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- Guides- Texas Vegetable Growers Handbook- Chapter I: Introduction
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- Chapter VII: Disease Management
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- Chapter X: Harvesting and Handling
- Appendix
 
- Organic Vegetable Production Guide
- Guide to Marketing Organic Produce
- Composts in Vegetable & Fruit Production
- Vegetable Show Planning Guide
- The Crops of Texas- Forward and Acknowledgements
- Introduction & Background
- Highlights and Overviews
- Root and Tuber Crops
- Bulb Crops
- Beans and Vegetables Legumes
- Brassica/Cole Crops
- Leafy Greens and Petioles
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- Commercial Seed Production
- Green Industries
- Appendix 1. Descriptions of geographic regions in Texas
- Appendix 2. Honey Bees and Crop Pollination
- Appendix 3. Crop Fertilization
- Appendix 4. Pesticide Application
- Appendix 5. Health Benefits
- Appendix 6 – References
- Appendix 7 – Contributors
 
- Specialty Crops of Texas- Amaranths (Chinese Spinach)
- Celeriac (Celery Root)
- Chayote
- Chinese Beans
- Chinese Cabbage and Mustard
- Chinese Kale (Kailaan)
- Chinese Okra
- Chinese Radish
- Edible Flowers
- Edible Podded Peas
- Edible Soybeans
- Endive
- Ginger
- Globe Artichoke
- Horseradish
- Jerusalem Artichoke
- Jicima
- Leeks
- Mushrooms
- Parsnip
- Pigeon Peas
- Rhubarb
- Rutabaga
- Salsify
- Shallots
- Spaghetti Squash
- Specialty Melons
- Taro
- Tomatillo
 
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- Additional Resources
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Early Blight