CCD-CP-132: Heirloom Tomatoes

Matthew Ernst | Jun. 6, 2018 (New)

Tomatoes (Lycopersicon esculentum) are the most popular of heirloom vegetables, which are vintage varieties preserved by passing seed down from generation to generation. Heirloom tomato purchases grew in popularity as consumers sought flavorful, historic varieties. Many heirloom tomato varieties have unique coloration and appearance, but poor shipping characteristics, giving heirloom tomatoes an advantage for local sales.

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CCD-CP-87: Bell Peppers

Matthew Ernst, Cheryl Kaiser | May. 17, 2018 (Minor Revision)

Although bell pepper (Capsicum annuum) is a warm-season annual when grown in temperate regions, it is actually an herbaceous perennial when cultivated in tropical areas, such as its native Latin America. Bell peppers are considered "sweet" since they lack the pungent chemical (capsaicin) present in hot peppers.

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CCD-CP-88: Broccoli

Matthew Ernst, Cheryl Kaiser | May. 15, 2018 (Minor Revision)

Broccoli (Brassica oleracea) is a cool-season crop that performs poorly in hot weather. As a member of the crucifer family, broccoli is closely related to other cole crops, such as cabbage, cauliflower, and Brussels sprouts.

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CCD-CP-104: Microgreens

Matthew Ernst, Cheryl Kaiser | May. 8, 2018 (Minor Revision)

Microgreens are young, tender, edible crops that are harvested as seedlings. These tiny plants are grown to the first true leaf stage. They should not be confused with sprouts, which are germinated seeds lacking true leaves. Microgreens are sold as a raw product for use in salads, on sandwiches, and as a garnish.

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CCD-CP-102: Kohlrabi

Miranda Combs, Matthew Ernst | May. 7, 2018 (Minor Revision)

Kohlrabi (Brassica oleracea var. gongylodes) is a cool-season annual cole crop that is related to broccoli, cabbage, cauliflower and Brussels sprouts. Kohlrabi originated in northern Europe in the 16th century. It forms a round globe just above the soil line with leaves emerging in a spiral from the stem. The edible portion is actually an enlarged stem, not root tissue. Kohlrabi can be eaten raw or cooked. In flavor, it is like a mild, sweet broccoli stem or turnip. Once the thick skin is peeled off, the crisp flesh can be eaten like a carrot often with a dip or in salads. It can be boiled, braised, used in soups and stews, made into home fries and even pies. In Kentucky, kohlrabi does well in the spring but is best as a fall crop.

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CCD-FS-2: What to Think About Before You Plant: Marketing Considerations for Kentucky Specialty Crop Growers

Matthew Ernst, Tim Woods | May. 3, 2018 (Minor Revision)

This publication poses questions that can benefit farmers who are considering planting a new crop. The publication is divided into the following six sections, with the majority of the content focused in the first two: 1) Market options by size and scale of production, 2) Conducting basic market research, 3) Certifications, 4) Insurance and risk management, 5) Management and labor needs, and 6) Resources needed beyond the field or garden.

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CCD-CP-113: Potatoes

Matthew Ernst, Cheryl Kaiser | Apr. 17, 2018 (Minor Revision)

The potato (Solanum tuberosum) is a cool-season plant originally from the Andes Mountains of South America. The tubers are underground stems, not roots. Potatoes are most often grown in Kentucky as an early crop for fresh market consumption.

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CCD-CP-101: Hot Peppers and Specialty Sweet Peppers

Matthew Ernst, Cheryl Kaiser | Apr. 13, 2018 (Minor Revision)

Hot peppers, also known as chili (or chile) peppers, owe most of their "heat" or pungency to a chemical substance called capsaicin. This chemical is concentrated in the cross walls of the fruit and around the developing seeds. Chili peppers can be mild to fiery hot, depending on the amount of capsaicin present. The amount of capsaicin in peppers is measured in Scoville Heat Units (SHU). Currently, the hottest pepper is considered to be the 'Carolina Reaper' which has 2.2 million SHUs. A combination of genetics and environment are responsible for the amount of heat in hot peppers. Peppers that do not contain capsaicin, such as bell peppers (0 SHUs), are considered "sweet." In addition to the hot types, other specialty peppers include sweet varieties of unusual shape, size and/or color.

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CCD-CP-70: Field-grown Specialty Cut Flowers

Matthew Ernst, Cheryl Kaiser | Apr. 9, 2018 (Minor Revision)

Cut flowers can be grown in open fields or in protected environments such as high tunnels or environmentally controlled greenhouses and sold fresh or dried. Non-flowering cut stems, such as seed heads, stalks and woody cuts, may also be grown for floral or decorative purposes. Cut flowers and cut stems are well-suited to small-scale production and are a good way to diversify or expand an existing farm operation. Specialty cut flowers can be sold by the stem, in bunches, or in mixed bouquets or value-added products.

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CCD-CP-106: Okra

Matthew Ernst, Cheryl Kaiser | Mar. 20, 2018 (Minor Revision)

Okra (Abelmoschus esculentus) is a heat-loving vegetable in the Hibiscus family. It is particularly popular in the South, where the immature pods are used as an ingredient and thickening agent in soups, stews and gumbos. Okra can also be boiled, fried or pickled.