalbud

C


76/151

76

Chard – Varieties

• Fordhook Giant, White Mid-Rib – 60 days,large leaf stalks

• Lucullus – 60 days, heat tolerant


77/151

77

Collard Greens

Mustard Greens

C ll d


78/151

78

Collards (Brassica oleracea, Acephala )

• Leafy, non-heading cabbages• Rich in vitamins and minerals

• Grow better in warm weather but can

tolerate frost unlike other members of thefamily

• Spacing: 6 to 12 inches between plants

and at least 3 feet between rows• Harvesting may include whole rosettes orindividual leaves

C ll d


79/151

79

Collards - Varieties

• Georgia – 75 days, large crumpled blue-green leaves, good yield, tolerant to heat

and cold

• Vates – 75 days, large crumpled dark-green leaves, holds color in cold weather,

resistant to bolting, good yield

Kale


80/151

80

Kale


81/151

81


82/151

82

K l


83/151

83

Kale (Brassica oleracea, Acephala )

• Rich in vitamin A and C

• Also called non-heading cabbage

• Plants biennials, but grown as annuals for

their curled and succulent leaves

• Cultural practices much similar to collards

K l


84/151

84

Kale - Varieties

• Scotch – 40 to 50 days, much curled,crumpled foliage of greyish-green color

• Siberian – 40 to 50 days, less crinkled,

bluish-green

• Both varieties have dwarf and tall forms


85/151

85

Lettuce


86/151

86

L tt


87/151

87

Lettuce (Lactuca sativa)

• Belongs to the sunflower family

• There are different types:

– Loose-leaf or bunching lettuce

– Crisphead lettuce

– Butterhead lettuce

– Cos or Romaine lettuce

– Stem or asparagus lettuce

L tt


88/151

88

Lettuce (Lactuca sativa)

• Plant seeds ¼ - ½ inches deep

• Spacing

– 4” between plants – leaf lettuce

– 6” – 8” between plants – Cos or Butterhead

– 12” – 18” between rows

L tt


89/151

89

Lettuce - Varieties

• Grand Rapids – 45 days

• Salad Bowl - 45 days

• Bibb - 60 days

• Buttercrunch - 65 days

• Ruby - 45 days

Mustard Greens


90/151

90

Mustard Greens

M stard Greens (B i j )


91/151

91

Mustard Greens (Brassica juncea)

• Also called mustard spinach, leaf mustardand white mustard

• They are biennuals but grown as annuals

• High in Vitamin A and C

• They grow rapidly – fertilize and provide

enough moisture

• Harvest leaves when young and tender

Mustard Greens V i ti


92/151

92

Mustard Greens - Varieties

• Southern Giant Curled - 50 days

• Tendergreen – 40 days

• SloBolt – 50 days


93/151

93

Onions

Onions (Alli )


94/151

94

Onions (Allium cepa)

• Bulbs - grown from sets, transplants orseeds. Transplants and sets arerecommended

• Formation of bulbs is affected by daylength

• Different varieties have different daylenthrequirement

• Bulb curing require high temperature andlow humidity

E O i N b lbi


95/151

95

Evergreen Onion – Non-bulbing

Onion V i ti


96/151

96

Onion - Varieties

• Yellow Bermuda – 80 days, short-day, Flat, verymild

• White Bermuda – 80 days, short-day, Flat, verymild

• Texas Grano 1015y – 88 days, short-day, sweet,globe-shaped, best adapted grano type

• Red Creole – 90 days, short-day, red bulb,pungent, stores well

• Evergreen – 120 days, non-bulbing, long whitestems, slow bolting

Garden Peas


97/151

97

Garden Peas

Garden Peas (Pi ti )


98/151

98

Garden Peas (Pisum sativum)

• Have smooth or wrinkled seeds

• Love cool, moist weather – higher yields in

early planting than later planting

• May be planted when soil temperature is

45 oF

• Germinating seedlings are delicate

Pea V i ti


99/151

99

Pea - Varieties

• Little Marvel – 62 days

• Wando – 60 days

• Dwarf Gray Sugar – 65 days

• Sugar Snap -70 days

P t t


100/151

100

Potatoes

Potatoes (Solanum tuberosum)


101/151

101

Potatoes (Solanum tuberosum)

• One of the most important staples inhuman diet

• They are ‘tubers’ – underground stems

• Maximum tuber formation occurs at 60oFto 70oF. Tubers fail to form at higher

temperatures

Potatoes Varieties


102/151

102

Potatoes - Varieties

• Over 100 varieties

• Most common have white flesh and light

brown or red skin

• Days to maturity -100 – 120

• Grown from “seed piece” and not true

seed – exception – Homestead Hybrid is

grown from true seed


103/151

103

Radishes

Radishes (Raphanus sativus)


104/151

104

Radishes (Raphanus sativus)

• Grown all over the world

• Liked for their pungent flavor

• Easy to grow and are fast growing

• Grow best in the spring, but can be planted forsummer and winter

• Spacing – thin to ½ - 1 inch between plants

(spring) or 2 – 4 inches (winter)

• Pull when relatively young for use – become

pithy(spongy) and hot when overgrown

Spinach


105/151

105

Spinach (Spinacia oleracea)


106/151

106


• One of the most important vegetable forgreens – for salad and cooking

• Rich in vitamins

• Grown in early spring or late fall – bolts inhot summer

• Spacing

– 12 to 15 seeds per foot – thin to 2 – 4 inchesapart

– Closer spacing when entire plant is harvested


107/151

107



108/151

108

p- Varieties

• Bounty – 42 days

• Hybrid 612 - 42 days

• Bloomsdale Long Standing - 42 days

• Fall Green - 42 days

• Check for disease resistance/tolerance


109/151

109

WARM-SEASON

VEGETABLE CROPS


110/151

110

Beans

Beans (Phaseolus sp )


111/151

111

Beans (Phaseolus sp. )

• Tender warm-season vegetables

• 2nd most popular in home gardens

• Classification:

– Growth habit – bush or pole beans

– Use – mature pods, shellouts or dry beans

– Types – green and yellow pods

• Plant after all danger of frost is past (mid

to late April in southern Arkansas)

Beans - Harvesting


112/151

112

Beans Harvesting

• Green and Wax beans – harvest pods whenfirm and crisp with undeveloped seeds.

• Lima beans – harvest pods when plumb andfirm.

• Horticulture beans – harvest when pods startchanging from green to yellow – when beans(shellouts) are fully formed.

• Dry beans – pull vines when leaves turn yellowand begin to drop. Dry on a clean floor – podswill split when dry.

Beans – Common Problems


113/151

113

Beans Common Problems

• Bean mosaic – viral - use resistant varieties• Yellow or brown spots on leaves or water

soaked spots on pods – bacterial blight – use

disease-free seed

• Bean leaf beetles – use suggested insecticide

• Over fertilization – high N-levels reduce pod set

and yield and increase disease susceptibility


114/151

114

Beans - Varieties

• (Refer to your MG handbook)

Corn


115/151

115

Corn

Sweet-Corn


116/151

116

Male Female

Sweet Corn (Zea mays)


117/151

117

Sweet Corn (Zea mays)

• Three distinct varieties (based on geneticbackground) – Standard

– Super sweet

– Sugar enhanced

• Planting – early spring (soil temperatures above55 oF) to early August

• Spacing – 9 to 12 inches between kernels and30 to 36 inches between rows

• Needs adequate water during emergence oftassels, silking and maturation of years

Sweet Corn - Harvesting


118/151

118

Sweet Corn Harvesting

• Picked during the milk stage (20 days afterthe appearance of the first silk strands), or

when silks start to brown, ears become

firm• Snap off years with a quick, firm,

downward push

• Ears should be eaten, processed orrefrigerated as soon as possible

Sweet Corn - Varieties


119/151

119

Sweet Corn Varieties

Variety Days to Maturity DiseaseResistance or

Tolerance

Remarks

Silver Queen 94 Maize dwarf

mosaic virus

Large, white ears,

excellent quality,

widely adapted

Jubilee 84 Maize dwarf

mosaic virus

Large yellow ears,

good yields, good

quality

How Sweet It Is 80 White super

sweet, plant in

warm soil, All-

American winner

Cucumbers


120/151

120


121/151

121

Cucumbers (Cucumis sativas)


122/151

122

Cucumbers (Cucumis sativas)

• Shares the family with squash, melons andpumpkins

• Bitterness – due to cucurbitacins

• Slicing and pickle types

• Warm soil (above 60F) is necessary for seedgermination and growth

• Spacing is dependent on planting method – 12inches between plants in a row, 36 inchesbetween hills of 3 plants and 4 to 5 seeds perfoot if trellised

Cucumbers


123/151

123

Cucumbers

• Heavy feeders and respond well to organicmatter and mulching

• Require adequate soil moisture

• Trellising is recommended – gets the fruit off the

soil, prevents diseases and results in straightfruits

• Male and female flowers separate, somevarieties are gynoecious (female plants)

• Bees are important for pollination

• Parthenocarpic – seedless cucumbers


124/151

124

Cucumbers – Common Problems


125/151

125

• Diseases – Bacterial wilt (spread by cucumber beetles), mosaic,

leaf spot, anthracnose, scab and powdery mildew

• Insects

– Cucumber beetles, aphids, flea beetles and

pickleworms

• Cultural

– Shapeless – low fertility or poor pollination – Failure to set fruits – no pollination – no or too few

bees or pollinating plants for gynoecious hybrids

Cucumber Varieties


126/151

126

Variety Days to Maturity Disease Resistance or Tolerance

Poinsett76 63 Powderly and downy mildew, angular

leaf spot, anthracnose

Marketmore80 68 Scab, mosaic, powderly and downy

mildew

Sweet Success 55 Scab and mosaic

Calypso 51 Scab, mosaic, anthracnose, angular leaf

spot, powderly and downy mildew

Pickle Bush 53 Mosaic and powderly mildew

Carolina 52 Mosaic, anthracnose, angular leaf spot,

powderly and downy mildew

H-19 Little Leaf 65 Anthracnose, belly rot, powderly mildew,

angular leaf spot

Egg Plants


127/151

127

Egg Plant (Solanum melongena)


128/151

128

gg ( g )

• A tender, heavy feeder and requires a longseason (100 – 150 days)

• Share cultural practices with tomatoes, but

more sensitive to low temperatures• Transplants recommended planted at 18

to 20 inches apart and 30 to 36 inches

between rows

Egg Plant – Common Problems


129/151

129

gg

• Diseases – Verticillium wilt – yellowing, wilting and death

of plants

• Insects – Flea beetles, aphids, lace bugs,red spider

mites, Colorado potato beetle

Egg Plant Varieties


130/151

130

gg

• Classic – 76 days to maturity

– A very productive hybrid, long slim fruit with glossyblack color

• Jersey King Hybrid – 73 days to maturity

– Long slim fruits with good quality

• Dusky Hybrid – 63 days to maturity

– Resistant or tolerant to mosaic – An early hybrid with an attractive oval fruit

Melons


131/151

131Honeydews

Melons


132/151

132

• Muskmelons, Cantaloupes, Watermelonsand Honeydews

• All have similar plant habit and culture

• All are warm season and very susceptibleto cold injury

• All are grown for their enlarged fruits that

accumulate sugars at maturity

Musk Melons


133/151

133

Musk Melons (Cucumis melo)


134/151

134

( )

• Honeydews and cantaloupes• Several subdivisions – 2 most important in the

U.S. are

– Reticulatus group

• All melons with netting

• orange flesh

• Musky, fragrant odor

• Stem separates from fruit at maturity

• “True cantaloupe” – medium-sized fruit, with a

hard, rough-warty rind and is not netted

Musk Melons (Cucumis melo)


135/151

135

– Inodorus group• Honeydews

• Flesh is white or green

• Skin brightly colored, smooth and covering a hard

rind

• Stem does not separate from fruit

•

Water Melons


136/151

136

Water Melons

Watermelons (Citrullus lanatus)


137/151

137

• Grows well where there are warm andlong seasons

• Prefers coarse soils that warm quickly –

responds well to black plastic mulch• Plant 6 ft apart and 7 to 10 ft betweenrows

• Plants are deep-rooted – frequentwatering is not necessary later in thegrowing season

Watermelon Varieties


138/151

138

• Minilee – 75 days to maturity• Mickey lee – 82 days to maturity

• Crimson Sweet – 85 days to maturity

• Charleston Gray – 85 days to maturity• Jubilee – 90 days to maturity

• Dixielee – 92 days to maturity

• All are resistant/tolerant to fusarium wiltand anthracnose

Peppers


139/151

139

Peppers (Capsicum annuum)


140/151

140

• Have a wide variation in fruit size, shapeand color and are classified into the

following groups:

– Bell peppers – Red paprika peppers

– Pimiento peppers – hot

• Jalapeno, hot bird pepper, habanero pepper

Plants are spaced 12 to 24 inches apart and 36

to 40 inches between rows

Summer Squash


141/151

141

Winter Squash

Squash


142/151

142


143/151

143

Summer Squashes (C. pepo)


144/151

144

• Eaten in the immature stages when therinds are very soft

• Harvested when immature and do notstore well

• They include:

– Yellow summer squash (crooknecks &straightnecks

– Scallop Squash – Zucchini

Winter Squash (All Cucurbita species)


145/151

145

• Harvested in the mature fruit stage – rindsare hard

• Used in pies, as a table vegetable or feed

for livestock• Store well throughout winter

Tomatoes


146/151

146

Tomatoes (Lycopersicon lycopersicum)


147/151

147

• The most popular garden vegetable• Transplants recommended

• Spacing depends on the variety and

cultural method: – Dwarf plants – 12 inches apart

– Staked plants – 15 to 24 inches apart

– Wire caged plants – 24 to 36 inches apart – Ground bed plants - 24 to 36 inches apart

L t l h t


148/151

148

Lateral shoot


149/151

149


150/151

150


151/151

community gardens variety selection 4-5-2012

Documents