PSS 096 Home Vegetable Growing
Dr. Leonard P. Perry,Horticulture
Dept. Plant and Soil Science, 212 Jeffords, UVM, Burlington VT 05405
656-2630 (main office, real people during the day)
firstname.lastname@example.org (best, quickest response)
Two (2) credits, online (Blackboard)
Due Dates: See Blackboard course site
Tests and exercises may be turned in any time prior to the due dates. Any submissions after these dates will have points deducted for lateness, or not be accepted, at the discretion of the instructor. Plan for the unexpected (illness, computer crash, free dinner out, etc).
meetings: none, completely online, at student's own pace and timingRequired Text: Growing Vegetables and Herbs, Ruth Lively, Taunton Press, 2011, 296pp
Optional text: The Vegetable Gardener's Bible, Edward Smith, Storey Publ, 2009, 351pp.
(both texts are good, each has some different information such as cultivars, although the basics are similar; some key points from this text that aren't in the course text are included on the separate course crops page)
1. learn basics of designing, planting, care, and harvest of vegetables and herbs in a home garden
2. learn cultural specifics of various crops based on rotational groupings, plus harvest and storage specifics
3. gain familiarity with some of the main varieties
Whether you are looking to become a professional grower, or just grow plants at home, this course provides the basics of the main crops, their culture and problems, along with general topics such as extending the season, rotations, proper harvest and storage methods.
How it works:
This completely online course is based on a new affordable and paperback home gardening reference-- a compilation of the knowledge of many authors in Fine Gardening magazine. Tests follow the subjects in the book, and are designed to test and reinforce familiarity with and ability to use the extensive content, and to reinforce key crops, their features, cultural details, and harvest/storage. Intensive familiarity and mastering of the topics are fostered through repeated reviewing and reading of the material, considering relationships, and problem solving. The exercise will extend knowledge of varieties and sources-- a key to vegetable growing and often based on sustainability as well as personal preference-- through research online. After completing this course, students should easily be able to design a home vegetable garden choosing appropriate varieties, have a good basic knowledge of culture including environmentally responsible control of problems, and be able to plan for harvest and storage.
Email contact between professor and students is used as needed and to share information. The syllabus on Blackboard, AND the tips, will serve as your contract for the course and should be read thoroughly.
Students are expected to follow the UVM Code of Academic Integrity (www.uvm.edu/policies/student/acadintegrity.pdf).
Access: Blackboard (your UVM passwords) for syllabus, tests, exercises
Assignments: 1500 points total for course
All will be submitted through blackboard
except the exercises, as noted with its description. Tests are
mainly multiple choice, with some true/false and fill in the
blank. There is no time limit on doing them, and they can be
stopped and resumed at a later date. All are open book,
questions designed to test and reinforce your familiarity with
the material, ability to find answers to questions on important
topics, and to come up with answers from finding several pieces
of information. All answers come from and are based on only the
text and any supplemental provided materials in order to be fair
and consistent among all. Although you may be tempted to
use the internet, you may come up with conflicting and perhaps
even wrong information. The course text and materials will
provide the only acceptable answers for quizzes and tests.
Test 2 Structures and Hardscape (chapter 2)
Test 3 Fundamentals (soils, culture, tools; chapter 3)
Test 4 Planning and Planting (chapter 4)
Test 5 Garden Health (pests and problems; chapter 5))
Crops (see separate linked listings under Course Materials link on Blackboard)
Test 6 Leafy greens
Test 7 Root
Test 8 Fruiting
Test 9 OtherTest 10 Herbs
Final (300 points)
Crop Selection Exercises (2
at 100 points each, 200 points total, manually graded)
Grades determined on standard 10 point scale ie 90-100=A, 80-89=B, etc. with for example 80-82=B-, 83-86=B, 87-89=B+, etc.