By Merilyn Cranford, Somervell County Master Gardener
Since we find ourselves in the doldrum days of summer, do you find your thoughts looking ahead with enthusiasm to planning a fall garden? Well, that’s natural and healthy. Fall promises cooler weather and a promotes a desire to plant crops that will enhance your family’s dining options.
Where do you start? If you are an “ole timer,” you may need to think in terms of garden location. All vegetables require some sunlight; the most popular vegetables require full sun which means at least 8 hours of intense direct exposure. The production of a garden’s most popular vegetables depends mainly on the amount of direct sunlight received. But don’t forget the vegetables that are shade-tolerant, and fast-maturing such as tomatoes.
Once the garden location has been determined, the area must be shoveled to a depth of 10-12 inches. Rototillers can be used to loosen and mix shoveled areas. Remember it’s important to improve the soil’s physical condition in order that the planted crops will produce efficiently.
Also, the addition of fertilizer is the next step and the best choice is to use 2-3 pounds of slow release fertilizer (19-5-9, 12-7-14, 25-5-10) per square feet of the garden area. Additionally use ammonium sulfate (21-0-0) every three weeks at the rate of one tablespoon sprinkled around each plant and watered in as a sidedress application.
After all ingredients have been added, mix the soil thoroughly and prepare beds on which to plant rows of vegetables. Pile and firm the planting beds then pre-irrigate the entire garden area by wetting with a sprinkler for at least two hours. Allow the area to dry for several days and it will be ready to plant.
If you use transplants, daily moisture should be provided on an individual basis to the transplants. Of course, larger transplants will cost more but the ease of establishment may be worth the extra funds.
Proper timing is probably the most important factor in successful gardening. Regardless of variety selected or cultural practices used, if a gardener does not do the right thing at the right time, any chances of success are diminished.
The quick (30-60 days) maturing vegetables are: beets, bush beans, leaf lettuce, radishes and summer squash.
The moderate (60-80 days) maturing vegetables are: broccoli, Chinese cabbage, carrots, cucumbers, corn, okra, and peppers.
The slow (80 days or more) maturing vegetables are: Brussel sprouts, cabbage, cantaloupes, cauliflower, eggplant and garlic.
For more information please contact the Somervell County Extension Service located in Glen Rose, Texas.