New England

August, 2000
Regional Report

Harvesting Summer Squash

The glut is on, bringing more zucchini, patty pans, and crookneck summer squashes than your neighborhood can use. They grow fast so pick early and often. Harvest the fruits when they are 6 inches long, and they will be much easier to use in the kitchen.

Powdery Mildew on Phlox

With the phlox plants blooming, you may notice white growth on the leaves, which can cause the leaves to yellow and drop. Powdery mildew fungal disease thrives this time of year in our area. The best controls are thinning the plants, providing better air circulation to dry out the foliage, and spraying the plants with organic fungicides such as neem oil.

Blossom End Rot on Tomatoes


If your tomato fruits have a black, rotted spot on the blossom end (the end away from the plant), then it's likely they have blossom-end rot. This condition is caused by fluctuating soil moisture conditions, which create a calcium deficiency in the fruit. The cell walls break down, and the fruit rots. To prevent this condition, mulch the plants and water them regularly.

Harvesting Blueberries

Blueberries are ripening now, but don\'t get too anxious to harvest. They taste best when left on the bush for a few days after they start turning blue. The flavor goes from tart to sweet, and they easily drop off the bush with a gentle tug. Store them in the refrigerator in a sealed container, or freeze them for eating this winter.

Cutting Roses


The ever blooming roses are great to look at in the garden, but even better cut and brought indoors. While the buds are tight but showing color, cut the stem to just above a leaf with five leaflets. Place the roses in a vase filled with warm water and enjoy the color and fragrance.

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