Central North Carolina is a wonderful place to garden. Almost any type of vegetable or fruit can be grown successfully provided you choose appropriate varieties and plant at the right time. The climate, the season, and potential pests all affect the selection of what and when to plant.
Table of Contents:
For Quality Frozen Vegetables Get vegetables from the garden into the freezer as quickly as possible to preserve the quality of the food. Fresh, tender vegetables are best for freezing. The fresher the vegetables when frozen, the better your product.
According to USDA’s National Agricultural Statistics Service (NASS) August 28 Vegetables report, the 2014 contract production of the four major processing vegetables (tomatoes, sweet corn, snap beans, and green peas) is projected to total 18.2 million short tons, up 14 percent from last year.
Organic farmers rely primarily on preventive, cultural, and integrated methods of pest and disease management. Additionally, there are a number of materials that can complement and support organic management. This guide was developed to provide a useful and scientifically accurate reference for organic farmers and agricultural professionals who are searching for information on best practices, available materials, and perhaps most importantly, the efficacy of materials that are allowed for use in organic systems.
Field heat should be removed from fresh fruits, vegetables, and flowers as quickly as possible after harvest. Each commodity should be maintained at its lowest safe temperature. Cooling and storage requirements for specific commodities are presented below, in NC Cooperative Extension Service Publication AG-414-1, and USDA Agricultural Handbook No. 66.
Proper postharvest cooling can: