Princeton Capital Blog

Gear Up the Garden for Fall Harvests

July 9th, 2013

Gardening tools andGear Up the Garden for Fall Harvests

By now, you’re harvesting your tomatoes and summer squash, cucumbers and green beans. Well guess what? It’s time to start planting for November.

Brussels sprouts need to start out in warm soil to be ready by Thanksgiving. Imagine how cool it will be when you pull out the roasted Brussels sprouts with pancetta that everyone loves and you can tell them you grew it yourself.

But it’s also time to do the second round of squash and cucumbers to ensure a continuous supply. You may notice that some of the plants are starting to look yellow, and aren’t producing as much as they had before.

Now it’s time to plant peas for harvest in September and October as well as radishes and lettuce. The evenings will start to get cooler which is ideal for growing these plants. And it’s also time for some root vegetables like turnips and leafy vegetables like chard.

From About.com:

Pacific Northwest

  • Arugula
  • Beans
  • Beets
  • Broccoli
  • Brussels Sprouts (Transplants)
  • Cabbage (Transplants)
  • Carrots
  • Cauliflower (Transplants)
  • Cilantro
  • Dill
  • Kale
  • Lettuce
  • Parsley
  • Peas
  • Radishes
  • Swiss Chard
  • Turnips

And the Mother Earth News has the top crops for the Pacific Northwest:

Top 10 Crops: Pacific Northwest

1. Pole snap bean
2. Snow/snap pea
3. Potato
4. Garlic
5. Cherry tomato
6. Summer squash
7. Chard
8. Lettuce
9. Onion
10. Carrot

And check out another great article on planning your Fall vegetable garden at P. Allen Smith Garden Home.

If you’re worried about too much produce, look into the old fashioned art of  pickling. You can make amazing bread and butter pickles out of summer squash and no one will know they’re not cucumbers (unless you tell them). If you don’t want to preserve them through water bath canning, you can keep them in the refrigerator for a few weeks. And they make great hostess gifts if you’re headed over to someone’s house for a barbecue.

But canning your produce doesn’t have to be difficult. And you’ll save money in the winter when you can bring out a jar of dilly green beans to brighten up the day. Pressure cookers today are extremely safe and easier to use then the creepy jiggly hissy ones of the 1950s.

We’ll do more on preserving in a future post. For now, if you’re itching to learn, find a class near you:

You can also do an internet search to find classes near you. Also consider looking at your local recreation department, and asking your master gardener association.

Did you know that most things we consider vegetables are really fruits? Anything that comes from a blossom like zucchini and cucumbers are fruits.  Does that make it easier to eat more squash?

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