June : First Week 



VEGETABLES FOR FALL AND WINTER: 

 SUCCESSION CROPS 



The home vegetable garden should supply the table not 

 only through the summer months, but also with a num- 

 ber of things for winter. As ordinarily managed it often 

 not only fails to do this, but even does not supply many good 

 things in the late fall. Careful planning and prompt action 

 now are necessary to have a supply available from next 

 September to May. 



Among the vegetables that may be grown for winter are 

 beets, Brussels sprouts, cabbages, carrots, cauliflower, 

 celery, parsnips, potatoes, pumpkins, salsify, squash and 

 turnips. Crops for the late fall garden are beans, cauli- 

 flower, corn, cucumbers, endive, lettuce, peas, radishes, and 

 green tomatoes for pickling and ripening after frost. 



The secret of success in achieving both table and keeping 

 qualities of winter vegetables is to have them at the right 

 stages of development when stored. The most common 

 mistakes are too early planting and too smaU sowings to 

 allow a surplus. To keep best and to taste best, vegetables 

 should be matured but not fully developed. After reaching 

 maturity vegetables undergo a ripening process that pre- 

 cedes decay. In the case of the root crops this is accom- 

 panied by toughening of the fibers, "stringiness" and 

 general deterioration of table quahty. Even small Hubbard 

 squashes that have not ripened on the vine keep better than 

 fully developed fruits. 



Your crop for winter use should be planted with the idea 

 of having the vegetables reach good table size by the date 

 at which it is usually advisable to harvest for winter storage. 

 This time will vary, of course, with local cUmatic conditions 

 just as spring planting does; but remember that the later 



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