As a cook, nurturing your own vegetables is the perfect way to seize control over your ingredients. And "victory gardens" (also known as "war gardens" since they popped up during World Wars I and II to reduce pressure on food supplies) couldn't be timelier: Spring and summer are planting season, do-it-yourself projects can save money, and you don't have to be a gourmet eater to recognize the advantages of using local and seasonal ingredients.
Gardening is trendy too: Nearly 43 million U.S. households are planning to grow their own produce this year, which is up 19 percent from 2008, according to the National Gardening Association. Even Michelle Obama is into it; she has become the first First Lady to maintain a veggie garden since Eleanor Roosevelt.
Yes, there will be some down-and-dirty moments. But the pros far outweigh the cons. For example: You'll always have fresh, tasty, nutritious food on hand. You will know that your food has not been sprayed with chemicals. Your diet may improve now that you have healthier options at your fingertips. Flavors will taste better, brighter. You'll save money in the long run.
BEFORE YOU BEGIN: QUESTIONS TO CONSIDER
We asked Renee Shepherd, owner of Renee's Garden, to answer the most common beginner questions about vegetable gardens.
Epicurious:
What's the best way to start a vegetable
garden?
Renee Shepherd: The best way is to start small,
with perhaps fresh salad greens and herbs. Grow mixed baby lettuce,
chives, parsley, and dill. Then, as you learn more, you can expand
into other vegetables. Don't be afraid to experiment—even if
everything doesn't work out, you'll learn from your
mistakes.
Epi:
Do I need a lot of space?
RS: Absolutely not. You can use containers on your
fire escape or deck if you don't have a backyard to dedicate to
growing vegetables. Some types of vegetables are even developed
specifically for growing in containers: There are compact varieties
of delicious tomatoes, little sweet peppers, tender baby lettuce,
crunchy cucumbers, and handsome golden chard that will reward you
with beautiful plants and abundant harvests you can plan meals
around.
Epi:
What are some easy vegetables to grow?
RS: Some of the easiest are lettuce, beans,
cucumbers, squash, radishes, scallions, chard, and herbs such as
cilantro, parsley, and chives. All of these can be grown directly
in your garden from seed. (Check out Epicurious's guide to
growing a
windowsill herb garden.
Epi:
What's the difference between starting
vegetables from seed and buying those flats of seedlings that
I've seen at the nursery?
RS: The cheapest and easiest option is starting
them from seed. For most plants, you just sow the seeds in your
garden in the early spring. A packet of seeds costs around $2.70 to
$3.70, which is much cheaper than the flats of plants (shallow
trays) or mini-planters sold in nurseries later in the spring. But
if you live in a cooler, temperate climate, you won't be able
to plant tropical plants like tomatoes and eggplant until late
spring, which won't give them a long enough growing season to
bear fruit. To get around this problem, you can either start the
seeds indoors in the early spring and then transplant them outside
once it gets warmer, or buy seedlings in late spring.
Epi:
When is the best time of year to plant?
RS: Although it's tempting to rush out into
the garden and plant those veggies when the sun is shining and the
frost has gone, be patient. Plants will thrive when the soil has
warmed through and the night temperature doesn't fall below 50
degrees Fahrenheit. Find more about growing zones and frost dates,
here.
Epi:
How do I prepare the soil before planting?
RS: The best way is to work several inches of
organic material into your garden soil to improve its balance,
texture, and water-holding capacity. Use aged manure, rotted
leaves, peat moss, compost (the most effective option) or
whatever's available. Good soil is essential to having a
productive garden. (For information about compost and pH levels, go
to our
12 Tips section.)
Epi:
How much watering will I need to do?
RS: It is not possible to say how much to water
vegetables as there are too many different kinds of climates all
over the country. Ideally, one keeps the soil evenly moist but not
soggy. Mulching plants to
conserve moisture is a good strategy in areas that are dry and hot.
In areas with low summer rain, drip irrigation
is a good solution. Generally, if you put your finger in the soil
and it feels dry up to your first knuckle, watering is in order.
Plants growing in containers will need more water as they dry out
more quickly.
Epi:
How do I know when my vegetables are ready to
harvest?
RS: Use all your senses: Tap and smell melons,
pull back corn husks to check the appearance of the kernels, and
open a pod to look for perfectly plump peas. As with other aspects
of gardening, recognizing perfect ripeness is more an art than a
science, so don't be afraid to make mistakes—That's how
you'll learn. One thing to remember: Generally, vegetables are
best harvested in the cool morning hours, before they've lost
moisture in the midday heat. This will help them stay crisp and
keep longer
Epi:
Where can I learn about garden design?
RS: There are tons of resources on the Web.
Renee's Garden's
kitchen garden planning guide comes with suggested layouts and
a list of the best time to plant each type of vegetable. You can
also sign up at GrowVeg.com and plan your garden using its software. (The site
offers a 30-day free trial; an annual subscription is $25.) Little
House in the Suburbs offers a cool
downloadable guide you can customize and print out to show
planting times for your area.
HOW TO GROW BEANS, TOMATOES, AND OTHER EASY CROPS, AND WHICH DISHES TO COOK WITH EACH INGREDIENTS
Beans
These favorites need warm conditions, so
don't plant until you can guarantee a minimum of 55 degrees
Fahrenheit. Plant them in a sunny spot, 1 inch deep and 4 inches
apart, with 1½ to 2 feet separating the rows. Plant a few times a
couple of weeks apart for a rolling summer harvest. Expect to pick
your beans almost 2 months after planting.
See all top-rated bean recipes ›
Carrots
Sow seeds in late April to early May, ¼ inch
deep and ½ inch apart. It can take up to 3 weeks for leaves to pop
up. Once they've sprouted, thin the seedlings often. Take out
extras to keep the plants 2 to 3 inches apart. This will give them
enough space to thrive and grow to maturity. Keep plants evenly
moist and free of weeds. The carrots will be ready to harvest in
about 70 days. You can plant a second crop 3 months before the
expected first fall frost for your area.
See all top-rated carrot recipes ›
Cucumber
These salad mainstays need heat, so don't
plant them too early. Prepare the soil with manure or compost, and
plant them 1 inch deep and 4 inches apart, with 3 feet between the
rows. Thin the seedlings till they are 10 inches apart, and later
on save just your 3 strongest plants for your crop. You can train
the vines up stakes to save garden space and make it easier to pick
the cucumbers. Make sure you water the plants regularly, as their
roots don't grow very deep. You should have cukes for your
salad around 8 weeks after you plant the seeds.
See all top-rated cucumber recipes ›
Lettuce
In cool spring weather, sow the seeds ¼ inch
deep and 1 inch apart, in rows 6 to 8 inches apart. You'll need
to thin the seedlings so they end up 10 to 12 inches apart. Cover
with netting if they are making a tasty snack for the local birds.
Plant a few batches a couple of weeks apart so you can enjoy a
constant harvest. Lettuce varieties have different maturation
times, but on average, expect 35 to 40 days from seed to table.
See all top-rated lettuce recipes ›
Radishes
Sow in early spring, in an area with a lot of
sun. Plant seeds ½ inch deep and 1 inch apart in rows separated by
6 inches. As with all your vegetables, make sure you keep the soil
watered and. Thin them to 1 or 2 inches apart. Radishes grow
quickly—you can expect to harvest them in around 4 weeks.
See all top-rated radish recipes ›
Scallions
Plant these spring onions ½ inch deep in
well-composted soil so they are 1 inch apart in rows separated by 8
to 10 inches. Choose a sunny spot and pat soil down firmly over the
seeds. Thin them to 1 or 2 inches apart. They don't need much
space, so you can plant them among your other veggies. Harvest them
around 70 days after sowing.
See all top-rated scallion recipes ›
Summer Squash
Sow these seeds 1 inch deep and 6 inches apart,
in rows 3 feet apart when you are sure the weather is at a steady
50-degree Fahrenheit minimum. Thin the seedlings so they are 1 ½
feet apart. Pick the squash frequently so they don't grow too
large and tough, and the plant will keep producing delicious tender
new ones. The first crop will be ready to eat around 50 days after
you plant the seeds.
See all top-rated squash recipes ›
Tomatoes
Start the seeds indoors about 8 weeks before
the arrival of warm summer temperatures. Sow them ¼ inch deep and 1
inch apart in a container of potting soil. Keep soil moist and the
plants very warm and in direct light. Once the seedlings have grown
to 2 inches, move them into bigger containers, planting them 2
inches apart. Keep them very warm and feed with half-strength
fertilizer every two weeks until you plant them outdoors. They
should be 3 feet apart in well-composted soil and direct sun. Give
them stakes to climb up. Once they are bearing fruit, be careful
not to overwater them. The tomatoes can be harvested about 75 or 80
days after you plant the seedlings outdoors.
See all top-rated tomato recipes ›
MORE ON GROWING YOUR OWN GARDEN
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by Joanne Camas
