Vegetable Gardens- The Big Three

By Connie Lowndes, UNL Extension Assistant

It seems that there were a lot of “recession gardens” planted this year. Perhaps it was to save a little cash on the perishable food portion of the grocery bill, or maybe an effort to put fresh, safe, local food on the table. Whatever the reason, now that the garden is planted-how to take care of it? Incorporating the “Big Three” in your garden care will go a long way to maximize your harvest.

APPLY MULCH
Any organic mulch will do: straw, newspaper (3 sheets thick), bark mulch, grass clippings (be sure to wait for several cuttings if lawn is treated with chemicals before collecting, and then dry in the sun before applying). Mulch will break down over time and add nutrients to the soil. It helps keep the soil cool for the roots and holds moisture. Mulch helps prevent water from splashing up onto the leaves, potentially carrying disease. It also reduces weeds (and the labor that goes along with pulling!) and the competition for nutrients and water.

WATER/FERTILIZER
Vegetables require about one inch of water per week, preferably in one application to encourage deep roots. If possible, apply with drip irrigation to keep the foliage dry, thus reducing incidence of foliar diseases. If using an overhead sprinkler, water during the mornings so leaves dry off before nightfall. It’s tempting to water a “little bit every day”, but that is a bad habit that should be avoided. Deep watering will offer consistent moisture to the plants and save water (and your time, also a valuable commodity).

Fertilizers are often applied with water, and their effectiveness and longevity is related to water application. Incorporating compost into the soil prior to planting will increase the organic matter in soil, resulting in improved water holding capacity. Decomposing compost also provides a steady supply of nutrients, which may reduce your fertilizer needs. Another organic fertilizer available on the market is fish emulsion. Synthetic fertilizers are available for vegetables, just look for a balanced fertilizer (example 20-20-20), read and follow application instructions.

PEST PATROL
Pests can wreak havoc with you garden, but diligent observation and quick action will reduce their effects. Healthy plants that receive adequate water and nourishment are less prone to pests than those under stress. Plants with plenty of air circulation (because of proper spacing and/or staking) will show fewer fungal diseases. If insects are feeding on plants, take steps immediately to control, while the problem is small. But don’t reach for the chemicals first. Decide if you can control by other means: pick the critters off, get the fruit off the ground, prune the plants a little, pull out the crowded ones to maximize yield. Identifying the pests will give ideas about proper control. If choosing a chemical solution, always read and follow package directions carefully (especially when close to harvest).

At the end of the season, pull up and dispose of plants. Pathogens may survive over the winter, hiding in the plant material. Clearing out plants, weeds, and rotting fruits will go a long way toward a healthy garden next year. Plan to rotate crops yearly to discourage build up of insects and disease.
An animal pest may invade your garden. Rabbits are the most common. They are cute, until they eat your produce! Contrary to garden legends--a fence really is the best way to keep them out. Leave the hair on the dog and the moth balls in the closets!

The middle of summer brings an abundance of produce from the garden. Most crops benefit from regular harvesting to encourage continuous growth, and prevents that unexpected “zucchini ball bat” that is unusable. “One of the advantages a home gardener has over people who purchase produce is that the crop can be picked at the moment of ripeness,” says Pete Ferretti, professor of vegetable crops at Penn State University. He also points out that vegetables are highest in vitamins and minerals such as potassium, magnesium and iron when they are fully ripe. “For the best flavor and storage capability, pick your crops first thing in the morning.” For ideas on how to use the fresh fruits of your labor, see nutritionknowhow.org and lancaster.unl.edu/food, both have great ideas for feeding families, food safety tips and nutritional information.

Remember the “Big Three” when planting and maintaining a vegetable garden: you will save time, effort and water and your table will have the tastiest produce you can imagine. Enjoy!