Pizza Garden.pdf

Agricultural Extension Service

The University of Tennessee

W038

Grow Your Own Slice of

Pizza Pie!

8.Water, weed, fertilize and harvest on a

weekly basis throughout the growing season.

Steps to Planning a Theme Garden

1.Determine what type of theme garden you

would like. In this case we want an Italian-

Style Pizza Garden.

9.Enjoy your abundance of fresh vegetable and

herbs.

2.Determine the location and size of your

garden. Select an area that receives at least

six hours of full sunlight every day and is

close to a water source.

Recommended Plants

Tomatoes:

Celebrity, Better Boy, Early Girl, Roma, Sweet

Million (Cherry)

Tip: Plant 24 inches apart; stake or cage with

heavy wire cages for support.

3.Take a soil sample and send it to be analyzed

with the help of your county Extension agent.

4. The shape of your garden may be a large

circle with triangle sections to look like a

pizza or whatever shape fits your landscape!

Peppers:

Sweet Bell: California Wonder, Big Bertha,

Sweet Banana, Golden Summer

Tip: Use small tomato cages to support

peppers during the growing season.

5. Amend the soil according to soil test results.

Using a tiller, work in a 3-inch layer of

organic matter (peat moss, manure, rotted

compost, etc.) to improve soil structure.

Eggplant:

Black Beauty, Ichiban, Dusky, Millionaire

6. Select plants from a list of recommended

varieties.

Sweet Basil:

“To be fragrant.” Many varieties are available;

grow from seed or select plants from your local

garden center.

7. Plant warm-season vegetables, such as

tomatoes, peppers, eggplant and most

herbs after April 25 th , to avoid frost or freeze

damage.

Chives & Onions:

Plant early and harvest mid-June to July.

Marjoram:

Many varieties are available; grow from seed or

select plants from your local garden center.

More information:

A large number of gardening resource materials

are available at no charge on the UT Extension

Website, with more materials added all the time.

Visit www.utextension.utk.edu/publications/

default.htm

Oregano:

Has a stronger flavor than marjoram, adding

much flavor to Italian dishes.

Some Extension gardening and foods publica-

tions include:

PB724 Canning Foods

PB725 Preserving Foods

PB774 Food Storage Guide

PB901 Growing Vegetables in

Home Gardens

PB 1215 Disease Control in the Home

Vegetable Garden

PB1228 Gardening for Nutrition

PB 1391 Organic Vegetable Gardening

SP 291-A Growing Vegetable Transplants

SP 291-B Growing Vegetables from Seed

SP 291-C Soil Preparation for Vegetable

Gardens

SP 291-D Care of the Vegetable Garden

SP 291-G Fall Vegetable Gardens

SP 291-I Weed Control in Home Gardens

SP 291-L Fresh Vegetable Storage for the

Homeowner

SP 291-N Raised Bed Gardening

SP 291-O Guide to Spring-planted,

Cool-season Vegetables

SP 291-P Guide to Warm-season Vegetables

SP 325-D Canning Vegetables

SP 425-A Healthy Tennesseans Eat More

Garlic:

Plant bulbs in the fall to late winter for harvest in

late June.

Harvest, Storage & Preparation

of Fresh Vegetables

Tomatoes: Harvest when fully colored, yet still

firm. May be frozen and stored before canning

or processing. Blanch tomatoes in boiling water

for 30 seconds to remove skins before storing.

Peppers: Hot or sweet. Harvest frequently to

promote reproduction throughout growing sea-

son. May be frozen or strung and dried.

Onions & Garlic: Harvest when 80 percent of

the tops have fallen over or died down. May

be field-cured or cured in mesh bags or tray,

braided and strung. Fall-planted garlic is usually

ready to harvest mid-June.

Herbs: Harvest throughout growing season. For

best flavor, gather herbs early in the morning.

Most herbs may be dried or frozen for future use.

Pizza Sauce Recipe:

• 1 gallon prepared tomatoes

• 1 can tomato paste

• 1 whole onion

• 1 clove garlic

• 1 cup sweet bell pepper

• ½ cup sugar

• ½ cup vinegar

• Herbs, salt, pepper to taste

Place all ingredients in large crockpot and let

cook 6-8 hours. Frequently drain off excess

juice & save for canning.

Fruits and Vegetables

Written by Karla Kean, Montgomery County

Extension Agent, and Beth Babbit, Tennessee

Master Gardener Coordinator.

Visit the Agricultural Extension Web Site at: http://www.utextension.utk.edu/

04-0227 W038

The Agricultural Extension Service offers its programs to all eligible persons regardless of race, color, national origin, age, sex,

disability, religion or veteran status and is an Equal Opportunity Employer.

COOPERATIVE EXTENSION WORK IN AGRICULTURE AND HOME ECONOMICS.

The University of Tennessee Institute of Agriculture, U.S. Department of Agriculture,

and county governments cooperating in furtherance of Acts of May 8 and June 30, 1914.

Agricultural Extension Service, Charles L. Norman, Dean

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