Below is a list of the vegetables my favorite expert (Steve Solomon, founder of Territorial Seed and author of “Vegetable Gardening West of the Cascades”) suggests you can still start from seed this month in the Maritime Northwest - for winter or early spring harvest.
Entire Month:endive, spinach
Before the 15th : overwintering cauliflower, loose-leaf lettuce
After the 15th : overwintering bulb onions.
Territorial Seed’s Winter Gardening chart suggests seeding arugula, cabbage, mache, endive, kohlrabi, spinach, lettuce, and a few typically fast growing greens that like the cooler weather coming up, plus turnips.
TRANSPLANTS
Due to the hot weather, I didn’t get my leeks transplanted from their little nurse bed, so I plan to do it as soon as the weather gets out of the 90’s!I also have some rather pathetic looking starts to transplant out through the first half of August for:Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Collards and Kale.Again, I could not see the point of transplanting in the high temperatures.
Territorial Seed’s Winter Gardening chart suggests transplants can still go in for: fall broccoli, sprouting broccoli, Brussels sprouts, fall and winter cabbage, fall cauliflower and Chinese cabbage.
You may find starts and seeds at Portland Nursery, Buffalo Gardens or the Urban Farm Store.You may also see starts from Wildcat Mountain Farm at either People’s or Food Front Co-ops.Just keep an eye out.
Crops that go through the winter need to have some good growth on them before the cold slows or halts growth.On the other hand, they should not be fully mature either, or when regrowth starts come spring they’re likely to quickly go to seed.
Consider putting up some sort of cloche or row cover for certain veggies if you want them to get through our typically incessant rains from fall on; including mache, endive, lettuce, mustard greens, spinach, Swiss chard.
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over heat (don’t boil), stirring, until sugar is dissolved. Pour hot dressing over greens in a large bowl and toss well. Serve immediately.
Questions regardingthis column? Contact Pam Garten at kidderpam@aol.com.
JULY TIP: Planting Ideas for the “Year ‘Round Garden”
a CURE FOR the “FOOD GARDEN BLUES”
As far as food gardening, you may presently be:
** cryin’ the blues ‘cause you’re buried in snap peas and short on carrots.
** sad about the coming fall when your garden may be winding down as
you harvest the last of the tomatoes and green beans and cucs.
**full of regret to be just now getting started in the garden and worried it’s “too late” to plant anything this year.
I have just the cure for all of these conditions and I’ll admit, it’s not even a new idea.It’s called “Year ‘Round Gardening,” and it’s suddenly a hot topic.Various organizations and nurseries are offering year ‘round gardening classes now, as July is the time for a big push in planting for fall and winter harvests.
Learning to year round garden may result in fewer crop gluts or shortages, because when you plan your garden, you’re thinking about the whole year, rather than rushing to plant everything between April and mid-June.And it means you don’t have to mourn the end of the garden season come September, and it means yes you can…start your garden in July!
A partial list of what you can plant this month (according to Territorial Seeds):
Beets
Broccoli: fall (transplant [TP] in August)
Broccoli: sprouting (TP in Sept)
Brussels Sprouts (TP in August)
Cabbage (fall: TP in August)
Carrots
Cauliflower (overwintering: TP in Sept)
Chinese Cabbage (TP in August)
Collards (TP in September)
Kale
Parsnips
Rutabagas
Scallions (green onions)
Spinach (Protect with row cover, October)
Swiss Chard (Protect with row cover, Oct)
Turnip
Steve Solomon, in his book “Growing Vegetables West of the Cascades” says you can plant lettuce all month and, if you started winter leeks or can find a tray of them in one of our nurseries, late July is the time to divide those and set them out.(Leeks: for some good advice on leek culture, reference Solomon’s book, P. 322, or go on-line and look up “The West Side Gardener. “Then go to “articles” and “It’s Time to Think Winter...Leeks!”)
Solomon also advices we can July plant Parsnips, carrots, summer beets, fall cauliflower, bush snap beans and scallions before the 15th and Rutabaga, kale, winter beets, spinach, overwintering broccoli after the 15th.
YEAR AROUND GARDENING CLASSES:
Growing Gardens:July 7, 6-8 p.m. in N.E. Portland,
and July 14th, 6-8 p.m. in S.E. Portland
Contact Emily at Growing Gardens by phone 503-284-8420, or by email emily@growing-gardens.org
Oregon Tilth: July 23rd, 6 p.m. to 8:00 p.m. Luscher Farm, West Linn Oregon
(Register through Oregon Tilth: Kathy Dang 503-779-4631) or Lake Oswego Parks and Recreation Department- 503-675-2549)
Farmington Gardens:“Eating Seasonally From Your Garden” Rose Marie Nichols McGee (Nichols Garden Nursery) August 2, 12 Noon (Register by calling 503-649-4568)
And finally...
A Cool Snap Pea Salad Recipe
1 ½ lbs Snap Peas, washed, ends trimmed
1/3 cup your favorite Vinaigrette Dressing (homemade or try Bragg’s “Healthy Organic Vinaigrette” probably available at People’s, Food Front or New Seasons)
½ large or 1 medium onion (red is pretty), thin sliced
½ cup pine nuts (or sliced almonds), skillet toasted ‘til lightly browned
1/2 cup crumbled Feta Cheese (or sauted and cooled “Curry Lentil” tempeh)
½-1 tsp. dried crushed red chili peppers (optional)
Salt and Pepper to taste
Line up all the ingredients.Steam snap peas until just slightly softened and bright green.DO NOT OVERCOOK, you want them slightly crunchy.Cool them in cold water and drain well.Add the other ingredients and let the whole thing meld for a couple of hours before serving.This would be about 4-5 servings, except in households where a hungry teenager and her dad can eat the whole thing in one sitting.
FYI you can substitute other veggies for the snap peas:snow peas; shelled peas; broccoli; green beans, etc., just adjust your cooking time so that the veggie is just lightly done, not overcooked. Also vary the flavor by omitting the cheese and using chopped fresh herbs or diced fresh ginger instead of chili peppers.
Questions regarding this column? Contact Pam Garten at kidderpam@aol.com.
