Wrapping up summer
Summer wraps up with rich, ripe vegetables; golden carrots, red okra, bell peppers, green beans.
Jaune Obtuse du Doubs Carrot is a French heirloom. These tender carrots are yellow and about 8″ long. The key to long straight carrots is preparing the soil before planting.
Well worked soil with plenty of compost or organic matter, is the secret. Keep carrots thinned and weeded. Carrots store well in the refrigerator, or can be canned or frozen.
We can usually grow two crops of carrots each year. Spring carrots and then the seeds started in late summer that will thrive in the fall garden. Once the seeds are started and spaced, carrots only need regular water.
Peppers, carrots, okra and beans are some very good reason to grow your own vegetables. Diversity. These are not varieties that you usually find in the grocery store.
Grocery store vegetables are grown for transport not taste. Taste and nutrients are never the point in mass market. The goal of a grocery store vegetable is durability and longevity.
Lots of carrot and root vegetable recipes are on the Pintrest Carrots, Potatoes, Root Vegetables.
Second season green beans
It’s not too late to grow another batch of green beans. The soil is warm and will quickly germinate. Keep the plants watered and you may have your biggest crop ever.
Plant seeds one inch deep and water well. If your hanging baskets or container gardens are exhausted, replant them with beans or greens. Space pole beans about 2 inches apart and bush beans 4 to 6 inches apart.
Keep your beans picked for steady production until frost. Plants are dependent on you for food and fertilizer.
Other crops you may plant at the end of the summer are, lettuce, leafy greens, radishes, turnips.