Arabic translation of Canning 101 handout: basic canning instructions adapted from Ball, outlining the steps to safely store high acid foods, like sauce, jam, and chutney: boiling jars of food to remove air, preventing spoilage and food-borne illness.
Brief presentation from New Farms for New Americans that outlines best practices for starting seedings, including methods and crop and region specifics.
Presentation on lettuce, salad mix, scallions, and cilantro: planting methods, variety, challenges, and harvest.
Best practices for growing eggplants, onions, and green beans, three popular Vermont grops being grown for wholesale accounts.
Guide from New Farms for New Americans that outlines basics of growing tomatoes, including: varieties, seeding, spacing, and common problems.
Presentation by New Farms for New Americans that outlines basics of the Brassica family including specific crops, how and when to plant, and common pests and diseases.
Instructional spreadsheet on how to plant vegetables. Includes plant spacing, whether to transplant or direct seed, and spacing.
An illustrated guide of common vegetables grown and eaten in Vermont.
Vegetable flash cards with vocabulary and pictures, from the Refugee Agricultural Partnership Program curriculum.
Are you looking for easy-to-follow directions regarding how to make money through processing your produce? This Value Added Processing Guide is written in Plain Language, and will help you with:
•Processing Raw Fruits and Vegetables in to a Finished Product that You Can Sell
•Packaging Your Value Added Products