Georgia Agricultural Resources: Commodity Facts

Vegetables

With its mild climate and long growing season, the Peach State is building a solid reputation for vegetable production.

Vegetable crops, grown as a second-income crop in the 1980s, are fast becoming the primary crop for many Georgia farmers, who can often grow two crops a year. The spring crop is harvested from mid-March through early June; fall crops are in season from late September through early November.

Most vegetables are grown using plasticulture, where black plastic is placed over raised beds to improve weed control, reduce water evaporation and make fertilizers easier to apply. Young vegetable plants are transplanted into small holes cut into the plastic.

Bell Pepper is green if harvested before maturity and red if picked when mature. Yellow peppers, a different variety, are harvested when mature. Bell peppers, commercially grown mostly in southwest Georgia, are available from mid-June though October.

Lima Beans are grown in central and south Georgia and are harvested from June through November. Beans are among the oldest foods known to man. Columbus found native Indians in Cuba cultivating lima beans.

Pole Beans are grown primarily east of the Mississippi River and thrive in south Georgia. They can be harvested 55 to 75 days after planting, with peak production in May through August.

Southern Peas grow well in most Georgia soils but are primarily grown in central and south Georgia. Southern peas were brought to American soils with the first slaves from Africa.

Cabbage is available almost year-round with biggest harvests in spring and fall. Cabbage, one of the first vegetables grown by American colonists, is planted in both north and south Georgia near towns like Dillard and Moultrie.

Squash are those varieties with soft, edible skins and seeds and include green zucchini, yellow summer squashes and greenish-white Patty Pan squash. The names summer and winter squash are misleading because they have no relationship to harvest time. North American explorers took this native American vegetable to Europe, where it was completely unknown. Most of zucchini's flavor comes from the seeds; the smaller the seeds, the better the flavor.

Sweet Corn, part of summer's delicious harvest for centuries, is popular on the cob or used in a variety of recipes. Georgia corn is picked from June through mid-September. Corn is a member of the grass family, which includes wheat, oats, barley, sorghum and rice.

Tomatoes are one of the state's top cash crops. Available throughout much of the year, tomatoes are grown in southwest Georgia. Native to the Andes Mountains, tomatoes were introduced into Central America by prehistoric Indian migrations.

Greens — collards, kale, mustard and turnips — are available almost year-round with the highest volume harvested from late December through March. On New Year's day, greens are served with black-eyed peas and hog jowls, a Southern tradition for good luck.

Eggplant thrives in Georgia's long growing season and is harvested from June through October. A cousin of the potato, tomato and tobacco, eggplant grows wild in India.

Pumpkin is grown mostly in northern regions of the state, and Georgia is among the top 10 pumpkin-growing states. A candle in a glass is a safe and longer-lasting way to illuminate a pumpkin.

 

More Information

• Georgia Fruit and Vegetable Growers Association
  1-877-994-3842 or E-mail: chall@asginfo.net
  Kent Hamilton, President; 229/769-3676
• When to harvest
• Disease Control in the Home Vegetable Garden
• Vegetable garden calendar
• Growing organically
• Weights and processed yields of fruit and vegetable in retail containers

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