Gardener’s Almanac
(Page 3 of 3)
June/July 2006
Edited by Carol Mack
— Bill McDorman, Seeds Trust, High Altitude Gardens, Hailey, Idaho
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Pacific Northwest
In June, few gardeners are truly caught up with everything. Warm season crops need planting, lettuce and greens should be thinned and picked, and there is mulching and weeding to do. Don’t be discouraged — the secret is just to keep moving ahead. As we shift into July, it’s time to think about winter. In most of the Pacific Northwest, mild winters allow us to harvest garden-fresh produce many parts of the country can only yearn for. The key is starting these crops early enough and choosing varieties specifically bred to grow in the fall. Beets, broccoli, cabbage, carrots, cauliflower, kale, kohlrabi, parsnips, peas and Swiss chard are all cold-weather standbys that you can start now.
Basil lovers: Your main crop can be direct-seeded in July. Space the seeds a couple of inches apart, press into soil, keep moist, and they’ll sprout in a few days. Soon you’ll have a bumper crop with minimal effort.
— Rose Marie Nichols McGee, Nichols Garden Nursery, Albany, Ore., and Josh Kirschenbaum, Territorial Seed Co., Cottage Grove, Ore.
Southwest
The feast day of San Juan, June 24, is associated with the arrival of Southwest “monsoons.” These sudden and heavy rains present opportunities for water catchment. A simple gutter system can collect thousands of gallons of water annually that can be stored in cisterns for use in the garden throughout the year.
As tomatoes, chilies, beans, squash and corn take off, our attention turns to grasshoppers. Consider inviting poultry into your garden to convert these pests into a gourmet treat. Movable poultry coops will keep birds out of freshly seeded areas and focus activities in areas of greatest need. An alternative grasshopper control is Nosema locustae, a commercially available microbial agent in several formulations.
When hardneck garlic plantings produce curly flower stalks, cut them off to promote larger bulb formation. But save the tender stalks — called scapes — and braise with olive oil. This unusual early summer delicacy will become an annual favorite.
— Emily Gatch, Seeds of Change, San Juan Pueblo, N.M.
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