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VEGETABLE GARDEN: VEGETABLE PLANTING GUIDE AND RECOMMENDED PLANTING DATES
  MG Manual Reference
Ch.10, pp. 30 - 32
[Planting Guide: guide | regions 1 - 3 | regions 4 - 6 ]

When planning out your vegetable garden it is good to sit down and determine how large an area you want to devote to the garden and what vegetables you and your family like to eat. Tables 10.9 and 10.10 will help you determine how much produce you can expect to receive and how much space it will take.
When to plant vegetables in the Arizona gardenTop

Vegetables differ in their climatic requirements therefore making it necessary to know when to plant them in order to have a successful garden.
Some vegetables will withstand cool and even slight freezing weather. Others need warmer conditions to germinate and to produce. Generally vegetables are placed in two categories : cool-season crops and warm-season crops.
Cool-season vegetables include beet, broccoli, cabbage, carrot, lettuce, onion, pea, potato, radish, spinach and turnip. Because they are hardy or frost tolerant and germinate in cold soil they can be planted in winter or early spring depending on location. For best quality these crops need to mature during cooler periods rather than in the heat of the summer.
In Southern Arizona cool-season vegetables can also be planted in late summer when the crop will grow into the cooler fall months.
Warm-season vegetables include beans, cucumber, eggplant, melons, pepper, pumpkin, squash, sweet corn, sweet potato and tomato. These do not tolerate frost but need warm temperatures to set and properly mature fruit. However, temperatures too high reduce quality; ex.- sunburn fruit, poor colored tomatoes and poor ear fill in sweet corn.
Elevation is indicative of climate. In Arizona we garden from almost sea level to over 7,000 feet.
Two problem periods exist - the hot summer at the lower elevations and the cold winter at the higher elevations.
Table 10.9

VEGETABLE YIELDSTop


APPROXIMATE PLANTING PER PERSON


Vegetables Average
Crop Expected
Per 100 Feet
Fresh Storage
Canning or
Freezing
Asparagus 30 lb. 10 - 15 plants 10 - 15 plants
Beans, Snap Bush 120 lb. 15 - 16 plants 15 - 20 feet
Beans, Snap Pole 150 lb. 5 - 6 feet 8 - 10 feet
Beans, Lima Bush 25 lb. shelled 10 - 15 feet 15 - 20 feet
Beans, Lima Pole 50 lb. shelled 5 - 6 feet 8 - 10 feet
Beets 150 lb. 5 - 10 feet 10 - 20 feet
Broccoli 100 lb. 3 - 5 plants 5 - 6 plants
Brussels Sprouts 75 lb. 2 - 5 plants 5 - 8 plants
Cabbage 150 lb. 3 - 4 plants 5 - 10 plants
Cabbage, Chinese 80 heads 3 - 10 feet ------------
Carrots 100 lb. 5 - 10 feet 10 - 15 feet
Cauliflower 100 lb. 3 - 5 plants 8 - 12 plants
Celeriac 60 lb. 5 feet 5 feet
Celery 180 stalks 10 stalks ------------
Chard, Swiss 75 lb. 3 - 5 plants 8 - 12 plants
Collards & Kale 100 lb. 5 - 10 feet 5 - 10 feet
Corn, Sweet 10 dozen 10 - 15 feet 30 - 50 feet
Cucumbers 120 lb. 1 - 2 hills 3 - 5 hills
Eggplant 100 lb. 2 - 3 plants 2 - 3 plants
Garlic 40 lb. ------------ 1 - 5 feet
Kohlrabi 75 lb. 3 - 5 feet 5 - 10 feet
Lettuce, Head 100 heads 10 feet ------------
Lettuce, Leaf 50 lb. 10 feet ------------
Muskmelon 100 fruits 3 - 5 hills ------------
Mustard 100 lb. 5 - 10 feet 10 - 15 feet
Okra 100 lb. 4 - 6 feet 6 - 10 feet
Onions (plants/sets) 100 lb. 3 - 5 feet 30 - 50 feet
Onions (seed) 100 lb. 3 - 5 feet 30 - 50 feet
Parsley 30 lb. 1 - 3 feet 1 - 3 feet
Parsnips 100 lb. 10 feet 10 feet
Peas, English 20 lb. 15 - 20 feet 40 - 60 feet
Peas, Southern 40 lb. 10 - 15 feet 20 - 50 feet
Peppers 60 lb. 3 - 5 plants 3 - 5 plants
Potatoes, Irish 100 lb. 50 - 100 feet ------------
Potatoes, Sweet 100 lb. 5 - 10 plants 10 - 20 plants
Pumpkins 100 lb. 1 - 2 hills 1 - 2 hills
Radishes 100 bunches 3 - 5 feet ------------
Soybeans 20 lb. 50 feet 50 feet
Spinach 40 - 50 lb. 5 - 10 feet 10 - 15 feet
Squash, Summer 150 lb. 2 - 3 hills 2 - 3 hills
Squash, Winter 100 lb. 1 - 3 hills 1 - 3 hills
Tomatoes 100 lb. 3 - 5 plants 5 - 10 plants
Turnip 50 - 100 lb. 5 - 10 feet ------------
Watermelon 40 fruits 2-4 hills ------------
Table 10.10

VEGETABLE PLANTINGTop


Vegetables Plants or Seed per 100 feet Spacing (Inches) Number Days Ready for Use
    Rows Plants  
Asparagus 66 Plants or 1 oz. 36-48 18 (2 YEARS)
Beans, snap bush 1/2 lb. 24-36 3-4 45-60
Beans, snap pole 1/2 lb. 36-48 4-6 60-70
Beans, Lima bush 1/2 lb. 30-36 3-4 65-80
Beans, Lima pole 1/4 lb. 36-48 12-18 75-85
Beets 1 oz. 15-24 2 50-60
Broccoli *40-50 pl. or 1/4 oz. 24-36 14-24 60-80
Brussels sprouts *50-60 pl. or 1/4 oz. 24-36 14-24 90-100
Cabbage *50-60 pl. or 1/4 oz. 24-36 14-24 60-90
Cabbage, Chinese *60-70 pl. or 1/4 oz. 18-30 8-12 65-70
Carrots 1/2 oz. 15-24 2 70-80
Cauliflower *50-60 pl. or 1/4 oz. 24-36 14-24 70-90
Celeriac 200 pl. 18-24 4-8 120
Celery 200 pl. 30-36 6-8 125
Chard Swiss 2 oz. 18-30 6 45-55
Collard and Kale 1/4 oz. 18-36 8-16 50-80
Corn, sweet 3-4 oz. 12-18 70-90 70-90
Cucumbers 1/2 oz. 48-72 24-48 50-70
Eggplant 1/8 oz. 24-36 18-24 80-90
Garlic (cloves) 1 lb. 15-24 2-4 140-150
Kohlrabi 1/2 oz. 15-24 4-6 55-75
Lettuce, head 1/4 oz. 18-24 6-10 70-120
Muskmelon (cantaloupe) *50 pl. or 1/2 oz. 60-96 24-36 85-100
Mustard 1/4 oz. 15-24 6-12 30-40
Okra 2 oz. 36-24 12-24 55-65
Onions 400-600 plants/ sets 15-24 3-4 80-120
Parsley 1/4 oz. 15-24 6-8 70-90
Parsnips 1/2 oz. 18-30 3-4 120-170
Peas English 1 lb. 18-36 1 55-90
Peas, Southern 1/2 lb. 24-36 4-6 60-70
Peppers 1/8 oz. 24-36 18-24 60-90
Potatoes, Irish 6-10 lb. seed tubers 30-36 10-15 75-100
Potatoes, sweet 75-100 pl. 36-48 12-16 100-130
Pumpkins 1/2 oz. 60-96 36-48 75-100
Radishes 1 oz. 14-24 1 25-40
Salsify 1/2 oz. 15-18 3-4 150
Soybeans 1 lb. 24-30 2 120
Spinach 1 oz. 14-24 3-4 40-60
Squash, summer 1 oz. 36-60 18-36 50-60
Squash, winter 1/2 oz. 60-96 24-84 85-100
Tomatoes 50 pl. or 1/8 oz. 24-48 18-36 70-90
Turnip greens 1/2 oz. 14-24 2-3 30
Watermelon 1 oz. 72-96 36-72 80-120


*transplants


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