Tag Archives: butternut squash

A Summer Square Foot Garden Example

Summer square foot garden planI’m often asked what to plant during certain times of the season. This is my attempt to do that with an example of what a summer square foot garden might look like. Actually, this is similar to one of my gardens.

This is obviously one-4X4′ box. The north is on the right hand side of the card. This is where your vertical towers will be placed. That way you don’t have to worry about anything getting shaded during the summer. If you place it in any other location you’ll notice the plants behind the vertical tower getting long and leggy because they’re searching for sunlight.

Starting from the upper right hand corner and working down you’ll notice a cherry tomato plant. This will be grown vertically. Make sure you buy indeterminant tomato plants. These varieties will get to be 7-10′ tall by summers end if you pinching back the suckers that come off the main stem. Butternut squash will form a solid wall of green in about 2 months and 1 plant will take up 2 square feet. You can plant sets of green onions right now. That way you can begin to harvest them(cuttings for salads)in as little as 4 weeks. Your cherry tomato plant will be enough to feed 3-4 people all summer and into the fall. The squash and onions will take up their respective squares until the end of summer and into early fall.

The next row includes peppers, basil, a cut-and-come again lettuce variety, and bush beans. By putting the pepper plant against the back of the box you’ll be able to prevent shading that you’ll see if you put it somewhere in the middle of the box. Most bush bean varieties will have a very heavy first harvest and then a weaker second harvest. After that, the square should be emptied. If you wanted to grow and harvest beans for an extended period of time you’d have to think about growing pole beans. Basil is a classic summer herb to grow. It lasts until the first frost when it then turns black overnight and dies.

The next row includes carrots, both a cut-and-come again and regular lettuce(Romaine type), and swiss chard. By cutting the base of cut-and-come lettuce varieties(two inches above the soil line)you’ll be able to get one full harvest and then another harvest in 2-3 weeks. I know some who will cut it a second time for yet a third harvest. Your choice, but my experience is quality begins to suffer after the second cutting. Swiss chard is a great addition to your summer salads and will last well into fall. I like to cut my chard leaves while they are still small. Once they get to be more than 5-6 inches tall they get to be too chewy for our liking.

The last row has zucchini growing on a single t-post that takes up one square. I’ve been doing this for years and I’ve never had a failure doing it this way. There’s two more square of lettuce and then finally a square of beets. These lettuce varieties can be anything you like to eat. Maybe this is a spot where you want to experiment with one of the designer lettuces such as Salanova. The beets will pay off in fall. In the meantime you can enjoy the beet leaves in salads or in the “green smoothies” that everyone is drinking these days. Beet leaves in salads look nice and are exceptionally healthy.

If it were me I would plant everything at once with the exception of lettuce which I would plant every week. If it were my first square foot garden I would buy all transplants for a quick start. Eleven crops taking up 16 square feet. In another 4X4′ box you can add more peppers, lettuces, cucumbers, melons, tomatoes, potatoes, and spaghetti squash. And because we don’t thin or weed in the square foot gardening system, by the time summer ends you’ll know you haven’t worked very hard. You’ll then a lot of extra energy to then plant a fall garden.[ois skin=”1″]

Planning your square foot garden

braising greens: red and green mustard, hon sai tai, kale, and tatsBeing deep into the spring months, it’s time to now focus on what and when to plant for your summer garden. Choosing to not worry about wide swings in weather in certain locations leads some people to only have a summer/early fall garden. There’s certainly merit to that thinking. In the next several weeks the weather in our zone will start to really heat up. By then many will be done with all the tradition cool spring crops-spinach, lettuce, varieties of Asian greens, swiss chard, mizuna, etc.<br><br>
What to plant for summer? The first thing you’ll need to think about is the space needed for vertical gardening. In the square foot gardening system all vining crops are grown up on a trellis made out of 1/2″ electrical conduit. It’s virtually indestructible and will last a long time. This means crops like indeterminate tomatoes, squashes, pole beans, and melons will be growing up, not out. This method is highly efficient. By keeping your crops off the ground you minimize the damage by certain garden pests but also give your plants better air-circulation and exposure to the sun.

By knowing the food needs of your household you can plan for the quantities of each crop. Cherry tomato plants can bring 10-12 pounds of fruit throughout the growing season. Can you use that much? Can you use more? If so, how much more? Lets say your family will consume in the area of 35-40 pounds of cherry tomatoes this summer. That means you’ll plant 4 cherry tomatoes using just 4 square feet. And yes, you only need 1 square foot to grow a tomato plant that will be 7-8 feet tall by the end of summer. Just make sure you’re growing indeterminate plants, not determinant and keep those “suckers’ pinched back. You’ll do this for all your vining crops.

Along with these items you’ll need to plan all the other things you want to grow. Beets, carrots, beans, certain types of lettuce, basil, etc. Once you’ve figured that out you’ll arrive at the number of squares needed for this summer. If you’ve planned it out and find that you don’t have enough squares, you need more square foot garden boxes. If you’ve got a lot of squares left over, you’re garden is too big. We like to minimize the size of our gardens in the SFG system. We grow only what we need and what we love to eat. Our goal is to have each family member enjoy a fresh, just harvested salad every night of the growing season and nothing more. This eliminates the all-at-once harvest that’s come to be associated from most home gardens.

I’m beginning to empty out squares that have previously been filled with spring crops. I’ve got transplants of certain things ready to go right now. A typical summer garden for me might include the following: zucchini, bush beans, pole beans, cherry tomatoes, many squares of selected lettuce varieties, basil, peppers, spaghetti squash, green onions, carrots, swiss chard, and cucumbers. That will be the content of a single 4X4′ box. In another box I’ll have lettuce, melons, banana squash, New Zealand spinach, kohlrabi, pole beans, beets, and a transplanted rosemary plant. And what about corn? In my mind corn is a huge nitrogen and space hog. It takes up valuable space for too long and it’s dirt cheap in the summer. For those reasons I’ll let the farmers take care of the corn[ois skin=”1”]

Helping things to finish ripening

I’ve had 3 plants of butternut squash that were planted this year taking up 4 square feet. When they all ripen, I’ll have harvested 10-12 butternut squashes. This is a picture showing two of them at the top of my 7′ vertical grow towers. You’ll notice that I’ve cut back most of the leaves. Keeping the fruit on the vine with everything else being cut back will enable all the energy to go into the fruit to finish ripening. I had 3 or 4 squashes that were just starting to grow but there’s no way they would have enough time to fully ripen, so I had to cut those off. We’ve still got several weeks of mild weather so the rest of my garden is still growing pretty well actually. This year I’ll be growing a single 4X4 garden through the entire winter. My plan is to give people the know-how and the confidence to do the same thing-even in a place like Utah where we can have some pretty harsh weather. So be sure to visit my blog in the winter months if you’d like to follow along. I’ll be posting a little less frequently, but enough to give you some glimpses of what’s going on. There’s plenty for me to do right now though-I still have 3 more weeks of delivering freshly pulled garden produce to customers. This has, without a doubt, been the busiest September I’ve ever had with gardening. I finished my last teaching project in a place called Duchesne, Utah. It’s a 2 hour drive but they had a bunch of people ready to put in fall gardens in anticipation of some rather difficult days to come. So I’ll be taking a couple of months off instructing before the teaching begins again. I guess I shouldn’t say it’s over because I’ve been invited by Mel Bartholomew to help in the upcoming SFG symposium being held in San Diego. If you’re interested in becoming a certified SFG instructor, I hope you consider joining us. It will be the best money you’ve ever spent. You can read all about it here.  You’ll walk away after these 3 days never having to ask for advice from anyone on the Internet again.  It’s all so easy that you’ll be amazed at the simplicity and the genius behind the method.  Just one more quick thing about squash and getting back to the original topic-If you’re planning on eating them right now, that’s fine.  But if you’re planning on storing your harvest of winter squash there’s a few things to keep in mind.  First-be sure to cut your squash from the vines before the first freeze hits.  Second, cut the vines leaving about 2″.  Third-let them sit outside in a warm location for about 10 days to harden off the skins and make them more resistant to decay.  Last-add 1/4 cup of bleach in a gallon of cool water.  Then with a small brush clean the entire surface of the squash.  Dry it off and store it in a place where it’s cool and out of direct sunlight.  This is a great trick to prevent bacterial growth during the storage months.  Till next time….

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