HORT 3503 Lecture 17: Topic 17: Sustainable and Organic Field Vegetable Production
Document Summary
Topic 17 sustainable and organic field vegetable production. Reduces use of chemical inputs, energy inputs, pollution outputs, enhances soil and optimize biological diversity. Commercial production (large scale for wholesale and small scale for wholesale and/or retail) Non-commercial (food gardens for pantry and school gardens, personal and hobby gardens. Importance of classification useful chains of information regarding growth and production of vegetables with similar characteristics (adaptation, phenology, physiology). Cool season (grows best 50-65 f): brassica species (broccoli, cauli. , kale, cabbage) peas, leaf crops (lettuce, spinach), root and bulb crops (carrots, beets, turnips, potatoes, onions, garlic, leeks. Warm season crops (best in 65-86 f): tomatoes, peppers, eggplant, sweet corn, squash, melons, cucumbers, beans, sweet potatoes. Root crops: (beets, turnips, radishes, carrots, sweet potatoes. Salad greens fresh consumption (lettuce, greens, spinach, cabbage) Potherbs, greens, canning greens (spinach, cabbage, kale, mustard) Fruits: tomatoes, peppers, eggplant, squash (summer and winter), okra, cucumbers.
