May 1, 2009 By Kimberly Scott

Many flowers that you can find in your garden are actually edible! But before just sticking any flower into your mouth, maybe sure you know for sure which ones it is, for some are poisonous. Edible flowers are historically eaten by the Chinese, Greek, and Roman cultures.

Do’s and Don’ts:

Flowers should only be eaten if they were grown organically, so no eating them from florists, nurseries, or garden centers, or from the side of the road- car emissions are surrounding them. It’s best to grow them in your own gardens. Introduce flowers into your diet slowly- one at a time in small quantities. Also make sure that you only eat the petals(most flowers, only petals are edible), remove the pistils and stamens from flowers. If served a plate with flowers as a garnish, find out if they are edible before eating. Some flowers are pretty and used as garnishes only, but today in most restaurants, only edible foods are places on plates. Allergies can be uproared if not careful. Eat in small quailities to ensure proper safety and so your digestion can become use to new flowers.

Herb Flowers:
Of course there is the ones you probably know that are herb flowers, including: Basil, Chamomile, Chive, Cilantro, Dill, Fennel, Garlic, Lavender, Lemon balm, Lemon verbena, Marjoram, Mint, Oregano,  Rosemary, Saffron, Sage, and Thyme.

Top Edible Flowers:

• Alliums (leeks, chives, garlic, garlic chives)
  • Chive Blossoms: light onion flavor and aroma
  • Garlic Blossoms: white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.
• Angelica: Color ranges from pale lavender-blue to deep rose. Flavor similar to licorice. The leaves have a stronger, fresh/clean taste. Angelica goes well along with fish for it’s celery like flavor.  Angelica is used a lot of times for its seeds and stems, which are candied and used in liqueurs. Young leaves can be made into a tea.
• Calendula:(Calendula officinalis) The flowers are single or double. Needs to be in full sun. Color: orange, cream or yellow. Flower petals good in cooking, leaves nice in salads; tangy, savory flavor
• Carnations: Sweet petals, best to cut away from bitter base and stem.
• Cornflower/bachelor button: (Centaurea cyanus)Color: Bright blue. Sweet, spicy, clove-like flavor.
• Dandelions: Sweet honey like flavor. Sweet when picked young, buds have a more sweet flavor. Is a member of the daisy family.
• Daylily:(Hemerocallis) They only bloom for one day. Needs to be in full sun or light shade. Can use petals and leaves in cooking. Mild onion flavor.
• Hibiscus: (Rosa-sinensis) Probably one of the most known edible flowers. Full sun, moist soil. Only red plant flowers are okay to eat. Flowers and juices used in cooking; slightly acidic taste, cranberry flavor.
• Honeysuckle: I use to love these as a kid, they love to grow along fences like vines. Sweet honey flavor. Only the petals are edible. The berries are poisonous.
• Jasmine: (Grandiflorum) Carolina jasmine is poisonous. Delicate plant. Sweet floral flavor.
• Lilac(Syringa vulgaris) Needs fast-draining soil and sun. Lemony, floral flavor.
• Pansy: The have a mild green flavor. Petals are more mild then when eaten as a whole.
• Roses: Flavors vary by type/color. Sweet fruity flavors. Very aromatic. Roses are also made into rose water, a flavored water reminiscent of roses: Can be used in desserts. Persian twist is to mix rose water into vanilla ice cream with saffron.
• Yucca: Yucca petals are white, crunchy and mildly sweet in flavor.

Some not edible flowers include:
Azalea, Buttercup, Crocus, Daffodil, Foxglove, Hyacinth, Iris, Oleander, Rhododendron, Lily-of-the-valley, Wisteria and Jack-in-the-pulpit.

Posted under Gardening

April 27, 2009 By Kimberly Scott

What are food allergens?

Food allergies occur when the body has a negative effect to a particular food protein; Reacting when the immune system mistakenly attacks a food protein which can release chemicals which cause a reaction resulting in a symptom including hives, itching, etc. Reactions occur immediately after the food is eaten or even several hours afterward depending on the person and their intensity to of the level of reaction. Estimated 7 million Americans have food allergies.

Symptoms:

Common symptoms of a reaction to a food allergy can consist of 1 or more:

• Hives
• Swelling of the faces, eyes, hands, feet, or throat
• Wheezing, tightening in the throat, or shortness of breath
• Itching in or across mouth, face, scalp, or hands
• Gastrointestinal systems: Abdominal cramps, vomiting, or diarrhea
• Loss of consciousness
• Can result in Death in sever cases

Most Common Allergens:

The most common allergens are milk or dairy products, tree nuts, peanuts, soy and soy products, wheat, shellfish, fish, and egg or egg products.

For More Information on Food Allergens Visit:
The Food Allergy & Anaphlaxis Network

MediciniNet

Posted under Food Talk, Health/Fitness

April 26, 2009 By Kimberly Scott

What are flax seeds?

Flax seeds also known as linseed, come from a plant known as Linium usitatissimum. It’s a blue flowering plant, native to the regions from the eastern Mediterranean to India. Flax seeds are the richest vegetable source of ALA (alpha-linolenic acid) and plant-based omega-3 fatty acids. Also contains dietary fiber, protein, and mucilage. The term flax refers to the unspun fibers of the flax plant. Flax seeds come in two varieties, brown or yellow/golden. Though close in nutritional value, the yellow contain a low amount of omegas. Flax seeds produce a type of vegetable oil also known as flax seed oil or linseed oil.

Health Benefits:

The factors in flax seeds nutritional benefit helps reduce risks of diabetes by stabilizing blood-sugar levels, cancer and tumors, heart disease, stroke, high-blood pressure and many other inflammatory conditions. The fatty acids help in brain development. Our bodies can produce these fatties acids on it’s own and has to be obtained from the food we eat.

100 grams of ground flax seed contains about 450 kilocalories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.

Immune System Help

Flax seeds in your daily diet can help boost the body’s immune system with the help of corn oil or cornstarch by helping your white blood cells become healthier and stronger against tougher pathogenic microorganisms. Flax seeds also help your body with the healing response, helping with such conditions as:

• Stoke
• Fatigue
• High cholesterol levels
• Acne
• Arthritis
• Lupus
• Leukemia
• Obesity
• Menopause
• Learning disabilities
• Kidney Diseases
• Inflammatory disease
• immune deficiencies
• Dry skin
• Depression
• Behavioral disorders
• Allergies
• Plus more!

Flax Seed Oil

Flax seeds produce a vegetable oil known as flaxseed or linseed oil. Flax seed oil is one of the best fats to consume in your nutritional diet since it contains ALA and omega fatty acids. Your body has enzymes that can break down linolenic and linoleic acids and are considered essential. Essential fatty acids are considered food fats because they help optimize metabolic rate, engery production, oxygen utilazation, and metabolism.

Ways to eat flax seeds:

Flax seeds have a nuty flavor. You can add it to any food of your choice where the flavor would work for you. i.e.:

• Place a tablespoon or so in yogurt,
• salads,
• cereal, oatmeal,
• glass of water
• place in baked goods

Consuming too much flax seeds can cause diahrrea.

Resources

For father reading into flax and how it helps your body, look into

The Healing Power of Flax: The definitive guide. By Herb Joiner-Bey, N.D.

It is an excellent source of information on what flax seeds are how they help/ work and more information into what omegas are and how they are good. It shows how to use to help with weight loss, male/women health,  how it protects your body against different diseases, and even tons of recipes in which to incorporate flax seeds into your daily diet.

Posted under Book Reviews, Fats/Oils, Fatty Acids/ Omega-3's, Health/Fitness

April 17, 2009 By Kimberly Scott

What is Foodborne Illness?

It is a disease transmitted or carried to people by food. Such as bacteria/fungi growth in food or harmful microorganisms that come in contact with food. The Centers for Diesaese Control and Prevention call it an break out of two or more people whom experience the same illness after eating the same food. A lot of times you contract such a hazard from restaurants or improperly handled food at home.  People who are most at risk for a foodborne illness is infants and preschool aged children (Those without built up immune systems), pregnant women, elderly people, people taking medications such as antibiotics and immunosuppressants, or those who are seriously ill (either from major surgery, organ transplant, or a chronic illness).

When does a foodborne Illness Occur?

A foodborne Illness can occur from

• Cross Contamination
• Time- Temperature Abuse
• Poor Personal Hygiene
• Purchasing food from unsafe source

Cross Contamination:

Cross contamination occurs when microorganisms are crossed from one surface to another in contact with food. IE: Crossing raw ingredients with cooked ingredients, using cutting boards without washing between each ingredient, not washing hands between touching face, sneezing, eating, drinking, using the bathroom, etc., using cloths without changing between food contact, cooked foods in contact with surfaces having not been cleaned and sanitized, or fluids dripped onto cooked or ready- to-eat-foods.

Time-Temperature Abuse:

Time temperature abuse occurs when food is not stored or held at required temperatures, not cooked or reheated properly at high enough temperatures to kill microorganisms, or foods not cooled properly, and any time a food is allowed to remain in a temperature that is favorable to the growth of microorganisms.

Poor Personal Hygiene:

Poor personal hygiene refers to not washing hands after eating, sneezing, coughing, using the restroom, drinking, after touching face, sores, cuts, boils, or scratches or when working while sick.

The Three Potential Hazards to Food: Biological, chemical, and physical hazards.

Biological hazards are those including bacteria, viruses, parasites, fungi, and certain toxins in foods such as mushrooms, plant, and seafood toxins.

Chemical hazards are those including pesticides, food additives, cleaning supplies, toxic metals leached from nonfood grade cookware.

Physical hazards are foreign objects including hair, dirt, staples, plastic, and broken glass as well as natural occuring objects such as fish bones.

Posted under Food Sanitation/ Safety, Food Talk, Health/Fitness

December 1, 2008 By Kimberly Scott

Scott Cohen is a graduate of the Culinary Institute of America (CIA) at Hyde Park. He has been associated with the Mansion at Turtle Creek in Dallas during Wolfgang Puck’s tenure as the hotel’s Corporate Executive Chef, the Boca Raton Hotel and Club in Florida, and the Carlyle Hotel in New York where he locked in his title as the Sous Chef. He broaded his knowledge of French cooking while working as the Sous Chef under the training of the late Andrew Gaillard and trained under Georges Blanc and Roger Verge at the famous Moulin de Mougin in France. Scott Cohen was one of the first American chefs to be honored with a Bronze Medal and subsequent membership to the prestigious French Vatel Club all while working as the Exective Chef at the Four-Star, four-diamond Stanhope Hotel in New York. He now serves as the Executive Chef of Las Canarias at San Antionio’s La Mansion del Rio Hotel.

Posted under Featured

November 1, 2008 By Kimberly Scott

Damian Mandola has 33 years of restaurant experiences and is in one of the most successful restaurant families. Damian’s Fine Italian Food, was his first restaurant that he opened as a college senior in 1975 at the age of 22.

He opened a second restaurant , D’Amico’s in Houston in 1977. He later sold this establishment and founded Damian’s Cucina Italiana in 1984. Which is still around and celebrated it’s 26th anniversary this year. He then from there co-founded Carrabba’s Italian Grill in 1986 with his nephew Johnny Carrabba. In 1993, they started a partnership which was started from the outstanding food quality and customer service from Carrabba’s that caught interest to Florida based Outback Steakhouse Inc. There is currently 250 Carrabba’s Italian Grill locations around the US, with plans for 10 more to open in 2008.

In 2001, Damian and johnny were asked to host the nationally syndicated PBA series “Cucina Amore”. The show had been rated as one of the most popular on PBS. And now there are three companion cookbooks to the first three seasons, “Ciao Ya’ll”, “Ciao Sicily” and their newest “Ciao Tuscany.”

Damian fulfilled a career long dream and opened Mandola’s Italian Market in Austin (2006), then Mandola Estate Winery and Tarttoria Lisina in Driftwood.

Damian has been traveling extensively to his grandparents native Italy and throughout the US for the past 33 years i search of unique italian dishes along with his wonderful recipes from his family. The attention to detail and willingness to offer high levels of customer service led directly to the sucess of Damian’s restaurants.

Mid- 2008 he came to Texas Culinary Academy in order to meet with the students and do a Chef Demo for the students including different styles of fresh pasta and raviolis. He is an uplifting and joyous man full of spirit and decication.

Posted under Featured, Food Talk

October 28, 2008 By Kimberly Scott

What is My Pyramid?

It is a food guide from the USDA and the Department of Health and Human Services which deals with specific amounts of foods that will help individuals maintain health and meet DRI’s The Dietary Guidelines for Americans 2005 reflects the general consensus of the most current scientific knowledge available. This is updated every 5 years and for the general public over 2 years. MyPyramid translates these principles of the 2005 Dietary Guidelines. It was developed to carry the messages of the guidelines and to make Americans aware of improvement in nutrition, health benefits, physical activity, and lifestyle behavior. These are intended as broad guidelines. The nine guidelines as of 2005:

• Adequate Nutrients within Kcalorie needs
• Weight Management- Lose weight and to aim for slow, steady weight, about 1 pound a week
• Physical Activity - at least 30 minutes a day most days of the week
• Encouraging Foods Groups- consume sufficient amount of fruits, veggies, whole grains, and dairy products
• Fats- stay between 20-35% of total daily calories
• Carbohydrates- 45-65% of calories
• Sodium and Potassium-Consume less than 2,300mg of sodium per day
• Alcoholic Beverages- in moderation( 1 drink per day for women, and 2 drinks a day for men) - one drink is: 12oz beer, 5oz wine, 1.5oz hard liquor 80 proof
• Food Safety- avoid foodborne illness, right cooking temperatures, raw foods, sanitation

The intent of MyPyramid is to show you how to get nutrients and avoid excess in certain food components. The goals of MyPyramid is to provide 1,000 to 3,200 Calories per day, Provide 100% of DRI for Proteins, Vitamins, and Minerals; to increase fiber intake, and limit total amount of fat intake- 30% of total calories per day. Concepts of MyPyramid are: Activity, Moderation, Proportionality, Variety, Gradual Improvement, and One size does not fit all: You have to find what fits and works for you within the guidelines. The food groups are grouped by the nutrients they provide and by typical use in a meal.

Food Groups

The food groups are: Grains, Vegetables, Fruits, Milk, and Meat (Including beans)

Grains: 6 oz every day: Eat at least 3 oz. of whole-grain cereals, breads, crackers, rice, or pasta every day. 1 oz= 1 slice of bread, about 1 cup of breakfast cereal, 1 small muffin, or 1/2 cup of cooked rice, cereal, or pasta. Grain products: any food made from wheat, rice, oats, cornmeal, barley, another any cereal grain, bread, pasta, oatmeal, tortillas, and grits. Grains have two subgroubs: Whole grains and refined grains. Refined grains have been milled; which removed the bran and germ- which also removes dietary fiber, iron, and many B vitamins. Major Contribution(s): Thiamin, Folate, Magnesium, Iron, Copper, Carbohydrate, and Fiber. Grain Subgroups (Whole Grains): Folate, Magnesium, Iron, Copper, Carbohydrate, and Fiber. Grain Subgroups:(Enriched Grains) Folate, Thiamin, and Carbohydrates.

Vegetables: 2.5 cups every day: Eat more dark-green veggies like broccoli, spinach, and other dark leafy greens. Eat more orange vegatiables like carrots and sweet potatoes. Eat more dry beans and peas like pinto beans, kidney beans, and lentils. 1 cup vegetables= 1 cup cut-up raw or cooked vegetables, or 1 cup 100% vegetable juice. Vegetables are put into 5 subgroups: Dark greens, orange veggies, dry beans/peas, starchy veggies, and other(onions, celery, mushrooms, etc.) Most veggies are low in calories and fat. Major Contribution(s): Vitamin A

Fruits: 2 cuos every day: Eat a variety of fruit. Choose fresh, frozen, canned, or dried fruit. Eat easy of fruit jucies(They are usually loaded with sugar and artificial sweeteners) 1 cup= 1 cup cut-up or cooked fruit or 1 cup 100% fruit juice. Most fruits are low in calories, fat, and sodium. Major Contribution(s): Vitamin C

Milk: 3 cups every day: Kids ages 2- 8, it’s 2 cups Go low-fat or fat-free milk, yogurt, and other milk products. If you don’t or can’t consume milk, choose lactose-free products or other calcium sources such as fortifed foods and beverages.  cup= 1 cup milk or yogurt, 1.5 oz natureal cheese, or 2 oz processed cheese. Milk products help build and maintain bone mass and bone growth in youth.  Major Contribution(s): Riboflavin, Vitamin B12, Calcium, and Phosphorus. And can be a good source of: Vitamin D, Potassium, and Protein.

Meat and Beans: 5.5 oz every day: Choose low-fat or lean meats and poultry. Bake it, broil it, or grill it. Vary portein routine-choose more fish, beans, peas, nuts, and seeds. 1oz= 1 oz lean meat, poultry, or fish; 1 egg, 1/4 cup cooked dry beans or tofu, 1 tablespoon peanut butter, or 1/2 oz nuts or seeds. Should try to eat lean proteins, for some meats can be high in cholesterol. Many meats are high in saturated fat. Major Contribution(s): Niacin, Vitamin B12, Zinc, and Protein.

Oils and soft Margarine’s- Major Contribution(s): Vitamin E, Linoleic acid, and Alpha-Linolenic acid. Oils include vegetable oils. May come from mayo, dressings, and olives. Oils are high in calories, 120 calories per tablespoon- should all be limited.

Daily Allowance for oils:

CATEGORY	AGE	OIL - Daily Allowance
Children	2-3 years old	3 teaspoons
	4-8 years old	4 teaspoons
Girls	9-18 years old	5 teaspoons
Boys	9-13 years old	5 teaspoons
	14-18 years old	6 teaspoons
Women	19-30 years old	6 teaspoons
	31+ years old	5 teaspoons
Men	19-30 years old	7 teaspoons
	31+ years old	6 teaspoons

The Dietary Reference Intakes (DRI) daily intake:

Nutrient	EAR	RDA/AI	UL	Unit
Vitamin A	2083	3000	10000	IU
Vitamin C	75	90	2000	mg
Vitamin D	NE	200	2000	IU
Vitamin K	NE	120	ND	µg
Vitamin B6	1.1	1.3	100	mg
α-tocopherol (E)	12	15	1000	IU
Biotin	NE	30	ND	µg
Boron	NE	-	20	mg
Calcium	NE	1000	2500	mg
Chloride	NE	2300	3600	mg
Chromium	NE	35	ND	µg
Choline	NE	550	3500	mg
Copper	700	900	10000	µg
Cyanocobalamin (B12)	2.0	2.4	ND	µg
Fluoride	NE	4	10	mg
Folate (B9)	320	400	1000	µg
Iodine	95	150	1100	µg
Iron	6	8	45	mg
Magnesium	330	420	350a	mg
Manganese	NE	2.3	11	mg
Molybdenum	34	45	2000	µg
Niacin (B3)	12	16	35	mg
Nickel	NE	-	1.0	mg
Pantothenic acid (B5)	NE	5	ND	mg
Phosphorus	580	700	4000	mg
Potassium	NE	4700	ND	mg
Thiamin (B1)	1.0	1.2	ND	mg
Riboflavin (B2)	1.1	1.3	ND	mg
Selenium	45	55	400	µg
Sodium	NE	1500	2300	mg
Sulfate	NE	-	ND	-
Zinc	9.4	11	40	mg

Sources:
MyPyramid
USDA

Brefere, Lisa M. and Karen Eich Drummon. (2007) Nutrition for Foodservice and Culinary Professionals. (6th ed.) New Jersey: John Wiley & Sons, Inc.

Posted under Food Talk, Health/Fitness, Proteins

October 27, 2008 By Kimberly Scott

Regulations on Trans fats

The food industry has been trying to get trans fats out of our foods for a while. In 2006 the new regulations that target trans fats when into affect. Food manufacturers are stripping dangerous trans fats from their products to comply with new labeling regulations. In 2003, the National Academies’ Institute of medicine concluded that the only safe recommendations for trans fat intake is zero. According to the Center for Science in the Public Interest (CSPI), these trans fats (Partially hydrogenated oils), have been responsible for thousands of death causing heart-attacks each year, and should be removed from the American food supply since safer alternatives have now become widely available. The major campaign by CSPI was used to encourage food manufactures to remove trans fats from their products.

Why are trans fats so bad?

Trans fats raise low-density lipoprotein (LDL) cholesterol, lower high-density lioprotein (HDL) cholesterol, which may increase triglycerides and inflammations, and have been linked to increased risk of diabetes. It is an unhealthy fat that was started into the world to be an alternative to saturated fat in the mid-1980’s. It is made in a chemical process that converts polyunsaturates into a mixture of trans fatty acids to make a product that is not found in nature. Only 15% or less of all trans fats in products are actually found in nature or animal products. But products started saying that they were free of saturated fats and not listing the trans fats made people believe they were eating healthier. New regulations keep these trans fats on the labels so the consumer knows all that they are still putting into their bodies. With trans fats now being taken back out of products, experts worry that it will just be replaced back with saturated fats.. But Annette Maggi, MS, RD, author and expert on food labeling, believes that the food industry is well tuned into consumer interests in products that are as low as possible in both trans and saturated fats. “Most of the colleagues I have talked to in the food industry have been clear that increasing saturated fat is not an acceptable means to lower trans fats.” One alternative people have been looking into is palm oil, soybean oil and canola oil. The APOC (American palm oil council) has been trying to get the word out about this oil as it has zero trans fats and is rich in antioxidants, tocopherols, and tocotrienols, which are isomers of vitamin E.

Ways of replacing trans fats are also being looked into by mixing hydrogenated and fully hydrogenated oils so there is no room for trans fats. According to Robert Reeves, president of the Institute of Shortening and Edible Oils, Inc., “These are fully hydrogenated fats with no trans fats remaining. By interesterifying this fat mixture, you can alter the arrangements of fatty acids on the glycerin molecule.” Danisco USA developed a product (free of trans fats) that combines emulsifiers with oil to mimic the performance of shortening in most applications. Some company’s and manufacturers are only reducing down the trans fats rather than completely getting rid of them.

Most fast foods and chain company restaurants fry their foods in trans fat oils. Ruby Tuesdays is among one restaurant that is using trans free fat oils. One of the problems with removing these fats is these company’s having loved and favored french fries, etc. for the taste that you can’t just replace with a trans fat free oil and still have that famous taste.

Trans Fat-Free Resource Guide:

• Trans Free America
• Food Labels
• American Heart Association
• FDA Information on Trans Fats

References:
TransFree American Campaign Launched. CPIS. May, 18, 2004. Available at: cspinet

Posted under Fats/Oils, Food Talk, Health/Fitness

October 24, 2008 By Kimberly Scott

Here is a small guide to some of the top lean beefs. Portion size = 3 Ounces Cooked serving. Daily Value Based on a 2,000- calorie intake from USDA

Beef	Calories	Total Fat	Sat. Fat	Cholesterol	Protein
Bottom Round Roast and Steak	139	4.9	1.7	64	23.8
95% Lean Ground Beef	139	5.1	2.4	65	21.9
Eye Round Roast and Steak	144	4.0	1.4	53	25.3
Sirloin Tip Side Steak	143	4.1	1.6	68	24.7
Chuck Shoulder Pot Roast	147	5.7	1.8	60	22.4
Round Tip Roast and Steak	148	5.3	1.9	75	23.4
Sirloin Tip Center Roast and Steak	150	5.8	2.1	65	23.1
Shoulder Petite Tender and Medallions	150	6.1	2.4	66	22.3
Round Steak/span>	154	5.3	1.9	66	24.8
Bottom Round (Western Griller) Steak	155	6.0	2.2	65	23.4
Shoulder Center (Ranch) Steak	155	6.5	2.4	65	22.4
Top Sirloin Steak	156	4.9	1.9	49	26.0
Top Round Roast and Steak	157	4.6	1.6	61	27.1
Tri-Tip Roast and Steak	158	7.1	2.6	61	22.8
Flank Steak	158	6.3	2.6	42	23.7
Top Loin (Strip) Steak	161	6.0	2.3	56	24.9
Chuck Shoulder Steak	161	6.0	1.9	80	24.9
Brisket Flat Half	167	5.1	1.9	49	28.2
Tenderloin Roast and Steak	170	7.1	2.7	67	24.7
Shank Cross Cuts	171	5.4	1.9	66	28.6
T-Bone Steak	172	8.2	3.0	48	23.0

Here is a quick picture of the cow and where these cuts come from:

Posted under Proteins

October 23, 2008 By Kimberly Scott

Here is a list of seasons of when to plant your favorite vegetables at home! Transplant is when to move they move crops to a new location with different soil or when you should re-pot with new nutrition soil. The packets of seeds will tell you how far down in the dirt, etc. info you will need to plant them.

• Artichoke (crowns): January through February
• Asparagus: January through first of February
• Beans, Snap and Lima: Mid March through April and mid August to mid September
• Beets: Mid January through February and Mid September through October
• Broccoli (transplants): Mid January through February
• Brussels Sprouts: Mid January through February and September to through October
• Cabbage (transplants): Mid January through February and September through October
• Cabbage, Chinese (transplants): Late-Mid January through February and September through  October
• Cantaloupe (muskmelon): April through June
• Carrots: Mid January through February and through October
• Cauliflower (transparent): Mid January through February or September through October
• Chard, Swiss: Mid January through April and Mid September through October
• Collards (transplants): Mid January through February and September through October
• Corn: March through through April and 2nd week of July through mid August
• Cucumber: Mid March through April and through the month of August
• Eggplant (Transplant): Mid March through April and 2nd week of July through mid August
• Garlic: October through November
• Greens, cool season: January through March and mid September through November
• Greens, warm season: Mid March through August
• Kale (transplant): Mid January through February and September through November
• Kohlrabi (transplant): Mid January through February and  September through October
• Leeks (transplant): Mid January to mid February
• Lettuce: January through March and September through December
• Mustard: February through March and October through mid November
• Okra: April through mid July
• Onion, bulbing (transplant/sets): 2nd week of January through 2nd week of February
• Onion, bunching: Mid September through October
• Parsley: Mid January through 2nd week of March and Mid September through October
• Peas, English, Snap, and Snow: Mid January through 2nd week of February and Mid September through end of September
• Peas, Southern: April through mid July
• Pepper (transplant): Mid March through April and July through mid August
• Potato, Irish: February to end of February and mid August to end of August
• Potato, Sweet (slips): April through June
• Pumpkin: April through June
• Radish: February through mid March and October through December
• Shallots: January through March and October through December
• Spinach: January through March and mid September through December
• Squash, Summer: Mid march through April and August through mid September
• Squash, Winter: April through June
• Tomatoes (transplant): Mid March through April and mid July through mid August
• Turnip: February through March and October through mid November
• Watermelon: April through June

Places to buy seeds online:
Kicthen Garden Seeds
Main Street seed and supply
Burpee: Seller of specialty seeds (flowers too)

Posted under Gardening, Vegetables