Planting and Growing Corn Fact Sheet

Planting and growing corn produces a cycle that is divided into two stages, vegetative and reproductive. The vegetative stage of growth includes the stalk, leaves, roots and tassel. Once those are developed fully it is considered to be mature. At that point the corn tries to reproduce itself, which is the reproductive stage. This is accomplished by producing ears of corn or corn on the cob as they are generally referred to. All those little yellow kernels of corn are actually seeds, and each one is capable of growing into a whole new corn stalk.

Sugary sweet corn fresh from the garden is a favorite vegetable of many people. In addition to its fine flavor, sweet corn is a source of carbohydrates and food energy and contains some vitamin A (yellow corn only), minerals and protein. Besides its popular use as corn-on-the-cob, sweet corn can be used in scalloped dishes, succotash, relishes, fritters, soups and chowders. Many, but not all, sweet corn cultivars and hybrids are acceptable for freezing.

Climate and Soil Requirements for Corn:

Sweet corn, a warm weather crop, grows best when temperatures range from 60 to 80 degrees F and the soil is well supplied with moisture. Adequate soil moisture is especially critical at silking time and when kernels are forming. Water-logged or poorly drained soils are to be avoided, as root decay and resulting poor plant growth may result. Sweet corn plants will grow in a variety of soil types, but growth is best in fertile, loamy, well drained soils of pH 5.8 to 6.5. Sweet corn plants grow best when exposed to full sunlight throughout the day, so shady areas should be avoided.

Fertilizing Corn:

Fertilizer and lime are best applied to the soil using the results of a soil test as a guide. The fertilizer should be applied two to three inches to the side of and slightly below the seed. Avoid contact of fertilizer with the seed as germination may be reduced or seedlings injured. Satisfactory fertilizer analyses for sweet corn are 12-12-12 and 6-24-24. Applications of 15 to 20 pounds per 1,000 square feet are commonly made in growing a sweet corn crop in the home garden. A side-dressing of one to two pounds of a fertilizer such as 8-16-16 or 12-12-12 per 100 feet of row when plants are 12 to 25 inches tall is a desirable practice.

Planting Corn:

Sweet corn should be planted after the danger of frost is past. Plant seeds one to two inches deep and nine to 12 inches apart in rows 30 to 36 inches or more apart as necessary to accommodate cultivators. Use the deeper planting depth in dry soils, the shallower depth when soil is moist. Four ounces of seed will plant a 100 ft. row. It is suggested that several short rows be planted rather than one long row so that pollination can occur more readily. A yield of eight to eight and a half dozen ears may be expected per 100 ft. of row. As the sweet corn crop requires considerable growing space, the crop may not be as productive in the small garden as other vegetables such as beans, carrots, beets or tomatoes.

Cultural Practices for Corn:

For best results, the crop should be kept free of weeds. Cultivation should be shallow when the weeds are small to avoid damage to plant root systems. During periods of insufficient rainfall, supplemental watering is recommended. The plants require at least one inch of water per week when temperatures are warm and growth is rapid. Mulches may be used to conserve soil moisture. Research has shown that suckering or the removal of basal side shoots from the plants is unnecessary. Some cultivars and hybrids are more likely to develop suckers than others.

Insects and Diseases that Affect Corn:

The most common insect and disease problems of sweet corn are the corn earworm, corn borer, sap beetle, bacterial wilt or Stewart’s disease, and smut.

Harvest and handling Corn:

Sugar loss from harvested sweet corn is rapid at high temperatures; the crop should be cooled as quickly as possible after harvest. If the fresh product is to be kept for any period of time after harvest, it should be kept in a moist environment and at a temperature as close to 32 degrees F as possible.

Corn Cultivars:

In addition to the well-known cultivars and hybrids, some excellent white-kernelled types are available. Hybrids with bi-colored ears of both yellow and white kernels and extra-sweet types have become more popular in recent years. In addition to differences in color of kernels, corn cultivars and hybrids vary in the amount of time required to mature a crop (from 60 to 90 days). By planting seeds of early, mid-season and late-maturing cultivars on the same day, the gardener can extend the sweet corn harvest season over a period of several weeks. The harvest season can also be extended by planting seeds of one cultivar or hybrid at 10 to 14 day internals to get a succession of crops.

Corn Nutrition Information:
Serving Size 1/2 cup cooked (82g) Amount Per Serving % Daily Value

Calories 90
Calories from Fat 10
Total Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 21g 7%
Dietary Fiber 2g 7%
Sugars 3g
Protein 3g
Vitamin A 0%
Vitamin C 8%
Calcium 0%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Popular Corn Varieties:

Early and Medium Early:
Earliking, Spring Gold, Bravo, Sundance, Aztec

Mid-season:
Gold Cup*, Golden Cross Bantam*, Seneca Chief*, Victory Golden*, NK-199, Jubilee*, Merit, Sugar Loaf

Late:
Honeycross, Iochief*, Silver Queen* (white)

Mixed White and Yellow Kernels:
Honey and Cream, Butter and Sugar, Gleam and Gold, Sprite, Sweet Sue, Sweet Sal

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Broccoli … Part of the Cabbage Family

Broccoli has been around for more than 2000 years, The name “broccoli” comes for the Latin word brachium, which means “branch,” or “arm.” Americans have grown it in their gardens for only about 200 years! The first commercially grown broccoli was grown and harvested in New York, then planted in the 1920′s in California. A few crates were sent back East and by 1925 the broccoli market was off the ground.

Varieties

Broccoli was first grown in the Italian province of Calabria and was given the name Calabrese. Today there are many varieties. In the United States, the most common type of broccoli is the Italian green or sprouting variety. Its green stalks are topped with umbrella-shaped clusters of purplish green florets.

Selection

IF Harvesting:
Since broccoli grows best in cool weather, your garden plan should produce a fall and spring harvest. The large central head is the spring harvest and smaller side shoots will be ready in the fall. Harvest when the head is large and firm, with a compact cluster of small flower buds with none open enough to show bright yellow flowers. Look for bright green or purplish-green heads. Yellow flowers and enlarged buds are signs of over-maturity.

IF Shopping:
Choose bunches that are dark green. Good color indicates high nutrient value. Florets that are dark green, purplish, or bluish green contain more beta-carotene and vitamin C than paler or yellowing ones. Choose bunches with stalks that are very firm. Stalks that bend or seem rubbery are of poor quality. Avoid broccoli with open, flowering, discolored, or water-soaked bud clusters and tough, woody stems.

Storage

Store broccoli unwashed, in an open plastic bag and place in the crisper drawer of refrigerator. It is best if used within a day or two after purchasing.

Fresh vs. Frozen

Packaged frozen broccoli differs from fresh in its nutrient content. The flower buds or florets are richer in beta-carotene than the stalks. Manufactures typically cut off most of the stalk before packaging it, so frozen broccoli may contain 35% more beta-carotene by weight than fresh broccoli. The downside is that frozen broccoli has twice as much sodium as fresh (up to 68 mg per 10 oz. package), about half the calcium, and smaller amounts of iron, thiamin, riboflavin, and vitamin C.

Preparation and Cooking

The best way to cook broccoli is to steam, cook in the microwave or stir-fry with a little broth or water. These methods are better than boiling. Some of the vitamin and mineral content are lost from the vegetable and end up in the cooking water when they are boiled. Cooked broccoli should be tender enough so that it can be pierced with a sharp knife, and still remain crisp and bright green in color.

Broccoli Nutrition Information

Cooked Broccoli
Serving size 1/2 cup cooked (78g)
Amounts Per Serving % Daily Value
Calories 25
Calories from Fat 5
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 11%
Sugars 1g
Protein 2g
Vitamin A 30%
Vitamin C 80%
Calcium 4%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Raw Broccoli
Serving size 1/2 cup raw (36g)
Amounts Per Serving % Daily Value
Calories 10
Calories from Fat 0
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g
Vitamin A 20%
Vitamin C 60%
Calcium 2%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Broccoli Soup Recipe
Makes 4 servings. (1 cup each)

Ingredients

1 1/2 cups chopped broccoli (or 10-ounce pkg. frozen broccoli)
1/4 cup diced celery
1/4 cup chopped onion
1 cup low sodium chicken broth
2 cups nonfat milk
2 Tbsp. cornstarch
1/4 tsp. salt
Dash pepper
Dash ground thyme
1/4 cup grated Swiss cheese

Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8 minutes). Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted. This is an official Fruits & Veggies—More Matters recipe.

Nutritional Analysis Per Serving: calories 115, cholesterol 10mg, sodium 255mg, fat 3g, calories from fat 24%.

Source: FruitsandVeggiesMatter.gov

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