Tag Archive | cool season greens and vegetables

Sowing Seeds For Early Crops

2024

Brassicas germinated 3 days after sowing seeds in these round 6″ pots.

Sowing Seeds For The First Crops: Too Early?

The calendar is approaching my favorite part of the year—warming temperatures… birds singing their special songs… starting seeds for the garden. New crops of brassicas—arugula, broccoli, cabbage, cauliflower, collards, kale, mustard greens, pac choi—top the list. I also grow lettuce, spinach, Swiss chard, peas, bunching onions, and others. In this article, I’ll describe an easy step-by-step process for sowing seeds you can do right now.

Bumble bee on ‘Arcadia’ broccoli in spring.

Some varieties of leafy greens are productive from early autumn through spring here in zone 7b, in the Piedmont of North Carolina. Last fall’s crops will flower in late winter or spring (photo, right), and are then replaced with young transplants. With cooperative weather, cool season crops offer a fantastic return on investment!

Starting in early March, I’ll sell transplants at local farmers’ markets or plant them into my own gardens. In preparation for the season, though, growers have nurtured these plants for 4-6 weeks before they’re offered for sale.

It’s important to plant young plants; heading crops, such as broccoli and cauliflower, confined in cell packs only 1 or 2 weeks too long will not properly head up. So, it’s important to start sowing seeds at the proper time—not too early and not too late.

Gardeners living in colder climates need to adjust their gardening calendar accordingly. Yes, at this time, it might be too early for some. Leafy greens prefer chilly weather. Many fail in the heat of high summer, although they might succeed in northern gardens (northern hemisphere) at that time. With careful variety selection and placement (light shade during the hottest hours of the day), we can stretch the season for these healthy greens.

“How do I use these greens?”

Although I’m not a vegetarian, cool season greens are the foundation of my diet. I can’t tell you how satisfying it is to pick fresh greens for salads, sauces, veggie omelets, soups, sandwiches, and stir-fries in winter. And as a side dish, on pizza, with pasta, and in smoothies, if you like them. It never gets old!

Cool season greens are versatile in the kitchen but curiously underrepresented in our gardens. Considering the fact that many contain the highest levels of vitamins, minerals, fiber, and beneficial antioxidants among edible foods, it’s a wonder more gardeners aren’t growing them! The brassicas (Brassicaceae family, formerly Cruciferae) are particularly nutrient-dense, and this family of plants is the only one with measurable amounts of the sulforaphanes. Sulforaphanes are antioxidants that help prevent cancer, type 2 diabetes, cardiovascular disease, and inflammatory illnesses. They also help maintain eyesight, brain function, and heathy skin.

Growing your own produce from seed saves money in these times of high inflation. You can harvest what you need for the day, so nothing goes to waste. And most crops can be grown cleanly, without pesticides, before the insects move in. Furthermore, there are hundreds of varieties to choose from that never appear in garden centers or grocery stores.

Maybe you’d enjoy experimenting with new varieties each year, as I do. Some have become my favorite foods, so they’re planted in my gardens each year. Among cool season greens, those include my favorite vegetable—mini broccoli ‘Happy Rich’—as well as ‘Nabechan’ bunching onions, Johnny’s AllStar Gourmet Lettuce mix, a butterhead lettuce called ‘Skyphos’, arugula ‘Astro’, ‘Arcadia’ broccoli (in autumn), dinosaur kale, and ‘Sugar Snap’ and ‘Oregon Giant’ peas.

Ready to begin?

Preparing To Sow Seeds

Pepper seeds sown in a 9-cell market pack.

It’s helpful to read this entire article before proceeding so you can gather materials and plan your setup. You will need:

supplies (cell packs or pots, flats, labels, soil, seeds, vegetable fertilizer)
warmth to start the seeds
a waterproof surface
adequate light to keep seedlings healthy and strong
timely transplanting to prevent crowded plants
detailed records for future reference

Perhaps you’ve chosen lettuce, arugula, and ‘Black Magic’ kale seeds for your first project. You’ll need clean cell packs or pots, fresh seedling mix, and at least one flat to keep them in. You might already have used pots and flats lying around somewhere. Clean them first with a 10% bleach solution to kill pathogens.

Instead of trashing the failing window blinds, I cut the plastic slats, which make perfect plant labels. You can also use a plastic milk jug. Sharpie pens write smoothly, but the ink eventually fades in bright sun. Placing the label below ground or on the shady side of the plant keeps it legible for a while longer. A journal or a computer log is recommended as a backup and for additional notes.

I recently bought a few inexpensive heavy gauge flats from a big box store. Made by Ferry-Morse, they have no holes in the bottom and measure 10 x 20½” (inside diameter). They’ve proven their usefulness for holding pots of germinating seeds, so I’ll go back for several more.

Temperature For Sowing Seeds

Successful germination depends on a source of warmth if your home is on the cool side, as mine is. Although lettuce can sprout at 40-50° F, it germinates erratically or not at all above 70-75°. Other greens will get off to a better start when the soil temperature is in the 70’s to low 80’s. After germination, these seedlings will need cooler temperatures.

What are the options? Heat mats are available. One that measures 21 x 21″ consumes 45 watts of electricity and costs about $40-60. Larger commercial sizes, for 8-10 flats, cost over $125.

Maybe the top of the water heater provides suitable temperatures for starting a few pots of seeds. You might need to moderate the heat by raising the pots above the warm surface. Check them daily!

Miniature Incandescent Christmas Lights

These brassica seeds germinated overnight, above the mini lights.

I use indoor/outdoor miniature incandescent Christmas lights for warmth—not light—under the seeded flats. One 100-bulb string of lights (approximately 40 watts) on the hard floor of the spare bedroom and covered with 6 upside-down mesh flats (photo, above) works for me. Their gentle warmth is distributed over a large area, so I can start many flats of seeded pots at one time.

Be careful not to crush any bulbs, as this can cause remaining bulbs to burn hotter or to go out entirely. Don’t use higher wattage bulbs. Safety first!

You might want to test this layout before proceeding. Perhaps you have a folding table or counter space in the utility room that could serve this purpose.

When that greenhouse kit gets built, I’ll probably start seeds out there. Indoor space is very limited, and plants fill every bright window. Now that the knee replacement has improved mobility, I’ll work on a more efficient infrastructure for sowing seeds and transitioning them to outdoor growing. Maybe I’ll start seeds indoors and grow them on in the minimally heated greenhouse; it all depends on the severity of the weather and electric rates.

Preparing Pots For Sowing Seeds

A flat of seeds over mini lights, with plastic to hold the warmth until seeds germinate.

I start over 200 varieties of plants for the farmers’ markets, so many of the flats are shifted around almost daily. After the first round of seedlings has been transplanted, I start another. Some varieties need more time to sprout, while others, such as arugula, germinate in just 2 days.

A sheet of clear plastic over the flats holds in humidity and warmth from the mini lights. Labels identifying each variety hold the plastic above the soil. For good air circulation and to let condensation evaporate, keep the plastic open on the edges.

Light For Germinating Seeds

Your seedlings must receive direct sunlight or strong artificial light as soon as they emerge from the soil. One or two days in inadequate light will cause the seedlings to weaken and stretch toward the light, so don’t delay getting them into the sun.

From horticultural supply companies, you can find ready-to-assemble light stands with shelves and LED fixtures. There’s one with 3 shelves, six 4′ LED tubes, and an attractive powder-coated aluminum frame that costs $1,000. Smaller units for 1-3 flats are more affordable at $100-400. They might give off enough warmth to satisfy the need for warm soil. One advantage in using this setup is that the light fixture above each shelf sustains transplanted seedlings for 2-3 weeks as long as the temperature is at acceptable levels. Cool season greens do best with a drop in temperature (below 60-65°) after germination.

You won’t need advanced carpentry skills to put something together yourself. One or two 4′ long shop lights each fitted with 2 daylight (full spectrum) tubes (LED or fluorescent) cost $30-70. Use 2 x 4’s for the supporting framework or suspend the fixture under a table. Chains and S-hooks raise or lower the fixture, or simply elevate the seed trays to get them closer to the light.

In My Basement

In the basement and over two 6′ tables, I nailed chains and rope to the floor joists and positioned the lights as needed (photo, above). I’ve used these fixtures for decades to start seeds and root cuttings, to rehabilitate plants, and to grow delicate species and stock plants.

Plants that need strong light (vegetables, herbs, succulents) grow only 3-4″ below the tubes; 12″ below the tubes, however, is too far away. Light intensity drops precipitously with each inch of distance from the light source. Running the fixtures for 16-18 hours per day should supply enough energy for the plants to grow normally.

Seedlings won’t mind 24/7 lighting over the short term. Not turning the lights on and off every day adds to their longevity.

I prefer to start seeds without relying on electricity, using just the sun. But, at times, starting seeds under these light fixtures is convenient, particularly when they can grow there for a week or two before I’m able to transplant them.

Natural Sunlight And Temperature

sowing seeds, small transplanted seedlings

Seedlings and fresh transplants enjoy the protected space on the porch.

Newly transplanted seedlings go out to the sunny enclosed porch (photo, above), which faces south. I usually keep them there, in bright but filtered sun, for their first 1-2 days. On an overcast, calm day, new transplants can go outside if the temperature is above 50°. When the wind’s blowing, though, I keep the flats on the porch and vent the plastic to admit cool air. The enclosed porch—when the plastic “door” is closed—heats up to 90° or higher on a sunny winter day.

For a few nights when the porch was too cold for young plants, I brought them back indoors. Now, at the end of February, dozens of flats stay outside on woven ground cover (a durable polypropylene fabric), hugging the wall of the porch. That’s on the south side of my house, a warm microclimate. There’s less wind here and nighttime temperatures rise a few degrees above areas farther from the house.

Success depends on temperature, so I check expected hourly temperatures daily and the forecast for the coming week. I cover the flats with plastic or an old sheet when they need a little protection. But, at this stage, they’re becoming more resilient to temperature fluctuations.

In the morning, I’ll remove the plastic and let them bask in the sunshine. Those little seedlings double in size in a week, and roots are filling the pots. Almost ready for the market!

How Low Can They Go?

Maturing seedlings of cool season greens tolerate temperatures in the high 20’s and 30’s. They’ll take temperatures lower than that when they’re a bit older and planted in the garden. Remember, this regimen applies to cool season greens and vegetables, not to main (summer) season crops, which need a frost-free environment.

In this part of northern North Carolina, elevation 1200′, late February temperatures range from the mid- to high 50’s in the daytime to the mid-30’s at night. Keep in mind that those are averages and that actual temperatures can vary considerably from the average.

As an experiment, I left 3 containers of newly transplanted ‘Freckles’ lettuce seedlings outside, exposed to 21-22° on 2 nights. They’re fine! Lettuce resists damage better than some of the other crops.

One Step At A Time

We don’t want to subject tender seedlings only a few days old to the rigors of outdoor conditions, especially freezes and wind. Indoor-grown seedlings that received less than adequate sunlight will need a more gradual transition. Some will thrive, while others—the spindly, weak ones—will sulk or die.

When in doubt, proceed in incremental steps—gradually lowering the temperature and introducing seedlings to increasing sun and wind speeds. (For summer vegetables, harsh sunlight is another factor to consider.) This is called hardening off. Assuming the weather cooperates, vegetable plants can be hardened off within one week.

Root systems grow quite fast in order to supply water to foliage and stems. Leaves adapt to prevailing outdoor conditions, growing a thicker cuticle. The cuticle is a protective waxy outer layer over the epidermis, designed to slow moisture loss from within the leaves.

Growing On To Transplant Size

brassica seedlings hardening off outdoors

Broccoli, turnip greens, cabbage, and arugula seedlings hardening off next to the porch.

Choose a location where your plants can grow for another 2-3 weeks before they’re planted out. Maybe that’s a sheltered patio or the sunny side of a carport. You might need to take them indoors for the night if it’s too cold.

Check local weather reports, paying close attention to nighttime temperatures. If the cool season greens have been properly hardened off, they shouldn’t be damaged by temperatures around 30°F. After the first week, they’ll tolerate temperatures down to the mid-20’s, and some even lower.

Research the varieties you’re growing. A few cool season vegetables, such as ‘Tokyo Bekana’ Chinese cabbage, tatsoi, and Swiss chard exposed to extended periods of cold weather might bolt (flower prematurely) before reaching full size. Have an old sheet or floating row fabric available to cover them on cold nights. I’d rather plant these crops and take a chance with the weather than let them get potbound in their cell packs.

Soil warmed by the sun lends some protection to plants in the ground. Or you could repot them into 1-2″ larger containers and protect them indoors at night if it’s still too cold.

Alternatively, a caterpillar tunnel or similar clear covering placed over the garden row can protect transplants during a stretch of freezing weather. Vent it in the daytime to prevent overheating. A cold frame helps plants transition to outdoor conditions.

Good planning includes preparing garden soil so it will be ready to receive your transplants when that moment arrives.

Agricultural extension offices print spreadsheets online that indicate when to plant seeds or transplants into the garden. This guideline for sowing seeds helps keep North Carolina gardeners on track, although we need to heed local weather forecasts.

Fertilizer

Lack of fertilizer in ‘Freckles’ lettuce compared to 2 pots that were fertilized.

Potting soil normally doesn’t remain fertile for more than 2 or 3 weeks unless timed-release fertilizer is included in the mix. The package’s ingredients label should indicate whether or not fertilizer has been added. To maintain steady growth of seedlings, fertilize with a product formulated for greens or vegetables every 2 weeks starting 2-3 weeks after germination.

Rain and frequent irrigation rapidly leach the primary nutrient needed for greens—nitrogen—through the soil. Running low in nitrogen stresses plants, and they might not recover when they’re planted. Always keep these seedlings evenly moist—but not wet—to prevent checking their growth. Heavy rain necessitates more frequent fertilization (photo, above).

From speaking with my customers over the years, it appears that many are hesitant to use any kind of fertilizer on edible plants. Fertilizer is not toxic! Organic sources and chemical (or synthetic) sources of fertilizer break down to the same molecules, and the plant, to a large degree, decides which ones to absorb. Organics add other beneficial nutrients to the soil.

In cold soil, microbes that break down fertilizer into usable forms are not active. So, using a synthetic fertilizer in winter supplies the needed nutrients until the ground warms up. Otherwise, I do prefer organic fertilizers in all my gardens. Used frequently, chemical fertilizer kills microbes and earthworms living in the soil.

Continued on Page 2.

Headings:

Page 1: Sowing Seeds For The First Crops: Too Early? (“How do I use these greens?”), Preparing To Sow Seeds (Temperature For Sowing Seeds, Miniature Incandescent Christmas Lights, Preparing Pots For Sowing Seeds, Light For Germinating Seeds, In My Basement, Natural Sunlight And Temperature, How Low Can They Go?, One Step At A Time), Growing On To Transplant Size (Fertilizer)

Page 2: Sowing Seeds: The Process, Transplanting Into Larger Containers (The Process, Sowing Seeds and Transplanting In Multiples)

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Pages: 1 2

Early Spring: Wrens, The Wire Basket, And Edibles

Mar1

2021

early spring offerings at garden center, potted bulbs, violas, lemon cypress

Early spring offerings at the garden center where I worked for a few years.

Early Spring Activities

This is my favorite time of the year…when winter transitions into spring. In this USDA zone 7b location, in southern North Carolina, warm spring weather might alternate with cold rainy days, but the trend, at least, is going in the right direction.

Give the gardens some time to dry somewhat before working in the soil. Walking on wet soil will collapse the minute air tunnels that help the soil drain. We’ve had so much rain through the winter that gardening activities might best be limited to growing plants in pots for now.

For the Birds

Yesterday, after working on the potted plants outdoors, I sat for a few minutes just to listen to the songbirds calling to each other. Cardinals, goldfinches, Carolina wrens, chipping sparrows, tufted titmice, and robins are communicating with their mates or looking for new ones. A delightful soundtrack!

In early spring of last year, a pair of wrens built their nest in an empty 6″ pot (photos, below), sitting on a plant stand. This location is under an overhang and faces south, creating a warm microclimate. The deer netting stopped raccoons from climbing the stand, but it didn’t deter the birds.

The wrens and nuthatches, in particular, normally come to the feeders only a few feet away from where I pot up plants. Unfortunately, the wrens abandoned the nest after laying eggs, even though they were comfortable having me around. It appeared that a snake must have scared them off. Occasional disappointments are par for the course in the natural world. The eggs were cold when I found them and wouldn’t have hatched.

The wrens are now investigating the pots stored under the potting table, so I moved one to the plant stand.

: The wrens collected moss, dry leaves, pine needles.

: Building the nest.

: Keeping the eggs warm.

: The abandoned nest and a snake skin.

Replanting the Wire Hanging Basket

The Basket and the Liner

A 16″ wire hanging basket has hung on the shepherd’s hook in the front garden for 5 or 6 years. It’s planted with a few perennials and a rotating cast of colorful characters. For fall through mid-spring, I add pansies and violas, and then replace them with heat tolerant annuals for the summer.

This time, instead of buying another coco liner that the birds will instantly pick to shreds, I used a large fabric pot that had been idly hanging around the shed for years. After planting and installing it on the hook, I wrapped the completed basket with deer netting to prevent the kind of damage they can do.

The heavy synthetic material was cut and shaped, and the excess was later trimmed to just above the rim. The material is similar to landscape fabric, but sturdier. So, I wasn’t concerned about the liner slumping through the wires. Nor am I concerned that the birds would steal it! Water will drain through without taking any soil with it. It doesn’t look bad, after smoothing the sides. In fact, I now prefer it over coco liner!

More Options

So, maybe you have something that can be repurposed to use in your wire baskets. A couple of layers of porous landscape fabric or heavy burlap probably would work as well. I was prepared to tie black deer netting inside the basket to support the liner, but it wasn’t needed.

When planting wire baskets, I always add a layer of plastic inside the liner to help slow evaporation. It also delays decomposition when using a coco liner. Poke several holes in the lower third of the plastic to allow for drainage. But keeping the lowest 1″ to 1 1/2″ intact will provide a small reservoir of water for thirsty plants on a hot summer day.

Add Some Color For Early Spring Plantings

On one of my daytrips to northern North Carolina last autumn, I bought a few packs of pansies and violas from Beautiful Earth Garden Shop on NC 704 in Lawsonville, North Carolina. (Phone 336 593-1083; call for hours.) Well, I never got around to planting them, so they overwintered on the covered porch. Rabbits helped themselves to the flowers as they opened. But the plants look fine, and it was time to give them a proper home.

Help wanted!

I replaced about 1/3 of the soil in the basket with fresh potting soil. The new soil contains a fair amount of peat moss, which provides the acidity these plants need. The pansies and violas will fill the spaces between the existing heuchera, variegated pachysandra, and acorus.

Golden creeping jenny (Lysimachia nummularia ‘Aurea’) replaces the English ivy that the deer yanked out of the pot. Chartreuse foliage spreads wherever it wants and will trail over the sides. These existing perennials already have started growing during this early spring weather. Creeping jenny spreads rapidly in moist soil, so take care if you prefer not letting it escape to the garden.

I’ll enjoy this arrangement until warm weather settles in, and when summer annuals will be planted in all new potting soil. Violas and pansies die in hot temperatures but can be grown again in late summer/autumn. In this climate, they’ll survive the winter and flower most of that time.

: Trimming old growth.

: All planted and trimmed.

: I like this fabric pot as a liner.

: The same basket, 3 weeks after planting.

And Edibles for Early Spring

Spinach ‘Monstrueux de Viroflay’

Last year’s spinach ‘Monstrueux de Viroflay’.

Also called ‘Monster of Viroflay’, this is my favorite spinach to grow in pots. A few plants sown last fall remain in a 14″ wide bowl (6″ deep), so I added more seeds and some fresh potting soil around them. The seeds are 4 years old, so they might germinate…but they might not (…they didn’t).

Spinach, lettuce, and other greens are among the easiest crops to grow from seed, either in pots or in the garden. All seeded pots outside must be covered with deer netting to protect them from perpetually hungry chipmunks, mice, birds, and squirrels.

Oxalates and Kidney Stones

This spinach, a French heirloom dating back to 1866, has huge leaves and a milder flavor than the smaller-leaved varieties. It also has lower levels of oxalates, which, for some, are a concern. If you get kidney stones, ask your doctor, and also ask about kidney pH levels.

A diet high in animal proteins tends to lead to an acidic (or low) pH. On the other hand, those consuming a primarily plant-based diet have higher (more alkaline) pH levels. People with acidic systems are more likely to develop kidney stones.

We’re all different, of course. And to further complicate matters, our bodies make oxalates, some absorb more than others, and certain gut bacteria consume them!

Broccoli

This year, I bought a variety called ‘Lieutenant’. It was the only one the garden center had. The label says “few side shoots”, which is a disadvantage since those smaller side shoots can prolong the harvest for weeks or months. But I’ll try it. I planted 4 of them in a 20″ wide pot, in soil well enriched with composted manure.

As broccoli grows, I’ll harvest a lower leaf now and then to add to soup or a stir-fry. Super nutritious.

(***Update***: Although I’ve grown broccoli twice a year in these pots for a few years, this crop of ‘Lieutenant’ was rather disappointing. May 2021)

Lettuce

Lettuce ‘Red Sails’.

I planted a few ‘Red Sails’ from the cell pack into a 12″ wide pot. This red and green leaf lettuce is more heat tolerant than many and should keep producing for quite a long time. Even so, lettuce prefers cool weather and can be planted in late winter in southeastern U.S. Red-leaved lettuces have more beneficial antioxidants, such as anthocyanins, than green lettuces.

Pick the outer leaves and let the center of the plant continue growing. When it turns bitter or goes to flower, that’s the end of lettuce in the garden until the weather cools again in autumn. Regularly fertilizing all greens with fish emulsion or some other high nitrogen product provides nutrients for steady growth.

Sharp-tipped pine cones and deer netting discourage animals from burying seeds from the bird feeder.

Strawberries For Early Spring Planting

: Strawberry ‘Ozark Beauty’.

: In bloom, 3 weeks later.

The garden center also had strawberry plants, which looked very healthy. I planted all 4 ‘Ozark Beauty’ plants in a 12″ pot. Yes, that is tight. There’s limited space where I currently live, so this is just a fun experiment. Later, a larger garden will be planted with lots of berries and other perennial edibles.

When transplanting strawberries, be sure to keep the crown at or slightly above the soil surface (photo, above), not buried. Before long, big ripe berries will join me for breakfast, even though the first few weeks of flowers should be removed. This is another plant that will need to be netted. Everyone wants ripe strawberries.

***Update***: I harvested about 15 yummy strawberries this season. The first few were delicious and large, followed by smaller berries. It’s recommended to remove all flowers during the early weeks, but, for this pot, I just let them grow…and set fruit. June 2021

No, these did not grow on the potted plant.

* * * * * * * * *

I need a good-sized pot to grow snap peas on a trellis, and another for dinosaur kale. Maybe I’ll find them under the potting table, before they’re claimed by our local wrens.

This is just the beginning. There are so many cool season crops, from seeds or transplants, that can be grown in containers. Ask your local agricultural extension agent for early spring recommendations tailored to your climate.

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How To Get Healthy? Start With More Greens!

Jun14

2020

Tomatoes, A Tribute to My Mother, Takotsubo, and A Tactic Called “Just One Leaf”

Open any food or garden section in print or online sites, and you’ll see articles on the benefits of eating healthy greens and colorful foods. Today, I’ll show how you can start adding leafy greens to your diet without being terribly inconvenienced. And I’ll mention how it might have saved my life.

How exciting—the first two ripe tomatoes of the season came off the vine this morning. And there’s some beautiful ‘Genovese’ basil begging to be picked. So, you can guess what’s for dinner tonight:

Tomato-Basil Salad!

It’s so easy to prepare:

ripe tomatoes, cut into chunks, including the juice
freshly picked sweet basil
cucumber, cubed or sliced
thinly sliced onion
mozzarella cheese
Italian oregano
extra virgin olive oil
red wine vinegar
salt and pepper

Mix it all together, and enjoy with some good bread for dunking (optional). This salad hits the spot when it’s hot, for one person or for a crowd.

But First, A Tribute To My Mother

My mother and I have lived together for the past 7 1/2 years. Many of the ripe tomatoes from the garden ended up in tomato-basil salad, a summertime staple for this family of Italian descent. How we loved our eggplant parmigiana, vegetarian lasagna, manicotti, and stuffed artichokes! How we loved to eat! In so many of our memories growing up and growing older—the holidays with family, sitting around the table for hours—good food always featured prominently.

Early last month, I had notified my family that there wasn’t much time left for Mother. So, my siblings prepared for a visit, and my sister sent an early Mother’s Day bouquet of white roses, purple statice, and baby’s breath—very much appreciated.

One brother came from out of town and spent the day with us, recalling some of the funnier family moments. We had ravioli and Easy Broccoli One for dinner. I’m a firm believer in the health-giving powers of broccoli, so I prepared it one way or another quite often. I’ve joked before about broccoli being Mother’s “favorite”, and she did too. “Oh, what a surprise—broccoli … … thank you…” She ate well that evening, better than any day in recent months.

But, the next morning, her time had come. She passed quickly and peacefully while I spoke to her and with 9-1-1. A friend said that the sense of hearing is the last to go, which gives some consolation, knowing she might have heard me.

“Don’t Forget To Watch Bob Ross”

My mother lived for 95 years, leaving behind a brood of 4 children, 11 grandchildren, and 8 great-grandchildren. Photographs of family reunions, grandkids, and the great-grandchildren sat in a neat pile within reach of her favorite chair. Mother often lamented the fact that the family had scattered all over the country and couldn’t get together more often for the holidays.

She enjoyed driving her little Toyota, running errands nearby, right up until early last year. Have Rollator, will travel! When speaking with friends on the phone, her humorous references to the “joys” of growing old brought a smile to my face. Humor is the best medicine.

She was an artist, as a few relatives are and were, and I’m inclined to pick up the brush myself and give it a whirl (photo, above—a detail from one of her paintings). I don’t have to wonder very long where this stubborn streak of independence or rebelliousness came from…or my love of animals and of all nature. So, maybe some of her talents run through my veins as well. I hope so. Sure, we had occasional disagreements, but the foundation of our commitment to family was unshaken.

Stress, Nevertheless

People often speak of “a good death”, and, in all honesty, we could not have asked for a more peaceful departure. The next few days, though, taught me that the body reacts to experiences differently than the brain does. While my brain thought I was handling this major event quite calmly, my body had a different opinion.

Soon after Mother had died, the four of us siblings got together, telling stories while dividing those belongings she had gathered—and loved—for nearly a century. Whether it was the distress of a misplaced ring or the stress of her passing, I ended up in the hospital three days later.

With Covid concerns at the time, I drove myself to the emergency room, with moderate chest pain. My mother had had serious heart disease for a few decades but was able to function fairly normally with assistance from her medications and her cardiologist. But I had to wonder: is it my turn? My blood pressure had soared to a dangerous level, so I was admitted.

After several tests over the next two days, the doctors did not find any “separation of the layers” or blockages in my coronary arteries, and the valves were working as they should. But my blood pressure stayed very high. Blood tests also showed the presence of those markers when the heart has been impaired.

One consequence of blood pressure this high could be stroke, and my release from the hospital was contingent upon healthier numbers. A few medications attempted to normalize the readings, and one in particular did an astonishingly good job of lowering those numbers to 79/51. Won’t be taking that one again! (It was hydralazine.)

Takotsubo Two!

Almost 4 years previously, I woke at 4:00 in the morning with a stabbing pain in the center of my chest. Considering our family history, I thought it could have been a heart attack. The ambulance came, the EMT recorded my blood pressure at 275/135, and off to the hospital I went.

The usual tests were performed, and a cardiologist administered a catheterization to trace the blood flow in and around my heart. The score: although I was lightly sedated, his words indicating that I had “the arteries of a 20-year-old” were music to my ears. After decades of being more than careful with diet, I wondered if I had needlessly missed out on all those BLT’s, pasta, and toffee cookies.

On the day of discharge from the hospital, another cardiologist explained what happened. He said one of the lower chambers of the heart (the left ventricle) had ballooned out, giving it an odd outline. Good news—I would fully recover but would experience fatigue for a few months. He and a dietician recommended continuing with a diet heavy in healthy leafy greens and losing some weight.

What’s Takotsubo?

That’s when I first heard the term “Takotsubo”. This Japanese word means “octopus pot”, a reference to the interior shape of the affected ventricle. The syndrome was first described in Japan in 1990. More than 90% of the cases involve women, aged 58 to 75 (check, and check).

So, it happened again. This time, though, stress was very much the precipitating cause. Often called “broken heart syndrome” or “stress-induced cardiomyopathy”, a sudden life-changing event, such as the loss of a loved one, winning a lottery, being assaulted, or a car accident, can trigger Takotsubo syndrome. Most cases are due to a stressor, but around one-fourth occur for no discernible reason.

The ring, by the way, was found after my return from the hospital.

Add Just a Little More Green

Greens from the garden: green onion, mustard greens, dinosaur kale, arugula, ‘Red Russian’ kale.

I’m not a nutritionist. All I know is what I’ve read or heard over the years and observed from family members. The purpose for writing this article is simply to credit how changing my diet many years ago might have prevented a stroke or a heart attack, possibly saving my life during these two bouts with Takotsubo. (Even though the death rate from this condition is fairly low, other contributing factors and our family history concerned me.) You, too, might decide to make some improvements in your own family’s habits.

Take from it what you want—and take heart—this doesn’t have to happen overnight. I encourage you not to wait, however, until after you’ve gotten your first stent to make some changes. We did eat pretty well growing up. But, in retrospect, we consumed more carbohydrates than is currently considered healthy, and certainly fewer healthy greens.

Simply adding fresh leafy greens to soup, a smoothie, sauces, salads, a stir-fry, store-bought pizza, or rice and pasta dishes is a great step toward a healthier future. Grocery stores offer a much wider variety of greens than they did decades ago.

Growing your own plants from seed opens up so many more options. And you can’t beat the convenience of walking a few feet out the kitchen door to pick fresh healthy greens for today’s omelet or soup. Many of them can be grown in pots on the deck or the balcony if you don’t have garden space.

At the end of this article is a list of links to posts I’ve written about growing and using greens. You’ll notice the frequency with which I refer to “the brassicas” (broccoli, cabbage, cauliflower, collards, kale, etc.), the source of the most beneficial and densely packed nutrients.

Try this: a simple egg salad sandwich, on rye, made with one hard-boiled egg, mayonnaise, green olives, chopped dinosaur kale (a brassica, and super healthy), and topped with lettuce. Add chopped onion, if you like. No salt needed. I usually serve it on a bed of lettuce or mixed greens, without the bread. You can do the same with tuna or chicken salad. Adding “Just One Leaf” of kale significantly elevated the nutritional value.

Greens In Small Steps

Easing into dietary improvements by making small changes might meet with less resistance from your family. Perhaps starting a garden and letting the kids participate will get them engaged.

Children who help care for a garden are more likely to eat what they harvest. Start with easy crops, such as dinosaur or ‘Red Russian’ kale, collards, lettuce, a cherry tomato, Swiss chard, and radishes. Mustard greens are colorful and fast-growing—‘Florida Broadleaf’ has mild mustard flavor (and it self-seeds), while ‘Scarlet Frills’ offers a spark of heat and spice. These are easily grown from seed.

nasturtium 'Alaska', edible flowers and greens

Nasturtium ‘Alaska’, easy from seed, needs darkness for germination.

If your garden has good, rock-free soil, sow a pack of carrot seeds, and thin them properly. You’ll find traditional orange carrots and also nearly white, yellow, red, and purple varieties. ‘Rainbow’ is a blend of colors. Watch how excited your children will be when they harvest their buried treasure! Try growing ‘Adelaide’, a miniature carrot, in 6″ pots. Delicious, and so cute.

A customer at the farmers’ market in Rockville MD added chopped ‘Alaska’ nasturtium flowers and leaves to his grilled hamburgers. Each bite revealed a different combination of colors. Every year, he came to the market for his “burger-fetti” nasturtiums. Look for ways to introduce greens and colors at mealtime to make it fun.

Just One Leaf

As the first bits of greens have been accepted, keep adding more leafy greens (Just One Leaf or two at a time) and cutting down on some of the carbohydrates and animal proteins. Get creative in the kitchen. Soon, you’ll notice a boost in energy and might reach for a handful of nuts and a cup of green tea for a mid-afternoon snack, packed with vitamins and minerals, fiber, phytonutrients, and protein, instead of a chocolate doughnut.

Unless it’s absolutely necessary, I never peel fruits and vegetables. The skins have more antioxidants, fiber, and vitamins than the flesh. So, I don’t peel apples, peaches, carrots, cucumbers (some are less bitter, such as ‘Diva’), eggplants, sweet/white/pigmented potatoes, tomatoes, or zucchini.

But I Miss My…

Once in a while, it’s perfectly okay to indulge in an ice cream sundae or Christmas cookies. But you might find that the desire for such decadent treats decreases as your interest in healthy foods increases. Sugar is addictive!

Over time, adding healthy greens to the spaghetti sauce, a stir-fry, or the morning smoothie will become second nature. Not doing so might make you feel as though you’re missing out.

Eat Your Colors

red and yellow peppers, with healthy pigments

Ripe sweet bell peppers.

You’ll discover a new appreciation for incorporating colorful greens and vegetables into your salads. Deep green, purple, red, orange, and yellow pigments are filled with healthy antioxidants and other nutrients.

These plant pigments help prevent many major illnesses, including cancer, heart disease, type 2 diabetes, age-related macular degeneration, inflammation, premature aging, and other disorders. Understand that they will help prevent illness. Do your best to eliminate other risk factors, too, and you know what they are.

Ask your doctor if you have any dietary concerns. While it is true that spinach, Swiss Chard, and beet greens (in the Amaranthaceae family) are high in oxalates, we need to examine the relationship between oxalate content and kidney stones. Some nutritionists believe that including more meat in the diet lowers the blood pH level, while a primarily plant-based diet raises the pH and lowers the incidence of kidney stones. Kale, incidentally, has extremely low levels of oxalates.

Another issue is how eating large amounts of certain raw brassicas can affect the thyroid gland, so, again, ask your doctor.

Add these to your salad and you’ll soon say good-bye to pale iceberg wedges:

deep green and red lettuces
purplish ‘Red Russian’ or blue-gray dinosaur kale (brassica)
baby beet greens (more nutrients than the roots)
turnip greens (brassica)
arugula (brassica)
spinach
Swiss chard
radish (brassica)
shredded red cabbage (brassica)
Asian greens, such as tatsoi, mustard, mizuna, napa cabbage, ‘Tokyo Bekana’ (brassicas)
broccoli leaves, or stems and small heads of ‘Happy Rich’ (brassica)
purple and orange carrots (heated carrots have more available antioxidants)
ripe lunchbox sweet pepper (red, orange, yellow; orange bell peppers are extremely high in zeaxanthin, an antioxidant that’s good for the eyes)
tomato, cucumber, green onion, celery, cooked button mushrooms, lightly roasted pecans, feta or bleu cheese, fresh basil, avocado, a hard-boiled egg, kalamata olives
and a simple homemade dressing: extra virgin olive oil, red wine vinegar, water, fresh minced garlic, some herbs (small amounts of Italian oregano, and maybe thyme and sweet marjoram) and lemon if you like, some Dijon mustard, and salt and pepper

Colorful lettuces.

Headings

Page 1: Tomato-Basil Salad, But First, A Tribute To My Mother (Stress, Nevertheless, Takotsubo Two!), Add Just a Little More Green (Greens In Small Steps, Just One Leaf, But I Miss My…), Eat Your Colors, and Add these to your salad…

Page 2: The Veggie Omelet With Greens (Juice?, Or Cereal?), How It All Began (Close To Home, The Food Pyramid), But How Safe Are the Complex Carbs? (The Insulin Response, Too Many Carbs), In Conclusion, and Links

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Pages: 1 2

10 Tips for Protecting Cool Season Vegetables

Dec16

2019

updated 3/1/2024

Here are 10 Tips for protecting cool season vegetables from freezing temperatures.

Cool season vegetables: from the top, broccoli, leeks, ‘Red Russian’ kale, light green mustard greens, and collards.

Ready For Fall?

Throughout parts of the United States, and in chilly climates everywhere, gardeners are scrambling to save their tender plants. Most of us have brought in all the houseplants. More laissez-faire gardeners do nothing special to extend the season, beyond harvesting the last of the cherry tomatoes and clearing out the frosted vines.

And there are those of us who strive to keep cool season vegetables growing even in winter. And we’ll plant more of them! Soon I’ll transplant ‘Monstrueux de Viroflay’ spinach seedlings into pots, to grow on the deck through the winter. This French heirloom spinach has huge leaves with a milder flavor. It has lower levels of oxalates, so those who have been advised to avoid eating spinach might be able to eat this variety. Ask your doctor.

In early October, I planted 2 dozen onion sets (for green onions) in a 12″ pot on the deck. Green onions are ready for harvest, in mild weather, only a few weeks after planting the sets. To preserve them in the cold, I’ll cover them with plastic sheeting (Tip #2). Green and bunching onions grow more slowly in cold weather.

I planted more sets every couple of weeks and will soon plant the remaining bulbs before they dry up. A favorite bunching onion called ‘Nabechan’ has straight sides. Not having a bulb at the bottom makes it easier to harvest. Sets are not available for bunching onions, though, so they must be started from seeds.

Where There’s a Will, There’s a Way

The USDA plant hardiness zone map.

Potted cool season vegetables will grow under a plastic covering in cold weather. To extend the season, strings of miniature incandescent Christmas lights (Tip #6) will raise the temperature to more comfortable levels. Later in this article, I will list all 10 Tips for protecting crops in winter.

Starting with the simplest ideas and progressing to the more advanced methods, find the level you’re most comfortable with this season. Your budget, your USDA plant hardiness zone (photo, above), and the types of crops themselves must factor into your decision.

As you gain confidence and become more motivated to keep the garden producing, you might decide to try the next level. Cost savings realized by growing your own fresh food might justify the expense of new materials.

It’s only through experimentation, by taking a chance, that you might discover all the opportunities—and the limits—of gardening challenges. This is how green thumbs are cultivated.

If you’ve never grown cool season vegetables, several articles at The Farm In My Yard provide detailed information to get you started. For a greater understanding of any issue, enter the term in the search bar or click it in the tag cloud.

The Advantage of This Latitude

I’ve been growing greens in winter for decades, for my customers and for my family. Fortunately for us, living in the southeast doesn’t present as difficult a winter hardship as would living in Montreal, Montana, or Scotland. But there are options for just about every climate.

There’s no substitute for stepping outside and collecting a green onion, a mild mustard leaf, and some kale and spinach for our Sunday morning omelet. We pick what we need when we need it.

Succession Planting: Warm, Then Cool Season Vegetables

Because our favorite greens love cool weather, they grow in the garden after the tomatoes, peppers, and cucumbers have been harvested. So, with some planning, you can schedule a succession of crops. When one crop finishes up, new transplants or seeds are ready to take its place. Now, that’s an efficient use of space!

Cool season vegetables and greens replace summer tomatoes and peppers. Plastic protects plants on very cold nights and the netting deters deer.

Radishes, beets, spinach, and other fast-growing plants can be sown directly into the garden in late summer to early autumn. After they’ve been harvested, there might be time for another quick fall crop.

Certain greens and root vegetables have a shorter window of time during which they retain the best quality. So don’t let them linger in the garden. On the other hand, some cool season vegetables can be harvested over many months of growing! That’s at a time when there are fewer weeds, fewer bugs, and less drought to worry about.

If the weather is still warm for the first round of seeds, look for varieties of cool season vegetables that are more heat tolerant. Some catalogs indicate the preferred soil temperature for each crop, or you can get that information from your agricultural extension office. Soil temperature can be lowered by irrigating during hot weather. Additionally, frames covered with knitted shade cloth, made from black polyethylene (available from Johnny’s Selected Seeds and others), provide consistent shade until the weather cools. That bit of shade can make the difference between seeds germinating in August or having to wait until late September to sow them.

Here in zone 7b (average lowest winter temperatures 5° to 10°F), we enjoy productive edible crops and herbs in the garden year-round…with some protection in winter, of course. But we’ve also grown them in colder Maryland winters.

Because I’ve been “advised” by the HOA to stop growing vegetables in the garden (photo, above), they’re now in pots (photo, below) on the fenced deck. (Note to self: next move, no HOA!) Young ‘Aspabroc’ miniature broccoli plants grow in a 20″ pot, where a tomato grew during in the summer. Italian parsley lasts all winter, and sharp-tipped pine cones discourage squirrels.

***Update***: In October, 2021, after my mother passed away, I moved to a small town in northern North Carolina. More property, more nature, woods in the back (where a bobcat and I came face-to-face!), no traffic, gorgeous topography, great friends, just a couple of degrees cooler than Charlotte, and no HOA to tell me what I must or can’t do on my property. 3/1/2024

‘Aspabroc’ miniature broccoli and parsley.

Peas…Yummy!

Peas grow best in the garden’s “shoulder seasons”. That’s when temperatures can be cool to warm, and when frost is no surprise. So, before the end of tomato and pepper season, you can sow a pack of pea seeds next to a trellis and begin harvesting two months later.

Edible podded snap peas and snow peas are absolutely delicious. Many are eaten on the spot. And because they grow vertically, the vines take up little square footage. During the shoulder seasons, in moderate climates, they don’t normally require a protective covering.

Peas growing next to the house, a warmer microclimate.

If you have facilities that can accommodate pea vines, such as a lean-to or a cool greenhouse (Tips #9, #10), this crop can be grown as the temperatures dip lower during the winter months. But there is a point below which the vines will be killed in unheated structures.

Last autumn’s loosely covered pea vines (photo, right) made it just fine through the mild winter and started bearing pods in late winter.

Look for disease resistant varieties when growing any vegetables or greens under cover. Plants are more susceptible to diseases when grown in humid conditions.

Gather Information

Get to know each crop, and how much cold it can tolerate with or without protection from freezing weather. I’ve researched calendars for scheduling vegetables in this zone and have found some of them, compared to my own experience, to be overly conservative. They restrict sowing and transplanting to a narrower period of the calendar than I’m willing to gamble with.

Gardening in a warmer microclimate offers more protection than growing plants out in the open. Planting against a sunny south-facing wall or in a protected corner out of the wind provides opportunities to extend the season.

bees and butterflies feed on nectar in winter

‘Red Russian’ kale in bud.

Kale, collards, spinach, Brussels sprouts, mustard spinach, arugula, leeks, and green onions can tolerate the coldest conditions, within reason. I cover the crops when temperatures dip below the mid 20’s. Even if they’re not covered, they will survive. But I want the plants to continue providing premium quality greens. If not stressed by very low temperatures all day and night, these crops will grow if daytime temperatures rise into the mid 40’s.

Cauliflower and ‘Bright Lights’ Swiss chard need to be covered earlier than other greens. Frost normally won’t kill the plants. But repeated freezing will damage the foliage, halting growth until warmer temperatures (or the protective coverings) return.

These crops and other cool season vegetables won’t need protection if grown farther south. Again, cold tolerance is variety specific, so try new cultivars now and then and see which ones work best for you. For example, ‘Green Magic’ broccoli does well when planted in early spring and again in early autumn. This variety needs a warmer temperature when forming its head. On the other hand, ‘Arcadia’ broccoli can mature in very cold weather, so this is the one I plant later in autumn. Another benefit is ‘Arcadia’s bumper crop of side shoots; in Charlotte, they produced for months.

For More Information

There is so much information online and in catalogs, books, and magazines. But, for local perspectives and information about other growing conditions, check with your agricultural extension office. And speak with helpful vendors at the neighborhood farmers’ market.

Garden clubs, botanical gardens, and garden centers selling seeds, supplies, and transplants sometimes offer classes covering various subjects. My “Cool Season Vegetables and Greens” presentations drew the most attendees. Many of my customers started with just one crop and then returned for more. A healthy addiction!

Keep Records

As you begin new garden projects, place labels with the plants, photograph progress, and take notes for future reference. Add some varieties you’ve never grown before to discover delightful new flavors. Observation of the varieties you’re growing in your garden is invaluable when planning future garden projects. There is no substitute for hands-on experience…and records of successes and failures!

Keeping detailed drawings of crop placement in the garden will help when considering crop rotation. Not growing plants from the same family in the same place every year helps decrease concentrations of pathogens and insects. But, because so many of the cool season vegetables are in the Brassicaceae family, it’s difficult to rotate these crops in our limited space.

Succession planting calls for sequential use of space, maximizing the amount of produce harvested through the seasons. It is especially important to prepare the soil before the fall or spring season, adding fresh compost, aged manure, or planting mix.

For optimal harvests, you’ll need to fertilize regularly as the plants grow. Instead of relying on memory, record the names of the products and when you applied them.

Have all underground utilities marked by your municipality before proceeding and keep a record of their locations. Call 8-1-1 to schedule an appointment.

Headings:

Page 1: Ready For Fall?, Where There’s a Will, There’s a Way (The Advantage Of This Latitude), and Succession Planting: Warm, Then Cool Season Vegetables (Peas, Yummy!, Gather Information)

Page 2: Seed or Transplant? (Seeds, Temperature, Transplants, More Favorites), Crops With Ornamental Edible Leaves (Tender Leaf Kales), Crops That Form Heads, Soil Fertility (The Importance of Microbes), Nutritional Benefits, and Ready For the 10 Tips?

Page 3: Tip #1: Move Tender Plants Indoors, Tip #2: “Quick! Cover Up!”, Tip #3: The Hot Water Bottle, Tip #4: Low Tunnels, Tip #5: Deal with the Wind, Tip #6: Add Christmas Lights, Tip #7: I’ll Have a Double

Page 4: Tip #8: A Simple Cold Frame For Cool Season Vegetables, Tip #9: A Lean-To, Tip #10: The Greenhouse, Finally!

Return to the top of Page 1

Pages: 1 2 3 4

More Quick Tips for Today’s Garden

Apr1

More Quick Tips For Today’s Garden

Here are several more quick tips for the gardens in early spring. Several links have been provided, where you’ll find more details.

1. Fertilize Violas and Pansies

It’s no wonder these cold-hardy little biennials are seen all around town. They’re planted in median strips, at neighborhood entrances, around shopping centers, and in our gardens.

They live through the winter, delighting all of us with their colorful, cheerful appearance. Cold is what they like; in late spring or early summer, they will fail in the heat. This year, we had a very mild winter in zone 7b Charlotte, so they looked beautiful all season.

A wire basket with hardy violas and ‘Cool Wave’ pansies.

Quick tips: As long as they’re in active growth, fertilize every 6 or 8 weeks, even in the winter! Use fertilizer that has a higher percentage of phosphorus, the middle number on a package. A ratio of 1-2-1 or 1-3-1 will work. Those three numbers represent the percentages of nitrogen, phosphorus (phosphate), and potassium (potash) in the product. They are always listed in that order: N-P-K.

Keep in mind that violas and pansies need acidic soil. You can mix peat moss into the bed in preparation for planting, also incorporating pine fines (soil conditioner) to improve drainage. Or use a product (Soil Acidifier) that will lower the pH, if your soil tests on the high side. Soil that has been limed might be too alkaline for violas, which prefer a pH level around 5.5 to 6.0.

If you have a spare hour or so, deadhead (pinch off) the old faded flowers. Whether or not that actually helps promote bloom, it certainly will improve the appearance of the plants, especially for pansies.

2. Harvest Greens

Collards, with flower bud.

Recently I cleaned the vegetable garden. I harvested most, but not all, of the greens that have been producing since last fall.

Later today or tomorrow, I will wash and sauté the greens down to “wilt”. Then they will be divided into portions and frozen in plastic zip lock bags. The next time I make soup from scratch (or from a can), a rice dish with rotisserie chicken, lasagna, or buy a store-bought pizza, one or two of those bags of greens will be added to the dish. That’s an easy way to add greens to a meal, and increase the nutritional content.

The two large clumps of collards will make a fabulous Collards Soup. For that, I use a large stockpot, which makes about a gallon of soup. I also freeze some of it in plastic containers for later use.

Chinese cabbage ‘Tokyo Bekana’.

In addition to the collards, I harvested mustard greens and dinosaur and ‘Red Russian’ kales. The light green Chinese cabbage ‘Tokyo Bekana’ will be added to the next salad. Swiss chard ‘Bright Lights’ remains in the garden, and should last until autumn if it’s partially shaded.

The vegetable garden next to the house is becoming increasingly shaded. The trees on the berm to the south have grown larger and wider over the past 5 years. At this point I’m seriously considering growing a couple of tomato plants in containers on the enclosed deck, safe from the deer.

The sweet pepper plant did well enough in the garden, so it will go there again this year. But most of that garden will contain a variety of greens, green onions, leeks, and probably a cucumber. It’s still the perfect place for fall and winter greens because it’s a warm microclimate, being right next to the house. And at that time, the trees are leafless, so there’s more sun.

The Beneficials

Quick tips: Several of the brassicas are in flower, so I left a few of them in the garden for the honey bees and the tiny braconid wasps. During late winter and early spring, few food sources are available for these beneficial insects, so I like to help when I can. And you can add some flowers to a salad or as a garnish.

3. Plant More Cool Season Greens and Vegetables

Dinosaur kale in bloom.

Broccoli ‘Happy Rich’ is ready! So I made a trip to the garden center a few days ago to pick up a few pots of this delicious miniature broccoli. Ordering seeds is just not feasible right now; I’d have lost 4 or 5 weeks of growing time, so I went for the quick fix: transplants!

Broccoli ‘Imperial’ is one of the varieties recommended for growing in the spring and late summer. This crop will be able to tolerate the warmth of the late spring season, when it will be harvested. I love broccoli. So many vitamins, minerals, phytonutrients…and protein too.

Carrot, radish, and beet seeds can be planted now, even before frost has retreated north. Pea seeds could have gone into the ground weeks ago, but the ones I planted in the fall made it through the winter, and are now flowering and making pea pods (photo, below).

As space opens up in the garden, I’ll sow seeds of mesclun, tatsoi, leeks, and maybe ‘Scarlet Frills’ mustard for its beautiful and fairly spicy foliage, adding some spark to salads!

Fast growing edible-podded peas on a trellis.

Check with your local agricultural extension service for a chart describing what can be planted when. It wouldn’t be a bad idea to get a soil test, to remove doubt about the pH or which nutrients need to be added.

Lettuce

Pots of ‘Salanova’ lettuce ready for the garden.

A few pots and market packs of lettuce purchased over the past week will supplement the patch of lettuce seedlings that survived the winter in the garden. Smaller plants will continue to grow after the mature heads have been harvested.

A red butterhead lettuce called ‘Skyphos’ is reliable even in warm temperatures, up to a point. It retains very good flavor when others turn bitter in the heat.

When trying to extend the lettuce harvest, look for varieties that tolerate high temperatures. Varieties listed for planting at this time include ‘Nancy’ (green butterhead), ‘Vulcan’ (red leaf), ‘Sparx’ (Romaine), ‘Muir’ and ‘Magenta’ (summer crisp), and ‘Skyphos’, of course, one of the favorites I’ve grown for years. The heirloom ‘Black Seeded Simpson’, a loose-leaf lettuce, and ‘Outredgeous’ Romaine are more options for a spring garden.

healthy greens--AllStar Gourmet lettuce mix

Johnny’s Selected Seeds’ Allstar Gourmet lettuce mix.

Quick tips: ‘Red Sails’ lettuce is too pretty to pass up, and it can grow well into spring. Leafy vegetables with deep green color and red pigments, the anthocyanins, have more antioxidants. These nutrients help us fight many illnesses, including cancer and inflammation. So, I always prefer richly colored varieties.

More Quick Tips: How To Grow Lettuce

Lettuce seed germinates readily at a soil temperature in the 60’s F. It will take longer, but seeds will even germinate at 45°. They won’t, however, do anything above 75° or so.

Lettuce appreciates very rich, moist soil. Fertilize every couple of weeks with high nitrogen fish emulsion, earthworm castings, or compost if the soil temperature has increased. And provide ground limestone for calcium and to raise the pH, which prevents tip burn. If a soil test indicates proper pH for greens, add gypsum instead, which also provides calcium but doesn’t change the pH. It’s best to deal with pH months ahead of planting crops.

Organic products rely on soil microbes to break them down and to make their nutrients available to plant roots. But, in winter, microbes are dormant, so I use a synthetic soluble fertilizer.

As the weather warms up, give lettuce morning sun, which is less harsh than hot afternoon sun. You can plant a quick crop between young tomato plants, in partial shade.

Watch out for slugs; scatter granules of organic Sluggo outside the lettuce bed, to draw them away from their intended meal. Slugs can transmit a form of meningitis when ingested, so… And aphids can be a problem, too, but you can just wash them away.

4. Pick the Parsley

Italian (flat-leaf) parsley.

This versatile herb gives fresh flavor to meat, fish, and poultry dishes, sauces, soups, potatoes, eggs, salads, sandwiches, garlic bread, mayonnaise, and herb butter.

The addition of vitamin- and mineral-rich parsley enhances just abut anything you cook. But add it late in the cooking process, in the last few minutes, as you would most leafy herbs. Cooked for a long time, the flavors will evaporate away.

Concerned about your breath? Chew on a couple of leaves; the chlorophyll will freshen it.

There are two main groups of parsley:

flat-leaf, plain, or Italian (‘Giant of Italy’, a new improved sweeter ‘Peione’, and smaller ‘Titan’)
curled leaf parsley (‘Favorit’, ‘Double moss curled’, ‘Paramount’), famous as a garnish and pretty as a garden edging, but also edible.

Decades ago, as a kid, I remember seeing my grandmother in her Englewood, New Jersey, kitchen, holding a huge bunch of flat-leaf parsley inside her arm. Nanny was the real thing—Sicilian-born and a great cook—so for those looking for real parsley flavor, go for the flat-leaf.

When I was growing up, my mother (Nanny’s daughter) always used curly parsley. Several years ago, I asked her why she used the curled and not the flat-leaf. She said the Italian parsley always tasted funny, so she preferred the curled. Do you know which other herb looks like flat-leaf parsley? That’s right…she must have bought cilantro! Neither of us likes this herb at all! So, if you’ve been reluctant to buy or grow flat-leaf parsley, see if its resemblance to cilantro might be the root of that problem.

Here’s good news: it’s easy to grow!

Parsley (Petroselinum crispum) is a biennial member of the Apiaceae family, a cousin of dill, cilantro, carrot, and fennel. Set young transplants into the garden in early spring, through the summer, and in the fall. Fertilize every few weeks with a high nitrogen product, such as fish emulsion. Parsley also is adaptable to growing in potted herb gardens.

In areas with moderately cold winters, it will tolerate freezing temperatures. The foliage will stay in better condition if it receives some protection from a warmer microclimate, such as next to a south-facing wall. Or grow it in a cold frame in colder climates.

Flat leaf parsley, going to flower.

Quick tips: Plant parsley in rich soil. Amended with compost or aged manure to a depth of 12″ or more, parsley will develop a large root system when grown in the ground. ‘Gigante’ (or ‘Giant of Italy’) grows into a massive mound of dark green leaves, 2′ tall and wider than that. In spring, the stems begin to grow tall, preparing for its blooming phase (photo, right).

This is parsley’s natural cycle of growth as a biennial. It’s seeded in one year, grows, overwinters once, and then flowers the next spring or early summer. Sometimes parsley goes to flower the first year if it was seeded very early.

Harvest the plant before it goes to flower, or when you notice that the stems are growing tall (photo, right). If you wait much longer than that, the sweet flavor will become strong or bitter. Cut the stem at soil level, and remove any yellow or pale green leaves.

Cut parsley stems will stay fresh for a few days in a glass of water on the counter or in the refrigerator.

Prepare the rest this way:

Wash the parsley thoroughly in cool running water. Shake off as much water as you can, or put it through a salad spinner.
Have a couple of 1- or 2-cup plastic containers handy.
Remove thick stems. Cut and reserve the leaflets, and keep them intact.
Transfer leaflets to the plastic containers, packing them in tightly.
Freeze the containers.
The next time you need some parsley for soup or tomato sauce or roasted vegetables, simply flake off the quantity you need. Chop them before adding to cooking.
Simple! Although it doesn’t look like fresh parsley (it looks wilted), the flavor is better than the dried option. And it takes up less space than chopped parsley frozen in ice cubes.

Who’s eating all the parsley?

Deer and Rabbits

Does this sound familiar? The parsley is growing beautifully, it has great color, and it’s providing lots of clippings for the kitchen. All of a sudden, the leaves disappeared…overnight! Well, we’re not the only ones who are fond of parsley. Deer and rabbits like it, too. They can do a lot of damage in one sitting.

Quick tips: You can’t use chemical deer repellents, but you can construct a frame around the parsley plants. If you have a big old lamp shade with “ribs”, remove the fabric and replace it with bird (deer) netting. The bigger the shade, the better. Anchor it to the ground so it can’t be kicked over. Or fabricate something yourself from hardware cloth or chicken wire. Make sure young rabbits won’t be able to squeeze through the openings. The goal is to physically exclude animals from reaching the parsley, cilantro, and dill.

Black Swallowtail Butterfly Caterpillars

black swallowtail butterfly egg on parsley

Yellow egg, left of center, on parsley flower bud.

If the parsley looks smaller than it did last week, look for little caterpillars feeding on the leaves. The female black swallowtail lays tiny yellow eggs on plants in the Apiaceae family (parsley, cilantro, fennel, dill). She deposits them primarily on the bottoms of the leaves. They’re hard to spot, but once you’ve learned to recognize them, you can simply rub them off.

Quick tips: Look for young caterpillars a few days or a week later, in case you missed a few of the eggs. The young brown and white larvae look like bird droppings, appearing less appealing to predators. An organic approach is to spray with Bt (Bacillus thuringiensis), a naturally occurring bacterium. Bt causes caterpillars of moths and butterflies to stop feeding, and they’ll die a day or two later.

**But I like butterflies!**

Black swallowtail larva on fennel.

Quick tips: Now, if you would rather keep the butterflies, as I do, simply transfer caterpillars from the parsley to a bronze fennel plant. Bronze fennel is a large growing and pretty perennial herb, and a food source for this insect. The fennel is edible for us as well, in salads or to garnish fish.

As the larvae grow, they turn into large black and green striped caterpillars (photo, right). These parsley worms, as they’re sometimes called, will consume more and more of the foliage. Not a problem for the vigorous bronze fennel, but a smaller parsley plant can disappear in a flash.

5. Weed!

Dandelions, chickweed, and hairy bittercress top the list of winter weeds around here. In untended fields, the bright yellow flowers of wintercress cover acres of ground, not unattractive at all!

Your local garden center can help with products that prevent weed seeds from germinating or that will kill weeds after they sprout. Don’t use them, though, near the edibles. Bring fresh samples with you. Diligent weeding and mulch are recommended.

Dandelion

: Tiny umbrellas (pappi, plural; pappus, singular) carry away the seeds in the slightest breeze.

Derived from the French “dent de lion”, dandelion refers to the toothed (dent) edges of the leaves. Bright yellow flowers dot the landscape from late winter on. If they are not killed or removed, each of those flowers will develop into a cluster of seeds. This method of seed dispersal, by the wind, is called anemochory.

Quick tips: This weed develops a taproot sometimes more than a foot deep. Leaving part of the taproot behind after “pulling” the weed will result in a new dandelion regrowing from the root. Either remove the entire root (there’s a tool for that), spot treat with a non-selective herbicide, or use a broadleaf weed killer. Always read the labels. Keep weed killers away from herbs and vegetables.

The dandelion in our lawns (Taraxacum officinale) looks similar to edible “dandelion greens”, in the species Cichorium intybus, a type of chicory.

Chickweed

Common chickweed, with small white daisy flowers.

Chickweed grows close to the ground, spreading about 1 1/2′ wide. Thick mats of this weed will hide among the lawn grasses, winter greens, and last year’s fallen leaves. Their seeds germinate in cool seasons, and the plants grow fast, lodging against walls and other objects that trap winter warmth.

If you pull the top, the roots have such a strong hold on the soil that the stem will stretch and break off. In a couple of weeks, you’ll have the pleasure of pulling it again. Grasp firmly under the crown of the plant, just below where the stem meets the soil, and make sure you get the roots.

Two species that often grow here in North Carolina are common chickweed and the more hairy mouse-ear chickweed.

Quick tips: Don’t wait as long as I did for this garden chore. Next winter, there will be an even bigger crop of chickweed. That’s not such a bad thing, though, because tender young greens are edible. Like many greens, common chickweed (Stellaria media) is very high in vitamins and minerals. One website claims it is fairly high in oxalic acid; for those with certain health conditions, check with your doctor. Add it to salads, soups, sandwiches, and stir-fries.

Hairy Bittercress

bitter cress. Quick tip: remove weeds before they seed about.

Hairy bittercress.

This species of cress (Cardamine hirsuta) is a short but abundant winter annual that grows a small rosette of edible bitter foliage, topped by a cluster of white flowers. It is related to broccoli and cabbage, in the Brassicaceae family. Disturbed seedpods open explosively, dispersing seeds in every direction. Ballochory is the name of this method of seed dispersal.

The “ounce of prevention is worth a pound of cure” axiom certainly holds true with weeds. Many times more weeds will grow in the next season if they are allowed to go to seed.

Not all of them will germinate, though. Seeds can remain viable for decades, patiently waiting underground for that moment when the soil is disturbed. Exposing the seed to favorable conditions, such as light, water, and the right temperature, is all they need to germinate.

6. Take a Moment to Just Enjoy Spring

There will always be more quick tips for the garden, but they can wait. Take the kids or the dog or yourself outside, listen to the sounds of nature, and just enjoy being!

Japanese maple, new leaves. Quick tip: enjoy spring!

New leaves on Japanese maple.

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Hardening Off: Getting Ready To Plant

Mar19

Plants Are In the Garden Centers, But Is It Warm Enough To Plant Them In the Garden?

Early spring flowers and leaves on the potted blueberry.

Our local garden centers are stocking up for early spring sales, and it’s great seeing all this color! Some of the plants can go into the garden soon, after hardening off.

Blueberries, redbuds, and pink dogwoods—nursery trees and shrubs that overwintered in local outdoor conditions—can be planted now. If there’s cold weather coming, that’s okay; these plants are used to it. If it’s severely cold and established plants have started leafing out, they’ll probably show some damage on the tender foliage. But they’ll recover.

Time For Tender Plants?

The tender warm-season types, such as basil, tomatoes, peppers, dahlia, cosmos, and caladium, can’t be planted until the weather has settled and the soil has warmed up. They must have frost-free weather. They also need to undergo a process known as “hardening off” before being subjected to the elements outdoors.

April 10 is the average date of our last spring frost (Charlotte NC, zone 7b/8a), but normally that’s still too early for peppers and basil. In most years, by that date, the soil hasn’t warmed up sufficiently for them.

Snow on one of the bird feeders.

Tomatoes and many annuals can be planted around mid-April if the weather cooperates. They can tolerate cooler soil than peppers, but not frost or cold soil. Last year, in a mild spring, I planted a tomato in late March. A few cold nights necessitated covering it, but it survived.

It’s rare, but not unknown, for a snow squall to blow through Charlotte in April. Recent weather patterns sometimes indicate suitability for transplanting, but that doesn’t guarantee pleasant weather will continue.

(***Update*** April 2, 2019: Well, it snowed this morning! The 1/2″ of snow was the most we’ve seen here all winter. Other than placing the potted blueberry under an overhang next to the house, I didn’t protect any of the plants outside. The shrub is in bloom, waiting for the bees to pollinate it, but frost would have ruined the flowers. The temperature stayed several degrees above freezing next to the wall.)

Cold Soil

Soil might require more time to warm up after a cold, wet winter. And a prolonged stretch of cloudy skies, with no sun, will delay warming the soil. Maybe you’ve had a milder-than-average winter, as we’ve had here in the Carolinas. Still, pay close attention to the weather forecast.

Have protective covers (row covers, plastic sheets, old blankets) and maybe some strings of incandescent miniature lights handy, just in case.

Lobularia ‘Deep Lavender Stream’ likes cool weather, but cover during hard frost. Wonderful fragrance.

Hardening Off

Snapdragons need hardening off before planting.

Most bedding plants and edibles begin life in greenhouses, shielded from cold temperatures and wind. Their leaves are quite tender in this protected environment. When these plants are suddenly exposed to outdoor conditions, though, the shock of full sun, colder temperatures, and a brisk breeze will cause them to wither. They might not recover.

Hardening off is the process of gradually toughening up the plants’ tissues to prevent wilt in the wind, scorch in the sun, or damage from the cold.

Each species or variety has a range of temperatures it can tolerate. So, even though acclimated dianthus can go outdoors here in mid-March or earlier, acclimated dahlias can’t. Dianthus can tolerate hard frost, but dahlia can’t.

Annuals are often categorized as being “half-hardy” or “tender”. Look for signage in garden center departments that indicate whether the plants can take some frost and cool temperatures, or none at all. Before purchasing all the plants your garden will need, find out which ones will tolerate cool weather or some frost, and plant those first.

Most greenhouses prepare their plants to some degree. Moved outdoors to tables exposed to the elements, these plants are hardening off naturally. Ask the salesperson if it’s safe to plant your selections or if they’ve been hardened off. Set them in the garden at the appropriate time; prepare to cover them at night if new foliage could be damaged by a late frost. The extent of damage depends on the species and on the severity of the weather.

Some garden centers display plants in lightly heated space, out of the wind. Frost-tolerant varieties with new growth emerging in these conditions will need hardening off before transplanting to the garden. Perennials that have fully leafed out in a greenhouse, compared to the same varieties established in the ground, might need protection if planted out. Delay planting or cover them on chilly nights.

Some Like It Quite Warm

Temperature-sensitive species, such as caladium, grown from tubers, will languish or re-enter dormancy in cool (not even frosty) weather. Cool to a caladium is anything below 65°F. Tender young plants can be killed by a light frost. Pepper plants and basil will suffer in cold soil, especially cold wet soil, even if the air temperature is above 50°.

We often see cold-sensitive annuals (caladium, vinca, zinnia, basil) at the big stores more than a month before it’s safe to plant them. That’s a gamble some are willing to take. They need warm weather and warm soil, so I’m not even tempted. Not yet.

The Process of Hardening Off

Dusty miller (Senecio) is a short-lived perennial.

Hardening off is a gradual process. Over a period of about a week, introduce home-grown seedlings and greenhouse plants to outdoor conditions. These plants need a period of adjustment if they have been pampered in a protective environment.

Start hardening off the plants by placing the flats or pots in a protected place outside, out of the wind. Give them 2 hours of gentle morning sun the first couple of days, and then dappled sun or light shade for the rest of the day. Strong sun, cold, and wind might be too harsh at this point, particularly for home-grown seedlings.

If the weather is especially inclement, you might have to delay placing them outside. Exercise caution with tender annuals (coleus, impatiens, zinnia), basil, and other plants that need warm temperatures.

Cool season vegetables and herbs (kale, broccoli, lettuce, parsley, cilantro), half-hardy annuals, and hardy perennials (Heuchera, Hosta, Sedum) can withstand chilly temperatures. But they still need hardening off if they’re coming directly from a heated greenhouse.

If the plants show no signs of stress (wilt or scorch), leave them outside a while longer. Give them direct sunlight. Be careful not to burn them in unusually high temperatures and strong sun. Don’t coddle the young plants by keeping them in the shade, though, unless shade is what they require. However, plants that need some shade in the summer usually tolerate or enjoy a few hours of direct sun on cool days in late winter through mid-spring.

Gradually lengthen the amount of time the plants spend outside in the sun and breeze. Keep the seedlings damp to moist, but not wet. Check them periodically for wilt. The plants will dry out much faster in warm sunshine and moving air. Finally, if the weather is suitable, plant them.

At the End Of the Day

Bring them inside in the afternoon if a drop in temperature is expected. Soon, the plants will be able to stay outside at night if the temperature is within their range of tolerance. Forgetting to bring the warmth-loving plants back inside is a sad story I’ve heard more than once.

**If the Plants Are Really Tender…**

…they might not be able to tolerate more than 30 minutes of gentle outdoor sun or dappled shade the first day. This is often the case with home-grown seedlings which didn’t receive enough direct sunlight indoors. Weak seedlings won’t tolerate any direct sunlight the first few days without withering and will take longer to adjust to outdoor conditions.

The root system of a seedling grown in inadequate light will be weak and won’t be able to supply enough water to the leaves. That’s one reason why it wilts so readily when placed outside. Also, the cuticle, the protective waxy surface layer of the leaf, is underdeveloped in low light.

Hardening off these frail plants might not be worth the effort. If they don’t improve in a few days, consider buying stronger transplants from the garden center or the farmers’ market. You might have enough time, though, to start new seedlings indoors. This time, give the seedlings stronger sunlight, place them closer to artificial light, or run the lights a few more hours each day.

Vigorous young tomatoes grow like weeds and can be planted lower in the ground. They’ll hardly skip a beat, so I’d consider keeping them as long as they have some good leaves and improve in outdoor conditions.

Plants Grown Under Lights Need Hardening Off

The photograph, above, shows a multi-tube light fixture positioned several inches above potted plants. As long as the lights are on 14-18 hours per day, the seedlings will grow into strong plants.

I used to start most seedlings indoors under 4′ long light fixtures (shop lights). I installed 2 daylight fluorescent tubes per fixture, before LED’s became commonplace. Flats were placed only 2-3″ below the tubes. Light intensity drops precipitously as distance from the lights increases. That’s why ceiling lights do almost nothing for sun-loving plants.

Plants grow beautifully under artificial light, close to the tubes. They’ll never see a cloudy day! But don’t place them so close that they could feel the heat. Old tubes decrease in efficiency and feel hotter.

Perhaps you have a south-facing bay window that gets natural sunlight all day, and the seedlings look sturdy and healthy. That’s great! However, they still require hardening off, gradually exposing them to wind and full sunshine. Otherwise, even these sturdy plants will wilt from the stress of sudden exposure to the elements. Outdoor sun is more intense than indoor sun because windows absorb and reflect much of the sun’s energy.

Do I Have To?

Now, it’s entirely possible that your plants will thrive without any hardening off whatsoever. Perhaps the garden center took care of that for you by keeping them outdoors, exposed to the elements. After all, many gardeners purchase their plants and have them in the garden within the hour.

That’s fine, if the weather is mild, and perhaps overcast, or if the plants have been fully hardened off. With a favorable forecast, consider planting in late afternoon or evening to lessen the shock.

If plants require hardening off, limit the process to as short a period of time as possible.

A Gamble In the Garden

The USDA plant hardiness zone map, revised 2012.

As our average nighttime temperatures rise, the likelihood of frost diminishes. But we must be prepared for that dreaded surprise, when the temperatures plummet lower than the weather forecaster predicted.

Here in USDA plant hardiness zone 7b, a moderate part of the Southeast, we’re entering the “shoulder season”. This is when the weather can be delightful or it can be a little “iffy”. As in, “iffyou put that basil in the garden now, it will surely die!” Okay, seriously… March can bring us beautiful 75° days, and then we can have 3 drizzly days in the 40’s. Nighttime temperatures can be 42° or 22°. Okay for kale transplants, but not okay for okra or Thai basil.

Chinese cabbage ‘Tokyo Bekana’, coming into flower.

That’s currently the pattern in our location—warm and then cool. Edible greens don’t mind at all. Cool season greens and vegetables planted now should do very well, after hardening off. In fact, they could have been planted a month ago with no problem! But we didn’t have snow on the ground like our friends in the North.

The cool season vegetables already in the garden have been producing non-stop since autumn, after the tomatoes and peppers had been pulled out. I’m not in any hurry to see the end of the mustard greens, collards, and kale. Soon I’ll harvest collards for a big pot of soup. Love these mild winters!

Early Green Onions: No Hardening Off Needed

Green onions planted from onion sets.

A few weeks ago, I planted about 50 green onion sets, or young bulbs, and they’re already a few inches tall (photo, right). If cold weather comes for a visit, that’s no problem. Their little patch sits right against the south-facing wall of the house, in a comfortable microclimate.

Although we’ll still have some frosty nights, the onions won’t need to be covered. They can be gently tugged from the moist soil without damage, since they’re not yet heavily rooted.

Delicate young growth of onions and bunching onions grown from seed will require hardening off.

Headings

Page 1: Time For Tender Plants?, Cold Soil, Hardening Off (Some Like It Quite Warm, The Process of Hardening Off, At the End Of the Day, If the Plants Are Really Tender, Plants Grown Under Lights Need Hardening Off, Do I Have To?), and A Gamble In the Garden (Early Green Onions: No Hardening Off Needed)

Page 2: What Can I Plant After Hardening Off? (The Safest Bet: Pansies and Violas, Half-Hardy Annuals, Helleborus, Heuchera), The Warm Color Palette, The Cool Color Palette, and Spring: The Season of Rebirth

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Starting Seeds for Cool Season Greens

Feb24

Starting Seeds for Cool Season Greens

The coldest part of winter has passed for most of us, and it’s time to start seeds for cool season greens. Late winter transitioning to spring is my favorite time of the year. That’s when I start seeds for early harvests. This article covers details for growing some of the early greens, particularly spinach and the brassicas. On Page 3 is a recipe for a veggie omelet, an easy way to get more greens into the diet.

If the garden were bare, I would have started seeds a few weeks ago. But the greens in the vegetable garden continue to offer harvests. Unfortunately, the “list of wants” from the seed catalog is far more extensive than the garden’s square footage can accommodate! It’s time for the last harvest of collards for soup; that’ll open up some space.

While we’re harvesting established cool season greens, I’ll start several new crops indoors. These plants will be plugged into the garden as space opens up. But the seedlings will not be kept in their little pots very long; this stresses the plants and causes them to bolt, or to flower prematurely. (Photo, above: dinosaur kale germinated at night; it will green up in the sunlight.)

The First of the Cool Season Greens: Spinach

Young spinach ‘Monstrueux de Viroflay’.

I would have sown spinach directly into the garden by now, but we’ve had a long run of chilly rain. The soil is so wet that it’s doubtful any seedlings would even be tempted to germinate. At this time of the year, pay close attention to the weather forecasts. Conditions could deviate considerably from the averages.

It’s not good to dig in soil this wet anyway. That would drive out air spaces and ruin the tilth of the soil by compacting it.

As temperatures begin to moderate, slugs come out in force and will decimate any seedlings that dare to grow in this weather. Rain: good for slugs. Sluggo: bad for slugs! Organic Sluggo pellets attract and kill slugs and snails. This version of the product contains materials (iron phosphate) that add nutrients to the soil. Check the label, though; Sluggo has other products with added ingredients. The organic option is safe to use around the edibles.

Spinach From Seed Is Easy!

Spinach germinates readily, from 50°F up to the mid 70’s (soil temperature), as soon as the ground can be worked in late winter or early spring. For better chances of success, choose varieties that are disease resistant and slow-bolting. In well-prepared soil, spinach is one of the easiest crops to seed directly into the garden.

Prepare the bed by incorporating 2″ to 3″ of compost and/or aged manure into the top 5″ of soil. Spinach prefers soil pH near neutral, from 6.5 to 7.3. A soil test will indicate how much lime, if any, should be added to raise the pH.

For baby leaf harvest, sow the seeds thickly in a patch, about 1″ apart. For full-size leaves, space the seeds a few inches apart, with rows 8-10″ apart. Crowding the seeds too closely or poor soil will result in a disappointing crop.

‘Monstrueux de Viroflay’

There’s a wonderful variety called ‘Monstrueux de Viroflay’ (photos, above and below), a French heirloom dating to 1866. It grows very large for spinach, up to 20″ tall with 10″ leaves, and should be spaced several inches apart.

Viroflay, or Monster, as it is often called, is lower in oxalic acid, or oxalates, than other spinach varieties. It might be acceptable for people with health concerns that prohibit spinach consumption. Check with your doctor.

Keep the soil moist and add organic fertilizers, such as fish emulsion, Sea-Plus, or earthworm castings, every 2 weeks. In cold soil, however, liquid synthetic fertilizers high in nitrogen work better than the organics. Microbes in the soil break down organic material and make those nutrients available to plant roots. But microbes are dormant in cold soil, so they can’t perform this vital service. They’ll become more active as the soil warms up in late winter or early spring.

‘Monstrueux de Viroflay’ spinach seedlings.

Spinach Bowl

Another option is to sow seeds directly into a 14″ wide, 6″ deep bowl filled with fresh potting soil (photo, above). The pot has drainage holes. Portability allows me to bring the pot indoors on especially cold nights while the cool season greens are beginning to germinate. And moisture levels can be carefully monitored.

Since the sappy crooked pine tree that shaded the deck from afternoon sun has been cut down, conditions on the fenced-in deck are more favorable to growing vegetables in containers.

Fill the pot with potting soil to within an inch of the rim. Simply scatter seeds on the surface, a couple of inches apart for smaller varieties and a few inches apart for Viroflay. Cover with another 1/3″ to 1/2″ of soil. Water…and wait… Spinach’s two seed leaves, the cotyledons, are easily differentiated from other seedlings by their long narrow shape. Thin as necessary; you can eat the culls.

Don’t neglect fertilizing potted greens. Rain and irrigation quickly wash nitrogen out of the soil.

Harvesting Spinach

Spinach.

Harvesting the crowns begins within 4 or 5 weeks, depending on weather and soil fertility. Pick individual leaves at any age, allowing the central growing tip to continue producing new leaves. Or cut the entire plant at the soil line before flower buds begin to grow.

By sowing new crops of spinach every week or two, you’ll have continuous harvests of spinach, as long as the weather favors growth.

Spinach quickly bolts, or goes to flower, at temperatures above 75°. Dry or nutrient-poor soil stresses the plants. And spinach will flower prematurely if the plants are stressed by growing too close together.

Harvest the entire plant if you notice flower buds forming. Cutting off the flowers will not stimulate spinach to grow a new bunch of leaves. Instead, start more seeds.

Use spinach steamed as a side dish, or in sauces, soups, smoothies, salads, pasta dishes, or an omelet.

And Then the Brassicas

These microgreens are mostly brassicas.

The Brassicaceae family is a huge group of edibles. It includes arugula, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, komatsuna, mizuna, mustard greens, pac choi, radish, tatsoi, turnip, and others.

All members have similarly notched seed leaves, or cotyledons. Those are the first two heart-shaped leaves to emerge from the seeds (photo, above). Because the seed leaves are already formed inside the seed, the little plant can begin photosynthesizing—and feeding itself—immediately upon germination. True leaves, which develop after the seed leaves, are also similar for most of the cruciferous vegetables. That’s why it’s important to label your pots so you can distinguish “this” seedling from “this other similar looking” seedling.

Include On the Label:

the name of the crop (dinosaur kale)
the name of the cultivar (‘Black Magic’)
the date of sowing (brassicas germinate in less than a week if sown indoors)

Store leftover seeds in their original packets, and make sure the cultivar name is included on the label. Store in a cool, dry place, such as the refrigerator. Most seeds of cool season greens are viable for 2 years or so. If not already indicated, mark the year of purchase on the packet.

It’s helpful to keep a record of the varieties you’ve tried and liked or disliked. Include how you started the seeds (in 4″ pots or cell-packs, under lights, directly in the garden), the dates you seeded and transplanted, and the weather conditions. Include notes on what was successful and what wasn’t, and possible explanations. Did the seeds germinate and then keel over and die (damping-off disease)? Did critters eat your cool season greens as soon as they started growing? Should the seeds have been started earlier? Or later?

There are successes and failures in every gardener’s life. Being able to pinpoint the reasons for a disappointing crop will enable you to be more watchful or to try a different approach next time. Check with your local cooperative extension office, through state land-grant colleges and universities, for advice. Failure is a learning experience, not a reason to stop trying!

Damping-Off

Damping-off disease can appear soon after germination. Sometimes, diseased seedlings don’t even appear above the soil, looking as though the seeds didn’t sprout at all. The small seedling develops a narrowed brown spot on the stem. Then the top of the plant falls over, and the seedling dies. This is caused by several species of fungus, whose spores are in the air, in the soil, in the water, or on the seeds themselves.

Damping-off often accompanies:

poor air circulation
high humidity
crowding
low light
low temperatures
reusing old soil
and overwatering

Space the seeds farther apart, run a small fan nearby, water in the morning, and increase the temperature and light levels if they’re low.

The first time I used the organic biological fungicide called Actinovate, life became a bit sweeter. It is costly, but a much safer option than chemical fungicides. And, with the number of seedlings I grow each year, a wise investment. Make up a small amount of the solution when needed and apply from a spray bottle or a small watering can when sowing the seeds and as soon as the seeds germinate. Always exercise caution when using sprays, and read the labels.

Caterpillars on Cool Season Greens

When the weather warms up in mid- or late spring, you’ll notice butterflies and moths flying around your cool season greens. How nice, you might think. But those lovely insects are on a mission, and that mission is to find suitable plants on which to lay their eggs.

: Cross-striped cabbageworm, becoming more common here, on mustard greens. Expect several generations per season. Look for clusters of white woolly eggs.

: Broccoli leaves eaten by caterpillars.

Most of the brassicas are targeted by the female:

Cabbage Moth (or Diamondback Moth)
Cabbage Looper
the velvety green Imported Cabbageworm (also called the Small White Butterfly or Cabbage White Butterfly—white with black markings). Look for them lined up on the leaf’s midrib.
Cross-striped Cabbageworm (fine black stripes across the back, yellow stripe on the sides).
A few other species target particular brassicas or are limited geographically.

Here in my North Carolina garden, the 1¼” long Imported Cabbageworm has been the most commonly seen caterpillar on the brassicas. It is well-camouflaged in the green foliage. But for the past couple of years, populations of the Cross-striped Cabbageworm have been increasing. They’re especially pesky when lodged among the broccoli florets. Sometimes I don’t see them until I begin cutting the broccoli (just remove them). Inspecting the produce and spraying Bt regularly takes care of that.

Eggs hatch in a few days to a week, and immediately get to work chewing little holes and then bigger holes in your broccoli, kale, and other brassicas.

Harlequin bugs on cabbage

Another insect feeding on brassicas is the black and orange harlequin bug (photo, above). I squish them when I see them, although they’ll see you approaching them and will try to hide. They cause whitish blotches and distortions in the foliage.

Bacillus Thuringiensis (Bt)

As soon as you notice the white moths and butterflies flitting near the brassicas, it’s time to get the sprayer bottle ready. The imported cabbageworm is the larval stage of a butterfly and the one you’ll see in the daytime. The other caterpillars are moth larvae and are active at dusk or at night.

Mix up a solution of Bt, Bacillus thuringiensis, available from the garden center. Dipel and Thuricide are brand names for Bt. It doesn’t take long for these voracious little caterpillars to inflict considerable damage to your plants, so don’t delay.

Spray both the upper and lower surfaces of the foliage, occasionally agitating the solution. Begin spraying a few days after first seeing the moths, or certainly when you see holes appearing. Set the sprayer nozzle to a very fine spray; larger drops of water will bead off the waxy foliage. One or two drops of dish soap in the sprayer will help the solution stick to the foliage if you can’t get a fine spray.

It washes off in the rain, but any Bt clinging on the reverse (bottom leaf surface) might be enough for the current batch of caterpillars. Spray the brassicas every 5 to 10 days, as long as the insects are active.

How Does Bt Work?

Bt is a naturally occurring bacterium that disrupts the caterpillar’s digestive system when ingested. The insects stop feeding immediately and die within a day or two. Spray as soon as you notice them because young caterpillars are more susceptible to Bt than older caterpillars.

Bt effectively rids the garden of moth and butterfly larvae, including swallowtails that eat parsley. Although they won’t bother your broccoli, black swallowtail larvae feed on parsley and its relatives in the Apiaceae family, including dill, cilantro, and bronze fennel.

The tradeoff? Fewer moths and butterflies, but more undamaged produce. I enjoy watching the black swallowtail butterflies, though, so I plant the large perennial bronze fennel for the caterpillars picked off the parsley and dill. Bt targets larvae of moths and butterflies, and nothing else.

After picking the crops, I sometimes let the caterpillars feast on the remains. Those caterpillars might feed another brood of baby birds or green anoles at that time of year. Once cold autumn weather has settled into the area, these caterpillars will no longer be around to bother the fall crop. Autumn is another delightful time to garden.

Bt is perfectly safe to use on edibles. Use up the diluted solution within a few days. Store Bt in a cool location out of the sun. Buy a small fresh bottle every couple of years, as this is a live organism, not a chemical.

Headings

Page 1: Starting Seeds for Cool Season Greens, The First of the Cool Season Greens: Spinach (Spinach from Seed Is Easy!, ‘Monstrueux de Viroflay’, Spinach Bowl, Harvesting Spinach), And Then the Brassicas (Include On the Label, Damping-Off, Caterpillars on Cool Season Greens, Bacillus Thuringiensis [Bt], How Does Bt Work?)

Page 2: Broccoli (Improve the Soil for Cool Season Greens, Harvesting and Side Shoots, When the Brassicas Bloom), Mini Broccoli (Early Sprouting Broccoli and ‘Spring Raab’, Broccoli ‘Happy Rich’, Who’s My Favorite?, Gai Lan and ‘De Cicco’, Sowing Seeds, Late Sprouting Broccoli)

Page 3: Dinosaur Kale, Hardening Off Cool Season Greens (Gradual Changes), Growing Plants Under Lights (More Tips Using Artificial Light), Getting More Cool Season Greens Into Your Diet, A Veggie Omelet Recipe Using Cool Season Greens

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Pages: 1 2 3

Spring Is Coming: The Earliest Signs

Feb13

2019

Signs of Spring

cherry tree, late winter to spring blooms

An early blooming cherry tree in the neighborhood. Rain darkened the bark, providing contrast with flowers.

Early Spring Bloomers

: One of the small cherry trees.

: Rows of lenticels in the bark.

The birds are singing their spring songs (I love waking up to that), and the delicate sweet fragrance from early blooming trees floats on the breeze. Spring-flowering bulbs of all sorts are pushing up emerald green spears, and some of the daffodils are coming into full bloom.

A few varieties of cherry trees, with their characteristic horizontal banding of lenticels on the bark, are blooming now, in late winter. Lenticels are pores that allow gas exchange between the plant and the atmosphere. Autumn cherry trees (Prunus subhirtella ‘Autumnalis’) in neighborhoods I sometimes drive through have been flowering non-stop for months. They don’t have the short, showy burst of a ‘Yoshino’ cherry, but any flowers on a winter day are a welcome sight.

magnolia's big pink blooms, early spring

Saucer Magnolia.

Neighborhood saucer magnolias (Magnolia x soulangeana) just started blooming with their pinkish-purple cup-shaped flowers. This can be a tricky species; an untimely frost can turn all the open flowers brown in a flash. Look for a later-blooming cultivar to plant in spring, plant it in a protected location, or take your chances! You can now find a wider range of flower colors (yellows and purples) thanks to modern breeding.

Star magnolia.

The related star magnolia (Magnolia stellata) is another late winter or early spring flowering tree. Its blooms are white or pink, depending on cultivar, shown against silvery gray bark.

Magnolias prefer full sun and moist, well-drained soil. They dislike root disturbance, so situate them where you won’t be digging around the root system.

Their smaller size recommends them to areas of the property where large trees would be out of place. When designing your landscape, always consider the mature height and spread of a tree’s canopy.

The ‘Yoshino’ Cherry For Spring Flowers

‘Yoshino’ is a hybrid between Prunus speciosa and P. pendula, and was first introduced to Europe and North America in 1902. It grows in USDA Zones 5-8, to a height of about 35′ or 40′. Plant taxonomists proposed that the true scientific name should be Prunus x yedoensis ‘Somei-yoshino’. (The lower-case “x” after the genus Prunus signifies that this variety is an inter-specific hybrid; “yedo”=Tokyo.)

There was some doubt, now resolved, whether this variety was distinguishable from the Jeju flowering cherry. ‘Yoshino’ is genetically different from the King cherry, now named Cerasus x nudiflora. The Jeju cherry is an endangered species, with only a few hundred specimens remaining on Jeju Island.

If you’re planning a trip to the U.S. capital, try to schedule it when the ‘Yoshino’ and other varieties of cherry trees are in full bloom around the city, and particularly at the Tidal Basin (photo, below). Just gorgeous! Much has been written about Tokyo Mayor Yukio Ozaki’s generous gift of thousands of cherry trees back in 1912, meant to celebrate the growing friendship between Japan and the United States. See if you can find a live cam of the Tidal Basin’s cherry trees as they begin to bloom.

cherry trees, Tidal Basin, early spring bloom

The Washington Monument and cherry trees around the Tidal Basin.

One year, my daughter, Brynn, marched with her high school band in Washington D.C.’s National Cherry Blossom Festival parade. The festival is an annual commemoration of Japan’s gift and a celebration of spring. Check with the National Park Service for the progress of the trees’ buds (posted about March 6), because the two events—the festival and the trees’ peak bloom—often don’t coincide.

In the Landscape

I planted a ‘Yoshino’ cherry in a customer’s garden, behind a pergola that the owner had built at the end of a large pond installed in the family’s back yard. Their concern that it would grow too slowly for them to enjoy the flowers and the full stature of the tree was dispelled after only a handful of years. This is a fast grower, with smooth maroon bark and attractive horizontal branching. Pink flower buds open to clouds of white to pale pink blooms. For many gardeners, ‘Yoshino’ cherry trees are synonymous with spring.

It’s no wonder cherry trees are held in such reverence in Japan and in gardens around the world. They are perfect complements to a pergola, a pond, or an old barn, and often feature prominently in Asian-style naturalistic garden design. Although the ‘Yoshino’ cherry is not the longest living ornamental tree, there are some gnarly 100-year-old specimens in Washington, D.C.

I used to cut budded branches from a tree in our back yard, and force them in a vase indoors. Use stems with buds that have visibly swelled in anticipation of spring.

Another show takes place when all the petals fall to the ground, like pink snow. It’s a lovely sight, and the flowers blow away or disintegrate after a few days. They will stick to the soles of your shoes, so consider that fact if you want one near the house or a frequently used sidewalk.

Headings

Page 1: Early Spring Bloomers, and The ‘Yoshino’ Cherry For Spring Flowers (In the Landscape)

Page 2: Finally, Amaryllis! (“Can I Plant Amaryllis Outdoors?”), Primrose For Spring, Forcing Hyacinth Bulbs (And After They Bloom?), Daffodils, Columbine, The Vegetable Garden (Herbs), Viola, A Rare and Perfect Day, and Ah, Spring!

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Collards Soup: Comfort Food for Winter

Dec27

Collards Soup

Here’s a hearty, healthy soup that will chase away that winter chill. Collards Soup, with greens and herbs freshly picked from the vegetable garden, offers balance to the delectables that we enjoyed over the holidays. Served with a chunk of warmed bread and melting butter…perfect!

Remember Paul Simon’s lyrics in “Sounds of Silence”? “I turned my collards to the cold and damp…” No? He didn’t say that?

A few leaves of collards from the garden.

Ingredients

A few strips of bacon, cooked. Save 1 or 2 tablespoons of the fat (optional).
A large bunch of fresh collard greens, washed, with largest part of rib removed. Cut into bite-size pieces and set aside.
A handful of ‘Lacinato’ (dinosaur) kale or ‘Red Russian’ kale leaves, washed, with large rib removed. Cut into ribbons and add to the collards.
2 tablespoons butter, and more for the bread
3 tablespoons extra virgin olive oil
1 large onion, chopped
1 stalk celery, coarsely chopped
2 or 3 medium garlic cloves, minced
A few white button mushrooms, sliced
3 or 4 15-ounce cans of low salt chicken broth, plus 2 or 3 cans of water
1 or 2 bay leaves
2 or 3 teaspoons apple cider vinegar
2 15-ounce cans of beans (cannellini, pinto, or others), drained and lightly rinsed
1 15-ounce can diced or stewed tomatoes
1/2 to 3/4 teaspoon dried thyme, or a bit more if using fresh
1 to 1 1/2 teaspoons dried marjoram, or 2 teaspoons fresh. Substitute Italian oregano if preferred, or use a combination. Add more herbs if desired.
3 tablespoons or a small handful fresh Italian (flat-leaf) parsley, coarsely chopped
2 to 3 cups cooked (al dente) enriched Barilla pasta (extra protein, Omega-3’s, fiber), such as elbows or mini farfalle
Salt and pepper
Grated Romano cheese

Bright green collards, ready for the broth.

The Process

Cook the bacon, reserving some of the fat. Set aside.
In a large stockpot, heat butter and olive oil.
Add onion and celery. Cook at medium heat, stirring, until almost tender.
Add garlic. Cook for a few minutes, stirring. (Never brown the garlic.)
Add collards, kale, mushrooms, and some bacon fat, if desired. Cook for a few minutes, stirring, until they turn bright green.
Add chicken broth, water, vinegar, bay leaf, and crumbled bacon. Raise heat to a boil, then turn down to a low simmer for 15-20 minutes. Stir occasionally.
Add beans and simmer for 10 minutes.
Add tomatoes and thyme, and simmer, stirring occasionally, for 10 minutes.
Add marjoram and parsley, and simmer for another 5 minutes.
Add cooked pasta, heat, and stir.
Salt and pepper to taste.
Done! Now, serve with grated Romano cheese and your favorite bread. This will make about 8 servings. Add more chicken stock and water if needed.

You Can Grow Them!

Collards in the garden, late December.

Collards and kale are among the easiest crops to grow in the vegetable garden. As members of the family Brassicaceae, these plants are among the most concentrated sources of vitamins, minerals, and phytonutrients in the plant kingdom! Just one or two leaves added to omelets, pizza, store-bought soup, and rice or pasta dishes will add significantly to the meal’s nutrient content.

A few collards and several kale plants (dinosaur and ‘Red Russian’), among other crops grown through the winter, supply us with enough greens to pick almost every day. They’re super cold-hardy, and get covered with clear plastic when the temperature plummets to the low 20’s F.

On the Subject of Bacon

Since there are few occasions in this blog when the subject of bacon comes up, let me add that December 30 is National Bacon Day. We have Hernando de Soto (c. 1500-1542, Spanish explorer, looking for gold and a passage to China), to credit, or to blame, for introducing pigs to the Americas. In 1539, he brought 13 pigs to the southeastern U.S., which multiplied to a herd of 700 within 3 years. De Soto died of fever, and his body was laid to rest in the Mississippi River, which he and his crew were the first Europeans to discover.

A few morsels: About 10,000 years ago, wild pigs were domesticated in Central Asia…just under 10% of the pig is processed into bacon…just over half of American households have bacon in the refrigerator.

An occasional indulgence in foods that are generally perceived to be not so healthy is more than compensated by increasing the proportions of greens and vegetables in our diets. So, I will enjoy that bacon and a piece of good bread, guilt-free, every now and then, or these buttery biscuits that are so easy to make from scratch. Hope you enjoy this one! Happy New Year!

Collards soup is ready. Enjoy!

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Brussels Sprouts Slaw: The Recipe

Aug8

Brussels Sprouts Slaw

Here’s a recipe for Brussels Sprouts Slaw—absolutely delicious and nutritious! If you like garlic and cheese and pine nuts, you’ll love this dish. And if you like this recipe, you might want to try growing your own Brussels sprouts for super-fresh flavor.

Ingredients

1 pound raw Brussels sprouts, rinsed, hard core removed, and finely shredded or sliced. Place in medium size bowl.
1/4 to 1/2 cup pine nuts, lightly toasted in dry pan, turning often. Set aside.
1/3 to 1/2 cup grated Romano cheese
Dressing, below

Brussels sprouts grow on the plant’s stem.

Ingredients For The Dressing

1 1/2 Tbsp. lemon juice
1 small shallot, minced
2 tsp. Dijon mustard
1 small to medium clove garlic, minced
1 to 2 Tbsp. mayonnaise
1/4 tsp. salt
Dash black pepper
3 to 4 Tbsp. extra virgin olive oil

Mix together all the dressing ingredients, except the olive oil, in a bowl. Now slowly whisk in the olive oil. Adjust measurements of ingredients, if desired. Some like less mustard; some like more garlic.

And Combine

Add dressing to Brussels sprouts, mix well, and refrigerate 30 minutes or more.
Then add the toasted pine nuts.
Add Romano cheese.
Adjust salt and pepper, if necessary.

Mix well and serve. This side dish can turn Brussels sprouts haters into Brussels sprouts lovers. Take it on your next picnic or try it as a light dinner. Enjoy!

Brussels Sprouts Slaw—it’s ready!

* * * * * * * * * *

Quickly Cooked Brussels Sprouts

Here’s another simple way to serve Brussels sprouts:

Rinse the sprouts and cut them in half.
Add to a pot of boiling water, or steam them in a smaller amount of water to preserve nutrients.
Let them cook on medium heat for a few minutes, then drain. Cooking longer makes them softer, but be careful not to overcook.
Either in the empty pot or in a serving bowl, add butter, a bit of salt, and chopped fresh basil to the sprouts.
Toss and serve.

Brussels sprouts is a member of the Brassicaceae (formerly Cruciferae) family, sometimes called the cruciferous vegetables. This large group of plants also includes arugula, broccoli, cabbage, cauliflower, collards, kale, mustard greens, pac choi, turnip greens, and others.

“Mmm…Sulforaphanes!”

: Miniature broccoli ‘Happy Rich’ my favorite vegetable.

: Dinosaur (‘Lacinato’ or ‘Toscano’) kale.

: Cauliflower.

: Pac choi, or bok choy.

The brassicas are famous not only for their generous vitamins, minerals, and fiber, but also, significantly, for their phytonutrients. And that’s not all—the anti-inflammatory brassicas also contain some protein and Omega-3 fatty acids.

Raw brassicas contain a group of nutrients called sulforaphanes, phytonutrients that help prevent many illnesses, including cancer. They also contribute to cardiovascular health and help preserve eyesight and brain function. No other group of edible plants has nearly the level of antioxidant glucosinolates that this one can boast; I’m not sure they have any!

Cutting up and immediately cooking the brassicas, however, will not produce the beneficial sulforaphanes. But there are 2 ways to get these powerful antioxidants. One is to eat them raw, as in the recipe for Brussels Sprouts Slaw.

The second way is to chop them up and let them sit on the counter for 40 minutes. There’s an enzyme in brassica tissues, called myrosinase, that is needed to produce the sulforaphanes. This enzyme, once activated by damaging the plant cells, needs time to convert sulforaphane precursors into the sulforaphane itself. But myrosinase is destroyed by heat; that’s why we need to wait before cooking them if we want those benefits.

So, if you’re preparing cooked Broccoli One or Two, Collards Soup, or simply adding any of the brassicas to store-bought pizza, steamed greens, or Eggplant Parmigiana, consider this “chop and hold” method of bringing out the best in the brassicas.

Because of the numerous health-giving attributes of the brassicas, I include at least one in my diet every day.

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Easy Broccoli One and Easy Broccoli Two: Recipes

Aug1

Fresh broccoli crowns.

The route from “farm to table” can’t be any shorter than if it starts in your own back yard. Here are two broccoli recipes that take minutes to prepare, and might convince you to grow some plants this fall. 2 or 3 servings.

Easy Broccoli One:

Use a medium size pot, with a lid. Add 2 or 3 Tbsp. water.
Broccoli: Rinse a fresh crown, about 5″ in diameter. Remove tough, thick stem. Cut head into bite-size florets; remaining tender stems should be cut smaller. Some people don’t use the stems, just under the head, but they’re perfectly edible, as are the leaves. Place florets into the pot.
Mushrooms: Wash and trim stems of a few white button mushrooms, slice, and add to pot.
Cover, heat up the pot, then lower temperature, to steam the broccoli and mushrooms. Mix once or twice. Don’t overcook; heat enough to turn broccoli to a bright dark green color, which takes only a minute or two. Overcooking this vegetable makes it soft and smelly.
Finely mince a clove of garlic, and add to a small butter pot (ours is 3″ in diameter, stainless steel) with 1 tsp. butter and 1 or 2 Tbsp. olive oil. Heat this pot over low to medium heat until garlic is a light golden color. (Burned garlic tastes terrible. If you have to start over, that’s better than using the burned garlic.) This step might take a bit longer than cooking the broccoli; I start this one first.
Drain water from the broccoli pot. Add to the broccoli the contents from the garlic pot and a dash of salt. Mix and serve.

This is a great, fast side dish by itself. Or use it over some enriched pasta, with a little more oil and grated Romano cheese. Photo, below—it’s dinner, with a few black olives on the side.

Easy Broccoli Two:

In a medium frying pan, add about 2 Tbsp. thinly sliced onion and 1 or 2 Tbsp. olive oil. On medium heat, cook and turn until onion is transparent to a light golden color.
Then add broccoli, cut into bite-size pieces, prepared as in Easy Broccoli One. Add 2 Tbsp. water and a dash of salt.
Mix well, and cover to steam over low heat. Stir once or twice, adding water if necessary. It’s done when it turns a bright green color or cook it to the desired tenderness. Drain excess water.
Serve with grated Romano cheese.

Wasn’t that easy? Delicious and super-healthy! Sometimes I add a few stems of ‘Happy Rich’ miniature broccoli (photo, below) if they’re ready to pick. This variety has small heads with great flavor. Several inches of the stem and the leaves are also edible. Like other brassicas, it tolerates freezing temperatures, and this one often forms heads until mid summer.

B and C vitamins are water soluble. Use as little water as possible so nutrients aren’t washed down the drain. Or, add the liquid to soup or freeze for later use.

After trying these recipes, you might decide to grow your own broccoli. Start seeds yourself or look for transplants at your local garden center or farmers’ market in mid summer to early fall and again in late winter to early spring. After you pick the main head, smaller side shoots (photo, below) will grow above the remaining leaves for many more weeks. You’d be right if you were thinking that broccoli is “the gift that keeps on giving”. Enjoy!

: Broccoli ‘Arcadia’ side shoots.

: Miniature broccoli ‘Happy Rich’ has white flowers.

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Time To Think About Fall Greens and Vegetables

Jul29

Ready To Sow Fall Greens and Vegetables?

Lettuce Red Lettuce Green Lettuce - PMAnguita / Pixabay

Several varieties of head lettuces.

It’s hard to believe it’s already time to start seeds for fall greens and vegetables. I’ve been putting it off because of the hot weather we’ve been having. But, unless I want to buy transplants, seeds will have to be started soon. You folks up north probably have sown seeds for the broccoli and cauliflower by now, and certainly the Brussels Sprouts.

Here in North Carolina, fall seems a long time away, but in order for us to harvest those fall greens, we need to start sowing seeds now. Remember to locate your fall/winter garden where it will receive adequate sunlight. And, of course, I’ll sow successive crops through the rest of summer and early fall, as space permits.

Because we have a long growing season in the Carolinas, we can squeeze in another crop of summer vegetables. Zucchini, summer squash, cucumber, and beans can be sown again. But with the encroaching canopy of the trees on the berm, south of the garden, I’ll be planting only cool-season vegetables. The ‘Diva’ cucumber is loaded with fruits. And I will wait patiently for every last fruit to ripen on the tomatoes and peppers.

(***Update***: A few days ago, a large and dangerously crooked pine tree was taken down, and now there’s more afternoon sun for the tomatoes and peppers. More sun also gives us opportunities to grow containerized vegetables and fall greens inside the fence, protected from deer.)

If They Can’t Take the Heat

Spinach.

Temperatures are still too hot to sow lettuce and spinach outdoors, so I’ll wait another week or two. It’s still in the 90’s! They can be started indoors, in air-conditioned space, if needed.

Check the temperature of the soil before sowing seeds in the garden. Direct sun beating down on the dark soil surface can raise the temperature too high and dry it out very quickly. Look for one of those “Easy Tunnels”, or fabricate something yourself, to partially shade the soil and the tender young seedlings. You can purchase knitted shade fabric, made from black polyethylene, from mail order suppliers. In the southern states, 30-50% shading should work during the late summer months. This could lower the temperature by 10° or 15°F. Keep the soil surface moist to ensure good germination and to cool it down.

The best germination occurs between 60° and 75°F for lettuce and spinach. I usually put transplants into the garden instead of sowing seeds directly because hungry slugs, snails, and cutworms find tiny seedlings very tender and delicious.

Organic Sluggo will bait the mollusks (slugs and snails) to their deaths, and Bacillus thuringiensis (Bt), sprayed on the seedlings, will kill cutworms. Slug baits made with iron phosphate, such as organic Sluggo, are far less harmful to pets and to people than products containing metaldehyde, so be sure to read the labels.

One way to gather up a whole lot of slugs is to place a board, maybe 1′ x 2′, over damp soil. Go out and check the underside early the next morning, old knife in hand, and cut them quickly in half or squish them any way you choose…but, don’t use salt in the garden!

Choosing Varieties of Fall Greens

Sowing seeds for fall greens and vegetables, which prefer cool weather, can be tricky in July’s heat. Look online or through seed catalogs for lettuce, spinach, broccoli, and other crops that are described as being heat tolerant varieties. Yes, all lettuce and broccoli varieties prefer cool temperatures, but some will take warmer or colder weather than others as they form heads. If you’re buying transplants, ask the grower.

Either way, plan to provide some sort of device that will lower the temperature during these last hot weeks of summer. For later harvests, I’ll sow seeds that grow cool and mature in cold weather, and they will not need the shade fabric. Plants grow better with more hours of direct sun as the temperatures cool down.

Check with your local agricultural extension office for recommendations or for a planting calendar.

Planting Young Transplants

Soil

Rich, dark soil with lighter brown clumps of clay, before incorporating.

Starting a vegetable garden with soil that has not been conditioned could result in a mediocre or poor harvest. Fall greens grow faster and larger in well-prepared soil.

Garden soil for these crops needs additional organic matter (compost, composted cow manure), drainage material (pine fines, coarse sand), and sometimes lime. A soil test will indicate the need for lime.

Our fall greens are being planted in soil that has been worked for 6 years, so it’s in very good condition. I will, however, continue to add compost, fertilizer, or manure to the garden.

When digging soil, bring some of the lower-level clay up to the surface, and turn under the richer topsoil 4″ to 6″ deep (a few inches deeper for tomatoes, in spring). Over time, the clay soil on the surface will improve as mulch decomposes or when compost is added as a top dressing. Here you can see clumps of light brown clay that were brought to the surface of the soil (photo, above) before they were broken up.

Roots

Growers use pots and market packs of various sizes, including small 9-cell packs, 4-cell packs, 2″ peat pots and 4″ plastic pots. The smaller the root ball, the more carefully you will have to monitor the care.

: Broccoli roots before…

: …and after.

An important step before planting is to rough up the outside of the root ball (photos, above). This slightly injures the inner root layer called the pericycle, stimulating the plant to quickly send out new lateral roots into the soil. Be careful not to so severely damage the root system that the plant can’t supply water to the leaves on a hot, sunny day. Do this for every plant that is about to be repotted or planted into the garden.

A root ball that’s tightly packed with roots can be shallowly scored down the sides in a few places. Use a knife, a rock, or even a twig. Or use a cultivator to pry out some of the roots.

To Bury or Not To Bury?

Broccoli ‘Arcadia’ from 4-cell-pack.

Most young vegetable transplants can be placed an inch deeper into the soil, or up to the bottom leaves. If the plant is more mature and has developed a somewhat woody or tough stem, plant it at the same level it was growing in the pot. But always, if possible, choose younger transplants.

Older plants can be stressed by being potbound or underfertilized, and might go to flower or head up prematurely, yielding undersized harvests. Young plants will require more time to grow, but they will give you the largest heads of lettuce, broccoli, cauliflower, and cabbage. If in doubt, plant the top of the root ball level with the soil surface.

Firm the soil around the roots and stem using medium pressure. Humidity in the soil between the soil particles will encourage the stem to grow fine roots without interference from tightly packed soil. Watering the plant will help the soil settle in around the root system and provide much-needed moisture.

Broccoli ‘Arcadia’ in winter.

These are same broccoli ‘Arcadia’ plants photographed in late December (photo, above). Trees on the berm cast too much shade until leaves dropped off, delaying harvest. When the garden gets more sun, heads should form in mid to late winter.

Fertilizer

Planting fall greens and vegetables into late September, I mix a handful of granular organic vegetable fertilizer into the planting area. These crops grow beautifully with adequate nitrogen, so I will soon use higher nitrogen fish emulsion. Another application of fish emulsion will be made every 2-3 weeks through November, or every 2 weeks for potted greens.

Mustard seedlings in the garden.

Microbes in the soil break down organic compounds and make nutrients available to the roots. But, as the weather cools significantly, microbial activity slows down. I’ll use synthetic soluble fertilizers a few times in winter to keep the plants growing.

Greens and vegetables will grow all winter here, with some protection during very cold weather. This is worth the effort, since I can pick beautifully fresh kale and spinach for the Sunday omelet, or a big bunch of collards for collards soup.

Mustard ‘Florida Broadleaf’ was sown in late September, and germinated a few days later. The thinned seedlings will be used in soup, salad, or an omelet. Spinach sprouted about a week later.

Arugula

: Arugula flowers.

: Arugula ‘Astro’ seedlings.

Love, love arugula! A forkful of salad greens that has a piece of arugula in it…mmm… The variety I prefer is ‘Astro’. It’s not as hot as the wild types, and it tolerates warmer temperatures. Arugula will self-sow if it likes where it’s growing. Just let it flower and set seed. The papery seed capsules release the seeds, which germinate within 2 weeks, during favorable weather, near the mother plant.

It grows well in morning sun, during warm weather, and in moist, rich soil. Those who are more adventurous than I might enjoy growing the hotter ‘Wasabi’. Arugula doesn’t look like a member of the family Brassicaceae, but it, too, is in that famous family.

You might have seen the term “cruciferous” being used when describing members of the family Brassicaceae. It refers to the flowers of these plants, which have 4 petals arranged in the shape of a crucifix. The terms brassica, cole crops, and crucifer (or cruciferous) refer to the same plants.

Broccoli

One of the most nutrient-rich foods, broccoli is a must in my garden. Nutrients include protein, Vitamins A, several B’s, C, K, minerals, fiber, and their famous phytonutrients. To say that we eat broccoli in one form or another every 2 or 3 days is not an exaggeration. Just ask Mother.

Broccoli crowns.

Heat and cold tolerance ranges from poor to excellent, depending on the cultivar. In this zone 7b area, ‘Imperial’ can be sown in July or planted as transplants from July through August; Johnny’s Selected Seeds’ catalog rates it “excellent” in heat tolerance for broccoli. Normally, broccoli grows best in cool weather, but you can extend the harvest by choosing 2 or 3 varieties that are suited to the weather at different times of the year.

The variety that will see us through the winter is cold-hardy ‘Arcadia’, which grows a large number of side shoots once the main head has been harvested. For that reason, don’t cut off too many leaves when you do harvest broccoli, because each of those leaves could be topped by another side shoot.

By the way, tender broccoli leaves are edible as well. Add them to soup, a smoothie, pasta, or a stir-fry. After the harvest is done, I keep the plants in the garden to flower. Bumble bees and other early risers are fond of this bounty, and the flowers are quite pretty!

Bumble bee visiting broccoli flowers in early spring.

Miniature Broccoli ‘Happy Rich’

Broccoli ‘Happy Rich’.

I’ve grown ‘Happy Rich’ for many years. This plant grows a small head at the end of a stem, harvested ideally before the white flowers open. Each of those little green beads is a flower bud, and even if the buds start opening when the stems are picked, they’re still going to the kitchen.

The head will never get to the same size as regular broccoli, but the flavor is superb. Once the little heads have been cut off with 5″ to 8″ of the stem, the plant will branch out and grow more little heads. The stem, the leaves, and the head are edible—steamed, stir-fried, or added to soup or a pasta dish.

Two plants have been growing in the garden since the spring, and they don’t look very happy. It’s been a hot summer, so I didn’t expect them to survive this long.

Bt

Cabbage worms on broccoli.

The white cabbage moths visit frequently—more frequently, alas, than I do with the bottle of Bt.

Bt is an abbreviation for Bacillus thuringiensis, a naturally-occurring bacterium that kills caterpillars of moths and butterflies (but not sawflies). Before you groan “no chemicals”, Bt is used by organic growers and it’s been around for decades. Perfectly safe, even for pollinators, and not a chemical.

All brassica crops are targeted by a few kinds of moths, which lay eggs on the leaves. They soon hatch into voraciously hungry and well-camouflaged caterpillars. After consuming some of the Bt, they stop feeding and die shortly thereafter. Young caterpillars are more easily controlled than older caterpillars. Thuricide and Dipel are two brand-name products with Bt as the active ingredient.

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Page 1: Ready To Sow Fall Greens and Vegetables?, If They Can’t Take the Heat (Choosing Varieties of Fall Greens), Planting Young Transplants (Soil, Roots, To Bury Or Not To Bury?, Fertilizer), Arugula, Broccoli, and Miniature Broccoli ‘Happy Rich’ (Bt)

Page 2: Brussels Sprouts, Cabbage, Cauliflower, Collards, Kale, Lettuce, Nutritional Considerations of Fall Greens (Where’s the Beef?), and Only the Beginning

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So, What Can I Do With All Those Greens?

May16

“So, what can I do with all those greens?”

When there’s a bumper crop of kale, collards, spinach, Swiss Chard, or any of the other greens (which are so good for you, by the way), this is what you can do. Whether your winter greens are looking a little tired, or you just need to remove them to make space for the warm-season vegetables, many are asking that question.

Curly kale, Swiss chard, dinosaur kale, arugula.

Cook ‘n’ Freeze Those Greens

Have a few zip-lock sandwich bags handy.
Select healthy-looking greens and wash thoroughly. Inspect carefully for slugs, caterpillars, and other insects.
Cut and remove the thickest of the midribs.
Separate the varieties, or combine them.
Cut into wide ribbons, or thin, if you prefer.
Get out the Big Wok, or any other large, heavy pot.
Add 2 Tbsp. olive oil and 1 Tbsp. butter, more or less, to the pan. Heat it up.
Add a clove or two of minced fresh garlic. Saute until it begins to turn a pale golden color, but not brown (browned garlic is burned and tastes awful).
Add the greens. Lots of them.
Turn the greens continuously over low-medium heat, so they’re well-coated with the oil. You’ll see that they wilt down quickly.
Season with salt and pepper (optional).
When evenly wilted, allow to cool somewhat.
Ladle half a cup or a cupful into each sandwich bag.
Squeeze out the air, seal up the bags, and set aside to cool.
Put them into a larger freezer bag or plastic container.
Freeze. Use within a few months.

In the Kitchen

***Update*** July 11, 2019: I harvested all the remaining Swiss chard and kale from last year (photos, below) and cooked them up this morning. There was a cup of leftover chicken stock, so that, too, was added to the pot while the vegetables cooked.

: Swiss chard ‘Bright Lights’.

: Swiss chard.

: ‘Lacinato’ and ‘Red Russian’ kale.

: Cooked greens ready to freeze.

Next time you make soup or an omelet, bring home a pizza, or serve rotisserie chicken over seasoned rice, add a bag of these magical greens. Add these greens to a dish of lasagna or eggplant parmigiana. Simple! Put a bag in the refrigerator in the morning to thaw for that night’s dinner. Even canned soup from the grocery store is more nutritious after adding these greens. Fresh leaves added when the soup is heating up wilt almost instantly and double the vitamin content.

When you realize how simple this is—and how good it is for you—you’ll plant a whole lot more this fall. It’s easy to sneak these greens into your cooking, and your finicky eaters might not even notice!

Veggie omelet with fresh microgreens. You could also use a bag of thawed greens in the fold.

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Did She Say Sustainable Bunching Onions?

May15

updated 3/8/2024

The Onion Patch

In a patch of soil under the cold frame in the old Maryland garden, I grew several dozen Japanese bunching onions. Although the frame was cold in the winter, it didn’t freeze, and those little plants provided us with all the green onions we needed for 5 or 6 years without replanting!

So, how do you get sustainable bunching onions? After describing two species of onions and sowing seeds, I’ll explain the “sustainable” part.

Bunching onions purchased from the grocery store.

Two Species of Onions

Allium Cepa, the Bulbing Onion

Allium cepa is the commonly grown bulbing onion. Onion sets, small immature bulbs, can be purchased from garden centers in late winter and sometimes in autumn. Plant onion sets a few inches underground, and pull them as green onions before they form bulbs. Planting sets every couple of weeks will provide a continuous harvest.

Left longer in the garden and spaced properly, though, the bulbs will grow larger. Your garden’s latitude, which affects day length in the growing season, will determine which onion varieties will successfully form bulbs. Short-day onions are grown in the southern United States, and long-day or intermediate varieties are grown farther north.

Check with your local agricultural extension office for names of varieties that will mature as bulbs in your region. Bulbing onions also can be grown from seed or purchased in bunches of young seedlings, but most varieties require more than 110 days to mature.

Allium Fistulosum, the Bunching Onion

The variety I grew in the cold frame was called ‘Nabechan’. This variety is a member of the species, Allium fistulosum. Japanese bunching onions, or scallions, don’t grow bulbs. Several varieties are available, and all remain straight-sided, with minor swelling at the base. Bunching onions are available as seeds for home gardeners.

Bunching onions are the ones usually sold in small bunches at the grocery store (photo, above). I use them in salads, omelets, stir-fries, and soups. Once or twice a week, I add a green onion to the spinach, mushrooms, a colorful lunchbox pepper, and kale in the veggie omelet. It’s really good with cheese and microgreens or slices of avocado in the fold…maybe some bacon on the side, and rye toast.

Although both species of onions can be harvested as green onions, the ones I sold at farmers’ markets were ‘Nabechan’ bunching onions. They were ready for the market when the 15 or 20 seedlings in 6″ or 6½” pots approached a harvestable size. Here’s how to grow them, if you’d like to give it a try.

Starting Seeds For Bunching Onions

Sow the seeds 1/4″ deep and about 1/4″ apart in 6″ pots filled with seedling mix. Water gently, so the seeds aren’t dislodged. They germinate well at temperatures around 70° to 80° F.

When the seeds germinate, give them full direct sunlight (6 hours at least), and lower the temperature. They thrive with cool to moderate temperatures, but avoid subjecting them to frost at this early stage. Inadequate light creates weak seedlings and feeble roots.

Keep the soil moist. Onions have shallow roots, and fail when grown too dry. Fertilize every 2 weeks with fish emulsion, Sea-Plus, or any complete fertilizer.

Transplanting Seedlings Of Bunching Onions

Once they’ve grown a few inches tall and are easier to handle, the seedlings will need to be spaced farther apart.

First, fill the new pot or pots with dampened potting soil to within 4-5″ of the rim. Yes, that seems too low, but more potting soil will be added as the seedlings grow. Firm it in lightly.

Where To Place the Crown

Now, gently ease the young plants and the soil mass out of the pot. Don’t let exposed roots dry out during this process. Cover them with a damp towel as you work.

You’ll see the 3 main parts of the onion: the green leaves, the white roots, and the region between the leaves and the roots, called the crown.

Hold up the seedling’s leaves and transplant it into the new pot. Space seedlings 3/4-1″ apart. It might be easier using a pencil to poke a hole into the soil for the roots. Plant with the crown at the soil surface, and lightly firm the soil around its roots. Add a small amount of potting soil over the bases of the stems to stabilize them. Plant them in wider nursery pots, if you choose, where they can remain until harvested. But they won’t require a deep pot.

Water the seedlings and place the pot in direct sun. But avoid harsh hot sun for a couple of days while the roots recover.

Growing Long White Stems

The trick to getting those long white stems is simply to plant the seedlings lower in the soil. Excluding light prevents chlorophyll from developing, blanching the stem. Leeks, another member of the Amaryllidaceae family, get their long white stems in the same way.

Every 10-14 days, add soil between the seedlings, an inch or so at a time, while holding the leaves upright. Although this sounds contrary to normal horticultural practices, the onions will recover. Chlorophyll in the covered stems will be reabsorbed by the plants.

Older leaves will turn brown and can be removed. But strong new foliage will emerge while the underground stem continues to thicken. It’s important to give seedlings full sun for optimal photosynthesis.

The pot is finished when the soil surface is about 1″ below the rim of the pot. The bunching onions will have 4″ or 5″ of white stem below the green leaves (longer than in the photo of store-bought onions, above).

Introduce the seedlings to stronger sun and cooler temperatures outside in the daytime. Protect them from frost while they’re hardening off. With good growing conditions (direct sun, moderate to cool temperatures, moist soil, and fertilizer every 2 weeks), the onions can remain in pots until they’re harvested.

Here’s Another Method of Seeding Bunching Onions

‘Evergreen’ bunching onions.

In the photo above, I started seeds about 1½” above the bottom of a 6½” pot, and spaced them farther apart. Adding soil every couple of weeks blanched the stems. Spacing them farther apart from the beginning obviates the need for transplanting.

I tilted the pot on the plant stand outside so the seedlings could catch the rays of the low sun during the shortest days of the year. On cold nights, the pot came indoors. These are seedlings of a variety called ‘Evergreen’.

Planting Bunching Onions Outdoors in the Garden

If you want to grow bunching onions in the ground, plant the pot of seedlings as a unit, covering the stems with 1″ to 2″ of soil. With good soil preparation and careful monitoring, young seedlings can be transplanted into the garden at this stage, weather permitting.

Seeding directly into prepared garden soil is another option if you can monitor progress and keep pests away. Remove weeds when they’re small; onions’ roots can be damaged even with shallow cultivation. By the way, deer and rabbits don’t eat onions.

As the seedlings grow, occasionally hill up soil around the base of the plants to lengthen the white stems. Within about 2 months of seeding, the bunching onions are ready to pull as needed in the kitchen. Younger plants are especially delicate and tender as a garnish. If they’re spaced an inch apart, the seedlings won’t need to be thinned.

Non-bulbing onions are easier to pull from the soil than other types of green onions that have begun to form bulbs. That’s why I prefer growing Japanese bunching onions for green onions. If needed, use a narrow trowel or a butter knife to help pry them from the soil if you want to harvest the whole plant or if bulbs have started forming when using onion sets.

Negi Onions

Bunching onions traditionally are sown in cell packs with several seeds per cell. Later, they’re planted out without separating the seedlings, allowing them to grow and be harvested as a “bunch”. But, in order to grow “sustainable” bunching onions, they need to be grown separately from each other.

In the popular “Negi” method of growing bunching onions, seedlings are spaced farther apart from the beginning and hilled deeply over time. These scallions are older and larger than the ones I grow, resembling leeks.

Here’s the Sustainable Part

This is where bunching onions become sustainable bunching onions.

Instead of pulling out the entire plant when harvesting, insert a knife into the soil a few inches, making a cut through the stem 1/2″ to 2/3″ above the root system. By leaving the bottom of the stem and the roots intact, the plant will regenerate and give you another green onion after 2 or 3 weeks of favorable weather!

Experience will sharpen your aim, but whether the stem was cut too high or too low, it doesn’t matter. It’s all edible. If you removed the whole stem accidentally, just cut off the bottom 1/2″, with roots, and replant 2″ below ground. It’ll take longer to grow, but it probably will survive.

With some protection in colder climates, it’s possible to harvest mature bunching onions all winter long. That’s why I grew them in a cold frame. Just be sure to plant enough of them. Depending on the temperature, they might remain semi-dormant and not regrow until the soil warms up. And what a surprise to see them vigorously re-emerge in the spring to provide another year of harvests!

“Can I Plant Bunching Onions From the Store?”

Cut stems from the grocery store, later planted into a pot.

Sure can! Buy a bunch of green onions (as in the photo at the top), looking for those with clean white roots. Choose the stems you intend to use in cooking, and cut 1/2″ above the crown. Don’t let them dry out, and plant 2″ deep into a pot of lightly moist soil as soon as possible. Adding more soil later will lengthen the white part of the stem. Cut stems initially planted too deeply might exhaust themselves before reaching the light.

In the photo above, I cut these bunching onions over a period of a few days, and placed them in a clear plastic bag with 2 drops of water. Until a pot of soil had been prepared, the bag sat on the counter, in bright indirect light. You can see the older ones already sprouting. Growing onions in water, even short term, can turn them mushy and really smelly. That’s why planting them directly in soil is preferred.

Keep the pot moist and sunny, and you’ll see a green onion growing probably within 7 to 10 days during the growing season. In the middle of cold winter weather, though, keep the pot in a cool but sunny window indoors or in a cold frame. Soil that freezes could kill the root at this stage. Pick the entire plant or cut the stem when it has grown to the desired size.

Bottoms Up!

If you’re growing green onions from onion sets, this is one of the easiest crops to grow. Seedlings take a little more patience. Because they retain good flavor and substance for a long time, you can harvest what you need and let the rest of the bunching onions continue to grow. Sometimes, all I need is a single green leaf for a small omelet or a garnish.

Here’s to sustainability! Oh, and the reason why those ‘Nabechan’ bunching onions in Maryland failed after several years: contractors replacing the siding on the house trampled them to mush.

These were planted as onion sets in late winter, before starting seeds of bunching onions. They’ll be harvested as green onions or when they have small bulbs.

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Soil Prep 101 For Your Vegetable Garden

Apr25

Cool season vegetables and greens.

Finding the Perfect Spot for Your Vegetable Garden

For the purpose of this post, I’ll assume that your vegetable garden will be flush with the surrounding lawn, rather than in a raised bed. However, sound horticultural principles apply to either method. Locate the garden where it gets lots of direct sunlight, and avoid low areas that collect water after heavy rain. Place it close to a source of water.

Now that you’ve found the perfect spot for your vegetable garden, you’re ready for Soil Prep 101. The types of crops you plant in any season are weather-dependent, so make sure weather patterns in your location suit the peppers, basil, kale, or cauliflower.

Although this article concentrates on preparing beds for vegetable gardens, the principles apply to other plants as well, including new shrub borders and flower gardens for pollinators. Page 2 of this article has tips for improving the soil’s tilth, or workability, for most garden projects.

Prerequisites for this class: “How to Prepare the Soil: An Introduction” and “Yes, But Is It Sunny In the Winter?”

Swiss chard in a raised vegetable garden

Swiss chard in a raised bed.

Depending on your level of affinity for precise measurement, you can use either a measuring tape or simple paces to mark the dimensions of your garden. Gardeners who want to indulge in culinary experimentation by growing a wide variety of crops might regret not having made the vegetable garden large enough from the outset. Consider the possibility of expansion in the future.

How Much Sun Does the Vegetable Garden Need?

There is no substitute for sunlight. Without at least 6 hours of direct sun, the results will be disappointing. Anything less than that will reduce and delay the harvest.

Indirect, dappled, and filtered light don’t really count. In fact, during most of the growing season, fruiting plants perform so much better with 7 or 8 hours of sun, minimum! There are other types of crops that can be grown in less than full sun, including leafy greens (lettuce, arugula) and a few herbs (cilantro, parsley).

Layout

Tomato.

Someone out there is asking, “Do I run the rows (the long axes) east-to-west or south-to-north?” Good question! If your plans include growing several tomato plants and maybe some pole beans on a trellis, and you prefer one long plot that is accessible from both sides, I recommend east-to-west.

Long-term plants (tomatoes, peppers, etc.) will continue to get good sunlight all season. Spaced properly, they won’t cast as much shade on each other, especially as fall approaches and the sun sinks lower in the sky. But, if your garden receives sun all day, it won’t make much difference to main season crops.

Cool season crops, grown from fall through early spring, however, will get more sun when planted east-to-west. They’ll face the sun all day even though the days are short.

Taller plants should be planted on the north side of any plot (northern hemisphere), so they don’t shade smaller plants nearby. Some varieties of staked indeterminate tomatoes can grow 8′ tall!

lettuce basket, a portable vegetable garden

Lettuce growing in a basket.

On properties where spatial considerations are limited, do what you can to provide enough direct sun to those crops you can’t live without. Your crops might not be lined up in neat rows, but rather planted individually in a sunny corner over here and another by the back gate. Doesn’t matter. Do what works for you!

Container-grown crops, such as this lettuce basket (photo, above), can be moved around as conditions change.

Multiple Vegetable Garden Beds

With ample space, a series of garden beds can be laid out in a grid. When deciding where the plants will go, always keep in mind that you want to prevent tall plants from shading short plants, with few exceptions. Using straight pathways makes maneuvering the wheelbarrow and equipment easier.

Crops that prefer cooler, part-shade conditions as the weather warms can be planted between the taller plants or in the partial shade they cast. Those include late spring lettuces, arugula, cilantro, and spinach.

Savoy cabbage.

Having several plots allows for crop rotation, planting one family of plants in Plot A this year, in Plot B next year, and so on. This helps prevent the soil from being severely depleted of certain micronutrients and from allowing populations of insects and diseases to build up.

The nightshade family (Solanaceae: tomato, pepper, eggplant, potato), the cucurbits (Cucurbitaceae: cucumber, summer squash, zucchini, melon, pumpkin), and the brassicas (Brassicaceae: broccoli, cabbage, cauliflower, kale, Brussels sprouts) are groups of plants that benefit from being rotated every 4 or more years.

To clarify, one member of a family (tomato, for example) should not be planted where any member of that family (tomato, pepper, eggplant, potato) has grown in the past few years.

This is a good reason to keep a record describing where you plant each crop every year, as well as documenting successes and losses. Knowing the family names that crops belong to also helps with crop rotation.

Seed Or Transplant?

Don’t go overboard if this is your first attempt. You’re not obligated to germinate every pack of seeds you bought. There’s always next season. Most seeds will remain viable for a few years if kept dry and cool.

Starting out with young tomato, pepper, or slow-growing parsley transplants might be more practical than growing them from seed, even though it is more expensive. You’ll find them at garden centers, farmers’ markets, and local hardware stores, and the growers often have good suggestions for cultivation.

If you’re late getting the vegetable garden going, transplants will save you several weeks of growing time. You can always supplement with fast sprouting varieties of seeds, such as those mentioned in the next section.

Starting plants from seed is a welcome challenge to many and is a source of fascination for children—and for adults, too. Don’t laugh, but, for me, it’s a thrill when the catalogs start showing up in the mailbox. I would never discourage you from exploring this facet of gardening. And, of course, there are so many excellent varieties available from seed that never show up in retail stores as transplants.

Seedlings For Vegetable Gardens Need Sun

Seedlings of fruiting crops need at least 6-8 hours of direct sunlight for strong growth. Use clean pots, pasteurized seed starting mix, and a waterproof tray. Provide the proper temperature for germination.

If you don’t have very sunny windows or a greenhouse, consider starting seeds under shop lights with daylight tubes. I use 4′ long fixtures that hold 2 tubes each. Seedlings growing very close to the tubes—only a few inches away—grow strong stems and roots.

Lettuces, arugula, and other leafy greens tolerate fewer hours of sun, although they appreciate full sun during the cooler months.

Avoid starting seeds too early in the season. This could result in leggy, weak plants that might not perform up to par in the garden.

Broccoli ‘Happy Rich’ and Arugula ‘Astro’ seeded into cell packs (late winter, 2022).

Seeding Directly Into the Garden

Some crops grow easily from seed sown directly into the vegetable garden. Peas and beans, for example, and radishes, beets, and carrots are just a few species that can be planted right into prepared ground. Dinosaur kale, mustard spinach, mesclun, leaf lettuce mixes, zucchini, spinach, and cucumbers are more crops that can be directly seeded.

Read all the information on the packet, paying special attention to when to start and how deeply to sow the seeds. Although these crops germinate readily, gardeners must still watch out for pests, both above and below ground, and turns in the weather.

Spacing the Plants

It’s important to calculate how much square footage each of your plants requires, or at least to get a rough idea. On graph paper, map the proposed garden to scale. Use the plants’ spacing recommendations found on the label or the seed packet for the amount of space needed.

With a 1/4″ grid, each square can represent 6″ or 12″ of garden space. The diagram is optional, but it can help in future years when considering crop rotation.

It’s better to have more than enough room rather than not enough; plants don’t respond well to crowding. The seemingly large gaps between the major crops can be interplanted with “ephemerals”—those plants that grow quickly and are harvested before the majors achieve full size. Examples include radishes and lettuce between tomato plants, or green onions and beets between autumn-grown Brussels sprouts.

If It Looks Like This…

Clay soil shrinks as it dries, creating surface cracking.

Soil that dries as hard as a brick is impossible to work with. You can thoroughly water the area the day before or start digging a day or two after a good rain. Avoid digging or walking in the garden when the soil is wet. This compresses the soil, squeezing out tiny channels of air space that are critical for healthy root growth.

Sandy soil that drains too fast should be amended with copious amounts of organic matter. Bagged topsoil is also available, but quality varies widely. The tiny clay particles in clay loam help hold water and nutrients in the soil.

In a large vegetable garden, plan for pathways every 4′ or 5′, and restrict foot traffic to those areas. Use pavers, flagstones, pine bark, or even that old pile of bricks for the pathways. You can get very creative with stonework, and your garden can be the neighborhood show-stopper, but don’t lay out the stones until the end of the soil prep process.

Let’s begin! Please turn the page…

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Headings

Page 1: Finding the Perfect Spot for Your Vegetable Garden, How Much Sun Does the Vegetable Garden Need?, Layout, Multiple Vegetable Garden Beds, Seed Or Transplant? (Seedlings For Vegetable Gardens Need Sun, Seeding Directly Into the Garden), Spacing the Plants, and If It Looks Like This…

Page 2: Remove Sod, Tilth, Soil Prep (The First Dig: Loosen the Clay, The Second Dig: Add Drainage Materials, Organic Matter vs. “Organic”, The Third Dig: Add Organic Matter), Fertilizers, Rake Smooth and Pave, Agricultural Extension and Soil Tests (To Lime Or Not to Lime, and What is pH?)

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