can help win the 

 world battle of food in your 

 own garden, kitchen and pantry! 



* 



Vegetables and fruits grown 

 and preserved at home help 

 free scarce cereals for our 

 friends overseas, help 

 stretch meat supplies, help 

 block inflation, help reduce 

 your own cost of living. 



FREEDOM GARDEN 



preserve more for later use 



Office for Food and Feed Conservation. 

 USD A 



Vine Crops need 

 organic matter 



Most folks don't realize how hungry 

 their vine crops are for organic matter. 

 Probably it's the extra moisture they 

 crave rather than the actual food in the 

 organic matter. 



Whatever the reason, it's a fact that 

 melons and cukes never grow as well 

 elsewhere as they do in shallow holes 

 scooped out in the compost pile. 

 That doesn't mean that you can't have 

 these vegetables without a compost pile, 

 but it does tell you what to do to grow 

 them better. Plenty of moisture and rich 

 soil are important. 



Remember, too, that melons never de- 

 velop good sweet flavor unless they 

 grow entirely during warm or hot 

 weather. If grown cool, they will prob- 

 ably survive, but will not develop 

 sugar. Also, melons grown so dry that 

 they wilt during the middle of the day 

 cannot manufacture sugar in the leaves. 



Old Gardener Says . . . 



Growing good root crops 

 is an art. 



Good root crops can't be grown 

 in stiff clay that bakes hard in 

 the summer. It will pay to give 

 special attention to the section in 

 which you intend to grow these 

 vegetables. Use well-rotted man- 

 ure, compost or other organic 

 matter. If you can't stick your 

 index finger full length into the 

 soil after you've added these 

 modifiers, it's too hard for good 

 root crops. 



GARDEN-FRESH VEGETABLES 

 THE YEAR ROUND — BY FREEZING 



Freezing is one of the best, simplest 

 and easiest methods of preserving 

 foods. When properly handled, their 

 natural color, flavor and nutritive 

 values are retained to a high degree. 

 Essentials for success with frozen 

 foods are: 



1. Freeze only foods of high guality. 

 Freezing protects the original appear- 

 ance and flavor of foods but does not 

 improve quality. 



2. Select varieties suitable for freez- 

 ing and process them at the right 

 stage of maturity. Generally this is 



when they are ready for immediate 

 table use. 



3. Prepare and freeze vegetables as 

 soon after they are gathered as 

 possible. Loss of quality begins the 

 moment of harvest. 



4. Even when frozen, foods will dry 

 out if not properly wrapped or 

 packaged. Always use wrapping 

 materials especially designed for 

 this purpose. 



5. Scald or blanch most vegetables 

 before freezing. This helps to main- 

 tain the original taste, quality and ap- 

 pearance. See table below. 



GUIDE FOR PREPARING VEGETABLES 

 FOR FREEZING 



VEGETABLE 



HOW TO PREPARE 



SCALDING PERIOD 



ASPARAGUS 



Cut spears in 6" lengths 



3 to 4 min. 



BEANS, green shell 



Shell 



1 min. 



BEANS, lima 



Shell 



1 to 2 min. 



BEANS, snap or 

 stringless pole 



Snip, then cut in %" lengths 



2 min. 



BEETS 



Top. Cook mature beets, then rub 

 off skins, slice. 



IV2 to 2V2 min. 



BROCCOLI 



Cut head lengthwise l" thick. 



3 to 5 min. 



CARROTS 



Scrape, slice l A" thick. 



3 min. 



CAULIFLOWER 



Cut into 1" flowerets. 



3 to 4 min. 



EGG PLANT 



Peel, slice 1 / 3" thick. 



4 min.* 



KOHLRABI 



Top, peel, cut into V2" in cubes. 



1 min. 



PEAS 



Shell, discard starchy peas. 



45 to 60 sec. 



SPINACH 



Cut and discard thick stems. 



2V2 min. 



SQUASH, summer 



V2" slices 



3V2 min. 



SQUASH, winter 



1" cubes. Cook until soft, mash. 



none 



CORN, on cob 



Eliminate over and under-mature 

 ears. 



6 to IOV2 min. 



CORN, cut 



Cut whole kernels from cob. 



2V2 min. (steam) 



SWISS CHARD 



Discard main stem. 



2 min. 



TURNIPS 



Top, peel, V2" cubes. 



1 min. 



* Cool first in 2% citric acid solution, then cold water. 



How to get more, better PEAS and BEANS 

 and SWEET PEAS 



NODOGEN — the pre-tested inoculator, on your garden Peas or Beans, also 

 Sweet Peas, will amaze you and your friends with the larger and more 

 vigorous growth. Your plants will have a darker and better color, also 

 get off to an earlier start. 



Plant a small part without NODOGEN to see the tremendous difference. 



NODOGEN Garden Packet for Garden 

 Peas and Beans, Sweet Peas and 

 Lima Beans. Sufficient for 8 lbs. of 

 seed, 15c. 



PRE TESTED IN0CULATOP 



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