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Tomatoes 2008
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The Onion FamilyThe onion and its relatives belong to the Alliaceae family. In most cases, the fleshy basal leaves constitute the edible part of the vegetable. Most are valued primarily for their pungency and flavoring characteristics. Onions vary in size, shape, and coloring. Most gardeners plant onions from "sets" (small bulbs), transplants, or seed (primarily in southern New Mexico). Onions are sensitive to weather, preferring cool weather to grow tops and warm weather to produce bulbs. Day length is also important, with long-, intermediate-, and short-day varieties. Most long-day varieties require 14-16 hours of daylight to bulb, while short-day varieties require only 12 hours as weather warms in the spring. Two onion crops (direct-seeded) can be grown in southern New Mexico. 'Grano' onions planted in late September or early October will make mature bulbs in June. Plant 'Sweet Spanish' and other summer varieties in January and February for harvest in mid- to late-summer. In central and northern New Mexico, only plant onions in the spring. 'Sweet Spanish' onions planted (direct-seeded) in the spring should mature by late summer or fall. Onion sets or transplants should be used for earlier onions. Onions are ready to harvest when tops begin to turn yellow and fall over. When half to three-quarters of the tops have fallen over, bend the remaining tops down to slow the growth process. After the tops turn brown, cure onions by pulling or digging them up with a garden fork and placing them in a well-ventilated shady area. After curing, tops can be cut 1 in. above the shoulder of the bulb. Store onions in a cool, dry, well-ventilated area. Scallions or bunching onions are generally regular onions harvested just before the onions begin to bulb. Some varieties are grown specifically for this purpose, although most gardeners simply harvest green onions while thinning their bulb crop. Garlic is a hardy, bulbous plant with flat, solid leaves. The bulb is composed of 5-16 cloves enclosed by a thin white or pink skin. Separate garlic cloves before planting. In general, plant garlic cloves in the fall. When leaves turn yellow in mid-summer the following year, lift the bulbs and allow them to cure in the shade for several days. Cut off the tops (similar to onion) or braid them together leaving bulbs outside braid. Store garlic in a dry, well-ventilated place. There are generally two types of garlic: hardneck (which forms a seed stalk) and softneck (which does not form a seed stalk). Most hardneck varieties do not produce true seed, but form bulbils or bulblets in a spathe on the end of the seed stalks. Bulblets can be planted in the spring and will form an unsegmented "round" bulb by fall. Left undisturbed, the "round" will form a segmented bulb the following summer. Leeks take 80 days to grow from transplants and 130 days from seed. When growing from seed, sow in early spring and thin to about 3 in. apart. Leeks do not form a bulb (except elephant garlic, which is a form of leek), but are harvested when the neck of the plant at the surface of the soil is at least 1 inch in diameter. Leeks are often blanched by banking the soil up around the base of the plant as they grow. Leaves are flat, similar to those of garlic. Shallots are "multiplier-type" onions, which means they rarely produce seed, instead dividing into a number of cloves. Harvest when the tops are down in summer or in immature stage. Shallots are hardy and over winter as perennials. Chives grow in thick tufts, producing small, oval bulbs in a compact mass. The lavender flowers (garlic chives have white flowers) make it a good plant for a flower garden or border. Harvest by snipping the leaves with scissors. Cole CropsMembers of the cabbage family are frequently referred to as the cole crops. This family group rates high in hardiness, ease of culture, rewarding yields, and the variety they add to meals. Most are cool-season vegetables, performing best if they mature when temperatures are relatively cool. Cabbage is one of the oldest vegetables on record. Of the modern cultivated forms, some have elongated heads, some rounded, and others rather flat. Leaves may be light or dark green, red, or purplish. Some leaves are smooth while others are crinkled (savoyed). Cabbage grown for a spring crop (early maturing varieties) is probably best established from transplants so it matures in relatively cool weather. Cabbage that matures in hot weather often has a strong taste and tends to split. Highest quality is obtained when cabbage is direct-seeded in mid-summer to mature in the fall when it's cool. Cool weather reduces respiration, causing sugars to accumulate in the head resulting in superior flavor. Cauliflower requires the same cultural techniques as cabbage, but is more delicate. Transplant early maturing varieties in the spring to mature in cool weather. Cauliflower grows best in New Mexico when direct-seeded or transplanted during mid-summer for a fall crop. When the cauliflower plants begin to form a small head (button), pull the leaves over the head and tie them together to protect the head from the sun. Newer varieties are often self-blanching, with leaves that naturally curve over the head. Harvest the head or curd (thickened clusters of immature flowers) before it starts to spread and become "ricey" (exertion of pistils and anthers). If they have been well protected from the sun, heads should be pearly-white. Exceptions are the purple-headed varieties, which turn green in boiling water. Broccoli, like cauliflower, is grown for its edible, immature flower head. Direct-seeding broccoli in mid-summer to mature in the fall when it's cool is preferred. When the center head is removed, numerous small side shoots (heads) will form that also can be harvested for several weeks. Heads that mature in late spring when it's hot tend to turn brown, be fibrous, have a strong taste, and often have leaves that grow up through the head. Brussels sprouts should be direct-seeded in the garden during the late spring for a fall crop. Small heads or sprouts form on the main stem (2 ft high or more) maturing from the bottom up. Sprouts that mature in warm weather late in the summer tend to split. Later sprouts that mature in cooler weather will be firm and smooth. A week before a hard frost is expected, "top" the plant with a knife. This will force all remaining energy in the plant into maturing those sprouts that are left on the plant. Kohlrabi is a relatively novel plant. The plant is grown for its enlarged or swollen basal stem and its mild, turnip-like taste. It looks like a turnip growing on top of the ground with leaves sprouting from the enlargement. As with other cole crops, for optimum quality it should be grown to mature in the fall. Collards and kale are highly nutritious and are both grown to be used as greens. Collards have broad, flat, or slightly furrowed leaves, while kale leaves tend to be more crinkled. Whole plants can be harvested when small, or older leaves can be harvested from the ground up as plants mature. Optimum taste occurs in the fall during cold weather. Greens and Salad CropsMost greens and salad crops such as lettuce, spinach, Swiss chard, collards, and kale are cool-season crops that should be sown early before temperatures are too warm. These vegetables also make excellent fall crops. Greens are among the most nutritious of all vegetables. Lettuce is native to both Europe and Asia. Germination of this cool-season vegetable is optimum at 65-70¡F. Temperatures above 79¡F tend to inhibit germination. Seeds are quite small, and they should be sown shallowly and kept moist until emergence. After emergence, begin thinning using thinned plants in salads. There are basically four types of lettuce grown in New Mexico gardens. Crisp head or iceberg lettuce forms a head of large, heavy, tightly folded leaves. It is slightly more difficult to grow than other types. In northern New Mexico, plant it in the early spring for a fall crop. In southern New Mexico, seed can be sown in the late fall and early winter for a spring crop. Leaf lettuce is the most popular of the home-grown types. By far the easiest type to grow, it will mature in as little as 45 days. Different varieties can be grown for a wide variety of flavors, textures, and colors in salads. Butterhead lettuce forms a loose head of crumpled leaves with a soft, buttery texture. It is one of the tastiest lettuces. Romaine lettuce (Cos) develops elongated heads of long leaves with heavy midribs. The outer leaves tend to be somewhat coarse and dark green. Inner leaves are lighter green and more finely textured. It has a crisp, sweet flavor and adds crunch to a salad. Spinach is used both as a cooked green (potherb) and in salads. It is characterized by a compact rosette of leaves that may be crinkled (savoy) or smooth. Grown mostly in the spring, flowering (bolting) occurs in response to an increase in day length and temperature. Thin several times using thinned plants in salads. At maturity, harvest the entire plant or harvest older leaves as they mature. The latter technique results in a longer harvest and greater yields. Spinach can also be sown in the late summer for a fall crop. Swiss chard is a delicious, productive, and almost foolproof vegetable crop. Not only is Swiss chard almost indestructible, unlike other cool-season vegetables it will continue to produce through hot weather. This vegetable can be used fresh in salads or cooked like spinach. Midribs of the leaves can be steamed like asparagus spears. New Zealand spinach, unlike most other greens, is a warm-season crop with a flavor similar to spinach, but without its astringency. Seeding should be delayed until after frost and the soil temperature is at least 50¡F. The heavily branched stems bear thick, dark green, succulent, triangular-shaped leaves. Other Beans. Consider other beans for the home garden. Mature, dry soybeans are excellent for winter use and for sprouting. Fava beans (horsebeans) are not true beans, but are related to vetch. Green fava beans are used as green shell beans, much like limas. Some people of Mediterranean descent have a genetic trait that causes a severe allergic reaction to fava beans. Fava beans prefer cool temperatures. Plant them at the same time as garden peas. Black-eyed peas are used in New Mexico as snap or dry peas. Although it has many names, this vegetable is neither a bean nor a pea, but a cowpea. Like beans, black-eyed peas require warm days and warm nights to develop properly. Garden peas are cool-weather crops. In New Mexico, peas do not do well once warm weather arrives, so plant them in the spring as soon as the soil can be worked. Garden peas are often classified into two types: the traditional English pea, which must be shelled, and edible-podded peas where both the peas and pods are eaten. Pods of the English pea should be picked when plump, usually beginning on the bottom of the plant. Pick pods often so the plants will remain productive. Do not allow peas to become too mature or they will lose their sweetness. Harvest early in the morning when it's cool and use the peas as soon as possible to retain sweetness. Edible-podded peas are often classified into two groups. "Stir-fry" types are often called sugar peas, snow peas, or China peas. Harvest when these pods are young before the peas begin to form in the pod (flat). Another group are called snap peas. Pods are allowed to become relatively thick and fleshy. Harvest before they lose their sweetness and become too fibrous. Snap peas can be eaten raw in salads, served raw with dips or relish trays, or cooked like green beans. Root CropsRoot crops are popular in home gardens. Most are cool-season vegetables, which can be planted either in the early spring or late summer for a fall crop. Many can be stored over winter in the soil where they grow by covering them with a straw mulch to keep the soil from freezing. To ensure root crop success, gardeners must thin crops to recommended spacing. This is essential to reduce competition among plants, which can result in poor quality and misshapen roots. Beets are valuable both for their roots and greens. Most beet seedlings produce three to five seedlings in a tight clump, so thinning is important. Thinned plants make very tasty greens. The roots consist of alternating circular bands of tissue that give beets a banded appearance. Radishes are one of the easiest crops to grow in the home garden. Plant them in early spring because they will not tolerate hot weather. Radishes mature three to six weeks after seeding and can be planted as a spring or fall crop. Stagger plantings at one- to two-week intervals for continuous harvest. For best quality, make sure radishes have an even supply of nutrients and water. Stressing the plants for water or allowing them to mature in hot weather can cause them to be pithy and pungent. Radish roots vary in size, color, shape, and texture. The most popular are the round "Cherry Belle" types, which are relatively mild and mature quickly. White "icicle" types tend to be slightly more pungent and take slightly longer to mature. Winter radishes are very pungent, require a relatively long growing season, and are generally harvested in the fall. Carrots have very small seed and require shallow planting and even moisture until they emerge. Plants can be thinned several times using baby carrots in salads. Optimum root growth occurs at 60-70¡F. The soil should be porous and friable in texture to ensure unimpeded growth of the root (for symmetrical, straight roots). A board placed over the carrot row after the seeds are planted will keep the soil from drying out so germination will be more uniform. When the seed cotyledons have emerged from the soil, propping the board up so the seedlings have light and room to grow for a few days before removing the board entirely will hasten the development of the plantlets. Carrot varieties differ primarily in size and shape. Shorter types can be used in heavier soils. Miniature or Amsterdam types are often grown specifically for baby carrots. Turnips grow well in both spring and fall, but as with most cool-season vegetables, a fall harvest is preferred. Like beets, turnips can also be used for greens. Turnips differ from rutabagas in that turnip leaves are hairy and the flesh of the root is white, while rutabagas have large smooth leaves and roots with yellow flesh. The turnip is also a relatively short-season crop while rutabagas will take the entire growing season to mature. Parsnips require a relatively long growing season and growth is similar to that of carrots. Roots overwinter well in the soil, particularly when covered with a straw mulch. The taste and quality of the flesh is actually enhanced after several mild freezes.
02/01/2009 |