Eat your vegetables... after you grow them

While it may seen like spring has just arrived, many avid
gardeners have already been out working the soil and getting a
jump on the vegetable growing season.

Cole crops such as broccoli, cauliflower and cabbage are frost
tolerant. Beets, carrots, peas, potatoes, onion and garlic can
all be started as soon as the soil is workable. Never work in wet
soils, you can destroy the structure of your garden soil.

Before you go out to the back forty and start plowing under the
entire yard for a vegetable garden, learn from my past mistakes.

SITE SELECTION AND PREPARATION

When choosing the location for a new vegetable garden, pick an
area that receives at least six to eight hours of sun a day. Take
into consideration trees, houses, fences and any other structures
in the area.

GET A SOIL TEST!!

The importance of this can't be stressed enough. Last week's tip
talked about soil testing. Add the recommended amendments to your
site.

When applying fertilizers, FOLLOW LABEL INSTRUCTIONS. This
includes organic as well as chemical fertilizers.

CHOOSING YOUR VEGGIES

When deciding on vegetable varieties to plant in the home garden
take into consideration the plants cultural requirements. Most
vegetables require full sun and an inch of water per week. Make
sure your growing season is long enough to produce a crop.
Follow proper planting and spacing recommendations. Seed packets
or plant markers on transplants should list cultural requirements
and planting instructions.

Some other factors to take into consideration: the size of the
garden plot and the size of the family using the garden. How much
time can realistically be devoted weekly to upkeep of the plot?
Will preserving of some kind be done or is the garden intended
for fresh usage only?

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Cheryl is a Master Gardener who volunteers with the Lake County
(Ohio) Extension office of Ohio State University. She won a
Cleveland Press Club award last year for her feature and column
writing.