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We ENON 
SST OT EE ee ORE Se ORT US ET 
Today, even more so than during wartime, the home vegetable 
garden is a necessity, for with living costs generally going 
higher and higher, there is real economy in home gardening. 
The cost of vegetable seed has not increased, and your own 
efforts devoted to the garden will save you many hundreds of 
dollars in the cost of fresh vegetables, AS WELL AS BRING- 
ING YOU FRESH VEGETABLES RIGHT FROM YOUR GAR- 
DEN, the kind of vegetables that have the maximum amount 
ie 
‘fed 
of vitamins and goodness in them. 
VEGETABLE CALENDAR FOR THE HOME GARDEN 





; Seed for Rows | Apartin | Time Ready 
VARIETY 50 Feet Apart Rows of Planting For Use 
Artichoke fh... < 12 plants 4 ft. 4 ft. Dec. to April 5 mo. 
Asparagus ...... 50 roots 20 in. 1 Fite Dec. to April 2nd spring 
Beans, Bush .... 2 pkts. its 6 ft. March to Sept. 8 to 12 wks. 
Beans, Pole ..... 2 pkts. atte 12 in April to Aug. 10 to 12 wks 
Beans, Lima .... V4 Ib. PARE 10 in April to Aug. 12 to 14 wks 
BCCiS aut ens eel: | pkt. 10 in. 6 in. All year 10 to 12 wks 
Cabbage. «sciatic 36 plants 20 in. 15 in All year 14 to 16 wks 
CarrOtuie ses Gus & ] pkt. 10 in. Sow All year 8 to 10 wks 
Cauliflower 30 plants 20 in. 18 in Sept. to March 14 to 16 wks. 
Geleryn Fences fo 100 plants 20 in. 6 in. March to Aug. 16 to 18 wks. 
Corn, Sweet..... 1 pkt. 2 Ft 18 in March to Aug. 10 to 12 wks. 
Gucumber .;.... 1 pkt. 4 ft. Santis March to Sept. 10 to 12 wks. 
ERGIVG <r chs wera 1 pkt. Nectte 10 in Sept. to March 14 to 12 wks. 
Eqgplantis. 5.3.8. 24 plants Dtiie 2V2 ft April to July 10 to 12 wks. 
Kalen ooo) tae st 30 plants Qik. 13 in All year 8 to 10 wks. 
Kohl Rabl & as. 1 pkt. Owais | | Sow All year 10 to 12 wks. 
Lettuce: Kieth.” 1] pkt. LSin: 10 in All year 12 to 16 wks. 
Muskmelon ..... 1] pkt. 4 ft. Shits March to July 14 to 18 wks. 
Watermelon 1 pkt. 6 ft. 4 ft. March to July 16 to 20 wks. 
OK hag ravoon-ae 1 pkt. Dt hs 18 in April to July 10 to 12 wks. 
Onion Seed ..... 1 pkt. 10 in. Sow All year 24 to 28 wks. 
Onion: Sets: ..... 1 Ib. 10 in. 3 in All year 14 to 18 wks. 
Parsnipse) 2 osnt. ek Vy ounce tt: Drill Aug. to March 14 to 18 wks. 
Ratstey gers sytscxe sac LABKcts 10 in. Sow All year 12 to 14 wks. 
Reppere. chico os 30 plants 20 in. 18 in April to July 10 to 12 wks. 
Rotateess.. 2... 5 Ibs. Qutt: 1 ae March to Aug. 12 to 14 wks. 
Sweet Potatoes 50 plants Sitke Witte April to July 10 to 12 wks 
Pumpkin). >< 222! 1 pkt. 6 ft. 5 tt. April to July 12 to 14 wks 
CaS Be tas Siete ape -ws Yq |b. Pa a Sow Sept. to March 14 to 20 wks 
RaGisitpare sats srs ce 1 pkt. 10 in. Sow All year 4 to 8 wks. 
Rhubarb Roots: 24 roots Shift. 2eite Dec. to March 8 to 10 wks. 
Roseiler ik. cee 1 pkt. atte 2tt: April to May 18 to 20 wks. 
Salsify ome teas tiers 1 pkt. 10 in. Sow Sept. to March 14 to 18 wks. 
Spiriachiinivss ac sles 1 pkt. 12 in. Sow Sept. to April 10 to 12 wks. 
Squash, Summer . 1. pkt. Butte 3 ft, April to Aug. 8 to 12 wks. 
Squash, Winter .. 1 pkt. 6ott 4 ft. April to Aug. 12 to 16 wks. 
MROMatOw ses cits oo 18 p'ants 4 ft. Siuftte March to Aug. 12 to 14 wks 
Fie idq il chalets Slee ene 1 pkt. 10 in. Sow ‘Sept. to March 10 to 12 wks. 

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THIS CHART PREPARED FOR CALIFORNIA AND SOUTHERN STATES. 


IN AREAS WHERE FREEZING 
WEATHER PREVAILS, PLANTING MUST BE DELAYED UNTIL DANGER OF FREEZING 
HINTS ON PREPARING VEGETABLES FOR FREEZING 
What you do not eat fresh can be canned or preserved by 
freezing. Frozen food lockers enable both rural and town 
families to enjoy the fine, natural flavor of fresh vegetables 
the year ‘round and out of season. 
In freezing vegetables it is necessary to blanch (scald) in 
boiling water for a short period. This blanching is |MPOR- 
TANT to preserve the color, flavor and food value. 
HERE ARE A FEW SIMPLE RULES FOR PREPARING 
VEGETABLES FOR FREEZING: 
(1) PREPARATION OF VEGETABLES: Gather vegetables 
early in the day before they have absorbed much of the 
sun’s heat. Prepare as for cooking. Dice CARROTS in 
V4-inch sizes. For CUT CORN, blanch on cob and cut off 
kernels with a sharp knife. Slice SUMMER SQUASH. 
Slice and blanch ZUCCHINI as with summer squash. 
Prepare and blanch all GREENS. Dice BEETS same as 
carrots. 
BLANCHING (SCALD!NG) VEGETABLES: Use a gal- 
lon of water to about one pound of blanching material. 
Bring water to a rapid boil in a vessel of suitable size. 
42 
1S PAST. 

Put vegetables IN A SCREENED CONTAINER or COL- 
LANDER and immerse in the boiling water. Use the table 
below to guide you. Start timing when you first put 
vegetables in the boiling water. Over-blanch rather than 
under-blanch. Avoid contact with iron and copper con- 
tainers: 
Min. Mn. Min. 
Peasers weer We. - Lima ‘Beans 4). 2924) sSnap Beans) ..as8 2 
Asparagus .... 4 Gorn=one Gobaemo Carrots ieee 3 
Brussels eSprouts jos CuteGOnnimeme see 2b ~ eBrOCCOlli mappa 4 
Cauliflower 3Y2 Summer Squash 4 Peppersen ee 2. 
Rhubarb menses: 2 ZUECHINi ae ents Soinach= eee Wi. 
Beetse ay. scien 3 Wax Beans .... 2 Other Greens... 2 
After scalding, cool vegetables immediate'y in coldest water 
available. Ice water would be fine. Drain thoroughly, but 
don’t let vegetables become too dry. Package in bags or con- 
tainers, leaving a little space for expansion, and seal in cello- 
phane bags. Convey to locker plants AS SOON AS POSSIBLE 
for freezing. If there is any delay in getting them to the 
freezing plant, keep them in an ice box, but freeze as soon aS Gin 
possible for any delay in freezing means a loss of quality. tea 



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