I say square foot garden but it could be any garden. This is the perfect time to put in your entire fall crop. Everything planted now will be harvested by mid to late October-and you’ll be so glad you attempted to grow during this season. Because it’s been a long summer of pulling weeds, watering, etc. many gardeners think about ending their growing season around the Labor Day weekend. It’s the official end of summer and things are winding down.
But it doesn’t have to be that way. In fact for me, this is coming up on the best time of year to garden. Why? First, most of the pests have headed south or will be soon. Second, the season usually gives us water from Mother Nature so this cuts back on your watering time. Third, all the great crops of spring are now back!
In the next couple of weeks I will be emptying squares and replanting with the following crops: lettuce, spinach, red ace beets(for the greens), arugula, bok choi, carrots(for winter as well), leeks(for winter), swiss chard, radishes, tokyo bekana, and mizuna. Some of these will be harvested at once but others will be left to continue through the winter months. And there’s a whole other bunch of fun crops that can be planted in a few weeks that do best during the winter months. More on that later.
I hope you give the fall garden a try. You’ll find it’s a lot easier and a lot less work than spring and summer gardening. When you harvest your first head of lettuce along with some spinach and swiss chard for an evening salad you’ll be so glad you did[ois skin=”1″]
It’s about time to start planting some things directly into the garden now. This is a picture of what mine looks like under cover. The empty spaces have been the latest things that I’ve been having for lunches and salads, and even a few things for breakfast(baby arugula in scrambled eggs?) Some have been replanted, and some I’ll hold off on to put transplants in the next several days. I’ve still got a lot of good eating under there. Claytonia, spinach, cilantro, onions, carrots, lettuce, tokyo bekana, bok choi, and some green onions.
