Across
- 6. a group of seeds planted close together; ____ planting is common for melons and squash (p.140)
- 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)
- 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)
- 12. the warmth in fruits, vegetables, or flowers that has accumulated during the day due to sunlight (p. 147)
- 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)
- 15. any material used to cover the soil for purposes such as moisture conservation or weed suppression (p. 142)
- 16. a soil surface condition typified by a smooth, glazed appearance and common on silty soils or after rain (p. 146)
- 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)
- 21. visual symptoms of the leaves of a plant to indicate that it is deficient in one or more essential nutrients (p. 143)
- 25. cooling fruits or vegetables by submerging them in cool water (p. 147)
- 26. daytime wilting of plants due to weather conditions causing transpiration rate to exceed rate of water uptake through the roots (p. 143)
- 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)
- 28. internal water pressure within a plant cell or organ that causes it to "plump up" like a balloon (p. 146)
Down
- 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. decline in the health of a plant because of a lack of water (p. 146)
- 3. the number of days from when a vegetable is planted until it is ready for harvest (p. 135)
- 4. the average number of days from the last spring frost until the earliest fall frost (p. 135)
- 5. a form of vegetable gardening that involves planting vegetables in groups or blocks rather than rows (p. 136)
- 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)
- 9. the time that a pesticide remains poison (p. 139)
- 11. planting vegetable seeds several weeks apart to ensure maturation at different times and therefore continuous harvest (p. 136)
- 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)
- 17. physical breaking up of a hard subsoil layer (p. 146)
- 19. a wax spread onto plants, fruits, or vegetables to lessen their transpiration water loss and resultant wilting (p. 147)
- 20. tying stakes together in pyramid fashion as a trellis for vining vegetables (p. 143)
- 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)
- 23. a strip of water-soluble, plastic-like tape embedded with vegetable seeds (p. 137)
- 24. when a plant produces a flowering stalk and flowers (p. 134)