Salsa Garden.pdf

Agricultural Extension Service

The University of Tennessee

W039

Salsa Garden

Love Salsa?

Spice up Your

Landscape with a

Salsa Garden!

7.Plant warm-season vegetables, such as

tomatoes, peppers, eggplant and most

herbs, after April 25th to avoid frost or freeze

damage.

Steps to Planning a Theme Garden

1.Determine what type of theme garden you

would like. In this case, we want a Mexican

Salsa Garden.

8.Water, weed, fertilize and harvest on a

weekly basis throughout the growing season.

2.Determine the location and size of your

garden. Select an area that receives at least

six hours of full sunlight every day and is

close to a water source.

9.Enjoy your abundance of fresh vegetables

and herbs.

Recommended Plants

3.Take a soil sample and send it to be analyzed

with the help of your county Extension agent.

Tomatoes:

Celebrity, Better Boy, Early Girl, Roma, Sweet

Million (cherry)

4.The shape of your garden may be a 4’x4’

square area or in the shape of a jalapeno!

Use whatever fits into your landscape

scheme.

Tomatillos:

“Husk Tomatoes”

5.Amend the soil according to soil test results.

Using a tiller, work in a 3-inch layer of organic

matter (peat moss, manure, rotted compost,

etc.) to improve the soil structure.

Peppers:

Sweet Bell: California Wonder, Big Bertha,

Sweet Banana, Golden Summer

Tip: Use small tomato cages to support pep-

pers during the growing season.

Hot Peppers:

Jalapeno, Cayenne, Habanero, Hungarian Wax

6.Select plants from a list of recommended

varieties.

Chives and Onions:

Plant early and harvest mid-June to July.

Refrigerator

Salsa:

Garlic:

Plant bulbs in the fall to late winter for harvest in

late June.

1 gallon prepared tomatoes and/or tomatillos

1 can tomato paste

2 whole garlic cloves, minced

1 large onion

1 cup chopped sweet bell pepper

1/4 - ½ cup chopped, hot peppers (optional)

½ cup sugar

½ cup vinegar

Herbs, salt, pepper to taste

Mix together all ingredients in large container.

Add more hot peppers for desired hot and spicy

flavor! Refrigerate for at least 24 hours for best

flavor. Serve with your favorite tortilla chips or

Mexican style dish!

Cilantro:

This herb provides a strong, spicy flavor to salsa.

Other herbs:

Sweet basil, oregano, marjoram, parsley

Harvest, Storage and Preparation

of Fresh Vegetables

Tomatoes: Harvest when fully colored, yet still

firm. May be frozen and stored before canning

or processing. Blanch tomatoes in boiling water

for 30 seconds to remove skins before storing.

Tomatillos: “Husk tomatoes” are ripe when

the tomatillo fills out its papery husk, but are

still green. Tomatillos can also be purchased

canned or fresh at specialty stores.

Peppers: Hot or sweet. Harvest frequently to

promote reproduction throughout the growing

season. May be frozen or strung and dried.

Onions and Garlic: Harvest when 80 percent

of the tops have fallen over or died down. May

be field-cured or cured in mesh bags or trays,

braided and strung. Fall-planted garlic is usually

ready to harvest mid-June.

Herbs: Harvest throughout the growing sea-

son. For best flavor, gather herbs early in the

morning. Most herbs may be dried or frozen for

future use.

More information:

A large number of gardening resource materials

are available at no charge on the UT Extension

Website, with more materials added all the time.

Visit www.utextension.utk.edu/publications/

default.htm

Some Extension gardening and foods publications include:

PB724

CanningFoods

PB725

PreservingFoods

PB774

Food Storage Guide

PB901

Growing Vegetables in Home Gardens

PB 1215

Disease Control in the Home

Vegetable Garden

PB1228

Gardening for Nutrition

PB 1391

Organic Vegetable Gardening

SP 291-A

Growing Vegetable Transplants

SP 291-B

Growing Vegetables from Seed

SP 291-C

Soil Preparation for Vegetable Gardens

SP 291-D

Care of the Vegetable Garden

SP 291-G

Fall Vegetable Gardens

SP 291-I

Weed Control in Home Gardens

SP 291-L

Fresh Vegetable Storage for the Homeowner

SP 291-N

Raised Bed Gardening

http://www.utextension.utk.edu/

SP 291-O

Guide to Spring-planted, Cool-season

Vegetables

04-0228 W039

SP 291-P

Guide to Warm-season Vegetables

The Agricultural Extension Service offers its programs to all eligible

persons regardless of race, color, national origin, age, sex,

disability, religion or veteran status and is an Equal Opportunity Em-

ployer. COOPERATIVE EXTENSION WORK IN AGRICULTURE AND

HOME ECONOMICS.

The University of Tennessee Institute of Agriculture, U.S. Department of

Agriculture, and county governments cooperating in furtherance of Acts

of May 8 and June 30, 1914.

Agricultural Extension Service, Charles L. Norman, Dean

SP 325-D

Canning Vegetables

SP 425-A

Healthy Tennesseans Eat More Fruits and

Vegetables

Written by Karla Kean, Montgomery County

Extension Agent, and Beth Babbit, Tennessee

Master Gardener Coordinator.

Plik z chomika:

Inne pliki z tego folderu:

Inne foldery tego chomika: