Horticulture

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.

Grow it:

Varieties: 

• Yellow, Candy, – 1015Y, Legend
• White, Texas Early
• Red, Candy Apple

Planting:

• Onions are a cool-season crop and can stand temperatures well below freezing.
• When the plants are about 6 inches tall, thin them to one plant every 2 to 3 inches.
• The extra plants can be eaten as green onions.

Watering:

• In the spring, plants should be watered once a week.
• If the weather is dry or windy, you may water more often.
• Strong and healthy roots are important and watering plants slowly and deeply will help.

Harvesting:

• If harvesting as green onions, pick them from the time they are pencil size until they begin to form bulbs.
• For dry-bulb onions, let the plants grow larger. The onions are ready when the main stem begins to weaken and fall.

Buy it:

Chose onions that are firm and dry with a bright, smooth outer skin.

Store it:

Store onions in a refrigerator crisper or in a dry, airy place such as a wire net in the garage or carport.

Use it:

Onions have been eaten since prehistoric times and can be enjoyed in many ways! Check out the Onion and Mushroom Pork Roast from Dinner Tonight.

Savory Onion and Mushroom Pork Roast

Ingredients:

• 20 fresh baby carrots
• 3lb lean pork loin
• 1 cup button mushrooms, chopped
• 1 cup baby portabella mushrooms, chopped
• 1 large onion, chopped
• 1/2tsp Worcestershire sauce

• 1/4 tsp dried rosemary
• 1/2tsp dried thyme
• 1/2tsp black pepper
• 1(10 ounce) can reduced sodium cream of mushroom soup
• 3/4 cup chicken broth reduced-fat, unsalted
• 1tsp cornstarch
• 2tsp cold water

Instructions:

• Add carrots to the bottom of a 5-qt slow cooker.
• Add pork loin to slow cooker. In a large bowl, combine mushrooms, onions, Worcestershire sauce, rosemary, thyme, pepper, soup, and broth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
• In a small sauce pan, bring 1 1/2 to 2 cups of liquid from slow cooker to a boil.
• In a small cup, combine cornstarch and water until smooth and add to the sauce pan. Stir together until thickened.
• Serve pork and vegetables with gravy.

Learn More!

Onions can be eaten raw or sautéed and served as a side dish. Onions are also a low calorie option and are high in Vitamin C and fiber. In addition, they are free of fat and cholesterol and are very low in sodium. 

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

Greens include leafy green vegetables like spinach, Swiss chard, kale, and spring mix (leaf lettuce). Most greens are grown during the cool-season in early spring or fall in Texas. Some greens – especially kale – can withstand temperatures below freezing and can be grown all winter in many areas. 

Grow it:

Varieties: Seed that is sold at your local nursery will typically do well for your area. I possible search for: 

• Bright Lights chard
• Lacinato kale
• Romaine lettuce (red and green)
• Savoy spinach

Planting: Greens can be planted in rows or in one big block.

• If planted in rows, succession planting can be used. This is done by planting several short rows 10 to 14 days apart to evenly distribute harvest.
• If block planting, spread seed over a bed 18 to 20 inches wide and cover them with soil. This allows more plants to grow, but this method makes weed control harder.

Watering: Plants should be watered thoroughly each week. Do not allow the plants to wilt.

Harvesting:

• Spinach should be harvested when plants are 6 to 8 inches tall. 
• Plants will continue to grow if watered and fertilized lightly.
• In hot weather, plants will stop producing.

Buy it:

When choosing greens, look for fresh, crisp, green bunches with no insect damamge.

Store it:

Loosely wrap spinach in a damp paper towel and refrigerate in a plastic bag. They should be used within 3 to 5 days.

Use it:

Spinach is often added raw to salads or as a cooked green. Check out the Spinach Pasts Toss from Dinner Tonight below!

Spinach Pasta Toss

Ingredients: 

• 1 (15 ounce) can Italian-style diced tomatoes un-drained 
• 2 cups whole wheat penne pasta, dry
• 1 cup water
• 3 cups baby spinach leaves
• 1 cup reduced-fat Italian-style shredded cheese

Instructions:

• Combine the tomatoes, pasta, and water in a large saucepan and bring to boil. Stir.
• Cover and simmer on medium to low heat for 10 min. or until the pasta is tender.
• Add 1/2 of the spinach and simmer covered for 2 min. or until wilted. Stir.
• Repeat until all the remaining spinach is added. 
• Serve topped with cheese.

Learn more!

Spinach became popular by 1806 in America and was first cultivated over 2,000 years ago in Iran. Spinach is  free of fat and cholesterol, and is a recommended source of fiber, Vitamin A, Vitamin C, iron, Folic Acid, and magnesium.

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.

There are many ways to enjoy cucumbers, including fresh or preserved as pickles. Newer varieties of cucumbers that are compact allow the vegetable to be grown in small areas.

Grow it:

Varieties: There are several varieties of cucumbers that can be grown based on the intended use.

• Slicing: Suyo, Sweet Slice, and Salad Bush
• Pickling: Carolina and Calypso
• If slicing types are picked young, they can also be used as pickling cucumbers.

Planting: Cucumber vines can reach 6 to 8 feet long!

• Cucumbers should not be planted until the danger of frost has passed and soil is warm.
• This vegetable is a vining crop that requires space. By training them on fences, trellises or cages, you can limit the amount of space required.

Fertilizing: Cucumbers need plenty of fertilizer to produce at their full capacity. Watering: If it is not raining regularly, soak plants well with water weekly. Harvesting: Timing is important when harvesting cucumbers. 

• Cucumbers should be harvested when they reach the desired size and are green in color.
• If cucumbers are not harvested before they turn yellow, they are over mature and will a strong flavor.

Buy it:

When buying cucumbers, check for firmness, shape and color. The vegetables should be firm and well-shaped with a dark green color.

Store it:

Cucumbers can be refrigerated in a plastic bag up to 1 week.

Use it:

Cucumbers are great as a raw snack but they can also be added into a variety of recipes! Check out the Salad in a Jar recipe below from Dinner Tonight. When building your salad in a jar remember to work upside down!

Salad in a Jar:

Dressing: Add 1-2 Tbsp of dressing to provide flavor and help you feel fuller

Non-Absorbent (Hard) Vegetables: To prevent the salad from becoming soggy, add hard veggies that will not absorb the dressing.

Absorbent (Soft) Fruit and Vegetables: To customize the flavor to your liking, load up on layers of vegetables and fruits.

Protein and Cheese: Protein is an important building block for muscles and cell regeneration, while also helping to increase our immune system.

Grains, Seeds, and Nuts: Whole grains can be added to your salad  to help you feel full longer. Nuts are a good source of heart-healthy fats, protein, fiber, vitamins, and minerals. 

Greens: Dark, green leafy greens offer plenty of beta-carotene and Vitamin C!

Now that your salad in a jar is complete, tighten the seal and store in the refrigerator for up to 3 days. When ready, pour out onto a plate and enjoy!

Learn more!

They are usually eaten raw, but cucumbers can be sautéed and served as a side dish. Cucumbers are also a low calorie option and a recommended source of Vitamin C. In addition, they are free of fat, saturated fat, sodium, and cholesterol. 

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