Last Updated 5/25/2013 1:18 AM
Fall vegetable growing practices for the home/market gardener and small
farmer. Presents specific cultural practices for fall vegetables, herbs,
and cover crops. Introduces basic concepts and techniques in the following
areas: season extension, evaluation of sites and soils, propagation,
irrigation, pests and disease, weeds, composting, soil building, soil
preparation, pruning, and harvesting. Emphasizes organic/sustainable
practices, but includes presentation and discussion of conventional
practices as well.

Units	2 unit
Hours	1 hours lecture 3 hours labratory
Length	17 weeks
Graded	Credit course taken for grade or for credit/no credit
Classification	Occupational education courses
Version	01

Scheduled Sections