more about which vegetables and herbs naturally grow well in your climate and soil, visit local farmers’ markets to see what local organic farmers are growing. Any crop that grows well in a neighbor’s field is likely to also do well in your garden.
Keep Your Cool. Take on big garden tasks early in the morn- ing or in the evening, when it’s cool. If you must work out- doors on a hot day, try freezing 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 (edible green soybeans), which offer sensational 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 climates. 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 compost or another form of rich, organic mat- ter. 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 Gardens. For more information visit
BarbaraPleasant.com.
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www.naturalawakeningstriangle.com natural awakenings July 2010 57
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