Organic Gardening

Get dirty, have fun and grow more food with great gardening tips from real-life gardeners.

Add to My MSN

July Garden Planner

7/2/2014 10:42:00 AM

Tags: summer lettuce, Midwest, Melodie Metje, Ohio

Summer veggies

The summer garden is in full swing. This is the time of year for harvesting the heat lovers like tomatoes, eggplant, zucchini, cucumbers, fava beans, green beans, all types of peppers, garlic, basil, along with other Mediterranean herbs.  Yum!

The spring greens have bolted, but there are summer greens that are robust during the hot days of summer. My favorites are amaranth, Swiss chard, collards, Malabar spinach, mustard greens, New Zealand spinach, orach, sorrel, sprouting broccoli and cultivated dandelions.

The spring lettuce has gone to seed. When you see the white fuzzies, they are ready to save. I just pull the seed heads, break apart, put in a ziplock freezer bag, label with type and date, and store in the refrigerator. I also re-seeded our self watering pots with some of the seeds. I had a few small volunteer lettuce plants elsewhere in the garden that I transplanted to the pots as well. The lettuce seeds I planted last month have sprouted, but aren’t quit ready to transplant.

There are even a select few varieties of lettuce that can stand up to summer heat:

Leaf lettuce -”New Red Fire”, “Simpson Elite”
Butterhead -”Optima”, “Winter Density"
Romaine -”Jericho”, ”Green Towers”
Batavian -”Magenta”, “Nevada”

The fava beans are putting on their second flush of beans. They could be picked now and eaten as green beans, left on the vine to harvest as lima beans, or cut down to keep nitrogen in the soil to feed the veggies planted next to them for the rest of the summer. The other legume, my snow peas, are still producing sweet pods that I love to eat right off the vine. Not many of these beauties make it to the kitchen!

The first round of garlic has been harvested and is getting hardened in the shade outdoors for two weeks and the elephant garlic looks to be ready to harvest next week end.

Our basil has been slow to get started but is now off to the races. I will harvest in a couple of weeks, cutting down to the first few sets of leaves. It will regrow to give me at least one more good harvest before fall.

Oregano is in full bloom. The bees love the purple flowers! In my garden, the oregano, sage, chives, and tarragon are ready to be cut and dried.  I simply cut what I would like to thin out of my garden, place loosely in a paper bag and let dry indoors in a closet.  I harvest enough herbs for myself and family members for the entire year in my little kitchen garden.

I fertilized all the pots again as well as the basil to keep it growing. Pots lose nutrients at a much higher rate than garden beds.  It is a good idea to also fertilize the fruiting summer veggies once a month as well.

A key to keeping the garden productive this time of year is to keep even moisture to all the beds and containers. Water the beds weekly and deeply. During hot, dry periods, your containers may need watering every other day. Self-watering pots with reservoirs in the bottom are the trick to extending watering duties.

For more tips on gardening in small spaces and pots, see Melodie's blog at www.VictoryGardenOnTheGolfCourse.com



Related Content

A New Blogger at The Farm Community

For more than 40 years, The Farm Community in Tennessee has been on the forefront of farming, garden...

The Evergreen Institute Becomes MREA Approved Training Provider

Courses in solar energy taken through The Evergreen Institute now apply toward the Midwest Renewable...

Deviled Eggs Recipe and Thoughts on Summer Cooking

Summer is about fresh, beautiful, and flavourful. Fresh produce, and oh yes, a yummy recipe for devi...

Chef Paul Fehribach To Revive Great Lakes Food Culture

Paul Fehribach sees history in food, cooking methods and recipes and he’s planning a Chicago restaur...

Content Tools




Post a comment below.

 







Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.