[Cabbage field]
Date: unknown
Creator: unknown
Description: Cabbage crop with man standing holding a head of cabbage
Contributing Partner: The University of Texas-Pan American
Permallink:texashistory.unt.edu/ark:/67531/metapth15121/
81st Texas Legislature, Regular Session, House Bill 1908, Chapter 184
Date: May 27, 2009
Creator: Texas. Legislature. House of Representatives.
Description: Bill introduced by the Texas House of Representatives relating to the safety of the fresh fruit and vegetables produced in this state.
Contributing Partner: UNT Libraries Government Documents Department
Permallink:texashistory.unt.edu/ark:/67531/metapth148398/
[Espejo Farm, Bermuda Onions, Laredo, Texas]
Date: 1918
Creator: unknown
Description: Photograph of an Bermuda onion harvest at the Espejo farm in Laredo, Texas. A letter on the back is addressed to Mrs. N. L. Green about the author's visit (to place unknown) and plans to leave again.
Contributing Partner: Laredo Public Library
Permallink:texashistory.unt.edu/ark:/67531/metapth13236/
[Oliver Jacobs Picking Beans]
Date: unknown
Creator: Wallace, Sally Brittingham
Description: Photograph of Oliver Jacobs picking beans in a garden outside of a ranch house.
Contributing Partner: Matthews Family and Lambshead Ranch
Permallink:texashistory.unt.edu/ark:/67531/metapth74158/
[Mineral Wells Fair 1908]
Date: unknown
Creator: unknown
Description: Farm products, such as home-canned food items, fresh produce, and plant specimens are displayed here, within the Dance Pavilion at Elmhurst Park at the 1908 Mineral Wells Annual Fair, a Palo Pinto County Fair exhibit.
Contributing Partner: Boyce Ditto Public Library
Permallink:texashistory.unt.edu/ark:/67531/metapth16306/
[Hand touching micro vegetables]
Date: August 28, 2006
Creator: Castillo, José L.
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.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth24017/
[Micro vegetable dish]
Date: August 26, 2006
Creator: Castillo, José L.
Description: Photograph of a dish composed 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.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth24013/
[Micro vegetable salad]
Date: August 26, 2006
Creator: Castillo, José L.
Description: Close-up photograph 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.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth24008/
Micro vegetales ganan terreno en las cocinas de Texas
Date: August 28, 2006
Creator: Castillo, José L.
Description: This article describes the growing, care, and cooking with microvegetables. Both the original Spanish article and the English translation are included.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth91132/
[Close-up of fingers and micro vegetables]
Date: August 28, 2006
Creator: Castillo, José L.
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.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth24036/