Agrilife Extension Resources

We provide resources to take Texans from planning to planting to harvesting vegetables with programs and materials that cover topics ranging from plant selection to fertilization to composting. Our horticulturists are available to assist Texans with understanding what vegetables are best suited for each region and for each season.

Related Departments: Horticultural Sciences, Food Science and Technology, Agricultural Economics, Entomology

Tomatoes and peppers
Showing results for: Vegetables
Asset Type: Publication
  • Publication

    Created by teachers, this multifaceted garden, nutrition, and physical activities curriculum is evidence-based and academically rich.

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    Spanish Version. Created by teachers, this multifaceted garden, nutrition, and physical activities curriculum is evidence-based and academically rich.

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    This 4-week curriculum equips early childhood teachers with daily engaging lessons, group activities, and journal prompts to enrich your classroom while making learning fun!

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    This textbook for the HORT-CO-003 Viticulture Concepts and Practices Course introduces students to the concepts and practices of viticulture as well as management practices used by grape producers.

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    Introductory wheel and recipe booklet to learn the basics of growing, harvesting, cooking with, and preserving 10 common herbs.

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    Gardening in Texas has unique challenges, but that doesn’t mean you can’t grow vegetables here. You just need to know what kind, when, and where.

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    Today Master Gardeners are active in all 50 U.S. States and eight Canadian provinces. The heart of the Texas Master Gardener program is the dedicated, passionate volunteers who are willing to share their knowledge with anyone interested. 2019 Edition.

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    Set of five children’s books featured in the Learn, Grow, Eat & Go! curriculum.

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    This 2-page fact sheet discusses the signs and symptoms of citrus greening and areas along the Gulf Coast under a citrus greening quarantine.

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    The popularity of organically produced foods is increasing and more growers are becoming interested in organic production.

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