by Patty Leander
photos by Bruce and Patty Leander
March is here which means that winter is over. Almost. On average. Historically. This is the time the weather starts to warm, the plants start to grow, and Old Man Winter tries to catch us off guard. A cold blast this time of year shouldn’t affect established cool season plantings including cole crops, beets, Swiss chard or carrots, but it can kill young, tender vegetables (including beans, squash, tomatoes, corn) that lack frost tolerance. Even if it doesn’t reach freezing, cold temperatures combined with harsh winds can cause damage that sets plants back, delaying harvest. The 10-day forecast can help with planning and planting; if a freeze is predicted it’s best to cover and protect plants so they don’t miss a beat. Options for protection include row cover, sheets, boxes, buckets or hot caps.
Squash vine borer is a perennial problem for many gardeners but I have found two organic solutions that help me battle this annoying pest. One solution is to cover squash plantings with a product called Micromesh (a fine mesh netting used to keep bugs off of plants—look for it online or at local nurseries). The other is to plant squash varieties that are either resistant to squash vine borer or are so vigorous the plants can outgrow the damage. So far two varieties have proved fairly resistant: ‘Tatume,’ an oval, green zucchini, and ‘Trombetta,’ a type of butternut squash that can be harvested when pale green and consumed like zucchini (also sold as ‘Tromboncino’). But be warned that both are climbers, especially the ’Trombetta,’ and will need a sturdy trellis.
My garden has suffered a setback because I have suffered a setback. After several months of trying to ignore/tolerate/strengthen an achy hip I finally decided that I needed medical intervention, which ultimately led to the unexpected and unwanted conclusion that I needed a hip replacement. It took me over 8 months, 3 second opinions and a journey through the 5 stages of grief – denial, anger, bargaining, depression and ultimately acceptance—to end up where I am now: 4 weeks post-op, walking unassisted, moving carefully but better every day, and expecting to plant a modest garden this season. The surgeon keeps reminding me it’s a marathon, not a race, and I am heeding his words carefully. The good news is that three-quarters of my body work as good as ever, and that lower left quadrant will gradually catch up. My vegetable garden, once again, will sustain me, providing a source of refuge, motivation, exercise and healthy vegetables to aid in healing. Hurray for planting, growing and harvesting!
Here is the vegetable gardener’s checklist for March:
- Before planting seeds or transplants work a few inches of compost into planting areas.
- Tomatoes, peppers and eggplant should go into the garden as transplants, but other warm season vegetables can be planted from seed directly in the garden. Use a soil thermometer to monitor the temperature – when soil reaches 60-65˚ seeds will have their best chance at germination.
- Water transplants in with a liquid fertilizer solution diluted to half strength.
- Soon after tomatoes have been planted in the ground, anchor a tomato cage or other support over the plant. Wrap outside of cage with row cover or plastic to protect tender plants from wind.
- Hill potatoes to ensure that tubers developing below the ground remain covered. Use a rake or hoe to pull soil and/or mulch around the base of the plants. A few of the lower leaves may get covered when you do this but it’s ok.
- Harvest asparagus spears over 4-6 weeks. As the spears start to diminish in size allow the remaining spears to fully develop into ferns, storing energy and assuring a healthy harvest next year.
- Continue harvesting broccoli, beets, lettuce, spinach and other cool weather crops; let some of your brassica plants go to flower to attract beneficial insects to the garden.
- Plant favorite flowers and herbs in and around the vegetable garden.
- Visit the Sunshine Community Garden Spring Plant Sale on Saturday, March 7 for an excellent selection of tomatoes, peppers, herbs and more.
- Check out Gardening Naturally on KLBJ AM 590 on Saturday and Sunday mornings with Jeff Ferris. Jeff has taken over for John Dromgoole, who retired last year after 38 years of fielding gardening questions. Jeff does a great job, receiving and answering lots of vegetable related questions.
Quick-Pickled Sugar Snap Peas
Adapted from the cookbook “Bountiful,” but Todd Porter and Diane Cru.
1 pound sugar snap peas, ends trimmed
1/2 medium red onion, thinly sliced
1/2 cup fresh mint leaves
1 cup water
2/3 cup white vinegar
Zest of 1 large lemon
2-3 tablespoons fresh lemon juice
1 tablespoon sugar
1 tablespoon kosher salt
2 teaspoons coriander seeds
1 teaspoon cumin seeds
Layer the peas, onion and mint into half-pint canning jars. Combine remaining ingredients in a large bowl, stirring to combine. Pour the brine evenly into jars, covering peas completely.
Refrigerate for at least 3 hours before eating.
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