Sanhedrin Nursery – Garden Blog

• Cool season vegetables should be planted right away to insure good crops this fall.

• Divide Oriental poppies and bearded iris now. Add some bone meal in the bottom of the hole when you replant them.

• When lily flowers fade, remove the flowers but don’t cut back the stems until leaves have yellowed in the fall.

• Sow these vegetable seeds directly in the soil: carrots, chard, lettuce, mustard, peas, radish, spinach and root vegetables. Keep the surface of the soil moist until the seedlings are established.

• Keep apples picked up from under the trees to help control the spread of coddling moths, which make wormy apples.

Bringing in the Harvest

The long hot days this summer have made the garden grow like crazy and now the harvest is coming in. The tomatoes are starting to ripen, summer squash is plentiful and beans and corn are coming on fast.

It’s time to harvest the garden to keep production going strong. The more you harvest, the more you grow. Harvest vegetables in the morning when they’re crisp and cool.

Squash tastes best when harvested young. Pick zucchini when it is eight inches long, and pick crookneck squash when only six inches long. Immature winter squash lacks flavor, so wait until the rind is hard. Harvest winter squash with two inches of stem remaining. A stem cut too short is like an open wound, and will cause early decay.

Cantaloupes are starting to get ripe. To make melons sweeter, hold off watering a week before you expect to harvest the ripe fruit, when it starts to turn color. A cantaloupe is fully ripe when it pulls off the stem easily.

With other melons, check for a strong, pleasant aroma at the blossom (not stem) end to indicate ripeness. A watermelon is probably ripe if it makes a dull “thunk” when thumped, and when its underside has turned from white to pale yellow.
Pick most kinds of tomatoes when their color is even and glossy and the texture still slightly firm. Some varieties, primarily large heirloom types, ripen before they reach full color. Pick them when they are mostly colored up and bring them inside to finish ripening.

Let sweet peppers reach their final ripe color of red, yellow or orange, for maximum sweetness and flavor. Hot peppers are nutritious at all stages. Sample them at different points to see what you like best.

Lettuce is a fast crop and it’s important to harvest heads before they “bolt” and go to flower. Harvest butterhead lettuce when a loose head is formed; crisphead lettuce when heads are firm; and looseleaf lettuce and romaine any time when the plants are large enough to use. You can pull off leaves of leaf lettuce or harvest the whole head.

Cabbage also must be picked before it bolts. Test the head for firmness, then cut it off. If you have mature heads that you’re not ready to harvest, hold off water or twist the plant to break some of the roots. This should keep them from bolting.

Pick green beans when they are at least three inches long but before they begin to get tough and stringy. Harvest pole beans faithfully every other day and the plants will yield right up to frost.

Corn is ready when the silks turn brown. Check an ear or two by pulling back the husk and testing a kernel with your fingernail. It is squirts a milky-white juice, it’s ripe.

Home gardeners have the advantage of being able to pick their vegetables just as they reach their prime. Knowing when vegetables are perfect for picking is a skill that you will gain with experience. For the best flavor and quality, prepare them for eating or freezing as soon as possible after harvest.

This entry was posted on Friday, August 22nd, 2014 at 9:39 am and is filed under Garden Article, Willits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.