Beans and Peas
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Midwest Vegetable Production Guide for Commercial Growers
Midwest Vegetable Production Guide for Commercial Growers 2019 Illinois University of Illinois Extension C1373-19 Indiana Purdue Extension ID-56 Iowa Iowa State University Extension and Outreach FG 0600 Kansas Kansas State University Research and Extension MF3279 Michigan Michigan State University Extension E0312 Minnesota University of Minnesota Extension BU-07094-S Missouri University of Missouri Extension MX384 Lincoln University of Missouri Cooperative Extension and Research LUCER 01-2019 Ohio Ohio State University Extension Bulletin 948 Stay Current For the most up-to-date version of this publication, visit: mwveguide.org Changes will be made throughout the year as they are received. Abbreviations Used in This Guide PHI pre-harvest interval — the minimum allowable time in days between the latest pesticide application and crop harvest AI active ingredient COC crop oil concentrate D dust formulation DF, DG dry flowable or water dispersible granule formulation E, EC emulsifiable concentrate F flowable formulation G granular formulation L, LC liquid concentrate formulation NIS nonionic surfactant REI re-entry interval RUP restricted use pesticide SC suspension concentrate W, WP wettable powder formulation Cover photo: Although a large proportion of broccoli Americans consume is produced in the western U.S, many Midwestern vegetable growers have been able to find local or regional markets for this crop. Health benefits include a high fiber content, vitamin C, vitamin K, iron and potassium. See the Cole Crops and Brassica Leafy Greens section, page 103. Insect, disease, and weed control recommendations in this publication are valid only for 2019. If registration for any of the chemicals suggested is changed during the year since the time of publication (December 2018), we will inform all area and county Extension staff. -
Snap Pea Salad Cream of Asparagus Soup
Snap Pea Salad Cream of Asparagus Soup Serves 4. Serves 4. Ingredients: Ingredients: Lemon vinaigrette (recipe follows) 2 pounds asparagus 1 pound sugar snap peas, trimmed and strings 1 Tablespoon butter removed 1 medium onion 3 ounces spring greens 4 cups reduced sodium chicken broth 2 Tablespoons low fat sour cream or yogurt Lemon Vinaigrette: Salt and pepper, to taste 3 Tablespoons olive oil 3 Tablespoons lemon Directions: juice, preferably fresh 1 teaspoon fresh or ½ 1. Wash asparagus. Remove tough ends. Cut teaspoon dried oregano in half. 1 garlic clove, minced 2. Melt butter in a large saucepan. Add onion and cook until soft, about 2 minutes. Directions: 3. Add asparagus and chicken stock to saucepan. Bring to a boil, cover and cook on 1. Lemon Vinaigrette: In a small jar or bowl, low for about 20 minutes or until tender. combine all ingredients. Cover and set Remove from heat. Using either a blender or aside. This can be made one day in immersion blender, puree until smooth. advance. Refrigerate until ready to use. 4. Top each serving with one teaspoon of sour 2. Wash and trim the peas. Slice in half on the cream or yogurt. diagonal. Set aside. Wash and dry greens. 3. Fill a 2-quart sauce pan half-full with water. Note: If using a blender, you will need to blend in Cover and bring to a boil. two batches. Since hot liquids expand, hold a 4. Add beans and blanch for 2 minutes. Drain. towel over the blender. Cover in cold water. Drain. 5. Stir together the vinaigrette. -
Vegetables, Fruits, Whole Grains, and Beans
Vegetables, Fruits, Whole Grains, and Beans Session 2 Assessment Background Information Tips Goals Vegetables, Fruit, Assessment of Whole Grains, Current Eating Habits and Beans On an average DAY, how many servings of these Could be Needs to foods do you eat or drink? Desirable improved be improved 1. Greens and non-starchy vegetables like collard, 4+ 2-3 0-1 mustard, or turnip greens, salads made with dark- green leafy lettuces, kale, broccoli, cauliflower, Brussels sprouts, carrots, okra, zucchini, squash, turnips, onions, cabbage, spinach, mushrooms, bell peppers, or tomatoes (including tomato sauce) 2. Fresh, canned (in own juice or light syrup), or 3+ 1-2 0 frozen fruit or 100% fruit juice (½ cup of juice equals a serving) 3a. Bread, rolls, wraps, or tortillas made all or mostly Never Some Most of with white flour of the time the time 3b. Bread, rolls, wraps, or tortillas made all or mostly Most Some Never with whole wheat flour of the time of the time In an average WEEK, how many servings of these foods do you eat? 4. Starchy vegetables like acorn squash, butternut 4-7 2-3 0-1 squash, beets, green peas, sweet potatoes, or yams (do not include white potatoes) 5. White potatoes, including French fries and 1 or less 2-3 4+ potato chips 6. Beans or peas like pinto beans, kidney beans, 3+ 1-2 0 black beans, lentils, butter or lima beans, or black-eyed peas Continued on next page Vegetables, Fruit, Whole Grains, and Beans 19 Vegetables, Fruit, Whole Grains, Assessment of and Beans Current Eating Habits In an average WEEK, how often or how many servings of these foods do you eat? 7a. -
What Are Soybeans?
candy, cakes, cheeses, peanut butter, animal feeds, candles, paint, body lotions, biodiesel, furniture soybeans USES: What are soybeans? Soybeans are small round seeds, each with a tiny hilum (small brown spot). They are made up of three basic parts. Each soybean has a seed coat (outside cover that protects the seed), VOCABULARY cotyledon (the first leaf or pair of leaves within the embryo that stores food), and the embryo (part of a seed that develops into Cultivar: a variety of plant that has been created or a new plant, including the stem, leaves and roots). Soybeans, selected intentionally and maintained through cultivation. like most legumes, perform nitrogen fixation. Modern soybean Embryo: part of a seed that develops into a new plant, cultivars generally reach a height of around 1 m (3.3 ft), and including the stem, leaves and roots. take 80–120 days from sowing to harvesting. Exports: products or items that the U.S. sells and sends to other countries. Exports include raw products like whole soybeans or processed products like soybean oil or Leaflets soybean meal. Fertilizer: any substance used to fertilize the soil, especially a commercial or chemical manure. Hilum: the scar on a seed marking the point of attachment to its seed vessel (the brown spot). Leaflets: sub-part of leaf blade. All but the first node of soybean plants produce leaves with three leaflets. Legume: plants that perform nitrogen fixation and whose fruit is a seed pod. Beans, peas, clover and alfalfa are all legumes. Nitrogen Fixation: the conversion of atmospheric nitrogen Leaf into a nitrogen compound by certain bacteria, such as Stem rhizobium in the root nodules of legumes. -
North Dakota Department of Agriculture $2605577.54 (Pdf)
FY15 Specialty Crop Block Grant Program- Farm Bill North Dakota Department of Agriculture Final Performance Report USDA Agreement # 15-SCBGP-ND-0026 CONTACT: Deanna Gierszewski, Specialty Crop Grant Administrator 600 E Boulevard Ave #602 Bismarck, ND 58505-0020 Phone: (701) 328-2191 Email: [email protected] Submitted: November 16, 2018 Resubmitted: January 29, 2019 Table of Contents: 1. Enhancing the Safe Use of Specialty Fruit and Vegetable Crops from Field to Table .......3 2. Development of improved fungicide application strategies for managing Sclerotinia head rot in confection sunflowers...............................................................................................10 3. Pea and Lentil Market Analysis .........................................................................................14 4. Optimizing agronomic practices for faba bean production in North Dakota.....................17 5. Optimizing fungicide application strategies for improved management of Sclerotinia in dry edible beans .................................................................................................................21 6. Enhancing Tree Selection and Evaluating Tree Species in Western North Dakota ..........26 7. State-wide screening of green foxtail for herbicide resistance ..........................................32 8. Identification of Pathogen, Soil and Plant Factors Important to Root Rot Development in Field Pea.............................................................................................................................35 -
Seed Catalog V3
Stillwater Valley Farm Seedlisting 2021 Hello and welcome to my third annual attempt at a descriptive catalog/formal seedlisting! In the past I have only used namelistings of seed, expecting that buyers do their own homework – but it is my hope that the descriptions on these pages will be of assistance, especially to those who may simply be curious. The purpose of this first page is to establish background and “ground rules”. I have always been a “farmer” ever since chewing down dirty carrots in my dad‟s garden, though I entered into seedkeeping after college. My beliefs and educational background established indigenous causes as something close to my heart, and beyond my basic self-sufficiency desires, the connection I feel to my seed is spiritual. It is something I take extremely seriously. I am not in this for profit; I am in this as “heart work” and a calling. I am a lone, economically challenged grower and I process and ship all of my seed by hand with no help. Therefore, I do not have a system for „buy it now‟ seeds and everything here is subject to my own whims and is only based on what I personally grow and provide. If you wish to obtain samples, these details will explain how. I understand they are long, but I ask you to read and respect them all. Informationals: – Varieties are offered in small quantities. I cannot provide poundage; please don‟t ask. A normal distribution of corn is approx. 200 seeds. A normal bean distribution is 20-30. -
The Quality of Leguminous Vegetables As Influenced by Preharvest Factors
Scientia Horticulturae 232 (2018) 191–205 Contents lists available at ScienceDirect Scientia Horticulturae journal homepage: www.elsevier.com/locate/scihorti The quality of leguminous vegetables as influenced by preharvest factors T Georgia Ntatsia, Marcos Egea Gutiérrez-Cortinesb, Ioannis Karapanosa, Ana Barrosc, Julia Weissb, ⁎ Astrit Balliud, Eduardo Augusto dos Santos Rosac, Dimitrios Savvasa, a Agricultural University of Athens, Faculty of Plant Sciences, Iera Odos 75, 11855 Athens, Greece b Universidad Politécnica de Cartagena, Instituto de Biotecnología Vegetal, 30202 Cartagena, Spain c Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal d Agricultural University of Tirana, Department of Horticultural & Landscape Architecture, Koder Kamez 1029, Tirana, Albania ARTICLE INFO ABSTRACT Keywords: The cultivation of most legumes, aims to the production of either dry seeds consumed by humans, also known as Chemical composition pulses, or animal fodder. However, some legumes are cultivated for fresh consumption either as pods or as Human health immature seeds. The economically most important legumes consumed as vegetables are green pods of common Legume bean, cowpea, faba bean, snow pea (mangetout) and green pea seeds. As a rule, the legume vegetables are Morphological traits consumed after cooking and in many countries, they may be used to cover primary nutritional needs, because Nutritive value their protein content is high in comparison with most other vegetables. Furthermore, the legume vegetables, Quality Vegetable which have distinct organoleptic properties when compared to pulses, are also considered important sources of carbohydrates, essential minerals, vitamins, several other antioxidants and health promoting compounds, and dietary fiber. -
The Garden Pea
Clippings A Weekly Column about Plants, Gardens, & Yards By: Margaret Murphy • ISU Extension Horticulture Educator • Lyon-O’Brien-Osceola-Sioux Counties For the Week of May 6, 2013 The Garden Pea “How luscious lies the pea within the pod." Emily Dickinson Finally, the ground has thawed, my tulips have surfaced and I was able to get my cool-season vegetables in the garden. I planted leafy greens, carrots and beets and something new – garden peas. I am a novice pea grower. Growing up my mom always grew peas. I remember shelling them for dinner and used to get scolded for eating more peas then I put in the bowl. The peas I planted are an early maturing variety but I fear we might have a short growing season for peas this spring. Peas like it cool and plants stop producing when the weather turns hot. Peas can be planted as soon as the soil is able to be worked but this season many gardens are running late (and I thought ‘Punxsutawney Phil' predicted an early spring). Peas are a staple in many home gardens and have been widely cultivated for centuries. There are three main types of peas: garden pea, snow pea and snap pea. The garden or English pea is the traditional plant most commonly found in gardens. Pods are harvested when they are plump and the seeds are tender and sweet. The pod of garden peas is very fibrous and not edible. Snow peas, on the other hand, have edible pods and are usually harvested when the pods are long and flat with the seeds just starting to develop. -
422 Part 180—Tolerances and Ex- Emptions for Pesticide
Pt. 180 40 CFR Ch. I (7–1–16 Edition) at any time before the filing of the ini- 180.124 Methyl bromide; tolerances for resi- tial decision. dues. 180.127 Piperonyl butoxide; tolerances for [55 FR 50293, Dec. 5, 1990, as amended at 70 residues. FR 33360, June 8, 2005] 180.128 Pyrethrins; tolerances for residues. 180.129 o-Phenylphenol and its sodium salt; PART 180—TOLERANCES AND EX- tolerances for residues. 180.130 Hydrogen Cyanide; tolerances for EMPTIONS FOR PESTICIDE CHEM- residues. ICAL RESIDUES IN FOOD 180.132 Thiram; tolerances for residues. 180.142 2,4-D; tolerances for residues. Subpart A—Definitions and Interpretative 180.145 Fluorine compounds; tolerances for Regulations residues. 180.151 Ethylene oxide; tolerances for resi- Sec. dues. 180.1 Definitions and interpretations. 180.153 Diazinon; tolerances for residues. 180.3 Tolerances for related pesticide chemi- 180.154 Azinphos-methyl; tolerances for resi- cals. dues. 180.4 Exceptions. 180.155 1-Naphthaleneacetic acid; tolerances 180.5 Zero tolerances. for residues. 180.6 Pesticide tolerances regarding milk, 180.163 Dicofol; tolerances for residues. eggs, meat, and/or poultry; statement of 180.169 Carbaryl; tolerances for residues. policy. 180.172 Dodine; tolerances for residues. 180.175 Maleic hydrazide; tolerances for resi- Subpart B—Procedural Regulations dues. 180.176 Mancozeb; tolerances for residues. 180.7 Petitions proposing tolerances or ex- 180.178 Ethoxyquin; tolerances for residues. emptions for pesticide residues in or on 180.181 Chlorpropham; tolerances for resi- raw agricultural commodities or proc- dues. essed foods. 180.182 Endosulfan; tolerances for residues. 180.8 Withdrawal of petitions without preju- 180.183 Disulfoton; tolerances for residues. -
Snow Pea Final Report
VG05029 (September 2009) Fusarium wilt of snow peas. Andrew Watson et al. Industry and Investment NSW VG05029 Andrew Watson Industry and Investment NSW Yanco Agricultural Institute Yanco, 2703. Phone 02 69 512611 Fax 02 69 512719 Email [email protected] Co-authors: Ameera Yousiph (University of Sydney), Dr. Edward Liew (Botanic Gardens Trust) and John Duff (Queensland Department of Employment, Economic Development and Innovation). Researchers in New South Wales-Ameera Yousiph (University of Sydney), Dr. Edward Liew (Botanic Gardens Trust), Andrew Watson, Lee Brown and Meryl Snudden (Industry and Investment NSW). Researchers in Queensland-John Duff, Caroline Church and Heidi Martin (Queensland Department of Employment, Economic Development and Innovation). This report covers the activities undertaken during the period of the project from January 2005 till September 2009. Report Completed-September 2009. This project has been facilitated by Industry and Investment NSW and Horticulture Australia Limited in partnership with AUSVEG, and has been funded by the vegetable levy and the Australian Government. Any recommendations contained in this publication do not necessarily represent current Horticulture Australia Limited policy. No person should act on the basis of the contents of this publication, whether as to matters of fact or opinion or other content, without first obtaining specific, independent professional advice in respect of the matters set out in this publication. Table of Contents TABLE OF CONTENTS ............................................................................................ -
Bean and Tomato Soup
Bean and Tomato Soup Schoharie County Apple Filled Squash Schoharie173 County South Grand StApple Filled Squash 173 SouthCobleskill, Grand St NY 12043 Cobleskill, NY 12043518.234.4303 Ingredients:Ingredients Instructions 518.234.4303518.296.8310 Ingredients Instructions 518.296.8310Fax: 518.234.4305 1 Tablespoon2 acorn, buttercup vegetable or oil 1. Preheat oven to 350° F. Fax: [email protected] 2 acorn,1 mediumbutternut buttercup onion, squash or chopped 1. Preheat oven to 350° F. [email protected] butternut squash 2 garlic cloves, minced 2. Cut squash in half and 2 large apples, peeled,2. Cut squashremove in half seeds. and Otsego County 2 (14½-ounce) cans white kidney beans, Otsego County123 Lake St 2 large cored,apples, chopped peeled, remove seeds. Cooperstown,123 Lake St NY 13326 cored, drained chopped and rinsed 3. Place squash halves in Cooperstown, NY 13326607.547.2536 1 (13¾-ounce)2½ Tablespoons can low brown3. sodium Place chicken squashbaking broth halvesdish cut in side down in 607.547.2536Fax: 607.547.5180 2½ Tablespoons1 cupsugar water brown baking dishabout cut 1 inchside ofdown water. in Fax: [email protected] sugar about 1 inch of water. ¼ teaspoon black pepper [email protected] 2½ Tablespoons melted 4. Bake for 20 minutes. Oneonta Outreach 2½ Tablespoons½ teaspoonbutter Italian melted seasoning, 4. Bake crushed for 20 minutes. Oneonta Outreach31 Maple St butter1 (14½-ounce) can diced tomatoes5. While squash is cooking, mix 31 Maple St Oneonta, NY 13820 5. While squash is cooking, mix Oneonta, NY 13820 1 (10-ounce)½ teaspoon package cinnamon* frozen spinach,chopped thawed apple with other 607.433.2521 ½ teaspoon cinnamon* choppedingredients. -
Directory of Us Bean Suppliers · Quality Grown in the Usa
US DRY DIRECTORY OF US BEAN SUPPLIERS · QUALITY GROWN IN THE USA BEANENGLISH SUPPLIERS DIRECTORY DRY BEANS FROM THE USA edn ll R ryn ma ber avyn eyn S an N idn inkn Cr K P ed R rk a D hernn yen ort cke dneyn zon N Bla Ki ban man at d ar Li e Re G ge r t ar G L h ig L ton Pin Liman ckn y Bla iman n ab y L dzuki B ab A B n e re G U.S. DRY BEANS www.usdrybeans.com International Year of the Pulse 2016 · www.iyop.net 01 n Pink Adzuki Large Lima Pink Garbanzo Dark Red Kidney Great Northern an Lim ge ar L Small Red Navy Black Baby Lima Blackeye Light Red Kidney in dzuk A Green Baby Lima Pinto Cranberry TABLE OF CONTENTS About the US Dry Bean Council 2 US Dry Bean Council Overseas Representatives 3 USDBC Members and Producers Organisations4 Major US Dry Bean Classes 6 Dry Bean Production Across the US 8 Companies by Bean Class 10 Alphabetical Listing Of US Dry Bean Suppliers 14 Nutritional Value 34 About the US Dry Bean Industry 36 USDBC Staff 37 02 ABOUT THE US DRY BEAN COUNCIL (USDBC) The USDBC is a trade association comprised of leaders in the bean industry with the common goal of educating US consumers about the benefits of beans. The USDBC gives a voice to the bean industry and provides information to consumers, health professionals, educators USDBC USA and the media about the good taste, nutritional value and Rebecca Bratter, Executive Director versatility of beans.