Table of Contents

Foreword by Lynn Byczynski
Introduction: Sustaining Community and Agriculture PART 1: TECHNIQUES Planning

1. Year-Round Production
2. Create Your Own Field Manual
3. Crop Review
4. Crop Rotations for Vegetables and Cover Crops
5. Seed Storage, Inventory and Orders
6. Scheduling Transplants
7. How Much to Grow

Planting

1. Crop Spacing
2. Transplanting Tips
3. Direct Sowing
4. Summer Germination of Seeds
5. Succession Planting for Continuous Harvesting

Sustainable Crop Protection

1. Season Extension
2. Cold-Hardy Winter Vegetables
3. The Hoophouse in Winter and Spring
4. The Hoophouse in Summer

Soil and Crop Quality

1. Maintaining Soil Fertility
2. Cover Crops
3. Cover Crops Chart
4. Sustainable Disease Management
5. Sustainable Weed Management
6. Sustainable Pest Management

Harvest and Beyond

1. Manual Harvesting Techniques
2. Winter Vegetable Storage (Without Refrigeration)
3. Root Cellars

PART 2: CROPS Legumes

1. Green Beans
2. Southern Peas, Asparagus Beans and Limas
3. Fava Beans
4. Edamame
5. Snap Peas and Snow Peas
6. Peanuts

Brassicas

1. Broccoli, Cabbage, Kale and Collards in Spring
2. Broccoli, Cabbage, Kale and Collards in Fall
3. Asian Greens

Other Greens

1. Spinach
2. Chard and Other Summer Cooking Greens
3. Lettuce All Year Round

Roots

1. Carrots, Beets and Parsnips
2. Celery and Celeriac
3. Turnips and Rutabagas

Cucurbits

1. Summer Squash and Zucchini
2. Winter Squash and Pumpkins
3. Cucumbers and Muskmelons
4. Watermelon

Alliums

1. Garlic
2. Bulb Onions
3. Potato Onions
4. Leeks

Nightshades

1. Tomatoes
2. Peppers
3. Eggplant
4. Potatoes

The Others

1. Okra
2. Sweet Corn
3. Sweet Potatoes

Seed Crop Production

1. Seed Growing
2. The Business of Seed Crops by Ira Wallace

Resources
Index
About The Author

Promotional Information

Growing for 100 - the complete year-round guide for the small-scale market grower.

About the Author

Pam Dawling is a contributing editor with Growing For Market magazine. An avid vegetable grower for 38 years, she has been farming as a member of Twin Oaks Community in central Virginia for over 20 years, where she helps grow food for around 100 people on three and a half acres and provides training in sustainable vegetable production. Pam's farming experience includes caring for cows, sheep, goats, pigs, bees, chickens, ducks and geese; growing small acreages of wheat, barley, oats, field beans and hay, using old farm implements, and growing and cooking more than sixty different kinds of vegetables and fruits.