Every year we post about the excitement of fall planting time, and this year is no exception. With the temperature beginning to drop a bit now, we do tend to get over-enthusiastic, we can’t help it. Not just because we’ve had enough of the heat, but also because we can start putting some of our favored crops in the ground without killing them.
As another regular growing season (ie, fall-winter-spring) is winding down, we are beginning our fall bed prep. Don’t get me wrong, we still have some lingering harvests to enjoy – chard, onions, kale, collards, cucumbers and carrots, bok choy, celery & celeriac, French sorrel, and a nice variety of herbs. (We get less sun than a typical South Florida vegetable garden, which extends our harvest in the late Spring.) We will also be enjoying a few heat tolerant crops throughout the summer – hot peppers, eggplant, sweet potatoes, bok choy (“joy choi” in the summer) and okra. We do not plant a large variety in the summer as we have found over the years that a)crop usage is minimal for the effort they take to grow and b)keeping up with the insects on new plantings in our summer climate is nearly impossible. It is so darn hot to be battling insects out there. And we don’t want to cultivate nonbeneficial pests waiting in the soil for our fall crops either!
January and early February mark the middle of our growing season here in South Florida. It is a time for assessment and planning as to what we want to grow into the Spring. Many of the crops we grow can be planted throughout the entire season. Others (such as cabbages and heirloom tomatoes) have a shorter window, i.e. the time for planting them is running out, especially if starting them from seed.
August and September – hereafter referred to as summer months – are sooo hot in South Florida, and in our garden there is very little growing to harvest and cook (besides some okra and a few herbs). The remainder of the spring vegetables have finally given their last breath (would you believe we harvested a few leeks and some chard in August?!); the sunflowers are wilted and gone; the herbs are either bid farewell to or hanging tough through the summer heat depending on their durability. We said goodbye to the sorrel, basil and tomatillo plants recently, sad to say, they just gave out.
A vegetable garden is not complete without flowers planted in it – scattered around in various beds among the many types of vegetables we’re growing. While flowers certainly add beauty to the garden (who doesn’t love them?!), their main purpose is to attract beneficial insects to the environment. These insects act as predators to non-beneficial insects and as pollinators for vegetable production. Flowering plants provide a place for insects to lay eggs, caterpillars to thrive, and adult insects to feed. Insects are such a vital part of the growing cycle, and help to protect the health of plants, that we take them for granted, or sometimes may even wish we didn’t have them (unless they’re pretty)! As an aside, here is an interesting “factoid” for you: What percentage of insects are harmful? You won’t believe, me; feel free to look it up – One percent. Yes: 1, uno. Look it up.
What do you do with a good crop of organic Swiss chard when you have a brunch to cook for? Well, you break out the bacon because it makes for a heavenly combination with chard, and then add potatoes for a happy threesome to pair with a load of eggs! Oh, and add some cheeses (especially goat) for some decadent flavor.
Several months ago I was exposed to the technique of square foot gardening, when an older edition of this book was loaned to me. Well, this approach seemed just plain weird – why bother planting everything all packed into little squares, what’s the point? And so many different things in one bed, kinda chaotically? And to bother doing the work to divide a bed up all precisely like that? Well, as they say, “Don’t knock it ’til you try it!” Now that we’ve tried it, we’ve fallen in love with it. No, not just a fly-by-night infatuation, this is true love!
Last season I wrote a post explaining how we go about preparing the soil for planting which you can find here. Well…. this is a new season, with “more water under the bridge” – and new knowledge gained through experience, the advice of experts and our own research and reflections. Therefore I want to update last year’s post with what new ways we are preparing “soil” – or better said “growing media” – to start and grow our veggies. Don’t get me wrong – most of what I said last year still stands. Where we’ve significantly changed a practice that I touted back then, I will indicate it here and in that post as well.
So here is a picture essay, highlighting some of what we are growing now as each plant glistens in the morning dew. What could be more uplifting than to greet our seedlings and plants in the crispness and solitude of the early morning? It certainly opens our hearts to the gratitude befitting of this Thanksgiving season.
Here’s hoping you enjoy these takes, “fresh from Florida”!
HAPPY THANKSGIVING, EVERYONE!! Hope this is a time when you will enjoy the love of family and friends (and some good food too!).
It’s early November here in South Florida, prime time for planting our organic garden for the new season. We have just gotten a real break in the weather, with some cooler mornings last week (not quite cool enough for us South Floridians to get our boots and scarves out, though it’s tempting, right?) This cooling does make us enthused about being outside and getting our garden going! So, to give a rundown on how we’ve started with either seedlings or direct plantings, here goes: