more about which vegetables and herbs naturally grow well in your cli- mate and soil, visit local farmers’ mar- kets to see what local organic farmers are growing. Any crop that grows well in a neighbor’s fi eld is likely to also do well in your garden.
Keep Your Cool. Take on big garden tasks early in the morning or in the evening, when it’s cool. If you must work outdoors on a hot day, try freez- ing damp kitchen towels into a U-shape and drape a frozen collar around your neck to keep from overheating.
Bet on Beans. Most vegetables are fast-growing annuals that decline after they have produced for several weeks. Replace tattered spring crops with fast- growing bush snap beans, which will promptly sprout and grow in all but the hottest climates. Where summers are sultry, there is often time to follow spring crops with a planting of edamame (ed- ible green soybeans), which offer sensa- tional taste, texture and nutrition.
Sow More Salad. Lettuce and other salad greens often go to seed and turn bitter when hot weather comes, but a second salad season is right around the corner. Leafy greens, from arugula to tatsoi (a gorgeous Asian mustard), thrive from late summer to fall in most cli- mates. Keep seeds left over from spring in the refrigerator and start planting them outside as soon as cooler nights arrive in late summer. In subtropical areas, start seeds indoors and set the seedlings out after the hottest months have passed.
Fortify Soil. Each time you cultivate a bed, mix in a generous helping of com- post or another form of rich, organic matter. Over time, the soil will become better and better, which means ever more beautiful homegrown veggies, fresh from your own garden.
Barbara Pleasant is the author of numerous gardening books; this year’s release is Starter Vegetable Gardens: 24 No-Fail Plans for Small Organic Gar- dens. For more information visit Barba-
raPleasant.com.
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