Garden zones. Basic planting vegetable schedule

When to Plant Vegetable Seeds. Zone 6a Philadelphia, PA

Crop	Days to Maturity	Spring Planting Dates	Fall Planting Dates	Seed/Plants 100 ft.	Distance Between Rows	Distance Between Plants	Depth to Plant
Asparagus	2nd season	Apr 5 - 25		50 roots	3 to 5 ft.	1½ to 2 ft.	6 in.
Bean, bush	50-60	Apr 25 - May 30	July 25-Aug 5	½ lb.	3 ft.	2 to 4 in.	1-1½ in.
Bean, pole	65-75	May 10 - 20		½ lb.	3 ft.	6 to 12 in.	1-1½ in.
Bean, lima	65-75	May 10 -25		1 lb.	2 to 2½ ft.	3 to 4 in.	1-1½ in.
Beet	55-65	Apr 1 - 15	Aug 1 - Sept 25	1 oz.	2 to 2½ ft.	2 in.	1 in.
Broccoli	60-80	Mar 25 - Apr 5	Sept. 25 - 30	100 plants	2½ ft.	14 to 18 in.	-
Cabbage	65-80	Apr 1 - 20	Sept 20 -30	100 plants	2½ ft.	12 in.	-
Cantaloupe	80-90	May 10 - 20		1 oz.	4 to 6 ft.	3½ to 4 ft.	1½ in
Carrot	70-80	Mar 25 - Apr 10	Sept 20 -30	½ oz.	2 ft.	2 to 3 in.	½ in.
Cauliflower	55-60	Apr 1 - 20	Sept 20 - 30	100 plants	3 ft.	12 to 18 in.	-
Collard	55-70	Mar 20 - Apr 10		½ oz.	2½ ft.	8 to 16 in.	½ in.
Corn	80-100	May 1 - July 20		¼ lb.	3 to 3½ ft.	12 to 18 in.	2 in.
Cucumber	60-65	May 10 - 30		1 oz.	3½ to 5 ft.	3 to 4 ft.	1½ in.
Eggplant	75-90	May 15 - 25		50 plants	3 ft.	2½ to 3 ft.	-
Kale	50-70	Mar 25 - Apr 5		½ oz.	3 ft.	10 in.	½ in.
Kohlrabi	50-70	Apr 1 - 15	Sept 20 - 25	½ oz.	3 ft.	10 in.	½ in.
Lettuce	60-85	Apr 1 - May 15	Sept 1 - 15	½ oz.	2 to 2½ ft.	10 to 12 in.	½ in.
Mustard	40-50	Mar 25 - May 1	Aug 1 - 30	½ oz.	2 ft.	1 in.	½ in.
Okra	55-60	May 10 - 25		1 oz.	3 to 3½ ft.	6 in.	1 in.
Onion (mature)	100-120	Mar 25 - Apr 15	Sept. 1-Dec. 31	300 plants or ½ gal. sets	1 to 2 ft.	3 to 4 in.	¾ in.
Peas, garden	60-80	Mar 25 - Apr 10		1 lb.	2½ ft.	1 in.	1½-2 in.
Peas, southern	60-70	May 1 - 15	-	½ lb.	3 ft.	4 to 6 in.	1½-2 in.
Pepper	65-80	May 15 - 30	-	50 plants	2½ ft.	1½ to 2 ft.	-
Potato, Irish	70-90	Apr 1 - 15		1 peck	2½ to 3 ft.	10 to 14 in.	5 in.
Potato, sweet	90-150	May 15-June 5	-	100 plants	3½ ft.	12 in.	-
Radish	25-30	Mar 25 - May 1	Aug 1- 20	1 oz.	1½ ft.	1 in.	½ in.
Spinach	40-45	Apr 1 - 20	Aug 10 - Sept 20	1 oz.	1½ to 2 ft.	1 to 2 in.	¾ in.
Squash, bush	50-55	May 15 - 30		1 oz.	3 to 4 ft.	2 ft.	1½-2 in.
squash, winter	85-90	May 15 - 30	-	½ oz.	5 ft.	3 ft.	1½-2 in.
Tomato	70-85	May 15 - 30		50 plants	3 to 4 ft.	2½ to 3 ft.	-
Turnip	45-65	Mar 25 - May 1	Aug 5 - Sept 20	½ oz.	1 to 2 ft.	1 to 2 in.	½ in.
Watermelon	80-90	May 10 - 20		1 oz.	10 ft.	8 to 10 ft.	1½ in.

For other states use USDA zone guide http://www.garden.org/zipzone/

Going green

Going green & Eating greens will save your life!

It's a fact! What is a big deal?- you ask what color got to do with anything the answer is Chlorophyll. You've heard many times your Mom telling you to eat your veggies, peas and broccoli its good for you. Mom was right all alone greens not just good for you but will save your life. Lets see what's a big deal...
          Chlorophyll is the molecule that absorbs sunlight and uses its energy to synthesize carbohydrates from CO₂ and water. This process is known as photosynthesis and is the basis for sustaining the life processes of all plants. Since animals and humans obtain their food supply by eating plants, photosynthesis can be said to be the source of our life also. Chlorophyll-is the green coloration in leaves. Now Hemoglobin ( blood is approx 75% hemoglobin) is the most essential substance that our body uses to build and transport red blood cells to obtain hemoglobin we need Chlorophyll which molecular structure is absolutely identical to hemoglobin except for the center atom. In hemoglobin this is iron, whereas in chlorophyll it is magnesium. This means that when ingested, chlorophyll actually helps to do the job of hemoglobin it helps to rebuild and replenish our red blood cells, boosting our energy and increasing our well being instantly. Eating/drinking your greens/chlorophyll will increase the quality and quantity of your red blood cells.
Chlorophyll has the power to regenerate our bodies at the molecular and cellular level and is known to help cleanse the body, fight infection, help heal wounds, and promote the health of the circulatory, digestive, immune, and detoxification systems. Chlorophyll consumption increases the number of red blood cells and, therefore, increase oxygen utilization by the body. It also reduces the binding of carcinogens to DNA in the liver and other organs. It also breaks down calcium oxalate stones for elimination, which are created by the body for the purpose of neutralizing and disposing of excess acid. In addition to helping to rebuild and replenish our red blood cells, chlorophyll, being highly alkaline, also gives the body the following benefits:

• Anti Carcinogenic: Chlorophyll protects against a whole host of carcinogens found in fungus-laden foods such as nuts and grains, the toxins from cooked meats, and air-borne carcinogens (from pollution). It blocks the metabolism in the body of harmful chemicals known as procarcinogens that damage DNA. 
• Antioxidant & Anti-inflammatory: containing high levels of the vitamins A, C and E, chlorophyll has strong antioxidant capacity and has also been found to help reduce inflammation.
• Chelation of Heavy Metals: chlorophyll is one of the most important chelates in nature. It’s ability to bind to and remove toxic heavy metals such as mercury makes it an extremely powerful healer.
• Antiseptic: while chlorophyll doesn’t actually have antiseptic properties of its own, it, quite remarkably, DOES have the ability to aid our body’s tissue in destroying germs. By strengthening tissue, it increases the disease resistance of cells and, at the same time, prevents the growth of bacteria!
• Treats Bad Breath: This one is a real bonus and really works! Chlorophyll has a double-action remedy for bad breath. Firstly, as a deodoriser, it will eliminate odours in the mouth and throat, but secondly (and more importantly) it promotes a healthy digestive tract – which is the primary reason for bad breath.
• Rapid Delivery of Magnesium: this has a highly alkalising effect on the body and helps to deliver much needed oxygen to cells and tissues.
• Contains vitamin K, C, folic acid, iron, calcium, protein: which are all also essential in building and repairing red blood cells and boosting our immune system.