Gardener's Almanac

(Page 3 of 3)

June/July 2005
Edited by Carol Mack 
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— Bill McDorman, Seeds Trust, High Altitude Gardens, Hailey, Idaho

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Pacific Northwest

As summer kicks into gear, turn garden maintenance into a set of pleasant routines and take time to enjoy your garden. Ease watering chores with drip irrigation and a timer. Simplify weeding by mulching with grass clippings, compost or straw. In June, garlic bulbs begin to swell and are a gardener’s delicacy when gently grilled with a touch of olive oil. Thinnings of greens, lettuce, mustard and onions make a first-rate salad. By now, the soil should be warm enough to sow heat-loving crops such as corn, beans, squash, pumpkins and cucumbers — they will appreciate the warmth and outgrow earlier plantings. And finally, begin planning — and planting — for late fall, winter and early spring harvests including cauliflower, Brussels sprouts, broccoli, cabbage, greens, peas and root crops. Look for varieties specifically suited to winter production and choose peas that are resistant to enation virus and powdery mildew for best results.

— Rose Marie Nichols McGee, Nichols Garden Nursery, Albany, Ore.; and Josh Kirschenbaum, Territorial Seed Co., Cottage Grove, Ore.

Southwest

In our high desert climate, the peas planted back in February are just finishing, leaving trellises ready to replant with morning glories and other delightful climbers. Consider trellising June plantings of beans and cucumbers, too. This not only adds dimension to the garden, but allows more area for heavier-fruited vining crops such as winter squash. As planting winds down, pay heed to the needs of your growing bounty by foliar-feeding tomatoes and peppers as they begin to flower and form fruit. Succession plantings of mixed greens and annual culinary herbs allow aromatic and nutritious salads throughout much of the season. Use thin floating row covers to protect cool-season varieties from the hot sun, or locate them in the shade of taller plants. A colorful plate of greens, which can be purple, green or red these days, is healthy and gracious to the eyes and also to the palate.

— Erica Renaud, Seeds of Change, Santa Fe, N.M.

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  • BILL DAYHOFF 8/8/2008 3:51:40 PM

    ONLY ONE COVER....SHOWN...DOESN'T WORK VERY WELL,,TOO SLOW
    SORRY;;;;;;;;;;;;;;;;;

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