In the Garden:
Southern California Coastal & Inland Valleys
July, 2012
Regional Report

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Keep vegetables, especially tomatoes,harvested every other day, even if you won't use them immediately, to keep blossoms coming.

The Payoff: Harvest Galore

Now that the harvest has started, keep vegetables picked often, even if you don't plan to use that day's harvest immediately. Vegetables that aren't harvested soon enough will produce a chemical that inhibits further blossoming. Check plants at least every other day during the summer. This is especially true for beans, cucumbers, eggplants, squashes, and tomatoes.

Dry and store whole herb plants by using drawstring net bags from store-bought apples, onions, and potatoes. Draw the string closed, and hang the bags on hooks. The netting allows air circulation but contains most dry crumbled pieces if the bag is bumped.

If onion and garlic foliage has not yet slumped and dried, stop irrigating, and bend the stalks to the ground. Allow a month or so for them to dry prior to harvest. Avoid bruising the bulbs during harvest, and let them cure in a single layer on slats or screens in a dry, well-ventilated place. They're ready to store when the foliage and outer layers are dry and papery. Store the bulbs in a cool, dry place where air can circulate. Any with soft, thick necks or bulbs that are not thoroughly dried should be used first, as they will spoil in storage. Check the stored batch once a week, and toss or use immediately any that begin to spoil.

Keep grape root zones evenly moist as the harvest approaches, to assure full filling out and ripening of the grapes. Enclose whole grape clusters in paper bags for protection from birds and wasps. Excluding light will not affect the ripening or sweetening of the grapes.

Freeze whole tomatoes for cooking later. After slight thawing, cut out the core, and squeeze from the blossom end. The pulp will emerge easily and can be used in any recipe.

Quick, thick tomato sauce can be achieved with little cooking. Puree whole, unpeeled tomatoes, and freeze the pulp in a narrow-topped container such as a plastic water jug. As it freezes, the clear liquid in the juice will separate and rise to the top of the container. When you're ready to make the sauce, remove the cap and turn the container upside down in a bowl to defrost. The clear liquid will melt before the pulp does, and the longer you allow the liquid to drain, the thicker the sauce remaining in the jug will get. Use this nutrient-rich clear liquid as a soup base.

Preserve peppers as soon as they're harvested. Quick-freeze them by slicing or dicing the whole peppers, spreading the pieces on a cookie sheet, and freezing them. Pack the frozen pieces into larger containers, and use the pieces as desired. They will lose their crispness when they've thawed, but they're fine for recipes to be cooked.

To dry chili peppers, pick them when they're deep red, and hang them in a sunny place until they're brittle. To dry other types of peppers, cut the larger ones in half or into pieces, or slit smaller-sized whole ones. Dry them until they're brittle. Store dried peppers in moisture- and vapor-proof containers in a cool, dry, dark place.


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