In the prophecy, there is nothing worse than picking a garden full of snow and vegetables. Use some simple strategies to prolong the growing season and continue to enjoy fresh vegetables.
Fortunately, some vegetables, such as cabbage, broccoli, cauliflower, cabbage, and Brussels sprouts, tolerate frost and taste good even after a little cold. Most of them can withstand temperatures of 24 to 28 degrees Fahrenheit[24 to 28 ° F].
Leek is another vegetable that grows in cold climates. Many tolerate temperatures as low as 20˚F, just trim a little bit of protective mud around the plants and continue harvesting. Leave some carrots, ginger, and greens in the ground for the winter. After it has cooled lightly, cover the soil with straw or always green branches. Stay as needed or during the winter thaw. They enjoy their wonderful taste.
Protect snow-sensitive plants in old beds and mattresses. Cover the plants in the afternoon and remove them as soon as the temperature rises above the ice. Keep them in your hand and be ready to cover them whenever the snow is in the forecast.
Simplify it by using rows of versatile vegetable fabric. This twisted material allows air, light and water to enter while protecting plants from frost. Gently cover the plants and anchor the edges with stones, boards or garden pins. You only need to remove the cloth to pick ripe vegetables. Otherwise, the vegetables may remain in place until they stop growing or when it is time to end the season.
Create a high cave on the garden beds filled with large plants. Use hoops and row covers to make it easier to collect while caring for plants. Systems such as Maxi Garden Hoops are 7 feet tall and 5 feet wide when installed. Simply cover three sets of hops with a cloth.
The clocks have long been used to skip the season or extend beyond the first harvest snow. They come in a variety of shapes and sizes. Choose a large one to cover and protect your plants as needed. Check for air vents, such as gardeners.com, to keep plants from overheating and allowing water to pass through during the heat.
Do not allow unripe tomatoes to be wasted if you cannot or will not be protected from the cold. Gather the ones that started to color before the frost and kill them at home. The bottom of the tomato should be green or begin to color. Store your green tomatoes in a cool place (60 to 65 degrees) to extend their shelf life.
Spread the tomatoes on parchment paper or cover them separately with newspaper. They will ripen in the next few weeks. Accelerate the process by moving a few tomatoes to a warm, bright place a few days before you need them. Enjoy roasted tomatoes, roasted, salsa, pies or one of many other ways.
And when the season is finally over for you, start planning for next year. Many of these same tactics can be used to jump in early to harvest.
Melinda Myers is the author of more than 20 garden books, including a small garden. She hosts great courses on the “How to Grow Anything” DVD series and Melinda Garden Moment TV and Radio program. Myers is a columnist and contributor to the Birds and Flowers magazine, and this article was written by a gardener. Her website is www.MelindaMyers.com.