Tag Archive | 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)

Return to the top of Page 1

Pages: 1 2

Seedlings For Your Garden: 12 Tips

Jun27

2022

Starting Seedlings For Your Garden

Busy spring! This lengthy article focuses on starting and caring for seedlings and getting them established in the garden. If I’m not working on the seedlings, I’m working in the gardens, creating new beds and expanding those started last fall and winter. Winter weather was delightfully mild to allow planting right through the cold season. The weeds and I have come to an understanding, and in the next article, I’ll tell you how in “Patches for Pollinators”.

Foremost on the agenda has been starting plants to sell at our local Elkin Farmers’ Market. It’s been a challenge this year, keeping plants in good condition with high heat, heavy humidity, and frequent rainstorms. If I had a climate-controlled greenhouse, there might have been fewer losses. But, for the most part, my company, Wellspring Gardens, is producing more seedlings than I can sell at the market.

Some of that overproduction is destined for the vegetable gardens. It will yield small harvests of produce to sell at the market in addition to what’s needed in the kitchen. This is new territory for me, adding produce to the plants offered at the farmers’ market.

I might even consider canning, which I’ve never done…but let’s not get ahead of ourselves. That would be helpful, though, considering the rapidly rising prices at the grocery store. For that reason alone—the impact of rampant inflation on our wallets—it’s wise to learn how to grow at least a few vegetables.

The sun’s path across the sky, Charlotte NC.

Watching how the sun tracks across the sky from month to month reveals good spots for the sun worshipers and areas where leafy greens should thrive in partial sun. This is my first summer in this house. The massive oak trees create shifting shade patterns that cause me to periodically rethink the plans.

So, let’s begin!

12 Tips For Starting Seeds

1. Start with clean materials for seedlings.

Sweet pepper ‘Glow’, started in 9-cell packs.

This calls for packaged seedling mix or fine-grained potting soil. Don’t use “dirt” from the garden, with its pathogens, insects, weed seeds, and worms that disrupt soil structure around tiny roots. In addition to the unknowns lurking in garden soil, its high clay content causes drainage issues in containers.

Soil used previously for potted plants is not a good medium for your seedlings. It’s often depleted of nutrients, might contain pathogens, and the organic matter has partially decomposed. If it’s only one season old, it’s probably safe for potted annuals, when mixed with fresh potting soil, or incorporated into the backfill for that new sourwood tree. Or simply throw it under the shrubs or into the compost pile.

Because seedlings are susceptible to soil-borne diseases, play it safe and start with pasteurized bagged seedling mix or potting soil. This, however, doesn’t guarantee a successful outcome, as many disease spores are air-borne. But we can increase the odds of success by using clean materials.

When reusing cell packs, pots, and flats for seeding, wash them in a 10% bleach solution, and rinse well before proceeding. Don’t smoke around plants, and wash hands thoroughly before working with them. Tobacco and other plants in the nightshade family (Solanaceae, including tomato, pepper, eggplant, and potato) can fall prey to the same disease organisms. Spores can transfer from tobacco products to your hands to the plants.

Pasteurizing Potting Soil

For bagged soil that’s questionable, you can pasteurize it in the oven. Don’t heat soil that contains timed release fertilizers. Use an oven-safe covered pot or baking dish, wet the soil, and heat the oven to 200°F. When the soil registers 140° on a meat thermometer, lower the oven temperature and maintain soil at that temperature for 30 minutes. This kills most pathogens. Wait for it to dry somewhat and to cool thoroughly before using. Various websites recommend different temperature levels from 140° to 300°. At the high end, beneficial microbes are killed off as well.

Let it cool down outdoors. Considering the pervasive “earthy” odor coming from hot soil, you might prefer buying a new bag of seedling mix or accept a small risk with the open bag in the garage.

Another method of pasteurizing (not sterilizing) soil is to place a heat-resistant container of soil in a black plastic bag. Place the bag in a sunny place outdoors on a warm day, and let the sun do the work for you. This is called solarization, and can raise the temperature inside the bag to 140-160°F. To prevent damage to the beneficial microbes, take the temperature, and maintain it at 140° for 30 minutes, opening the bag a bit to prevent overheating.

Most bagged potting soils and seedling mixes already have been heat-treated to eliminate pests. Close the bag securely and store in a cool dark place. The last and only time I pasteurized soil was nearly 50 years ago because that’s what the experts recommended.

2. Grow disease resistant varieties…

While fungicide and bactericide formulations—both organic and conventional—are available, I’d rather grow disease resistant varieties and not rely on spraying. Keep in mind that resistance is not 100% effective, particularly when plants are exposed to stressful weather or cultural conditions.

Certain varieties are more flavorful than others, but all well-grown fruits and vegetables from your own garden taste better than those purchased from grocery stores. Picked when vine-ripened perfect, anything coming from the garden will be superior to what’s found elsewhere except, perhaps, at farmers’ markets and farm stands. Freshly picked produce also has the highest nutrient content.

Digging in the garden is great exercise; proceed slowly at first. Working outside in nature feels good, and self-sufficiency is never amiss. A few steps from the back door gathering a green onion, spinach, dinosaur kale, and a little ripe sweet pepper for the veggie omelet is more rewarding than I can describe. You’ll see!

Those are just a few of the many benefits of growing our own vegetables. Using disease resistant varieties, if available, makes the job so much easier. Many new gardeners gave up after having suffered the disappointment of losing an entire crop to early blight or bacterial leaf spot. And we also have to deal with deer, rabbits, and insects!

Although this article concentrates primarily on edibles, flowering plants also have their own set of disease organisms. Again, look for resistant varieties, grow them in conditions that don’t favor infection, and look for remedies at the garden center.

…Especially Tomato Seedlings

Disease beginning on ‘Rutgers’ tomato.

Tomatoes and peppers, two of the most popular crops for home vegetable gardens, are vulnerable to many diseases. They’re caused by fungal, bacterial, or viral pathogens. In some areas, nematodes also can be a problem. Usually, we can harvest some fruits before disease claims them, but resistant plants last longer in the garden. Plants infected with viruses should be removed and destroyed. For fungal and bacterial pathogens, products at garden centers will help. Always read the labels.

Tomato diseases include Alternaria stem canker, early blight, late blight (Phytophthora; very few varieties are resistant to this one), Fusarium wilt, grey leaf spot, leaf mold, tobacco mosaic virus, tomato mosaic virus, tomato spotted wilt virus, and Verticillium wilt. Catalog listings use initials to indicate disease resistance. For tomatoes, AS, EB, LB, F, GLS, LM, TMV, ToMV, TSWV, and V, respectively, represent those diseases.

Tomatoes are weedy plants and normally produce good crops, despite many organisms that target them. Peppers are susceptible to several races of bacterial leaf spot, and basil to basil downy mildew. Some zinnias are plagued by powdery mildew. Weather conditions, such as high humidity and frequent rain, exacerbate these disease problems.

Most hybrid (or “F1”) tomatoes have some resistance to one or more pathogens, but not to all of them. ‘Big Beef Plus’ is resistant to a wide variety of diseases. ‘Damsel’ and ‘Defiant PhR’ are resistant to late blight. Hybrid seeds carry a higher price than open pollinated varieties due to the cost of research that developed them and the extra steps needed to produce hybrid seeds each year.

It’s so hot out there!

If you live in a hot climate, look for tomato varieties that have been bred to produce better at high temperatures. The pollen in tomatoes and peppers, and others, can die at high temperatures. While these plants are comfortable at 65-80°F, pollen dies above 88°, 90°, or 92°, depending on the cultivar. No pollination = no fruits! A reference to “heat” or to the “south” in the plant’s variety name indicates its higher tolerance for heat.

Researchers are investigating thermo-tolerant genetics in wild tomato species (Solanum pimpinellifolium) and incorporating them in tomato breeding programs.

One trick to preserve viable pollen is lightly shading the plant in the hot afternoon hours. Attach shade fabric—a black woven mesh—to a support over and on the west side of the tomato or pepper plants. This provides a decrease of up to several degrees in hot climates or temporarily during a heat wave. In the photo, above, mesh bags from the grocery store protect fruits from squirrels and sun scald, and lightly shade new flowers and their pollen from high heat.

The young ‘Estiva’ tomato plants (“estiva” refers to summer), a hybrid bred for heat tolerance and great taste, lost most of their diseased bottom leaves in heavy rains, but those little fruits are still growing! I’ll plant them out this weekend, after the temperatures drop well below the 108° heat index value we have now. Recent weather has been in the record-breaking mid- to high 90’s F, with high humidity. Not my favorite conditions to dig in the garden…so I don’t. I was not bred for heat tolerance!

***Update***: ‘Estiva’ tomatoes endured this hot summer and produced fruits past the first fall frosts. I covered them on chilly nights to ripen the last of the fruits. These were among the last tomatoes to succumb to the cold, in mid-November. Autumn 2022

A Few More Tomato Tips

Your best defense against tomato disease, in addition to growing disease resistant varieties, includes these tips:

Stake them. Tall indeterminate types need a 6-8′ tall stake, taller for some.
Space them farther apart, at least 3½-4′.
Thin the vines to 3 or 4 main stems by removing excess suckers.
Remove leaves on the bottom 12″ of the plants after they’ve become established.
Locate them where a breeze blows through the garden. These first 5 tips address increasing air circulation around and through the tomato plants.
Give them lots of direct sun—a minimum of 7 or 8 hours. The more sun they receive, the shorter the window of opportunity for pathogens to germinate on damp leaf surfaces.
Mulch the soil under the plants to prevent disease spores lying dormant in the soil from splashing onto and infecting the foliage. More on Page 4.
Water in the morning to early afternoon so all foliage is dry going into the night. Try to keep the foliage dry at all times and avoid handling wet foliage.
Water established plants heavily (1½”/week) when needed, but avoid giving little sips every day. Young seedlings need more frequent watering until their root systems expand.
Clip off leaves that show early symptoms (yellowing, spotting), and dip your pruners in alcohol when moving from plant to plant.
Don’t smoke near the garden, and wash hands thoroughly before working with plants.
Rotate your crops. Don’t plant a member of the Solanaceae family where any members have grown in the past 3-4 years. There’s more about crop rotation on Page 4.

All plants grown with good soil preparation, good air circulation, proper watering techniques, adequate sun, and appropriate fertilization are less stressed. Less stress equates to lower infection rates.

Growing Heirloom Seedlings

: These “black” heirloom tomatoes are higher in beneficial pigments called anthocyanins, which are powerful antioxidants. ‘Cherokee Purple’ (above) originated near the NC/TN border, and had been grown by the Cherokee for generations before seeds became widely available in the early 1990’s. ‘Black Prince’ (left), is a high-yielding variety, shown before fruits darkened.

Heirloom tomatoes are always in demand because of their exceptionally good flavor. Heirlooms are open pollinated, which means gardeners can save seeds from fully ripened fruits each year for the next season’s garden. Because they’re not F1 hybrids but have been breeding true, for the most part, for many decades, heirlooms retain their traits from one generation to the next.

These varieties, however, don’t have much built-in disease resistance. Nevertheless, I’m growing a few heirlooms, and spacing them 4′ apart for improved air circulation. We’ll see what happens.

Commercially grown tomatoes must be able to survive long distance transportation and handling without damage. They’re picked early, when green or first showing color. Varieties of these tomatoes have skins that normally are tougher.

Heirloom tomatoes have more desirable thinner skins and, therefore, travel poorly. So, you won’t see them in grocery stores unless those stores buy from local farms. Heirloom tomatoes from the grocery store might cost $5.00/lb. or more! So, yes, it is worth growing a couple of heirloom tomato plants in our gardens.

A few prolonged and heavy rainy periods this spring almost wiped out certain tomato varieties, namely ‘Carmello’, ‘Brandywine’, and ‘German Johnson’. I still have a few that show less damage than others. ‘Black Krim’ and ‘Cherokee Purple’ are doing fairly well, although they are heirlooms. Most of the remaining plants will be set in the garden. There’s usually a breeze blowing through the property, and by spacing them appropriately, I should get plenty of fruits.

Basil Downy Mildew

First symptom of BDM: yellow blotches between the main veins.

Although this dreaded disease targets only basil, it hasn’t appeared yet this year. But I’m prepared.

Last year, I grew ‘Rutgers Obsession DMR’ (DMR = Downy Mildew Resistant), an acceptable substitute for our beloved ‘Genovese’ and other susceptible sweet basils. Last year’s ‘Obsession’ did not develop any basil downy mildew (BDM)—not one speck—although wet and humid weather presented a worthy challenge. Other basil varieties in the ground or in pots succumbed to the disease within a week of infection…even young seedlings.

This year, I’m growing ‘Rutgers Obsession DMR’ and also ‘Rutgers Devotion DMR’ outside all summer. In addition, I’m seeding the old favorites, including ‘Genovese’, ‘Italian Large Leaf’, Thai basil ‘Siam Queen’, ‘Marseillais Dwarf’, and ‘Tuscany’, a lettuce-leaf basil. A few non-resistant basil plants will come indoors at night when warranted, as described below. But I’ll stop seeding susceptible varieties, except for a few pots, and concentrate on the resistant ones for the farmers’ market if the disease appears in the neighborhood.

Several other BDM resistant varieties can be purchased as seeds or as started plants.

Avoid High Humidity

Healthy sweet basil, in a pot.

If you want to grow your favorite basil varieties that are not resistant to BDM, there is a way to prevent a total loss.

BDM spores move up from the south on the breeze or on infected plants shipped into the area. The spores don’t overwinter in cold climates. If spores land on a susceptible variety, they need a relative humidity above 80-85% for a couple of hours in order to germinate.

Even during pleasant weather, the relative humidity can reach 90% or higher in the 2-3 hours around dawn. That’s when the temperature is usually the coolest and, therefore, the relative humidity is the highest.

When plants show early symptoms of BDM, remove the affected leaves. Take potted basil plants indoors for the night, every night. Indoor conditions never reach those high humidity levels, so you can still grow your preferred basil varieties successfully with a little effort. Remember to place the plants back outdoors after the sun has been up for a couple of hours.

Follow this regimen during rainy weather, although the plants might need to spend a day or two inside. Find the brightest spot to keep them during their temporary stay indoors. If possible, provide some artificial light. Unless it’s wilting, avoid watering basil indoors. Less sunlight means the plant won’t be photosynthesizing optimally or using much water, and wet soil can initiate root rot.

Headings

Page 1: 1. Start with clean materials for seedlings. (Pasteurizing Potting Soil), 2. Grow disease resistant varieties… (…Especially Tomato Seedlings, It’s so hot out there!, A Few More Tomato Tips, Growing Heirloom Seedlings, Basil Downy Mildew, Avoid High Humidity)

Page 2: 3. Timing is important for seedlings. (The Fall Growing Season, Keeping Records, The Cooperative Extension Service, Starting Seedlings Outdoors, Don’t Start Seedlings Too Early, Cool Season Crops, Extending the Growing Season, Seedlings Transplanted Into Bigger Pots, Bunching Onions, The Brassicas, Brassicas In My Garden, Lettuce), 4. Is the temperature suitable for seedlings? (Miniature Incandescent Lights For Warmth, Water Temperature)

Page 3: 5. Start seedlings in small batches. (My Simple Infrastructure), 6. Seedlings need strong light. (Growing Seedlings Under Shop Lights), 7. Cull the weaklings and anomalies. 8. Prevent damping-off disease from killing your seedlings. (Actinovate), 9. Seedlings and plants need fertilizer. (The Elements, Read the Label)

Page 4: 10. Prepare the soil for your transplants. (Start With Good Drainage, Air Pore Space, Gypsum and Lime, Add Nutrient-Rich Amendments, Bury It), 11. Try succession planting for maximum yield. (Crop Rotation, Mulch), 12. Stop the pests before they ruin your garden. (Slugs and Snails, Larvae of Moths and Butterflies, Spider Mites and Thrips, Deer and Rabbits), Concluding

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Homemade Chicken Soup and Biscuits

Jan17

Homemade Chicken Soup

Please Pass Some Comfort Food

To say that the year 2020 was a tumultuous one is a grand understatement. From politics to pandemics, I don’t think I’ve seen a time with greater divisions among the population and even between family members. But let’s leave all of that behind for a while, and enjoy some homemade chicken soup.

Here’s a recipe for winter’s ultimate comfort food: Chicken Soup. While some cooks make soup with more broth or egg noodles, I like to add lots of vegetables and some cooked pasta. This is a must for anyone feeling hammered by a cold or the flu. Feel free to adjust the proportions of ingredients to suit your family. I make about a gallon at a time, and freeze portions for later use.

Ingredients for Chicken Soup

1 package of 3 or 4 chicken breast halves, with skin and bones, rinsed (excess fat or skin removed)
salt and pepper
all-purpose unbleached flour
butter and olive oil or vegetable oil
2 to 4 stalks celery, cut into slices
1 or 2 yellow onions, sliced or chopped
3 to 5 carrots, sliced
2 large cloves fresh garlic, crushed or minced
several white button mushrooms
2 bay leaves
3 or 4 15-ounce cans of low sodium, no MSG chicken broth, plus 2 or 3 cans of water
herbs: a handful of fresh Italian flat-leaf parsley (chopped), 2 to 3 tsp. Italian oregano (and some sweet marjoram if you like), and 1 tsp. French thyme. Measurements can vary, depending on your preference. If using dried herbs, use half as much as the amounts specified for fresh. Start with small amounts, and add more if desired. Parsley is always much better used fresh, and is widely available.
2-4 cups fresh greens, such as spinach, dinosaur kale, Swiss chard, arugula; chopped
leftovers: vegetables and/or cooked rice or barley (optional)
enriched pasta (mini farfalle, elbows, penne, broken spaghetti…), pre-cooked or cooked separately while the soup is simmering, drained
grated Romano cheese

: Vegetables to saute.

: Italian (flat-leaf) parsley.

The Process: Making Chicken Soup

Prepare the Chicken

Place about 1 cup of the flour in a bowl.
Add 1/2 to 3/4 tsp. salt and 1/4 tsp. black pepper. Mix well.
Rinse the chicken well and pat dry with a paper towel.
Add chicken to the bowl, coating each piece, pressing flour onto all surfaces.

Next…

Place a large stockpot, with a heavy bottom, on the stove.
Add a few T. oil and butter. Heat it up, at medium or medium high heat.
Add each piece of chicken, after flouring it, to the hot pot. Sometimes I spoon more of the flour mixture onto the chicken, and cook it some more. This helps thicken the broth just a bit. (Don’t save the leftover flour. Discard it to prevent contamination.)
Sear the outside of the chicken, both sides, until it’s golden brown, but not burned. Adjust the heat if necessary. It will not be done inside, but will cook more when added to the broth. Move the chicken around to prevent sticking or turn down the heat. The brown residue will add flavor to the soup.
Once the chicken has browned, remove it to a dish, and turn down the heat.
Now, add the chopped or sliced fresh vegetables (celery, onion, carrot, garlic, mushroom), but not the greens, stirring often. The residue will loosen up, or use a wooden spoon to help it along. Sauté until the vegetables are lightly softened, but not browned.

And Then…

Add the broth and water, and stir. Turn up the heat to a boil, then lower the heat to a low simmer.
Add the bay leaves. Other herbs will be added later.
Add the chicken and its drippings back to the pot. Keep it on a very low simmer, not a vigorous boil, for 40 (smaller chicken pieces) to 60 minutes. Very low heat keeps the chicken more tender.
10 minutes before it’s done, add the thyme.
Remove bay leaves.
Add salt and pepper to taste. Broth is often quite high in sodium, so don’t over-salt.
5 minutes before it’s done, add oregano, marjoram, and parsley.
Remove chicken to a clean dish. You might want to use a large spoon to hold the pieces together; the meat could fall off the bones. Check the soup for tiny bones that might have fallen to the bottom of the pot.
Discard the chicken skin. Cut the meat and add back to the soup. I usually reserve some of the chicken for a stir-fry or freeze it separately for later use.
Add fresh greens and low simmer a few minutes to wilt.
Stir in cooked pasta.
Add leftover vegetables (such as cooked peas, corn, green beans), if desired.
Reheat and stir the soup, then serve. Top with grated Romano cheese and a sprinkling of fresh parsley.

: Seared chicken.

: Vegetables added to flavorful drippings.

: Mixed vegetables cooking.

: Chicken soup and biscuits.

You also might enjoy homemade collards soup. It’s more comfort food for winter or for those not feeling so well. Most of the herbs and greens I use in cooking are started from seeds. At any time of the year, there’s something to pick for soups, salads, veggie omelets, and stir-fries.

Easy Buttery Biscuits

I just started making these last month. They are so good! But, in an effort to not overindulge in carbohydrates, I won’t make them often.

Very simple:

Preheat oven to 425º F.
Melt 3 T. butter in a small pot.
Prepare a baking sheet lined with parchment paper.
Place 1 1/4 cups of self-rising flour into a bowl. This makes a dozen biscuits.
Add a dash of salt (optional).
Add about 3/4 cup heavy cream to the flour. Mix well with a fork. Add more flour if it’s too sticky.
Turn out onto a floured surface and knead for a minute.
Use a rolling pin to flatten the dough to about 1/3″ thick or slightly thicker.
Use a cookie cutter or a juice glass to shape biscuits and move them to the cookie sheet.
The last bit of dough can be shaped by hand so none is wasted. It might come out lumpy, and that’s perfectly fine. Call it “rustic”.
Spoon melted butter over the tops, dripping down the sides. The dough will absorb the butter.
Bake until the tops turn golden, about 15 minutes. Turn the sheet halfway through if your oven has a hot spot.
Serve with more butter (optional, but…). Next time I might add some shredded cheddar cheese to the dough. (***Update***: Yesterday, I made a batch of biscuits, half with cheese and half without. In the cheesy part, add thin pieces of cheddar to half the dough. Then fold the dough, roll it, and proceed with recipe. I haven’t decided which option I like better; hmm…this calls for a taste test. January 27, 2021)

: Cheesy biscuits.

Enjoy, and be well!

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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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Pumpkins At The Union Market

Oct30

The Union Market, a Local Favorite

Anyone traveling on Providence Rd. south from Charlotte toward Waxhaw, North Carolina, is familiar with this roadside market. Union Market carries vegetables and greens from local farms, freshly-cut herbs (in season), fruits from orchards nearby, Duke’s breads, and a selection of refrigerated meats, dairy products, and prepared meals. (In order to stock a wide variety of fruits and vegetables, though, they are sometimes brought in from elsewhere. But the emphasis is on fresh, locally grown produce.)

I sometimes buy heirloom tomatoes (‘Cherokee Purple’ and ‘Pineapple’), sweet peppers and cucumbers before mine are ready, cantaloupe, and a loaf of rye bread. After the Christmas trees and greens, they’ll close for the winter for a well-deserved rest.

Now, of course, it’s pumpkin season! You can hunt for the perfect pumpkin, or for one that’s not so perfect. This year, there’s a huge one tucked into the autumn vignette, weighing in at almost 400 pounds.

The biggest one on the lot.

So, you can carve your terrier’s smile, a grim monster, or a psychopathic clown face into your pumpkin. But don’t delay; Halloween is here! Union market has lots of pumpkins and squashes to choose from—the pinkish ‘Porcelain Doll’, the striped ‘Speckled Hound’, and the bumpy ‘Knuckle Head’… Small ones, big ones, smooth ones, warty ones… Round orange, blocky pink, flattened white, orange splotched with green, and some that are kind of bluish gray…

While you’re there, pick up a bunch of corn stalks. And they have a good selection of ornamental corn—tiny ears and full-size, too.

Ready for the Holidays?

Here’s an old family recipe for pumpkin pie that uses canned pumpkin. (I’ve used fresh pumpkin, but results weren’t as good.) Delicious! My daughter, Brynn, is coming for a visit soon, so I’ll be making a couple of pumpkin pies, with homemade crust.

These autumn fruits can dress up the front door or the view out the kitchen window. They’ll last through Halloween and right up to Thanksgiving. And after Thanksgiving, it’ll be time for winter delights—garlands and lights, bows and paperwhites. And, yes, Union Market will have Christmas trees and greens.

For more information

The Union Market

Owners: David and Christine White

Address: 1316 Providence Rd. South, Waxhaw NC

Phone: (704) 843-0227

Hours: This is a 3-season market. Check the website for hours.

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Vegetables in Containers: How To Grow Them

Jun17

2018

No Garden Space? No Problem!

Growing Vegetables in Containers

Peppers and onions.

Before I started this blog, I managed the Edibles Department for a few years at an independent garden center in Charlotte, North Carolina. As some of our customers downsized to apartment living or to a condo with a balcony, they didn’t want to give up growing their own herbs and vegetables. So, they were glad to hear that they could grow vegetables in containers…as long as the balcony was on the right side of the building. And the right side for vegetables is the sunny side of the building.

Lack of direct sunlight and adequate growing space are limiting factors. Look around, though, and you might come up with some ideas. For example, some of our customers were given permission from their condo associations to garden in common areas. Running for open association board positions yourselves is one way to garner support. I encourage you to attend board meetings, bringing your neighbors, a plan, and a promise to maintain the site.

Neighborhood community gardens are another possibility, although there often is a waiting list. With so much emphasis on eating healthy foods, little pocket parks and community gardens are popping up all over the country.

For Your Convenience

A young tomato damaged by a squirrel.

Another reason to grow vegetables in containers is simply to have them close at hand when they’re needed. A few steps out the kitchen door to a handful of cherry tomatoes and a ripe ‘Flavorburst’ sweet pepper for today’s salad has its charms.

Keeping the pots elevated on the deck prevents some animals, such as deer and rabbits, from making off with the fruits of your labor. Won’t stop the raccoons, though. (***Update***: Or the squirrels; one thought this little green tomato had something to offer. Discard any fruits that have been chewed on by animals. If needed, I’ll wrap the potted tomato plants, growing on the deck, in bird netting. June, 2019.)

Sun? Not So Much

The choices for edibles in a shady spot are limited. The ones that might succeed in bright shade are arugula, cilantro, parsley, lemon balm (interesting research with Alzheimer’s), French sorrel, and seasonal leafy greens. With just a bit more sun, basil, rosemary, oregano, and maybe a cucumber plant could grow for you.

Reflected light counts, to a degree, including light bouncing off light-colored walls. And a white surface under the pots reflects more light onto the vegetables in containers.

Remember to monitor the sun’s path throughout the seasons. Once trees drop their leaves in the fall, your balcony or patio might receive more direct sunlight than it did in the summer. This opens up all kinds of possibilities for potted cool-season greens and vegetables. Pay close attention to expected temperature changes for the duration of your crops.

Fruiting plants, such as tomatoes, peppers, eggplants, and squash need at least 6, and preferably 7 or 8 hours of direct sun. These vegetables also need warm summery weather.

Approaching Summer Solstice

Our vegetable garden is now receiving the maximum amount of light, with the sun directly overhead. In the springtime of the last two years, heavy rains caused the tree canopy up on the berm, to the south, to swell with heavy, overhanging branches. Trees now cast considerable shade early and late in the day for most of the growing season. So, I planted fewer tomato plants and more greens.

Two large ‘Big Beef’ tomatoes are beginning to ripen, and a whole lot of ‘Sun Gold’ and ‘Mexico Midget’ cherry tomatoes. So, even with less than ideal conditions, there will be something to harvest.

At Julia’s Request

Several family members from New Jersey and California recently visited us in North Carolina. I promised Julia this article about growing summer vegetables in containers.

Vegetables In Containers: Which Ones?

: Potted green onions.

: Potted tomato.

Sweet and hot peppers, tomatoes, and eggplants can be grown in containers, as well as zucchini, yellow summer and Patty Pan squashes, cucumbers, and green beans. Also, it’s easy to grow most herbs in pots. Green onions, carrots, potatoes, and peas can grow in pots!

It’s just a matter of the details. One of those details is to look for dwarf or bush varieties of the crops you want to grow. There’s even a variety of corn (‘On Deck’) that grows in large pots.

One of the popular combinations I used to sell included a sweet or a hot pepper planted with two herbs. Theme combinations (‘Jalapeno’ pepper-cilantro-Greek oregano; ‘Carmen’ frying pepper-Italian oregano-dwarf parsley ‘Titan’) grew in 14″ pots. Customers found them irresistible if they were bearing fruit.

Growing more varieties of leafy greens in containers has become a priority as our garden becomes more shaded. In addition, greens can grow all year in regions with moderate winters.

Starting With Tomatoes

Much of the information in “Starting With Tomatoes” also applies to other vegetables in containers.

Potted ‘Blueberry’ cherry tomato.

Beginning with America’s favorite, tomatoes grow well in pots. Will it be a beefsteak or a cherry? An heirloom or a modern hybrid? A slicer or a sauce-type? Determinate? Indeterminate (it keeps growing until frost, bearing fruit all summer)? Black, red, yellow, or orange? Striped or solid? There are many thousands of varieties of tomatoes to choose from!

‘Terenzo’ tomato.

A dwarf tomato called ‘Terenzo’ (photo, right) can grow in a 10″ hanging basket, but a ‘Cherokee Purple’ heirloom or a ‘Big Beef’ needs something considerably larger. For the large varieties, I use pots at least 20″ in diameter.

The long-vining indeterminate cherry types (‘Sun Gold’, ‘Black Cherry’, ‘Mexico Midget’) can grow in a pot as small as 14″ in diameter, but they’d be happier in bigger pots. You’ll need to pay closer attention to water and fertility when using smaller pots.

Vegetables In Containers: Types Of Pots

Each kind of pot has both advantages and disadvantages.

Summer vegetables generally fare better in larger pots rather than smaller pots. Although the pot looks enormous compared to the transplant’s diminutive size, don’t be tempted to plant more than one tomato per pot. You’ll be amazed how quickly that one tomato plant fills a 20″ pot. A new transplant in a large pot runs a greater risk of root rot during rainy weather. But, placing it under an overhang will prevent this loss. It’ll be different once more roots and foliage have grown.

An indeterminate tomato, such as ‘Cherokee Purple’, ‘Sun Gold’, or ‘Black Krim’, can share a 20″ diameter pot (photo, below) with a couple of herbs, such as parsley and oregano. Plant the tomato toward the back of the pot, on the north side (northern hemisphere), and plant the herbs near the southern rim.

Terra Cotta

Terra cotta looks good and has some weight. But clay is porous, so water vapor passes through the pot to the air outside, quickly drying the soil. If you want to use your large clay pots, you could line them with food-grade plastic and punch some holes in the bottom for drainage. This will slow down the evaporation process.

Certainly, use clay pots if you prefer, but prepare to water more often.

Ceramic Pots

Ceramics are beautiful and heavy, and can be expensive. Soil temperature rises uncomfortably on the sunny side unless the pot is shaded. Try using light colored pots in the summer, which will reflect most of the heat.

If you’re unsure of the safety of the glaze, line the inside of the pot with food-grade plastic bags, poking several holes in the bottom for drainage. But, I would choose a different pot if a sticker on the bottom warns “Not for direct contact with food”.

You could also plant the tomato in a large nursery pot, and then insert it into the decorative glazed container. Make sure both pots have drainage holes. This “double-potting” allows air circulation around the interior pot and eliminates concerns about questionable glazes.

Tomato ‘Rutgers’, sweet basil, and Italian parsley in a 20″ wide pot, April, 2019.

Plastic and Vinyl

These pots are inexpensive, readily available, and easily moved. They’re also the most likely to blow over in windy weather. But this is the first choice for most gardeners. Most of these pots last a few to several years in the sun, but, eventually, sunlight will degrade the material.

Wood Containers

Untreated cedar or redwood and half whiskey barrels are suitable for growing vegetables in containers. Check to make sure the pots drain freely.

Reservoirs and Other Considerations

Earth boxes and plastic pots often have built-in reservoirs or detachable saucers. And you can purchase caster kits and trellises for increased functionality. Some gardeners have the option to move their plants from the morning sun on one side of the deck to the afternoon sun on the other side; wheels make this so much easier.

Caution: some of the reservoirs are too deep before the water begins to exit the overflow hole, and can cause young plants to rot if the soil stays sodden all the time. You could drill a hole in the side, below the overflow hole, reducing the capacity of the reservoir. Or simply tilt the pot to allow excess water to drain. Older plants, full of foliage, will absorb water in the bottom of the planter, as long as it isn’t raining for several days straight.

Mosquitoes and Tree Roots

Add a piece of Mosquito Dunks to prevent mosquitoes from maturing in the secluded reservoir. They need only a few days in warm weather to complete their life cycle. Or tip the container to drain all excess water.

A pot sitting directly on soil anywhere near trees or shrubs will invite their roots to invade. Believe me, they will try to grow in that beautiful composted soil. Elevate the pot off the ground. This also facilitates drainage from the pot.

A few pieces of broken flagstone or “pot feet” raise the pots above the surface of the deck, helping to preserve the deck’s finish.

Saucers

Use saucers under the pots, but don’t let water remain in them for more than an hour. Plant roots need oxygen as much as they need water. Water in the saucer prevents air from entering the bottom of the pot.

Saucers aren’t absolutely necessary, but help if the soil has gone too dry. Just keep filling them until no more water is absorbed by the soil. In tall pots, though, the force of gravity will prevail over capillary action, preventing water from reaching the top of the root ball. So, you’ll also need to water the top portion of soil.

During long periods of rainy weather, I remove the saucers, or turn them upside down and keep them under the containers. This is impractical, however, if the pot weighs 50 pounds. Consider removing the saucer and using a few pieces of broken flagstone or brick to elevate the pots, if necessary.

Potting Soil

Reused polyester fiberfill covers the drainage hole.

Before filling the pot, place a small handful of polyester fiberfill (from a hobby store) over the drainage hole. This prevents soil from eroding through the hole, and prevents earthworms and other critters from entering. If you pull some of it through the hole to a point at the bottom, excess water will continue to drain. This is helpful for potted plants that rot easily during long stretches of rainy weather (succulents, lavender, thyme, sage). This synthetic material doesn’t rot, so it’s reusable.

Use a good quality potting soil that drains well, but has peat moss to hold moisture. In addition to the peat moss, the mixture will have perlite (white particles that help drainage), pine bark chips (drainage), lime (to adjust the pH), compost or a starter charge of fertilizer, and often a wetting agent (to help the soil absorb water).

Amending the Potting Soil

Feel free to experiment with mixtures of different materials. Soils with a lot of bark (pine fines) in the mix tend to dry out faster. You can mix in smaller-particle loamy topsoil, spongy peat moss, aged manure, or compost to help slow water loss. Water-absorbing crystals might help, too. But moisten them before you add them to the soil. If you don’t, you’ll understand why I italicized the word “before”.

Adding a layer of undyed mulch on top of the soil helps conserve water and keep the soil a bit cooler.

While some gardeners add rocks to the bottom of the pot, I never do. It was thought the rocks increased drainage, but the opposite is true; they create a perched water table in the layer of soil right above the rocks. Water percolating through the soil profile is held in this layer by capillarity, and often rots roots trying to grow there, limiting the useful volume of soil.

Headings

Page 1: Growing Vegetables In Containers, Sun? Not So Much, Vegetables In Containers: Which Ones?, and Starting With Tomatoes (Vegetables In Containers: Types Of Pots, Reservoirs and Other Considerations, Mosquitoes and Tree Roots, Saucers, Potting Soil (Amending the Potting Soil)…

Page 2: Transplanting the Tomato, Water, Going Away?, Staking, Fertilizing Vegetables In Containers, Blossom End Rot, On PH, Pollination), Peppers and Eggplants, Cucumbers, Squash (Squash Vine Borers), Green Onions (Bunching Onions from Seed), Leafy Greens, and Picking Vegetables In Containers

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Pages: 1 2

Tips For Growing a Tomato Plant

Apr29

A Tomato Plant For Your Garden

Anyone who has grown a tomato plant and experienced sublime sun-ripened perfection understands the joy that awaits those new to this endeavor. But it takes a little skill. Starting with light, I’ll explain the basics here. And be sure to read related posts to get the full picture.

How Much Sun For a Tomato Plant?

‘Cherokee Purple’ tomato.

A tomato plant requires at least 7 hours of direct sun. Sure, many sources of information recommend 6 hours, and you’ll certainly have some success. But, for best performance, give it 7 or 8 hours or more.

Tomatoes produce more flowers in a sunnier location. And their leaves will make more “food” (carbohydrates resulting from photosynthesis) that keeps plants growing and producing. More hours of sun maintains drier foliage for a longer period of time. And drier foliage means fewer problems with disease.

Now if you don’t have a spot that gets 7 hours of sun, but it gets 5, you might be able to get fruits from a cherry tomato plant. Instead of being disappointed with the lower-yielding but yummy heirlooms or the big beefsteaks, try ‘Sun Gold’ or the other cherry tomatoes. ‘San Marzano’ and ‘Juliet’ also are worth considering for five or six hours of sun. Because they are high-yielding, you’ll probably harvest something.

But, in full sun, cherry tomatoes produce so many fruits that you’ll be giving them away by the bowlful. Really…they’ll have produced hundreds of fruits on a tall vine by the end of summer.

A “hand” of cherry tomatoes.

Options

If you have the space, some experimentation might yield promising results. Try growing tomatoes in large pots on the sunny patio, and plant greens where there isn’t enough sun for tomatoes. Or perhaps a corner of the sunny rose garden can be given over to edibles that need full sun, if the soil hasn’t been treated with chemicals.

I don’t often recommend cutting down trees. Removing a silver maple that seeded near the vegetable garden, however, will make the garden more productive, and, if permitted, that’s the way to go. When selecting trees for an average size property, choose small-growing trees and locate them far from gardens requiring full sun. Consider their mature size and where the shade will fall from one season to the next.

More Light For a Tomato Plant

Here are some tricks to coax more production out of your edible plants if the sun exposure is less than ideal:

Plant in as sunny a spot as you have, perhaps near a white or light-colored wall, which will reflect more light toward the tomatoes. Or, using a little resourcefulness, create a reflective wall with tall stakes and white fabric.
Lay repurposed light-colored empty mulch or potting soil bags on the soil, on the sunny side of the plants. Anchor them with stones or bricks. Punch lots of holes in the plastic so the plants will get enough water from rain or irrigation. Don’t allow water to collect for more than a few days or you’ll have trouble with mosquitoes.
Porous synthetic or woven mulches are available from garden supply companies. White mulch helps reflect the light and also keeps soil cooler. Additionally, a source of light from below the plant confuses insect pests and might cause them to take up residence elsewhere.
Use a few stakes instead of one, or a wide trellis, for a tomato plant, tying main stems farther out from the core of the plant. This will get more light onto leaves that otherwise would have been heavily shaded.

Crop Rotation

Zucchini.

If space allows, locate your tomatoes, peppers, potatoes, and eggplants (all members of the nightshade family) where none of them have been grown for the last 3 or 4 years. This crop rotation lessens the likelihood of heavy insect and disease outbreaks from one year to the next. It prevents disease spores and insect larvae from building up in the soil and infecting new foliage.

Tomatoes and other members of the nightshade family (Solanaceae) are affected by certain insects and diseases that generally do not bother other families of vegetables. Cucurbits (zucchini, cucumber, squash) and brassicas (broccoli, kale, cauliflower) have their own problems, as do the other plant families.

Disease Resistance

You’ll notice on seed packets, labels, and in catalog descriptions, a series of capital letters after the cultivar’s name. Those letters are initials for the diseases to which that cultivar is resistant. For example, ‘Big Beef’ tomato has the letters AS, F2, L, N, TMV, and V after its name. They represent the diseases Alternaria stem canker, Fusarium wilt (races 1 and 2), Grey leaf spot, Nematodes (not a disease but a tiny worm), Tobacco mosaic virus, and Verticillium wilt, respectively.

Most hybrids have been bred to withstand some disease pressure. Heirlooms are more susceptible to disease, but the flavor of their fruits is superior to that of many varieties commonly found at garden centers. If you have the space, try growing one or two heirlooms in addition to disease resistant varieties.

(***Update***: In 2019, I grew 2 heirloom tomato plants in large pots, and both succumbed to disease well before the end of the summer. We had an especially wet and humid season, but I knew the odds when I’d bought them. Still, each one produced several dozen fruits before removal.)

Susceptibility to disease varies from one area of the country to another, so you might never see some of the diseases that pop up elsewhere.

Weather plays an important role, too, and there’s nothing we can do about that. Choosing at least one disease resistant tomato plant is wise.

To a certain degree, we can manage the environment and our gardening practices in ways that discourage insects and diseases. I almost always include an heirloom tomato plant in my garden, knowing that it is more vulnerable to disease, but it’s worth the effort.

Disease Prevention For a Tomato Plant

For gardeners with limited garden space, crop rotation is not an option. In that case, consider mulching your plants with coarse, chunky material, such as pine bark mulch. Having a dry surface under the plants, as opposed to a moist surface that can harbor disease organisms, is another line of defense. Those large chunks will dry faster than the surface of clay soil or shredded hardwood mulch. Several inches of seed-free straw or dry oak leaves also work.

Porous landscape fabric is another barrier you can use. This product is available in both biodegradable and synthetic materials.

Using pine mulch or fabric will help keep dormant spores of soil-borne diseases, deposited from previous crops, from splashing up onto the low-growing foliage, infecting new plants. Always remove diseased foliage to the trash. Spores can, of course, be blown in from elsewhere, but it’s always best to exercise that ounce of prevention when we can.

Yes, problems can crop up. But usually there is enough fresh produce harvested from your own back yard to consider the garden a worthwhile project.

Air Circulation and Suckers

Tomato sucker removed.

Air circulation around each plant is another factor in disease prevention. I plant tomatoes 4 feet apart in the garden and permit only 3 or 4 main stems to develop on each one. Some growers limit the number of stems to just 2 and space the plants closer together.

A tomato plant is a weedy thing, and, left to its own devices, will create a tangled twining mess of stems and leaves. That doesn’t mean it won’t produce fruit. However, controlling the growth improves air circulation, which keeps the foliage healthier.

As tomato plants grow, suckers grow from axillary buds in the angle between the leaf and the stem. Those suckers will grow into more main stems if not limited. Simply snip out the suckers that have been selected for removal.

Tie stems to tall, sturdy stakes to lift tall plants off the ground. Removing suckers and staking a tomato plant increases the air circulation around and through the foliage, prolonging the plant’s life.

When the plants have been established for a few weeks, and they’re growing vigorously, remove the bottom leaves to get more air circulating underneath the plants. I keep about 12″ of the stem leaf-free. Keep the foliage as dry as possible and avoid handling wet plants.

When Disease Strikes

‘Rutgers’ tomato infected with disease (Septoria?).

Diseased plants will start losing foliage, generally from the bottom up. Leaves become yellow, spotted, puckered, or crispy brown. Widespread disease requires removal of the plants.

If a disease has just been noticed, though, remove to the trash all spotty, blighted leaves with clippers that have been dipped in a 10% bleach solution before going to the next plant. Disease can spread from plant to plant on infected tools and hands.

Spraying the plants with an appropriate remedy might save the plants. Several copper-, bicarbonate-, and microbe-based fungicides are available for organic growers.

Prevent the deadly tobacco mosaic virus from infecting tomatoes and peppers by never smoking near the vegetable garden, and by washing hands thoroughly before working there. Tobacco is related to tomatoes and peppers, and disease spores might be present in the product.

Occasionally we see tomato plants with leaves at the top all twisted and contorted. Sometimes they’re discolored as well. This can result from the application of herbicides, if not on your property, then from a few houses away. The chemical is carried on the breeze, and it takes minute quantities to affect tomatoes. Either cut the plants back to healthy foliage or replace with new transplants. Check also for leafhoppers and aphids inside curled leaves.

Sun Scald

Sun scald on sweet peppers.

On Peppers

Strong sun hitting the fruits on very hot afternoons can cause sun scald. Keeping enough leaf cover will protect the fruits. Patches of sun scald are the parts of the fruit that were perpendicular to the hottest rays of the sun.

Don’t thin pepper plants; they’re especially vulnerable to sun scald. These fruits (photo, above) from a young and sparsely-leaved ‘Lemon Dream’ pepper were not adequately shaded. But the good parts don’t have to go to waste. Simply remove the affected parts.

Tomatoes Exposed To Sun

‘Cherokee Purple’ tomatoes and basil.

I prefer 3 or 4 stems on a tomato plant instead of 2; there are more leaves to lessen the sun’s intensity without entirely shading the fruits.

The flavor is more intense in some varieties (such as ‘Cherokee Purple’, ‘Black Krim’, and other “black” tomatoes) if the fruits are exposed to some direct sunlight. Morning sun is more gentle than hot afternoon sun. But on hot days, exposed tomatoes can get sun scald. Pick those tomatoes, remove the mushy parts affected by sun scald, and eat them right away, before they start rotting.

Sunlight gives fruits a richer color, increasing levels of anthocyanins. What are they? Anthocyanins, the blue and red pigments in fruits and vegetables, are powerful antioxidants, which help fight inflammation and play an important part in cancer prevention.

When you consider how much effort is required to support large amounts of ripening fruit on a mature tomato plant, it seems rational that 3 or 4 leafy stems will be able to produce a lot more “food” (carbohydrates from photosynthesis) for the developing fruits. This will help the fruits achieve full size and, more importantly, full flavor.

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Headings

Page 1: It’s Time To Plant Tomatoes!, How Much Sun For a Tomato Plant? (Options), More Light For a Tomato Plant, Crop Rotation, Disease Resistance, Disease Prevention For a Tomato Plant (Air Circulation and Suckers, When Disease Strikes), and Sun Scald (On Peppers, Tomatoes Exposed To Sun)

Page 2: Time to Plant!, Plant Tomatoes Deeper, Trichomes, Stake or Cage a Tomato Plant?, And Water, and Deer

Pages: 1 2

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?)

Pages: 1 2

How to Prepare the Soil: An Introduction

Apr23

Along with the early daffodils comes really beautiful weather. It’s been sunny, the birds are singing…not too hot, not too cold. It’s time to prepare the soil. But first, we need to understand it.

Prepare the Soil

Herbs, vegetables, and flowers are going to be living—hopefully, thriving—in your garden for several months. For trees and shrubs, providing a good home will see them through the next decade, or the next century! It pays to give them the best conditions you can provide, and it all starts below the surface of the ground.

Axiom of the day: soil preparation is 90% of your effort.

If that sounds like work to you, you are correct! But you’re reading this presumably because past results have fallen short of expectations, and you want to improve your gardening skills. I’ve played in the “dirt” professionally for 50 years and can honestly assert: successful gardening depends on the health of the soil.

And here’s the good news. Thorough soil preparation will have benefits for many years to come. You won’t have to prepare the soil to this extent again.

The Soil Is Alive

Microbes

Seedlings in prepared soil.

Soil is more complex than meets the eye. There is a dynamic interplay among minerals, organic matter, air, and moisture. Earthworms, insects, nematodes, and tiny microbes also contribute. Healthy soil is teeming with life! These organisms play an important role in how soil functions. Without them, organic matter would not break down into those vital nutrients needed by all plants.

Vast mycelial mats of beneficial fungi, or mycorrhizae, live in close association with roots. Millions—or perhaps a billion—species of these beneficial microbes inhabit soils around the globe, many of which live within or around a particular species’ roots. Researchers estimate that there could be a trillion species of microbes living in air, soil, water, and living organisms.

Soil-borne mycorrhizae have enzymes that can unlock, or chelate, micronutrients tightly bound to soil particles, making them available to plants. These organisms can gather water and provide it to plants even though the plants’ roots don’t have direct access to moisture. And these microbes act as barriers to certain soil pathogens.

Bacillus, Streptomyces, and Pseudomonas are common bacterial microbes. Fungal mycorrhizae, such as Trichoderma, Hebeloma, and Glomus help roots absorb water and phosphorus. Other microbes, such as viruses and archaea, also inhabit the rhizosphere, the area surrounding the roots. Gardeners are familiar with the nitrogen-fixing bacteria (Rhizobium) that increase yields in legumes.

Scientists have only recently begun deciphering the enormous number of microbes and what they do for or to plants. Only a few plant families, including Brassicaeae, do not have associations with fungal mycorrhizae. Blueberries and other plants in the Ericaceae family (azalea, rhododendron) have very limited associations with mycorrhizae.

Microbes benefit from the symbiotic relationship with roots by getting carbohydrates in return. The numbers of microbes inhabiting just a tablespoonful of soil are staggering. Believe it or not, that’s greater than the number of people living on the planet! Of course, not all of these microbes are beneficial; many cause diseases in plants and animals.

Tilth

Nutrient-rich earthworm castings.

Consider yourself lucky if your soil has good tilth, or friability, to begin with. Perhaps all you’ll need to do to prepare it is to add compost, aged manure, or some fertilizer periodically.

Soil stays more biologically active over a long period of time if it is not disturbed by frequent tilling. Beneficial fungi and nematodes are especially sensitive to major disturbances. Simply scratching products into the soil surface and watering them in preserves existing microbial populations in the soil.

There are several soil types distributed throughout the United States. They’re determined primarily by the kind of bedrock beneath the surface, the kinds of vegetation growing there, climate, and management practices employed through the centuries. Minerals from rock, eroded by water and wind, will be deposited downstream or downwind.

Soil Composition

Soil is composed of:

mineral matter (rocks, sand, silt, clay)
organic matter (carbon-containing [once-living] compounds such as compost, aged manure, dead roots, dead organisms). Never use fresh manure; the ammonia content can harm plants, and it might harbor pathogens.
living organisms (such as earthworms, nematodes, microbes, insects)
air
water

Tilth and fertility are determined by relative proportions of these materials. All kinds of soils benefit from the addition of compost and other organic materials. I confess to going a little overboard on these amendments when I prepare the soil. But the plants look great!

You might be fortunate to start with soil that has good tilth. It already has physical characteristics which promote plant growth. Or experience indicates that the roots will need some encouragement to grow beyond the original root ball.

Soil that is a rocky clay, for example, dries to the consistency of brick, and will need lots of amendments to improve drainage and to encourage roots to grow vigorously. On the other hand, sandy soils need materials that will improve water and nutrient retention. Instead of repeatedly failing with plants that can’t adapt to your soil, try starting out with those that can. Working the garden over the years will condition the soil sufficiently so you’ll be able to grow more species.

Biennial foxglove (Digitalis purpurea).

Simply digging a hole in the ground, adding a cupful of compost, and plopping the plant in place won’t do the trick in heavy clay or rocky soils. Depth of topsoil, drainage patterns, ratio of clay to organic matter, air pore space (the space between particles), and, of course, fertility and pH, all enter into the equation.

The rich, black ground in our West Virginia garden needed no amendments at all; the foxgloves grew 7 feet tall! Still, I added organic matter every time new plants went into the ground.

From Awful to Awesome

First, the Awful Bit

Our first house in Maryland sat on the crest of a hill. Sunrises and sunsets were spectacular, but the soil was just awful. It was all clay and shale. Any organic matter that did exist blew away or washed down the slope. That “dirt” refused to yield even to the most enthusiastic shovel.

I created a vegetable garden farther down the slope, next to the greenhouse, that gave us fabulous crops of tomatoes and peppers. Digging in autumn leaves, vegetable scraps from the kitchen, and discarded material from my horticultural business greatly improved the soil. It didn’t take long for decomposition to begin and for the earthworms to show up.

Almost Awesome

A few years later, we moved farther south to a community that had been carved out of an old oak and hickory forest. Although the soil quality was better here than at the previous property, I continued to prepare the soil with every new project for the next 3 decades.

Before planting rhododendrons (like the one in the photo, below) in the afternoon shade, I added peat moss and pine fines to the soil. These materials were not merely thrown on top of the ground. Instead, generous quantities of amendments were incorporated (not layered) into the top 12″ to 18″ of existing soil. Then, I mixed nutrient-rich LeafGro (locally sourced compost) into the top 8″ of loosened soil.

This effort created a well-balanced mixture, composed of existing clay and loam, and the added peat moss, composted pine bark, and compost. After that, the soil remained undisturbed except for top dressings of fertilizer, compost, or mulch.

Rhododendron catawbiense.

I left the ditch behind the shrub border undisturbed, allowing rainwater to travel down the slope. Water that did not drain away would have meant death for the shallowly rooted rhododendrons.

Blueberries must have very acidic conditions, in a range from about 4.3 to 5.3 pH. Rhododendrons, azaleas, and hollies like their pH a bit higher than that, but still on the acidic side. Peat moss and pine fines incorporated into the soil helped provide the acidity and aeration.

This calibrachoa has chlorosis from high pH.

Petunia, calibrachoa, pansy, and viola also benefit from a lower (acidic) pH. Plants growing in soil with closer to neutral pH will have sickly yellowish leaves with green veins (photo, above).

A Shady Oasis

Gradually, most of the back yard grew into a private woodland. Japanese snowbell (Styrax japonica), paperbark maple (Acer griseum), Pieris, Abelia, Viburnum, Kolkwitzia, and a group of monarch birches (Betula maximowicziana) were the main players. And the rhododendrons and existing vegetation, of course.

Mulched pathways meandered under the cool canopy, and all sorts of shrubs and perennials luxuriated in that rich soil. There was a small pond, a greenhouse, and no grass to mow in the back yard. Awesome. (***Update***: As it often happens, subsequent owners of the house altered the property to suit their needs and removed almost all of those plants.)

Monitor Soil Health Over Time

Preparing the soil for vegetables is not difficult, and the results will last for years. Most varieties prosper in improved soil 10 to 14 inches deep. Lettuce and radishes need only 5 or 6 inches.

Using the space efficiently and intensively calls for carefully managing the soil. Vegetables grow quickly, fruit heavily, and, therefore, require frequent additions of nutrients.

Thoroughly preparing the existing soil will pay dividends, spelling the difference between getting a few vegetables from the garden (“Why bother?”) and having a truly abundant harvest (“Take some veggies, please!”). And, if you properly prepare the soil at the start, you’ll never have to repeat the effort to that degree.

Keep in mind, though, that, as organic matter breaks down and is absorbed by plants and other living things, you’ll need to add more compost. For top performance, plants need balanced fertilizers that are appropriate for specific uses, such as for vegetables, flowers, spring flowering bulbs, or the shrub border. That’s in addition to the compost or aged manure you originally used to prepare the soil. Lack of nutrients and compacted soils are among the top reasons for low crop yields.

Soil Testing

Contact your local Master Gardeners program, or the agricultural extension office, for information on soil testing. The results will indicate which amendments to add, and whether the pH is appropriate for the plants you want to grow. The report also includes a breakdown of the soil components: clay, silt, sand, and organic matter. Normally, I add more organic matter than soil tests recommended.

Soil pH is a measure of acidity or alkalinity. Neutral is 7.0, with acidic values below that and alkaline values above 7.0. A simple soil test will indicate pH and nutrient levels. Soil pH affects the availability of nutrients to plant roots, with most vegetables preferring pH levels between 6.0 and 7.3.

Years ago, a landscape client wanted to prepare the soil for a vegetable garden on the property she and her young family had just bought. She expressed concern for “bad things” in the ground, so I suggested that she ask for a lead test in addition to the basic tests. The cost of the basic test is very reasonable, but extra requests will raise the fee. No matter; it’s worth the cost.

The report showed a surprisingly high lead content in the soil, unusual for a newer home. So, you don’t want vegetables growing there! She submitted tests from different areas, and felt confident that the original spot was unique. Something probably had been dumped there before the house was built. Later, the family was going to have the contaminated soil professionally removed.

Lead Paint

In 1977, the Consumer Product Safety Commission banned the use of lead paint in residential properties. If you live near an industrial region, a busy highway, or where lead paint might be a concern, I strongly advise testing for lead before you prepare the soil. Local zoning authorities should have records on past property use. For more information, contact the National Lead Information Center at 800 424-5323.

Lead poses a serious health risk, especially to young children. There is no level of lead that is considered “safe enough”. And most of us grow our own vegetables for the health benefits, after all.

For now, gather your tools and your help, and pace yourselves. This is not something to be accomplished in the hour before your daughter’s softball game. So, you might as well turn it into a party—arrange for pizza delivery at the end of the day! You certainly will have deserved it.

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