Dear Valued Vegetable Crops Hotline Readers, Welcome to the second edition of the 2026 Vegetable Crops Hotline newsletter! Our mission remains steadfast: to deliver crucial updates on pest management, production practices, food safety, and marketing opportunities that directly impact your farming operations. In upcoming issues, we’ll cover several critical topics, including emerging pest challenges, innovative…Read more about From The Editor’s Desk[Read More]
Soil temperatures are often a guide for various timing decisions in agriculture. In the spring, once soil temperature (often at 4” depths) is sustained above a particular threshold (e.g., 50°F), field preparations and planting can progress, for example. Temperatures may also relate to pest and weed emergence. The Midwestern Regional Climate Center, in partnership with…Read more about A Look at Soil temperature Climatology[Read More]
Diversified produce growers and u-pick operations are increasingly exploring cut-flower production as a way to broaden their markets and increase revenue. To support this interest, our team of Extension specialists and educators is establishing demonstration sites in Lafayette, Indianapolis, and Vincennes, spanning north-south Indiana. In this article, we share lessons we’ve learned from our vegetable-growing…Read more about Starting Cut-Flower from Seeds: Lessons Learned from Demonstration Sites[Read More]
When growers are asked about the top challenges in plasticulture strawberry production, frost/freeze damage is almost always at the top of the list. Anyone living in Indiana understands how unpredictable spring weather can be. This year, in southern Indiana, we experienced warm periods with average daily temperatures exceeding 60°F in mid-February, followed by sharp drops…Read more about Spread out Flower Timing to Reduce Spring Frost/Freeze Risks in Plasticulture Strawberry Production[Read More]
Purdue Extension is hosting a Market Ready workshop on May 14 (9 am–2:30 pm) at the Shelby County Extension Office, 20 W. Polk St., Suite 201, Shelbyville. Market Ready is a nationally recognized program that helps local food and farm entrepreneurs enter wholesale market channels — including schools, restaurants, distributors, and grocery stores…Read more about Purdue Extension MarketReady Producer Training – May 14, Shelbyville[Read More]
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