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Many home gardeners grow tomatoes, peas and string beans vertically on trellises, but few realize you can grow other vegetables vertically. Many space-challenged gardeners opt out of growing squashes and melons because they take up so much room in the garden. That's a shame, since these are some of the most rewarding summer crops to grow.
The best part of growing squashes and melons vertically is that you will have room for more tasty varieties. The key is to make sure you have (or build) a sturdy support structure for these babies; no string trellises here. Firmly attach a wood or metal trellis to your fence or individual posts. You can even use a strong garden arbor.
Squash and melons grow fast, so a couple of plants will cover a trellis in no time. For an arbor, select four different varieties and anchor two on each side. This unique growing method will also add visual appeal to your garden. Just imagine an arbor covered with dozens of vibrant squash or fragrant melons hanging like ornaments. This growing method will also encourage you to harvest more frequently, before your squash get too large and tough-fleshed.
Besides saving space, growing vegetables vertically will expose them to more sunlight, allowing for more even ripening. It also increases the air circulation around the foliage and fruit so your plants will be less troubled by mildew and other diseases. And, since your fruit is now off the ground, it will be less susceptible to rotting. So when you plan your vegetable garden this year, go vertical!
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Planning a Vegetable Garden |
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Vegetable gardens are so satisfying and rewarding. Consider what your very
favorite vegetables, fruits or herbs are, and then imagine how exciting it would
be to just step out the door of your home to harvest them fresh for your meals
of the day! Not only is this instant satisfaction, but you'll enjoy the very
best flavors--nothing bought in the supermarket can compare. As an added plus,
you can proudly announce to guests, "Oh yes, these were from my garden."
Follow these steps. It's simple.
1. Pick a sunny location, free of grass (or "free it" from the grass!):
Some veggies can tolerate shade. Try garlic, onions, chives, basil, and broccoli
in shady areas.
2. In-Ground or Raised Bed:
Decide whether you will be planting in the ground or in a raised bed. Obviously,
if you pick the raised bed, there will be additional preparation if the boxes
haven't been made yet.
3. Soil preparation:
Determine whether your soil is predominantly sand or clay. If you are
lucky, it will be a nice loam, but don't count on that. Chances are, your
soil isn't a loam. You will want to supplement the native soil with a
composting product together with a good planting mix.
Roto-till or good old-fashioned shovel in these amendments and level out
the soil.
4. Design for Access and Convenience:
Depending
on the size of your vegetable garden, you will need to consider how to access
it for feeding, weeding, and harvesting. Perhaps it is narrow (up to 3 feet),
in which case you can reach from the garden bed edge without a problem for these
chores. If your garden is wider than this, plan a way to access your
plants without trampling them and compacting your soil around the plants. This
may mean a stepping stone path through the middle, or small paths to otherwise
unreachable plants.
5. Plant selection: Plant selection ties into #6 below. Presumably you've already got an idea of what you want to grow. Think about your vegetable garden's ultimate size, shape and support needs when designing plant placement. Tomatoes and pole green beans need support structures. They should be placed more toward the back of your garden, so they don't shade your smaller/shorter vegetables and herbs. Carefully consider the ultimate plant size for space considerations. They are little when planting, but some veggies get very large. They'll need the space and airflow.
6. Companion Planting--the technique of combining two plants for a particular purpose:
Books have been written on this very topic, and we cannot begin to cover all the issues in this one article. But we think that you’re getting the idea. There are many things to consider when starting your vegetable garden this season. Companion planting is an important one. 7. Fertilize:
You have choices here: regular chemical fertilizer (liquid or slow-release) or
organic fertilizer. Remember when choosing fertilizers
that you are ultimately planning to eat these vegetables.
8. Pest Management--get your pinching fingers ready, or your garden hose:
Again, remember that you plan to eat these vegetables, so your choices
on pest control are limited. Also, you need insect pollinators for fruit/vegetable
production, so bees and other pollinators are important for your vegetable
garden. If you must spray the pest insects, a year-round
spray oil is a safe remedy. You should pick a time of day with minimal
bee activity and carefully follow the product instructions.
9. Mulch, Mulch, Mulch--for weed control and good moisture retention:
Throughout the growing season, water and periodically fertilize; keep weeds down
to eliminate plant space competition. Have fun watching your vegetables and herbs
grow. If you do grow any vegetables from the legume family, such as green beans,
these plants add nitrogen back to the soil. What a plus! At the end of the season,
instead of ripping the plants up, roots and all, leave the roots behind. It's
good for your soil!
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How to Make a Raised Bed Garden |
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A raised bed for a garden is great where soil conditions cause poor drainage, or where the soil itself is poor. In addition, it's a very convenient way to garden, with less bending and stooping, and some natural protection for the plants. A raised bed can be surrounded by brick, cinder blocks, stone walls, wood, or other materials to suit your tastes.
When deciding where to put a raised bed, you'll have to consider several things. Will you want to grow sun-lovers or shade plants? Will you be growing plants that reach higher than your roof ? If so, you don't want to locate your raised bed under the eaves, even though that may be ideal for plants needing some extra protection at certain times of year. You also don't want to locate a raised bed against a frame house, of course!
Whether your raised bed will be against the house or free-standing, decide how wide it will be. Don't make it so wide you'll have difficulty reaching plants or so narrow the plants won't have room to spread. And decide what height you want, both for looks and convenience. Plan your garden bed for easy access!
Also keep in mind, if you have a hilly yard, that the raised bed concept can easily be adapted to create terraces.
Once you have an area selected, loosen the soil at the present ground level and get rid of any weeds. Fill the bed with a good soil mixture for the plants you intend to plant. You might also consider putting in extras such as a drip irrigation system, which can save both work and, more important, water. Plant your plants and add some good mulch on the top, and you'll have a garden plot that's both easy to care for and attractive.
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How deep should I plant my new plants?
Answer:
Most plants will benefit from being planted with the top of the root ball at the existing soil level--not the top of the container it came from.
If a plant is installed too high, it will dry out faster, scalding the top of the root ball and stressing the plant out to the point of requiring therapy and potentially expensive medication. Just think how you would feel if the top of your feet were scalded--and you'll understand how important this is.
On the other hand, installing a plant too deep can slowly rot the roots and eventually kill the plant. Most plants that are planted too deep will have a dark soil ring stain around the base of the trunk or crown of the plant. The roots will also emit a most malodorous aroma that no amount of antiperspirant can remedy. It's what the plant would call "payback" for planting it too deep. (Please note: there are some exceptions, such as tomatoes, that prefer being planted deeply.)
Click to print this article.
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FEATURED QUOTE :
"Adopt the pace of nature: her secret is patience."
~Ralph Waldo Emerson
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The Unwanted Trio: Powdery mildew, rust, and blackspot. For rose growers, these three characters are hard for us to avoid. Morning and evening air moisture will get us every time, no matter how careful we are about giving our plants the best cultural environment that we can. Oh sure, there are others! But we'll start with these three guys.
Powdery mildew appears as a superficial white or gray powdery substance over the surface of leaves, stems, flowers, or fruit of affected plants. These patches may enlarge until they cover the entire leaf on one or both sides. Young foliage and shoots may be particularly susceptible. Leaf curling and twisting may also occur with this fungus. Severe powdery mildew infection will result in yellowed leaves, dried and brown leaves, and disfigured shoots and flowers. Although it usually is not a fatal disease, powdery mildew may hasten plant defoliation, and the infected plant may become extremely unsightly. On roses, uncontrolled powdery mildew will prevent normal flowering on highly susceptible cultivars.
Some powdery mildew, especially those on roses, is favored by high humidity. This can happen in our gardens when we have plant overcrowding; shading will keep plants cool and promote higher humidity. These conditions are highly conducive to powdery mildew development.
Rust is another fungus presenting problems in our gardens. It first appears on the undersides of leaves and other plant parts as orange powdery "pustules." As these pustules develop, they become visible on the upper leaf surfaces as orange brown spots. Rust can develop when temperatures are 65 to 70 F, and moisture is continuous for two to three hours.
It is very important to remove and destroy the infected foliage containing rust. Wear gloves that can be washed afterwards and clean any tools used in the removal. This fungus is easy to spread. That is why it is important to also clean up any foliage that has fallen to the ground under the infected plant. Replace any mulch present with new mulch. Don't try to "wash" the rust away from the foliage! This will only help it to spread further in your garden.
Blackspot , also a fungus, appears like its name. It also develops during warm but wet weather. Unfortunately, it can overwinter in the leaf buds and canes or on fallen leaves not cleared away from your roses. Lots of sun, good air circulation and healthy soil will increase your rose plant resistance capabilities. As with rust, it is very important to remove and clean up infected foliage. Remember to clean your tools between cutting on infected plants.
Before using fungicides you should attempt to limit powdery mildew and rust by following good cultural practices. - Purchase only top-quality, disease-free plants of resistant cultivars and species--we sell only the best.
- Prune out diseased terminals of woody plants, such as roses during the normal pruning period. All dead wood should be removed. Remove from the surrounding soil all dead leaves that might harbor the fungus.
- Keep plants healthy. Plant where the plants will obtain a minimum of 6 hours of sunlight daily (especially roses), space for good air circulation.
- Water thoroughly without over-watering. Don’t use overhead watering/sprinklers, which wet the foliage. Don’t water in the late afternoon or evening when the foliage will not have time to dry.
Fungicides may become necessary to achieve acceptable control. For best results with fungicides, spray programs must begin as soon as mildews are detected. Ask one of us which of the fungicide products are best suited for your needs. There is a range of products available on our shelves.
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Are you considering a new landscape for next year? If you're tired of your old garden look or have a brand new yard that needs landscaping, consider our team for all of your design and installation needs.
Green Arrow Nursery Consultants are experts in landscape design. We know which plants grow well in our area, and our design team is knowledgeable in all of the latest plant introductions and landscape techniques.
We work with you to design and create a look that is unique for you and truly reflects your needs and desires. But many people make the mistake of contacting us in late spring when we are already booked up for most of the year. It takes time to design a landscape plan for your home, and we invite you to plan ahead and let us design your landscape plan now so we can add you to our work schedule.
Give us a call today at (818)894-8306. We're here to make sure all of your garden dreams come true! |
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Lawns are put to the test this time of year. Any weakness in water coverage, soil nutrition, or weed control shows up in the heat of summer. Now is the time to recheck your sprinkler system. Plugged or broken heads need to be fixed or replaced. Brown patterned circles in your lawn generally indicate a sprinkler head has been plugged by a grain of sand or has become a victim of a vicious lawn mower attack.
The irrigation system in flower beds should also be inspected. Many times we plant in front of a sprinkler. This is not a problem when the plant is small, but it can result in disaster for other plants in the bed as the new guy grows and blocks the water for the others. Make the necessary adjustment and watch your plants flourish. |
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Ingredients:
- 1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup frozen peas
- 1 pound linguine
- 2 cups packed fresh basil leaves
- 1 cup packed fresh mint leaves
- 1/2 cup extra-virgin olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 4 1/2 ounces feta, crumbled (1 cup)
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 3 scallions, thinly sliced
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Step by Step: |
- Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes.
- Transfer with a slotted spoon to a large heatproof bowl; then add peas to boiling water and cook 2 minutes.
- Transfer peas with slotted spoon to bowl with asparagus; then add linguine to boiling water and cook until al dente.
- While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped; then add to vegetables.
- Reserve 1/2 cup pasta-cooking water; then drain pasta in a colander.
- Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.
Yield: 4 servings
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