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Oak Leaf lettuce —a base for any salad. 
EDITED BY FRIEDA SLOOP 
34 
PLANNED THE Eastern States way, a 
good garden will provide enough veg- 
etables for the dietary needs of the 
family the year around. Some for 
canning and some for freezing will 
insure the family’s health with nour- 
ishing meals between growing sea- 
sons as well as during the summer. 
It is important to have a well- 
balanced garden throughout the sea- 
son. One easy way to have vegetables 
from spring until frost is to get 
enough seed at the beginning of the 
season and make several plantings 
several weeks apart. Then the family 
will not founder on green beans one 
week and starve for them a month 
later. Couple this plan with the prac- 
tice of planting early midseason and 
late maturing varieties at the same 
time. 
To save work in the garden plant 
two things in the same row. For in- 
stance, radishes and carrots work well 
together. Take care that the seeding 
is not too thick or the early radish 
will shade out the later carrot. The 
radishes grow quickly marking the 
row for weeding or loosening up the 
soil and are eaten and out of the way 
by the time the carrots are any size. 
Vegetables are no better than the 
seed they come from. The hidden fac- 
tors most important to the heredity 
of seeds have a special name — genes. 
These genes, invisible to the naked 
eye, can be controlled. Scientists em- 
ployed by Eastern States devote their 
talents to making sure that all East- 
ern States seeds are well bred. Nor 
does work stop with checking the 
heredity of seeds in the Eastern States 
seed program. The scientists work to 
develop better strains that give high 
yields with plenty of vitamins and 
minerals. There are special varieties 
that will give the best food values in 
return for the labor spent in produc- 
ing them. 
Such a food value is the strain of 
Golden Cushaw squash selected by 
Eastern States scientists. By actual 
tests Eastern States’ strain of Golden 
Cushaw squash is two to four times 
higher in vitamin A content than any 
other squash. 
Besides having high nutritional 
value the Golden Cushaw squash is a 
handy size for family meals. In her 
“Show the Folks”’ contest letter Miss 
Eleanor Parker, Uxbridge, Massachu- 
setts, points out that the average size 
family eats one Golden Cushaw at a 
meal and there are no leftover pieces 
to dry out and lose flavor before the 
second meal. 
Good by any way of cooking, the 
Golden Cushaw may be treated like 
summer squash when it is young and 
steamed, boiled or baked when it is 
mature. In his ‘‘Show the Folks’’ let- 
ter Bobbie Aldrich, Derby Line, Ver- 
mont, says ‘Mummy baked the squash 
sliced with maple syrup the same way 
sweet potatoes are baked. We ate all 
of it and called for more and more.”’ 
Besides being good right out of the 
garden, Golden Cushaw squash will 
store well throughout the winter and 
early spring. 
Planted anywhere from early May 
to early July, Golden Cushaw squash 
will grow in 110 days and can be har- 
vested throughout a month. Half an 
ounce of seed will cover a 50-foot row 
that normally yields about 150 pounds 
of winter squash. Allowing 30 pounds 
of squash per person for a year’s sup- 
ply, a 50-foot row would be about 
enough for three people. 
Good food values also can be ob- 
tained from the seed of Eastern States 
Blue Hubbard squash and Butternut 
squash. 
In every garden there should be 
both green and yellow vegetables and 
some should be eaten every day to 
meet body needs. 
Since it takes 35 or 40 pounds of 
greens per year to meet food require- 
ments of a recommended vegetable 
budget for one person, everyone will 
want more than one green in the gar- 
den for the sake of variety. Chinese 
cabbage and Swiss Chard will vie 
with young tops of beets and turnips. 
Turnip top greens are a richer source 
of iron than spinach. 
Blue-Green Siberian kale from the 
Eastern States list outranks spinach, 
broccoli and Brussels sprouts in as- 
