A look at a variety of ways to process a vegetable
Fruits and vegetables benefits
Basil, especially, needs frequent pinching back to keep it bushy and productive. If you are considering a processing operation, contact your state Department of Agriculture to learn more about food regulations pertaining to the processing, packaging, and labeling of your product. The plant seldom dies, but leaf loss will cause tomatoes to sunburn on the plant. Vines can also be trained up a fence or trellis for support. Cucurbits Cucurbits are warm-season crops characterized by spreading vines and fleshy fruit with relatively hard rinds. Check with nursery staff where you buy your plants, or check the seed label for the letters V, F, N, T, or A following the variety name. Soak the beans overnight before cooking; they will increase to four times their original size. These vegetables also make excellent fall crops. Use a battery-powered toothbrush to gently shake each flower cluster, or if the tomatoes are staked or caged, hit the structure with a board or stick to scatter the pollen onto the receptive female portions of the flowers.
Harvest when the bottoms of the fruit where they touch soil turn yellow to orange green types. Radishes Radishes are one of the easiest crops to grow in the home garden.
Are consumers currently buying a particular fruit or vegetable? Radishes mature 3—6 weeks after seeding and can be planted as a spring or fall crop. Various types of dried beans.
Look for Signs of Trouble When you harvest, look out for signs of trouble, such as yellowing leaves or rotting fruit, and remove the problem parts. Leaves are flat, similar to those of garlic.
Newer varieties are often self-blanching, with leaves that naturally curve over the head. For example, they can become contaminated with listeria, salmonella, or other bacteria.
Most hardneck varieties do not produce true seed, but form bulbils or bulblets in a cluster on the end of the seedstalks. Sauerkraut is made from chopped cabbage and relies on lactic acid bacteria which produce compounds that are inhibitory to the growth of other micro-organisms. Once plants are an inch tall, thin so that they stand 3 inches apart.
Vegetables are best stored in the crisper section of your refrigerator.
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