Bullock, Fitzroy

Stribling, Finis

Winston, Richard

English

Digital Scholarship @ Tennessee State University

Tennessee State UniversityDigital Scholarship @ Tennessee State UniversityCooperative Extension Faculty Research Cooperative Extension1-1-2012Guide to Fall Cool-Season Vegetable CropsFitzroy BullockTennessee State University, fbullock@tnstate.eduRichard WinstonTennessee State UniversityFinis StriblingTennessee State UniversityFollow this and additional works at: http://digitalscholarship.tnstate.edu/extensionPart of the Agriculture CommonsThis Article is brought to you for free and open access by the Cooperative Extension at Digital Scholarship @ Tennessee State University. It has beenaccepted for inclusion in Cooperative Extension Faculty Research by an authorized administrator of Digital Scholarship @ Tennessee State University.For more information, please contact XGE@Tnstate.edu.Recommended CitationBullock, Fitzroy; Winston, Richard; and Stribling, Finis, "Guide to Fall Cool-Season Vegetable Crops" (2012). Cooperative ExtensionFaculty Research. Paper 26.http://digitalscholarship.tnstate.edu/extension/26   Prepared by Fitzroy Bullock, Extension Professor, Small Farm and Integrated Pest Management  Richard Winston, Associate Extension  Professor, Plant Science Finis Stribling, Farm Superintendent Continued on back College of Agriculture, Human & Natural Sciences   Cooperative Extension Program   Agriculture and Natural Resources  FACT SHEET ANR-3          An Outreach Education Program Serving Limited Resource Individuals, Families and Communities    Revised July 2011 Fall Vegetable Crop Planting interval Seed or plants per 100-foot row Distance between rows (Inches) Distance between plants (Inches) Days to first harvest Length of harvest season Yield range per 100-foot row Broccoli July 15 to Aug. 15 66 plants 24 to 36 18 60 to 70 4 weeks 50 to 100 lbs. Cabbage July 5 to Aug 15 66 plants 24 to 36 18 60 to 75 3 weeks 125 to 200 lbs. Cabbage Chi-nese July 1 to July 30 100 plants 24 to 36 12 40 to 50 4 weeks 200 to 300lbs. Cauliflower July 15 to Aug. 15 66 plants 24 to 36 18 55 to 65 2 weeks 50 to 100 lbs. Collards July 1 to Sept. 1 ¼ oz. seed 18 to 36 18 65 to 75 4 to 30 weeks 100 to 150 lbs. Cucumber, Pick-ling July 1 to Aug. 1 ¼ oz. seed 72 12 50 to 55 3 to 6 weeks 115 to 250 lbs. Cucumber, Slic-ing July 1 to Aug. 1 ¼ oz. seed 72 12 50 to 65 3 to 6 weeks 115 to 250 lbs. Kale July 1 to Sept. 1 ¼ oz. seed 18 to 36 12 to 15 55 to 65 4 to 20 weeks 100 to 150 lbs. Kohlrabi July 15 to Sept 1 ¼ oz. seed 14 to 36 3 to 6 40 to 50 4 weeks 50 to 75 lbs. Lettuce, Leaf July 1 to Sept. 15 ½ oz. seed 14 to 36 6 40 to 50 4 to 6 weeks 50 to 75 lbs. Mustard July 1 to Sept 1 ¼ oz. seed 14 to 36 5 to 10 35 to 45 3 to 6 weeks 75 to 100 lbs. Guide to Fall Cool-Season Vegetable Crops This Agriculture & Natural Resources Fact Sheet is part of a series prepared by the Small Farms Program of the Cooperative Extension Program at Tennessee State University.  For more information, contact your local county Agricultural Extension agent (See your telephone blue pages). Printable copies of this fact sheet  can be found on our website. Printed by: DocuTech Printing Service Tennessee State University Cooperative Extension Program 3500 John A. Merritt Blvd.,, Box 9635 Nashville, TN 37209-1561 615-963-1351  Dr. Chandra Reddy, Dean and Extension Administrator  Latif Lighari, Associate Dean for  Extension  Guide to Fall Cool-Season Vegetable Crops, continued Educating People For Better  Living  TSU-04-0044(A)-11-533210  The Cooperative Extension Program offers its programs to all persons re-gardless of race, color, age, national origin, gender or disability and is an Equal Opportunity employer.    The Agricultural Extension Service and the US Department of  Agriculture co-operating WE’RE ON THE WEB! HTTP://WWW.TNSTATE.EDU/CEP CONVERSION TABLE FOR   SMALL AREAS IMPORTANT MEASUREMENTS         Rate per Acre Rate per 1000 Sq. Ft. Rate per 100 Sq. Ft. Liquid Materials 1 pt. 1 qt. 1 ga. 25 gal. 50 gal. 75 gal. 100 gal. 3/4 Tbs. 1 1/2 Tbs. 6 Tbs. 4 1/2 pts. 4 1/2 qts. 6 1/2 qts. 9 qts. 1/4 tsp. 1/2 tsp. 2 tsp. 1 cup 1 pt. 1 1/2 pts. 1 qt. Dry Materials 1 lb. 3 lbs. 4 lbs. 5 lbs. 6 lbs. 8 lbs. 10 lbs. 100 lbs. 2 1/2 tsp. 2 1/4 Tbs. 3 Tbs. 4 Tbs. 4 1/2 Tbs. 2/5 cup 1/2 cup 2 1/4 lbs. 1/4 tsp. 3/4 tsp. 1 tsp. 1 1/4 tsp. 1 1/2 tsp. 1 3/4 tsp. 2 tsp. 1/4 lb. 3 teaspoons (tsp.) = 1 tablespoon (Tbs.) 2 tablespoons = 6 teaspoons = 1 fluid ounce 4 tablespoons = 1/4 cup = 2 fluid ounces 1 cup = 16 tablespoons = 8 fluid ounces 2 cups = 1 pint = 16 fluid ounces 2 pints = 1 quart = 4 cups 4 quarts = 1 gallon = 16 cups 16 ounces = 1 pound Adopted and Modified from the University of Tennessee Extension Service–SP291-G  David Sams 

Guide to Fall Cool-Season Vegetable Crops

https://digitalscholarship.tnstate.edu/cgi/viewcontent.cgi?article=1025&amp;context=extension

Guide to Fall Cool-Season Vegetable Crops

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