In the Vegetable Garden – July, 2019

by Patty Leander
photos by Patty and Bruce Leander

July is a good time to go dormant in the vegetable garden and allow fallow soil to rest before the season revs up again next month. Add a layer of compost to empty planting areas and turn it into the soil, then cover with a blanket of mulch, leaves or dry grass clippings. If possible, run a soaker hose or dripline under the mulch and water weekly to keep the soil life thriving.

When summer gets too hot to garden there is still compost to be made. Trench composting is an effective technique for gardens that have rows and paths. I have used it in my own garden for years and it is an efficient way to return kitchen scraps back to the garden. Start by digging a shallow trench down a path, tossing soil from the path onto an adjacent bed. Once you have a trench that is about 12 inches deep and as long and wide as you decide to make it, layer it with plant stems (from okra, corn, sunflowers, etc), shrub prunings, grass clippings, kitchen scraps, weeds, garden trimmings and a sprinkling of soil. Water well and cover with a thick layer of leaves or straw. Walk on it to compress the contents and add more leaves or straw. Use caution when walking over the trench in the first few weeks as it will be softer than the surrounding path as it’s easy to lose your footing or twist an ankle if you are not careful. Over time the contents of the trench will decompose and the resulting organic matter can either be incorporated into adjacent rows or left in place to nourish earthworms and microbes. Or, if it suits the layout and arrangement of your garden, you can plant directly into a decomposed trench. Repeat in other areas of the garden as you accumulate garden refuse and kitchen scraps.

Opossums and other critters occasionally visit my garden and inevitably dig around in freshly made trenches, but I don’t mind—they just help mix it up. If they leave a mess, and they usually do, I push exposed food scraps back into the trench and lay more leaves, straw or mulch over the top. Over time the contents become less appealing as food scraps become unrecognizable.

Here is the vegetable gardener’s checklist for July:

• Plant pumpkin seeds early this month if you want to grow your own jack-o-lanterns. Most varieties take 90-110 days to reach maturity. Be sure to keep seedlings moist until they get established. You may need to water every day in the beginning.
• Southern peas and okra can still be planted as long as you provide consistent moisture.
• If you have the space, seeds of sweet corn can also be planted. Look for early or fast-maturing varieties such as ‘Ambrosia’ or ‘Sugar Buns.’
• Eat your greens! Edible summer greens include Malabar spinach, sweet potato leaves and amaranth. Add large handfuls (they will cook down) to casseroles, or sauté with corn, squash or your favorite summer vegetables. Fresh, young leaves can be added raw to salads, sandwiches or wraps.
• Transplants of tomato, pepper and eggplant can be planted in the garden in late July or early August. Prepare now by watering and mulching designated planting areas.
• Most plants, especially young seedlings or transplants, will appreciate a respite from the hot afternoon sun. Fashion a temporary covering using shade cloth, old screens, umbrellas, etc. It’s even a good idea to shade the soil for a couple of weeks in anticipation of planting.

Happy 4th of July!