Includes appendix, bibliography and index.

Vegetable farming is the growing of vegetables for human consumption. Traditionally it was done in the soil in small rows or blocks, often primarily for consumption on the farm, with the excess sold in nearby towns. Later, farms on the edge of large communities could specialize in vegetable production, with the short distance allowing the farmer to get his produce to market while still fresh. The three sisters method used by Native Americans (specifically the Haudenosaunee/Iroquois) grew squash, beans and corn together so that the plants enhanced each other's growth. Planting in long rows allows machinery to cultivate the fields, increasing efficiency and output; however, the diversity of vegetable crops requires a number of techniques to be used to optimize the growth of each type of plant. Some farms, therefore, specialize in one vegetable; others grow a large variety. Over the past 100 years a new technique has emerged- raised bed gardening, which has increased yields from small plots of soil without the need for commercial, enery- intensive fertilizers. Modern hydroponic farming produces very high yields in greenhouses without using any soil. Several economic models exist for vegetable farms: farms may grow large quantities of a few vegetables and sell them in bulk to major markets or middlemen, which requires a large growing operations; farms may produce a variety of vegetables for sale through on-farm stalls, local farmer's markets, u-pick operations. This is quite different from commodity farm products like wheat and maize which do not have the ripeness problems and are sold off in bulk to the local granary. Such farms are sometimes called muck farms, after the dark black soil in which vegetables grow well. Common vegetables which are farmed include: Fabaceae (pea family): peas, beans, lentils ; Solanaceae (nightshade family): tomatoes, eggplants, bell peppers, potatoes ; Brassicaceae (mustard family): cauliflower, cabbae, brussels sprouts, broccoli ; Allium family: onion, garlic, leek, shallot, chives ; Carrots (Apiaceae) ; Lettuce (Asteraceae) ; Cucurbit family of plants including melon, cantaloupe, cucumber, calabash, squash, and pumpkin. Success in vegetable production whether it is organic or not is greatly depended on a wall thought out plant. Key factors that should be considered carefully during the planting stage of the farming operation are: site selection, water supply and quality, crop and variety selection, and, market development. If the wrong decision is made with regard to anyone of these, the operation is doomed for failure. Minimizing potential production problems is essential to all farming operations. This is especially true for organic producers. One of the most effective means of reducing potential problems is through proper field site selection. Three points should be considered when selecting a field to produce vegetables: field topography, soil type, and water availability and quality.