Vegetable gardening newsletter #17

Hello,

Did you know that there is no such thing as a green pepper? The green peppers you see in the store just aren’t ripe yet! All peppers will turn red, orange or yellow if you leave them on the plant long enough – even jalape├▒os. However, feel free to pick them green if you like them that way.

For the powdery mildew, the milk mixture does not seem to be working well for some people. You can switch to a 1 tablespoons baking soda, 1 teaspoon olive oil, 1 teaspoon dish soap (dawn original) in a litre of water. Spray on the leaves of affected plants, top and bottom. Remove dead or badly affected leaves. Do not remove more than 30% of the leaves at a time.

The first two weeks of September we will be coming by to plant some spinach, lettuce, beets and carrots. Please harvest any beans, onions, garlic, broccoli and cabbage. We will also replace any plants that are not doing well with leafy greens or root vegetables.

Harvest your vegetables early and often. Your zucchinis are best around 6″, same with cucumbers. Don’t let the lemon cucumbers stay on the vine too long. They are great when they are bright yellow, and about the size of a lemon, but get really hard and tough as they get older.

If your tomatoes are not ripening, you can cut off some leaves or branches to let more sun and air circulation get to your tomatoes, it will help speed up ripening.

The calendula, chamomile, cilantro and dill are finished and should be taken out of your herb garden. Collect the chamomile for tea, and the cilantro and dill seeds as a delicious spice.

Tereska Gesing

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