Pecan Diseases
Pecan trees (Carya illinoensis) are widely grown in South Carolina mainly for both their tasty edible nuts and shade. Pecan trees are susceptible to several diseases in our area due to the hot and...
Category: Fruits & Vegetables
Fig
When it comes to growing homegrown fruit, nothing could be easier than figs. Cultivated for thousands of years, figs have few demands on their caregivers. There are about 470 varieties of common...
Tomato
Tomatoes (Solanum lycopersicum) are valuable garden plants in that they require relatively little space for large production. Each plant, properly cared for, yields 10 to 15 pounds or more of fruit....
Food Safety for Outdoor Cookouts
Grilling vs. Smoking Grilling: Grilling is cooking food over direct heat. Its intensity is similar to broiling, so tender meats and poultry are best for grilling. A grill is a utensil made of...
Strawberry Basics
Selecting Strawberries Choose bright red, fresh and clean strawberries with a sweet scent. Choose berries with green caps still attached. Choose containers that are clean and in good condition. Make...
Garden Peas
Garden peas (Pisum sativum L.) are cool-season crops that include the common green English pea and the edible-podded pea. English peas are shelled and only the seed eaten, whereas edible-podded peas...
Pumpkins & Winter Squash
Pumpkins and squash have been grown in North America for thousands of years. Native Americans ate pumpkins roasted, boiled and stewed, and they roasted the seeds for food as well. Most pumpkins now...
Tomato Basics
Getting Ready to Preserve Select only disease-free, preferably vine-ripened, firm tomatoes with deep red color. For easy peeling, dip tomatoes in boiling water for 30 to 60 seconds until skins...
Sweet Potato Basics
Selecting & Storing Look for firm, well-shaped sweet potatoes with clean, smooth skins. Avoid any with soft spots or bruises. Do not refrigerate, because cold temperatures are harmful to sweet...
Pepper Basics
Purchasing & Preparing Peppers Sweet peppers should be fresh-looking, firm, thick-fleshed and a bright green or red color, depending on the stage of maturity. Avoid peppers that are soft and...
Peach Basics
Getting Ready to Preserve Peaches Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold...
Melon Basics
Buying Melons When selecting melons of any variety, look for quality and freshness. The melon rind should have good color and should not be misshapen or bruised. The rind should give slightly at the...