Introduction
Pumpkins belong to the Cucurbita genus, along with cucumbers, melons, and squash. However, the term “pumpkin” refers to members of four different species, C. moschata, C. mixta, C. pep, and C. maxima. Pumpkins range in size from less than one pound to more than 1,000 pounds. Miniature-sized pumpkins weigh less than one pound, are marketed fresh and typically are used for decorative purposes. Pie pumpkins range in many sizes, however, the 5- to 10-pound pie pumpkins are most often grown. Pumpkins in the 10- to 25-pound range are primarily used for fall decorations, carved into jack-o-lanterns, but can also be used for processing.

(AP) -- White radishes are taking root on Tony Luthman's farm, the start of what he hopes will create a welcome mat for the corn he plants in the spring.
With taproots that can grow several feet deep, the carrot-shaped tillage or forage radishes bore holes into the ground, loosening the soil. The radishes capture, store and then release nutrients back into the soil, so they also can reduce the need for fertilizer in the spring.
"Some of our ground around here is kind of a tight clay," Luthman said as he displayed radishes on a bench at his western Ohio farm. "I'm hoping that's where these will come in."

Planting tillage radishes began to take hold a few years ago and appears to be growing in popularity. Researchers recently identified the radishes as a good way to prepare soil for planting, as their main roots are larger than the roots of other fall cover crops such as rye and clover.

Radish is a cool-season root crop that matures to marketable size in 24 to 30 days under favorable weather conditions. The best quality roots are produced in spring or fall when temperatures are in the range of 50°F to 65°F, when daylength is short to moderate, and when grown with ample moisture. As temperatures increase and as the days become longer during summer (>15 hours), radish tends to bolt (go to seed) and the roots become pithy and pungent. To minimize the adverse effects of summer, maintain a high level of soil moisture.

For Current information on production methods (including varieties, spacing, seeding, and fertility), weed, disease, and insect management, please visit the New England Vegetable Management Guide website
Major disease problems in this crop:
• Brassicas, Alternaria Leaf Spot
• Brassicas, Black Rot
• Brassicas Boron Deficiency
• Brassicas, Club Root
• Brassicas, Downy Mildew
• Potato, Scab
Major insect pests that affect this crop:

Radish Overview
The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, color and the length of time they take to mature. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month while larger daikon varieties taking several months. Some radishes are grown for their seeds: oil-seed radishes, for instance, may be grown for oil production. Others are used for sprouting and both roots and leaves are sometimes served cooked.
History

Radish (Raphanus sativus) belongs to the Cruciferae (Brassicaceae) or mustard family. The botanical name Raphanus is a Latin form of the Greek for radish. It is said to derive from a phrase meaning ‘easily reared’. This is appropriate considering the plant’s wide adaptability and its short period from sowing to maturity. The radish has been cultivated for a long time. Writings of ancient naturalists show that it was popular in Egypt at the time of the pharaohs.
In New South Wales, commercial radish production is mainly confined to the Sydney and outer metropolitan district. Radishes are generally marketed fresh in the central wholesale markets.

Climatic and soil requirements

Over the past decade, radishes have been redefined; once known almost exclusively as a pungent vegetable, radishes have recently gained recognition for their cover cropping potential.

Wild radish (Raphanus raphanistrum) is highly competitive in crops and can cause a yield loss of 10-90%. The fibrous stems of wild radish make harvesting difficult by choking the header comb, it is an alternative host for a number of pests and diseases and it can cause animal health problems when grazed.
Identification and attributes
Latin name - Raphanus raphanistrum
Common name - Wild radish, white weed, white charlock, wild charlock, cadlock, wild kale, wild turnip, jointed radish.

Distinguishing features
Wild radish is generally a winter and spring-growing annual that may grow up to 1.5 metres (m) high. The cotyledons are heart-shaped and hairless with long stems. The first true leaves are irregularly lobed around the edges with one or more completely separated lobes at the base of the leaf blade.

Seeding
Good stands of radishes can be established by drilling 6–10 lb/ac or broadcasting at 8-12 lb/ac. When using a drill, seed should be placed ½–1 inch deep. When broadcasting, establishment is enhanced by culti-packing or light tillage. Aerial seeding has been successful using 10–16 lb/ac broadcast into standing corn and soybean canopies when soil surface moisture was favorable for germination for several days. It is important that the seedlings quickly have access to light so aerial seeding should not occur until the crop begins to senesce (~50% yellowing of lower leaves) and early harvest also improves growth. Mixing radish seed with other cover crop species (e.g., oats, annual ryegrass and/or crimson clover) can improve seed distribution and stand establishment and reduce total seed cost.

Over the past decade, radishes have been redefined; once known almost exclusively as a pungent vegetable, radishes have recently gained recognition for their cover cropping potential. After reading this article, you'll be able to make an informed decision about whether cover crop radishes are worth a try on your farm.
Radishes have made rapid inroads as a cover crop for several reasons. First, the radish phenotype is well suited to perform many valuable cover crop functions—provide soil cover, scavenge nutrients, suppress weeds, and alleviate compaction—while creating few of the residue management challenges associated with many other cover crops.

Description
The scarlet (S. aethiopicum L.) and Gboma (S. macrocarpon L.) eggplants are two cultivated eggplants, which are popular traditional vegetables in tropical Africa. Both species are grown for their leaves and fruits. The fruits are consumed fresh as well as boiled, steamed, pickled, or in stews with other vegetables or meats, while young leaves are often used in soups and with other vegetables.
The fruits of S. aethiopicum are light to dark green, white or blackish in colour, turning red or reddish-orange, due to the high carotene content, as they ripen. The fruits’ shape is round to oval with smooth or grooved surface and the taste varies from sweet to bitter. The oval-fruit cultivars are particularly bitter.

It may not be the most popular fruit of the bunch, but the eggplant thrives in the summertime and is great for grilling. China is the world’s top producer of the vegetable, and in the U.S. it’s considered a specialty crop. Learn more about the eggplant:
• The eggplant is a member of the nightshade family, which also includes foods such as tomatoes, potatoes and chili peppers. The eggplant is actually considered a fruit.
• Eggplants are related to tobacco, and actually contain a small amount of nicotine, though to a lesser extent than tobacco.
• An eggplant is almost 95 percent water.
• In 2010, an estimated 159.8 million pounds of eggplants were grown in the U.S.
• About 98 percent of eggplants grown in the country are produced for fresh market, with the remainder used for processed products like frozen entrees and specialty dips.
• The eggplant received its name back when white, egg-shaped varieties of the fruit were more common.

China is the world's leading producer and consumer of eggplants. Originally a vegetable of India and then China, it was introduced to Europe by traders fromArabic countries. The leading producers, besides China, are Turkey, Japan, Egyptand Italy; the Mediterranean climate favours its production.[1] China has produced eggplants since the 5th century BC for various reasons, not just for food.[2] The eggplant is originally from India and reached coastal regions of mainland China first and then Taiwan; the long slender variety is the preferred one for cooking.[3] Dark eggplant skins were historically used by aristocratic women to make black dye, which they often used to "stain their teeth to a black lustre".[4] In Japan, this is calledohaguro.

Introduction
Eggplant are members of the same plant family as tomatoes and peppers (Solanaceae family) and cultural practices employed in eggplant production are similar to those crops. A native of the tropics, eggplant are warm-season plants that are more vulnerable to cold temperatures than tomatoes. A large selection of varieties makes eggplants available in several colors (for example, purplish black, red, white and variegated) and shapes (for example, egg-shaped, elongated and round). Most commercial varieties in the U.S. are purplish black in color and usually oval or teardrop in shape. Less commonly produced varieties include Asian eggplants, which tend to be long and slender, and baby, or miniature, eggplants.

Former President George H.W. Bush may not have appreciated the green-headed vegetable his mother made him eat as a child. But there are plenty of us who would savor the tasty and nutritious benefits of learning how to grow broccoli.
A member of the mustard family, this cool-weather crop was originally cultivated in Italy from wild cabbage. Its Italian name, cabbage sprout, is derived from the Latin term for branch or arm, as in those of the tree it resembles.

Broccoli is one of the first plants that can grow in your garden each spring, in as little as 55 days, and one of the last to survive fall’s frosts. It sprouts several heads. Chop off the central crown, generally maturing in 70 to 95 days, and it stimulates smaller side shoots for later pickings. The secondary heads can be harvested for weeks, until there’s a hard freeze and before the flower buds begin to open.