Vegetable Gardens2018-10-31T11:39:16-05:00

Vegetable Garden

Create a Homegrown Harvest

Growing your own veggies isn’t just satisfying, it’s also a great way to save money, try new varieties not found in your local grocery store and make sure your diet is full of fresh, nutritious food. And because today’s edible gardens come in a variety of shapes and sizes, from traditional in-ground beds to container gardens to vertical gardens and more, there’s a way for everyone to get growing.

If you plan to plant your garden in the ground, start prepping your space in the fall by using a spade or tiller to loosen the soil. This can be done in spring as well but getting it ready in the fall allows for better winter drainage, giving you a bed that will be nice and dry in the spring and easier to work.

When selecting a location for your vegetable garden or containers, choose a location that is convenient to your house for easier tending. Avoid locations shaded by large trees or buildings.

Tips for your Vegetable Garden

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Spring Crops

Sprint Vegetable Garden

Plant: Late March – April

As soon as the soil can be worked in the spring, these frost-tolerant plants can be sown directly in the ground. Hardy and fast-growing, many deliver their first crop within a month of planting. Examples of spring crops include: kale, spinach, collard greens, broccoli, brussel sprouts, peas, kohlrabi, leeks and radishes.

Summer Crops

Summer Vegetable Garden

Plant: May

Most summer crops are planted in the spring well after the chance of frost has passed. These heat-loving plants flourish in the dog days of summer, providing you and your family a nearly endless buffet of home-grown goodies. Some of the plants to include for a summer harvest are: green beans, corn, cucumbers, melons, peppers, tomatoes and squash.

Fall Crops

Fall Vegetable Garden

Plant: Late June – July

It’s hard to think about planting during the height of the summer but this is the time to plan for your autumn harvest. A few veggies that will yield crops until the first frost, and sometimes even after, include: beets, broccoli, carrots, collard greens, many herbs, kale, lettuces, peas and turnips.