The green revolution, part II: Eat what you grow

STEVE KAWARATANI

“To get the best results you must talk to your vegetables.”

--Charles, prince of Wales

“Vegetables are interesting but lack a sense of purpose when

unaccompanied by a good cut of meat.”

--Fran Lebowitz

Many of us practice only one kind of gardening and cannot be

persuaded to try any other. Given enough time and space, I will try

to grow anything and everything. Although the color from flowers is

indeed rewarding, why eat frozen vegetables or market produce three

days removed from real freshness?

Vegetables are easy to grow in your own garden, cost less than

store bought, and will never be fresher than picked from the vine.

Homegrown vegetables can and should be literally enjoyed within

moments of harvest.

What then, shall we grow? Before you ready your gardening

implements, make a list of vegetables you really like and call your

favorite nursery for their availability and appropriateness to your

local clime. I prefer “starters” to seeds (“early” tomatoes, peppers,

cucumbers, zucchini and eggplant are a few of the vegetables I

spotted this week) because they require less initial care.

Vegetables are generally classified as either cool season or warm

season types. The warm season (spring and summer) are vegetables that

are grown for their fruit, rather than the leaves, roots or stems.

Cool season vegetables are generally leaf or root crops although

peas, broad beans, artichokes, broccoli and cauliflower are

exceptions.

Plan carefully, as it is easy to over-plant and produce a larger

crop than you can consume. Some vegetables, such as corn and melons,

occupy more space than their relative edible yield. Others, like

tomatoes and zucchini, can overwhelm a family with just a few plants.

Vegetables require at least six hours of sunlight to prosper.

Avoid shade and possible root competition by locating your vegetable

plot away from trees and large shrubs. Select a spot that is

protected from winds and avoid low-lying areas that can become “frost

pockets” in the winter.

Vegetables thrive in rich soil. The addition of Gro Power will

ensure that your vegetables begin with the proper diet. Heavy clay

soils should be made lighter by the addition of Gypsite and

humus-forming organic material like redwood compost or planter’s mix.

A soil test kit will reveal any serious deficiencies that might

exist.

Once the plants are established, watering should be applied slowly

and deeply to soak the soil to the depth of several inches. Withhold

water until the plants need it again. Drip irrigation is the most

desirable irrigating method... water is applied deeply and evenly,

sun scald of tender foliage and fruit is avoided, and runoff waste

water is kept to a minimum. Steady watering and proper fertilization

will allow a vegetable garden to flourish.

Vegetable plants cannot compete successfully with weeds, insects

and diseases. The garden should therefore be kept “clean” by removing

weeds before they become well established. All cultivation and hoeing

should be shallow to keep root damage to a minimum. Pests can be

identified by visual sighting or by the damage they leave. Hand

picking, spraying with water, or the application of soap and oil

products are the first steps in combating insects and mites. Consult

your local nurseryperson for proper selection and use of stronger

pesticides ... only if all else has failed.

The home vegetable garden has not one harvest time but many. Crops

are harvested throughout the growing season as they reach edible

maturity and are either consumed at once or can be canned and

preserved (does anyone do that anymore?). Some crops, such as

asparagus, peas and sweet corn, must be harvested soon after they

reach edible maturity or they deteriorate in quality.

Other crops like snap peas and tomatoes remain “tasty” for several

days ... while carrots, eggplant and green peppers last for several

weeks. However, the length of time that any of these vegetables

remain in edible condition depends on the temperature. In general,

the warmer the weather, the shorter period any vegetable remains of

good quality.

Vegetables such as spinach, chard and leaf lettuces may be

harvested after they reach sufficient size, until they become old and

tough or they set seed. The root crops, beets and carrots may also be

harvested at any stage after they reach edible size. Eggplant and

peppers do best if harvested when the fruit develops to full size and

tomatoes should be left on the vines until color is well developed.

It would never occur to Catharine that anything other than

vegetables is essential for a meal ... she eagerly makes a meal of

tofu and rice whenever she can. However, I am not convinced that

vegetables alone contribute to a marriage or a tasty meal. Sensing my

skepticism, my sweet wife has offered to add chicken broth to the

stir-fried veggies tonight. That is a true offer of domestic harmony.

See you at the Garden Club today.

* STEVE KAWARATANI is happily married to local writer, Catharine

Cooper, and has two cats. He can be reached at (949) 497-2438, or

e-mail to landscapes@ln.cox atwork.com.