VOLUME ONE                           March 2006                                     NUMBER 3
 		  
 

Essential Plant Nutrient Elements - by Marianne Riofrio
 

  
 
     Vegetable plants, like all other green plants, require several nutrient elements for growth, development and productivity. Among the necessary plant nutrients are carbon, hydrogen and oxygen, available from the atmosphere and from water; and nitrogen, phosphorus, potassium, calcium, magnesium and sulfur supplied from the mineral portion of the soil. These elements are used by plants in relatively large amounts and are referred to as macronutrients. Micronutrients, or trace elements, used in small quantities, include boron, chlorine, copper, iron, manganese, molybdenum and zinc. These 16 plant nutrient, whether used in large or small quantities, are absolutely essential for plant vigor and productivity. A deficiency of any of these nutrient elements can limit plant growth and development, and ultimately yield. Unfortunately, most US soils DO NOT contain sufficient amounts of many of these micronutrients to support plant growth. However, in addition, soils may be lacking in some of the macronutrients, particularly nitrogen, phosphorus, and potassium. It is the job of the gardener, therefore, to ensure the presence of all the essential elements supplied by the soil in the right quantities and the right chemical forms for plant use. This is done by supplying organic matter and the judicious use of fertilizers to maintain/increase soil fertility*.
 		  
 

pH and Soil Fertility

  
 
     Soil pH is the level of acidity or alkalinity of the soil that has an affect on fertility. Most vegetable crops prefer a slightly acid pH of 6.0 to 6.8. Nutrient elements in the soil may be chemically tied up or bound to soil particles and unavailable to plants if the pH is outside of this range. Soil pH can be raised by applying ground agricultural limestone which contains calcium and some magnesium. Lowering soil pH is achieved by adding sulfur, either in its elemental form or as a component of some fertilizers.

The author gratefully acknowledges the work of James D. Utzinger and William M. Brooks

*Vitae-Myte is an excellent source of 74 trace minerals which will ensure a proper nutrient presence. In major University study's this soil additive has been shown to be a good source of a significant amount of minerals.  hese trace and essential minerals are bid-incorporated into the plant's system, creating more nutritious vegetables and fruit.

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Kosher Kooking                             Volume 1                                         page 1


ROASTED VEGETABLE SALAD
WITH BASIL VINAIGRETTE
 
Ingredients:
1 1/2 pounds small red potatoes, halved (quartered if large)
2 cups parsnip, diced in 1 inch pieces
3 sweet vari-colored peppers, thinly sliced
1 red onion
1 bunch of asparagus, thinly sliced crosswise & separated into rings
2 Portabella mushrooms diced, and diced in 1 inch pieces
1/2 cup vegetable stock
2 garlic cloves
2 Tablespoons red wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 - 2 tablespoons lemon juice
1 cup slivered almonds

Editor's Note: We recommend using VITA-VEGGIE ® produce

Instructions: Preheat the oven to 425°. Coat a 9x13 baking dish with oil. Add the potatoes, celery root, mushrooms, asparagus, red peppers, onions, stock and garlic. Mix well. Roast, stirring every 10 minutes, for 20 to 39,mnutes, or until the vegetables are tender; set aside. Transfer the garlic to a small bowl and mash. Whisk in the vinegar, basil and black pepper. Place the vegetables in a large bowl. Add the dressing. Toss to mix well.

Serve warm or chilled. Sprinkle with the lemon juice and toasted almonds or pecans just before serving.
Serves 6

Recipe courtesy of Dr. Joseph Rubinstein, Dallas, TX
   
 
     
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