Whether you are a beginner or have a green thumb, our tips will help your garden flourish.
All Vegetable Content
There are many varieties of pumpkins, squashes and gourds available for planting in the garden. Learn how to select, plant, grow and harvest them in this article!
Peppers are heat-loving vegetables that require a long, frost-free season and full sun. Peppers can be sweet or hot, and range in color from green, yellow, orange, red and purple to brown.
Beets are commonly grown for their bulbous roots, but their tops can also be harvested for greens, and they are an excellent source of Vitamin A as well as calcium. They grow best in the cooler temperatures of spring or fall.
There are many types of summer squash, including the familiar zucchini (which can be green, green-striped, or yellow), crookneck, straightneck, patty pan and more.
Carrot is a hardy, cool-season vegetable. Carrots are eaten both raw and cooked and they can be stored for winter use.
Salad greens, grown for their leaves, are cool-season crops. Most salad greens can be planted very early in the spring, and many will germinate in soil temperatures as low as 40° Fahrenheit.
Snap beans, also called “green beans” or “string beans” (although most modern varieties do not have strings) are harvested when the pods contain immature seeds, and the pods are still succulent.
The most common type of pea in American gardens is the shelling pea, also called the “garden pea” or “English pea.” Tender, sweet peas are removed from thin, tough pods before eating.
The Family Food Cent$ Newsletter is published by the SDSU Extension Expanded Food & Nutrition Education Program (EFNEP) and Supplemental Nutrition Assistance Program Education (SNAP-Ed) through a partnership with the South Dakota Department of Social Services.