With that first bite, gardeners know that nothing beats the taste of homegrown.
My mouth starts to water at a glimpse of the first red tomato, still on the vine.
I immediately capture it, wipe off any visible dirt, and enjoy.
Most vegetables must be grown in full sun. A minimum of six hours of direct sun will give good results. It is best to fully evaluate the amount of sunlight before starting a new vegetable patch.
Plants need well drained, rich soil. Compost is exceptional for improving soil quality. Well rotted, organic material is by far the best fertilizer. A rototiller will mix the compost in and loosen up the remaining soil.
Smaller backyard gardens may have space limitations. Some vegetables require ample space to fully develop and a small area is not appropriate. Others take less space and are relatively easier to grow with the proper care.
Some of the easiest to grow vegetables in small spaces are:
– Tomatoes are heat lovers and are easily grown with adequate moisture and minimum of six hours of sunlight. As their growing season is lengthy, seeds should not be directly planted into the ground. Seedlings must be transplanted when the danger of frost has passed.
Tomatoes are the number one vegetable grown in home gardens. Grown in cages, they will use less space but produce reduced yields. Transplants planted directly into the ground will require a minimum 125cm between plants and between rows.
– Peppers have a long growing season. They require heat, so wait until the soil warms. Use a low nitrogen fertilizer, as too much nitrogen causes excess foliage and prevents the fruit from setting. Provide even moisture, particularly during flowering and when fruit is setting. Use mulch to attract heat, hold water, and prevent weeds.
Radishes are the easiest of all vegetables to grow. Some varieties mature in 28 days. As they are a cool-season crop they are best planted in early spring or early fall. Successive plantings are recommended. As plants mature past their due date, they will develop a hotter taste and are known for splitting.
– Green and yellow beans are easy to grow. Plant the seeds after frost dates has passed. They will not tolerate cooler temperatures, especially if the soil is damp. Bush types do not require staking, but others may require support. Successive plantings will ensure fresh prolific crops during the season. They are a strong motivator for young children to start gardening. The seeds are large and do not require thinning.
– Carrots prefer sandy, light soils that have been heavily tilled. They prefer to be grown in full sun, though they tolerate limited shade. Lightly sprinkle seeds as soon as the ground can be worked. Even moisture and soil temperature of 18 to 25C is essential for good germination.
– Leaf lettuce and salad greens (mesclun) are cool-season crops that perform best when planted in early spring or in the fall. Successive plantings are recommended every two weeks for a continuous harvest throughout the season. Once the heat of the summer arrives, older plantings will start to set seed (bolt) and become bitter.
– Cucumbers require full sun and are very susceptible to frost. Plant seeds in warm, mounded hills to facilitate drainage. Like many other summer growers, just a few plants are needed. In even smaller spaces, cucumbers can be trained to grow vertically on a trellis. There are dwarf varieties for growing in containers.
Onions also have a long growing season. Although they can be grown from seed, most gardeners choose onion sets or transplant hair-like plants. Onions prefer well drained soil with plenty of compost or well rotted manure. The green shoots can be used in salads a few weeks after planting.
– Zucchini is very prolific. One or two bush plants are all that is needed. Seeds will not germinate until the soil is 20°C. Sufficient moisture is essential. Thorough picking through the growing season is recommended as smaller fruit will quickly grow into larger tasteless squash.
Grocery store vegetables are selected because they are “perfect.” Customers will pass by any produce that does not look to be of number one quality. Some vegetables picked from backyard gardens might not look to be of the similar quality. Carrots may have grown misshaped, peppers somewhat smaller, or tomatoes have a blemish, but once cleaned and prepared, those store-rejected vegetables are perfect for the dinner table. They will be fresher and have a superior taste.
Ron Stevenson is a member of the Fergus Horticultural Society
