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!
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.