Horticulture

Grow it:

Varieties:

• Several Snap, Pinto, and Lima bean varieties are recommended for planting in Texas.
• Popular varieties include TopCrop (bush), Blue Lake 274 (bush), Kentucky Wonder (pole), and Henderson (lima).

Planting:

• In the spring, plant green beans only after the danger of frost has passed.
• In the fall, plant them 10 to 12 weeks before the first expected frost.

Watering:

• Water the plants about once a week in dry weather.
• Do not let the soil dry out while the beans are blooming or your harvest will be decreased.

Harvesting:

• Green beans are ready to pick when they are about the size of a small pencil.
• The smaller the beans are the most tender.
• Pull them carefully to avoid damaging the plant.

Buy it:

• Choose fresh, well colored beans that snap easily when bent.

Store it:

• Refrigerate green beans in a plastic bag. Use within 1 week.

Use it:

Green Bean and Squash Salad

Ingredients:

Salad:

• 2 cups fresh green beans, trimmed and cut in to bite-sized pieces.
• 2 cups yellow squash, sliced and chopped
• 1/2 pint grape tomatoes
• 3/4 cup red onion, finely sliced
• 1/4 cup reduced fat feta cheese, crumbled

Dressing:

• 2 Tbsp olive oil
• 1/4 cup lime juice, fresh squeezed
• 1/4 cup fresh basil, washed and chopped
• 1 tsp salt
• 1/4 tsp pepper

Instructions:

• Make sure your cooking area, utensils, and hands are clean.
• Clean, slice, and chop vegetables and place them in a large bowl. Add tomatoes and feta cheese to a bowl.
• Mix olive oil, lime juice, basil, and spices in a small bowl.
• Pour over vegetables and mix well. Chill in fridge for 30 min. before serving.

Learn More!

Green beans may also be called string beans. They are bright green, crunchy, and available year-round. Green beans are picked at an immature stage when the inner bean is still forming. They are free of fat, saturated fat, sodium, and cholesterol. Green beans are also low in calories but high in fiber and 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:

• 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.

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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.