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[Finger touching micro vegetables]

Description: Close-up photograph of a finger and micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 28, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Fingers and micro vegetables]

Description: Close-up photograph of fingers and micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 28, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Examining micro vegetables]

Description: Photograph of Salvador Huiza, wearing a baseball cap, tending to containers full of green, micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 28, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Growing micro vegetables in soil]

Description: Photograph of micro vegetables in soil growing in the foreground as Salvador Huiza uses a sieve to plant seeds in the background. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 28, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Hand dropping seeds]

Description: Photograph of a man with a tattooed arm dropping small seeds into containers of soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 23, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Hand touching micro vegetables]

Description: Photograph of a hand touching micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 28, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Close-up of fingers and micro vegetables]

Description: Close-up of fingers and micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 28, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Close-up of fingers grasping micro vegetables]

Description: Close-up of fingers and micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 28, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Close-up of green, micro vegetables]

Description: Close-up of green, micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 28, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Chef preparing micro vegetable salad]

Description: Photograph of a chef preparing an organic salad made of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 26, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Chef with salad of micro vegetables]

Description: A chef places a yellow tomato on top of an organic salad made of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 28, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Close-up of micro vegetables]

Description: Close-up of green, micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 23, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Dropping seeds]

Description: A man with a tatooed arm drops small seeds into containers of soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 28, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Dish with micro vegetable salad]

Description: Photograph of a dish that contains an organic salad made of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 26, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Newly sprouting micro vegetables]

Description: Newly sprouting micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date: August 23, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

The farm garden.

Description: A guide to starting and cultivating a farm garden.
Date: 1936
Creator: Beattie, James H. (James Herbert), b. 1882. & Beattie, W. R. (William Renwick), b. 1870.
Partner: UNT Libraries Government Documents Department

Vegetable gardeners' handbook on insects and diseases.

Description: Describes diseases and insect pests of the vegetable garden, and recommends remedies for controlling them. Includes formulas for preparing insecticides and fungicides.
Date: September 1951
Creator: White, W. H. (William Henry), 1892-1951. & Doolittle, S. P. (Sears Polydore), 1890-1961.
Partner: UNT Libraries Government Documents Department

The Vegetable Garden

Description: Report discussing basic suggestions for cultivating vegetable gardens in farm, suburban, and city environments.
Date: 1899
Creator: Greathouse, Charles H. (Charles Howard), 1857-1948
Partner: UNT Libraries Government Documents Department

Permanent fruit and vegetable gardens.

Description: Provides instructions for planning a permanent garden that yields both annual and perennial vegetables, as well as small fruits; lists the best plants to use.
Date: August 1937
Creator: Beattie, W. R. (William Renwick), b. 1870 & Close, C. P. (Charles Phillip), 1868-1940
Partner: UNT Libraries Government Documents Department

The City Home Garden

Description: "Fresh vegetables for an average family may be grown upon a large back yard or city lot.... Thousands of acres of idle land that may be used for gardens are still available within the boundaries of our large cities. Some of the problems that confront the city gardener are more difficult than those connected with the farm garden, and it is the object of this bulletin to discuss these problems from a practical standpoint." -- p. 2. Soil preparation, tools, seeding, watering, diseases and pests, and space issues are all discussed and brief descriptions of several vegetables are given.
Date: 1919
Creator: Beattie, W. R. (William Renwick), b. 1870
Partner: UNT Libraries Government Documents Department