Here comes summer
One afternoon a few days ago I noticed how hot it was outside. And again the next day. And the next. So, here we are gardeners and other humans – summer weather has landed with aplomb.
My garden noticed the change in the weather also. Vegetables and herbs are smart that way, and they adjust. Spring leafy things like lettuce, spinach and Asian greens such as tat soi, bok choi and mibuna start to bolt because they have done their jobs, so they should be harvested. Turnips are almost done for now and snow peas are beginning to wane, so some changes are in order.
I had dozens of red onions that survived the harsh winter weather, but, right on time, onion flowers began to appear on the tall central stalk, so it was harvest time for onions. A household needs only so many onions at a time, so the resourceful homemaker (that’s me) can simply chop them up and freeze them for later. Easy. Then the garden space can be reclaimed. Same for where the spinach was growing.
Reclaiming the garden space is easier if the soil has been properly adorned with organic matter along the way. We’ve all seen barren soil that is dusty and hard-packed. Not much life in there. Organic matter in soil holds moisture, and worms and bugs prefer it that way. They will create an active soil economy, and the organic matter provides nutrients as it breaks down. Plus, all those leaves and grass clippings need somewhere to go to be useful. Everybody contributes.
So as the mature plants are harvested and space opens in beds, I add grass clippings, compost, well-aged manure and whatever other magic ingredients I can find. I work the amendments in and let the soil rest for a while.
Regarding plants reaching their denouement, it’s inevitable. Parsley is born to die after two years, so when the time comes, honor the moment. I’ve been nibbling on these plants since the spring of 2019. I have regularly harvested handfuls for dehydrating because I crumble dried parsley onto beans and soups like I’m a chef who has a clue, which I don’t, but I can dehydrate parsley.
Also, most of these parsleys were volunteers that sprouted along the edges of pathways, so they arrived of their own accord. Parsley is still packed with minerals as it begins to go to seed, so cutting it up and adding it to the compost benefits the compost. I also use the cut up mineral-laden pieces as a mulch.
I snip chives and garlic chives into tiny pieces and sprinkle them around cucumber plants because I read once the strong aroma keep pests away, and I, of course, believe everything I read.
Tomato and pepper plants are now beginning to gain momentum for the summer, and they appreciate a healthy dose of mulch. Tomatoes do not put on blossoms if the soil is too hot, so now is the time to make sure the plants have enough mulch. Mulch keeps the soil a bit cooler and preserves moisture but also encourages healthy worm activity. Worms are just like me – they are healthier when they’re active.
The first two summers I was developing these garden beds, it was extremely hot and dry in July and August. I watered regularly just trying to get the plants through till the weather moderated, which it did. We have entered our first extended hot, dry period of the year, and no rain is forecast until after my younger son’s birthday. However, the Old Farmer’s Almanac predicts a cooler, wetter summer.
We’ll see soon enough about our summer weather, but gardening is day-to-day regardless of predictions. I predict I will stick to the basics – try to keep weeds at bay, water when I need to and wear a cap to protect my delicate complexion.