Branch out with fresh vegetables

Either due to habit or fear of failure, many gardeners practice only one kind of horticulture. Given enough time and space, the adventuresome 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, cost less than store-bought, and will never be fresher than picked from the vine. Homegrown vegetables can and should be enjoyed literally within seconds of harvest.

Before you ready your gardening implements, make a list of vegetables you really like and call your local nursery for their availability and appropriateness to our clime. I prefer “starters” to seeds (“early” tomatoes, chile peppers, cucumbers, zucchini, and eggplant are a few I spotted this week) because they’re already growing.

Crops like snap peas and tomatoes remain tasty for several days; some crops, such as asparagus, peas and sweet corn must be harvested soon after they reach edible maturity or they deteriorate in quality. Carrots, eggplant and green peppers will last for several weeks in the refrigerator. In general, the warmer the weather, the shorter period any vegetable remains of good quality.

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 a “starter” fertilizer will ensure that your vegetables begin with the proper diet. Heavy clay soils should be made lighter by the addition of gypsum and humus-forming organic material like redwood compost or planter’s mix.

Once the plants are established, watering should be applied slowly and deeply to soak the soil to the depth of several inches.

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.

It would never occur to Catharine or her yoga-practicing friends that anything other than eating well is essential for a meal.

I regularly witness their consumption of tofu and bean sprouts and calling it a meal. Based on their physiques, it is hard to argue that vegetarianism is unhealthy.

STEVE KAWARATANI is married to writer Catharine Cooper. He can be reached at (949) 497-8168, or e-mail to plantman2@mac.com .