addison.coburn

Grow it:

Varieties:

• A standard variety that performs well is Sweet G – 90.
• Other supersweet varieties can be recommended by your county Extension office.

Planting:

• Sweet corn grows best when planted in several short rows instead of one long row. This makes it easier for the corn plants to pollinate.
• Plant the corn seeds 1 inch deep and 10 inches apart in the row.

Watering:

• Water sweet corn as needed to keep it from wilting.
• Do not let corn suffer from lack of water when the kernels are forming.

Harvesting:

• Corn is ready to harvest about 3 weeks after the tassel grows on top of the corn plant.
• Corn is ripe when juice from the kernels is milky white, the silk on the ears has turned dark brown, the ears are firm, and kernels on the tips of the unhusked ears are plump and milky.
• To harvest the ears, hold the stalk below the ear and twist the tip of the ear toward the ground until it breaks off.

Buy it:

• Choose ears with green husks, fresh silks, and tight rows of kernels. 

Store it:

• Refrigerate corn with husks for use as soon as possible – within 1 to 2 days.

Use it:

Corn Stuffed Pork Chops

Ingredients:

• 1/4 cup onion chopped
• 1/4 cup chopped green bell pepper
• 1 tsp olive oil
• 3/4  cup fresh or frozen corn kernels, thaw if frozen
• 1 cup chicken stuffing mix low sodium
• 2 tbsp canned, diced pimentos
• 1/8 tsp ground cumin
• 1/8 tsp ground black pepper
• 44 oz extra lean pork chops or loin

Instructions:

• In a large skillet, sauté onion and green pepper in olive oil for 3-4 min or until tender.
• Stir in the stuffing mix, corn, pimentos, cumin, and pepper.
• Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Fill with stuffing.
• Secure with toothpicks if necessary.
• Place in an 11 x 7 x 2-in baking dish coated with cooking spray.
• Bake, uncovered, at 375º F for 35-40 min or until meat juices run clear and meat thermometer reads 160ºF.
• Discard toothpicks before serving.

Learn More!

An average ear of corn has 16 rows of kernels for a total of 800 individual kernels, each with its own piece of silk. Corn is free of fat, saturated fat, and cholesterol. It is also low in sodium and high in Vitamin C.

All information gathered by Aggie Horticulture. For more information about spinach and greens, or other vegetables, visit Aggie Horticulture. For a downloadable version of this page, click here.

Grow it:

Varieties:

• The most common varieties are Red LaSoda and Kennebec.

Fertilizing:

• Potatoes need adequate fertilizing early in the season.
• Apply most of the fertilizer just before planting.

Planting:

• Purchase “seed potatoes” from your local nursery. Cut the potatoes into quarters. Each quarter should contain at least one bud or “eye.”

Watering:

• During growth, keep the soil moisture supply constant.

Harvesting:

• Potatoes are ready to harvest when the tops begin to die.
• Small “new potatoes” can be harvested during the growing season by carefully digging beside the plant with your fingers.
• To harvest potatoes, dig under the plants with a shovel or spading fork. Raise the plants and shake away the soil.
• Pull the potatoes from the vines and handle them carefully to prevent damage. Damaged potatoes do not store well.

Buy it:

• All potato varieties should be clean, firm, smooth, dry, and uniform in size.

Store it:

• Store potatoes in a cool, dark, well ventilated place for use within 3 to 5 weeks.

Use it:

Cheese Broccoli Ranch Mashed Potatoes

Ingredients

• 3 medium russet potatoes
• 1 1/2 cups frozen broccoli florets
• 3/4 cup low-fat cottage cheese
• 6 Tbsp low-fat ranch dressing
• 3/4 cup low-fat milk
• salt and pepper

Instructions

• Wash your hands and clean your cooking area
• Scrub and peel potatoes.
• Place whole potatoes in a large, microwave-safe bowl.
• Add frozen broccoli on top.
• Completely cover bowl with microwave-safe plate. 
• Microwave for 12 min. on high or until the potatoes are tender.
• Use a towel or oven safe gloves to carefully take off plate and remove bowl from microwave. Use extra caution to avoid steam.
• Use potato masher to break up the potatoes and broccoli.
• Stir in cheese, ranch dressing, and milk.
• Add salt and pepper to taste.
• You can top the potato mixture with sprinkled cheese.

Learn More!

Potatoes are free of fat, saturated fat, sodium, and cholesterol. They are also a recommended source of Vitamin C.

All information gathered by Aggie Horticulture. For more information about spinach and greens, or other vegetables, visit Aggie Horticulture. For a downloadable version of this page, click here.

Carrots are an excellent source of Vitamin A and add color to a meal. They can be served cooked or raw, by themselves or in salads and other dishes.

Grow it:

Varieties:

• There are short and long rooted varieties of carrots. It is best to plant the short-rooted varieties.
  • Short Root:
    • Little Finger
    • Nantes
  • Long Root:
    • Imperator 58
    • Danvers 126

Planting:

• Carrots should be planted in early spring or mid-fall.
• One square foot will yield about 16 carrots when placing the carrot seeds 3 inches apart and 1/2 inch deep.

Care During Season:

• Keep the carrots in your garden free of weeds, especially when they are small.
• Weeds will take nutrients and moisture from the soil and reduce your carrot yields.

Harvesting:

• Carrots should be ready for harvest 70 to 80 days after planting.

Buy it:

• Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops.
• Avoid soft, wilted or split carrots.

Store it:

• Wash carrots and store them in the bottom of the refrigerator.
• Refrigerate in a plastic bag with tops removed for up to 2 weeks.

Use it:

This recipe is so easy and tastes so good.

Balsamic Glazed Carrots

Ingredients:

• 16 oz baby carrots
• 1 tsp olive oil (extra virgin)
• 2 Tbsp balsamic vinegar
• 1 Tbsp brown sugar
• 1/2 tsp thyme, dried

Instructions

• Place oil in a saute pan over medium to high heat. Add carrots. Let them cook for 10-12 min, or until slightly soft.
• Add balsamic vinegar, brown sugar, and thyme. Cook for an additional 5 min. and serve immediately.

Learn more!

Carrots can be found in orange, purple, white, red, or yellow varieties. They were the first vegetable to be commercially canned. They are free of fat, saturated fat, and cholesterol. Carrots are low in sodium and calories and high in Vitamins A and C.

All information gathered by Aggie Horticulture. For more information about spinach and greens, or other vegetables, visit Aggie Horticulture. For a downloadable version of this page, click here.

Peppers are a warm-season crop that grows well in most Texas areas. Red and green peppers are good sources of Vitamin C, limited amounts of Vitamin A, and small amounts of several minerals. Red peppers have more Vitamin A than do green peppers. Peppers are good raw or cooked. Eat them as a snack, use them to decorate food, or add them to salads and casseroles. You can also stuff peppers with seasoned breadcrumbs or meat and bake them.

Grow it:

Varieties: There are a number of varieties of peppers that are grown in Texas.

• Big Bertha bell pepper
•  Grande jalapeno
• TAMU mild jalapeno
• Hidalgo serrano

Planting: If planting from transplants, they should be healthy and 4-6 inches tall.

• About three or four hot pepper plants and eight to ten sweet pepper plants should be enough for a family of four.
• Do not cover the roots deeper than the original soil ball.

Fertilizing: For greater yields, water the plant after adding fertilizer.

Watering: Proper watering is necessary to keep plants from wilting.

• Slow, deep watering helps the root system grow strong

Harvesting: The first peppers should be ready 8-10 weeks after transplanting.

• If peppers are picked at full size but still green, the yields will be greater.
• If they are allowed to turn red, the Vitamin A will be higher.

Buy it:

• Choose firm, brightly colored peppers with tight skin that are heavy for their size.
• Avoid dull, shriveled, or pitted peppers.

Store it:

• Refrigerate bell peppers in a plastic bag for use within 5 days.
• Store peppers in the vegetable crisper. Use them within 3-5 days after harvesting.

Use it:

Beefy Vegetable  Stuffed Peppers

Ingredients:

• 1lb extra-lean ground beef
• Black pepper
• 1/2 tsp salt
• 1/2 tsp oregano
• 1 small onion, minced
• 1/2 cup quick cooking oatmeal
• 1 medium-sized zucchini, coarsely grated
• 1 egg, lightly beaten
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 3 medium-sized bell peppers, cut in half lengthwise, cored
• 2 (14.5 ounce) cans no-salt-added diced tomatoes, juice reserved

Instructions:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the beef, salt, pepper, oregano, onion, oatmeal, zucchini, egg, and spinach. Mix until well combined.
• Arrange the pepper halves, cut side up, in a 9X13 baking dish and fill each pepper halfway with the meat mixture.
• Pour the tomatoes and their juices over the peppers.
• Cover with aluminum and bake for 30 min. Uncover and bake the peppers until the mixture inside peppers reaches 165 degrees F – about 30-45 more min.

Learn More!

Hot and sweet varieties of peppers originally came from Central and South America before being introduced into Europe in the 16th century. Peppers are also free of fat, saturated fat, and cholesterol. They are low in sodium and calories but high in Vitamin C.

All information was gathered by Aggie Horticulture. For more information about peppers or other vegetables, visit Aggie Horticulture. For a downloadable version of this page, click here.