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Originally posted by Neopan100
reply to post by jude11
I LOVE their set up but it wouldn't work for meat/dairy...I gotta have my bacon I know I have to cut down on meat and dairy..but I can't help it I love cheese, eggs, bacon and a good steak occasionally.
I am going to try the space saving technique of Espalier on my fruit trees...I don't know how well I will be at it....
sorry no pictures but it does give some idea of what can be done in a small space
PLANS TO FIT YOUR VICTORY GARDEN
AND TO SUPPLY THE NUTRIENT
REQUIREMENTS OF YOUR FAMILY
To assist Pennsylvania's expected 1,540,000 Victory Gardeners, many of whom will have only small plots of ground available, the Advisory Victory Garden Committee of the State Council of Defense has prepared diagrams (shown on pages 51 to 55) for two miniature-size city gardens (15 x 11 and 15 x 20) and three medium-size sub-urban or community-plot gardens (20 x 25, 30 x 30, and 35 x 35). The diagrams are drawn in exact scale, showing position of rows, number of inches between rows (noted in left margin) , the recommended vegetables to plant, and planting dates for Pennsylvania.
The vegetables recommended were chosen on the basis of maxi-mum nutritional values and the degree of prospective shortages this year. The small garden does not have room for vegetables grown just for energy value or for personal taste, it was pointed out, unless these happen also to be the most nutritious. However, some substitutions may be made if they do not alter the basic plan.
The nutrients provided by the various vegetables recommended in the three diagrams are:
Protein: Beans (green), Beans, (lima), Beans (soy), Beet greens, Broccoli, Corn (yellow, sweet), Kale, Mustard greens, Peas, Turnip greens.
Calcium: Beans (green), Beans (soy), Beet greens, Broccoli, Chard (Swiss), Kale, Mustard greens, Turnip greens.
Iron: Beans (green), Beans (soy), Beet greens, Broccoli, Chard (Swiss), Chives, Endive, Kale, Mustard greens, Parsley, Peas, Spinach.
Pro-Vitamin A: Beans( green), Beet greens, Broccoli, Cabbage (outer green leaves), Cabbage (Chinese), Carrots, Chard (Swiss), Chives, Corn (yellow, swe, Endive, Kale, Lettuce, Mustard greens, Parsley, Peppers (green), Spinach, Tomatoes, Turnips (yellow), Turnip greens.
Vitamin B1 (Thiamin): Beans (green), Beans (lima), Beans (soy), Beet greens, Broccoli, Cucumber, Kale, Mustard greens, Onions, Peas, Spinach, Tomatoes, Turnip greens.
Vitamin B2 (Riboflavin): Beans (green), Beans (lima), Beans (soy), Beet greens, Broccoli, Cabbage, Cabbage (Chinese), Carrots, Chard (Swiss), Corn (yellow, sweet), Cucumber, Endive, Lettuce, Mustard greens, Onions, Peas, Radish, Spinach, Tomatoes, Turnips (yellow).
Vitamin C (Ascorbic Acid): Mustard greens, Pepper (green), Cabbage (green), Turnip (white), Tomato (red), Cabbage (Chinese) Turnip greens, Spinach, Potato (white), Onions (young green), Endive (curled), Water cress, Carrot.
Niacin: Beans (green), Beans (lima), Beans (soy), Beet greens, Broccoli, Cabbage, Cabbage (Chinese), Endive, Mustard greens, Peas, Spinach, Tomatoes, Turnips (yellow), Turnip greens.
The data on pages 21 to 24 and 30 to 32, and in Table IV, page 49 give further information on the nutritional value of vegetables.
All first plantings except New Zealand spinach, beans, (including soybeans), tomatoes, and peppers should be planted as soon as soil can be prepared; these should be planted after all danger of killing frost is past, or about May 15 in most parts of the state. Onions should be planted as sets; cabbage, head lettuce, peppers, and tomatoes as transplants which may be grown in flats or pots in advance of the season, or may be purchased locally. Outer leaves of Swiss chard are cut for use when large enough, leaving the plant to produce through-out the season. Leaf lettuce may be cut in the same way to prolong its season of use, if heads are not desired.
Table V gives the basis for calculating the desirable allotment of space to major groups of vegetables, based on the size of the family. The yields given in the table are average Pennsylvania yields. Similar plans may be drawn by those in other states by consulting with the State Department of Agriculture or the County Farm Agent of your county about yields of major vegetables in your locality.
Take a pencil, check the family members on this table, add the length of row of the major groups of vegetables required, and then you are ready to plant for the family's entire needs.