Chapter 8: Vegetable Gardening

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Across
  1. 6. a group of seeds planted close together; ____ planting is common for melons and squash (p.140)
  2. 8. a grass or similar fast-growing plant sown over a future garden area and turned under before it reaches maturity to provide organic matter in the soil (p. 144)
  3. 10. a pot made of compressed peat moss and used for growing seedlings, which are then planted in the garden in their containers (p.140)
  4. 12. the warmth in fruits, vegetables, or flowers that has accumulated during the day due to sunlight (p. 147)
  5. 13. treatment of a horticultural crop after harvest in order to extend its sales life, including cooling, preservative solutions, waxes on fruits, etc. (p. 147)
  6. 15. any material used to cover the soil for purposes such as moisture conservation or weed suppression (p. 142)
  7. 16. a soil surface condition typified by a smooth, glazed appearance and common on silty soils or after rain (p. 146)
  8. 18. a vegetable that grows best at daytime temperatures ranging from 50 degrees to 65 degrees F and is tolerant of frost; includes peas, lettuce, and broccoli (p. 132)
  9. 21. visual symptoms of the leaves of a plant to indicate that it is deficient in one or more essential nutrients (p. 143)
  10. 25. cooling fruits or vegetables by submerging them in cool water (p. 147)
  11. 26. daytime wilting of plants due to weather conditions causing transpiration rate to exceed rate of water uptake through the roots (p. 143)
  12. 27. 1. a pruning technique for shrubs that involves removing the oldest stems to promote new growth; 2. the selective removal of the excess fruits of a fruit tree to improve the size and quality of the remaining fruits; 3. removal (usually by pulling out) of excess seedlings spaced too closely for optimum growth (p. 141)
  13. 28. internal water pressure within a plant cell or organ that causes it to "plump up" like a balloon (p. 146)
Down
  1. 1. sowing seeds of a quick-maturing vegetable with seeds of a slower one or between transplants; the fast-maturing vegetable is then harvested before it begins to crowd the main crop (p. 140)
  2. 2. decline in the health of a plant because of a lack of water (p. 146)
  3. 3. the number of days from when a vegetable is planted until it is ready for harvest (p. 135)
  4. 4. the average number of days from the last spring frost until the earliest fall frost (p. 135)
  5. 5. a form of vegetable gardening that involves planting vegetables in groups or blocks rather than rows (p. 136)
  6. 7. a vegetable that grows best at daytime temperatures ranging from 50 degrees to 90 degrees F; includes tomatoes, eggplant, peppers, and corn (p. 132)
  7. 9. the time that a pesticide remains poison (p. 139)
  8. 11. planting vegetable seeds several weeks apart to ensure maturation at different times and therefore continuous harvest (p. 136)
  9. 14. a paper or plastic dome set over warm-season vegetables in early spring to protect them against frost and to increase the daytime growing temperature (p. 142)
  10. 17. physical breaking up of a hard subsoil layer (p. 146)
  11. 19. a wax spread onto plants, fruits, or vegetables to lessen their transpiration water loss and resultant wilting (p. 147)
  12. 20. tying stakes together in pyramid fashion as a trellis for vining vegetables (p. 143)
  13. 22. planting a different species in an area of the garden each year to prevent build up of diseases or insects associated with particular crops (p. 144)
  14. 23. a strip of water-soluble, plastic-like tape embedded with vegetable seeds (p. 137)
  15. 24. when a plant produces a flowering stalk and flowers (p. 134)