

PEAS, Little Marvel (Top) 
Early Thos. Laxton (Bottom) 

TOMATO, Marglobe 

(Continued from Page 15) 
RADISHES 
As a rule the first crop to mature: 
plant as early as soil can be dug. 
Feed liberally for quick growth. 
Sow a 10 foot row every ten days 
until weather turns warm. Start 
planting again with the coming of 
cool weather in fall. The fall and 
winter types are sown in mid- 
summer to) Inature sin «fall far 
storage. SPINACH 
Seed in fall (protect with straw) 
or in very early spring. Must ma- 
ture before hot Weather. New 
Zealand spinach will grow in hot 
weather but must be seeded be- 
fore soil gets warm. It can be 
picked all summer. Mixed with 
Swiss chard in cooking the flavor 
is like ordinary spinach. 
SQUASH 
Follow culture given for musk- 
melon for vine types. Grow bush 
types in rows, spaced 24” apart. 
Keep picked. Will bear all sum- 
et SWISS CHARD 
Culture like that of beets. New 
leaves grow out as old are picked. 
Mix with New Zealand spinach if 
flavor is objectionable. 
TURNIPS 
Follow directions for radishes. 
Thinnings can be cooked for 
greens. 
16 

RADISHES, Icicle and French Breakfast 

SQUASH, Zucchini (Left) 
PEPPER, California Wonder Buco nether 

TOMATO, Rutgers 
Practical answers to every-day 
questions about home gardening 
When it’s time to harvest 
The big advantage the home gardener should be used much younger than 
has over the commercial grower is that usually harvested by the commercial 
he can pick his vegetables one minute grower. Learn the “feel” of an ear 
and have them in the kitchen the next, of corn that is ready to pick. The 
All vegetables are better if left on the tip of the ear will feel full and the 
plant until ready to serve. p . 
3 7 silks shoul e turning brown. 
Sweet corn in particular loses sweet- hould b 8 be 
ness every minute it is off the stalk. Muskmelons do not get sweeter after 
Pick only what vegetables you can Picking. For full flavor leave them 
use right away and not until you are on the vine until a crack appears all 
ready to use them. around the point of attachment be- 
Most vegetables, particularly summer tween the stem and melon. The free 
Squash, sweet corn, cucumbers, car- end should fee] definitely soft when 
rots, beets, peas and string beans, the melon js ready. 
Best Vegetables for Storage 
Beets, Carrots, Turnips, Winter Radishes Store in jars or cans in cool, dry, 
—Do not wash. Pack in loose moist dark place, 
sand or fine moist soil. Store in un- Onions—Pull as soon as most of the 
heated cellar, or in ventilated room tops fall over. Place in racks or spread 
away from heat. out on dry wooden floors—or hang in 
Cabbage—Roughly trim heads, cut off dry airy place. Store in dry well- 
roots. Store in temperature of 40 to ventilated Place at a temperature just 
60°, with high humidity or cover above freezing. 
heads with moist soil or sand. Parsnips, Salsify, Horseradish—Not in- 
Celery, Kale, Chinese Cabbage, Endive, jured by freezing, and may be left in 
Leeks—Store in trenches outdoors or the garden, or stored in moist seil-ac 
in boxes of soil in basement. Out- Sand in cool building. , 
doors must be covered with straw to Po ‘atoes — Should be kept in slatted 
prevent freezing, bins for ventilation and left uncov- 
Bane Pumpkins — Harvest as they ered. Protect from Strong light. Keep 
mature, leaving 3 or 4” of stem. Cure 
for a few days at 80 to 85°. Store in 
dry place. 
Peas, Beans—May be picked off plants dug, and place in crates. Cure for 
or the whole plant pulled and placed two weeks at 80 to 85°F. before stor- 
in dry airy place to cure. After thor- ing. Best Storage temperature 50 to 
oughly driea, shell, clean, sort and D6 

W 
