ONE SQUARE FOOT AT A TIME Newsletter of the Square Foot Gardening Foundation Summer 2019 LETTER FROM THE FOUNDATION SAVE THE DATE! Greetings Join us for World Square Foot Square Foot Gardeners! Gardening Day! It’s high summer and our gardens are growing like gangbusters! It looks like yours are too, judging from the photos you’ve been sending us for the World SFG Day photo contest. We’ve highlighted a few of those on page 12. We know you’ll be inspired! Speaking of World SFG Day, we hope you’ll join us on our Facebook page on July 21 for a full day of all things Square Foot Gardening. The jam-packed schedule is on the last page of this newsletter. A big part of Square Foot Gardening around the world is gardening with kids, and we have an entire newsletter page with activities just for them this Sunday, July 21, 2019 summer, as well as a spotlight on a few school Square Foot Gardening groups. They’re doing some great stuff! We’d love to hear about your kids’ initiatives. Sunday, July 21 from 12 a.m. Please email us at: [email protected]. to 12 a.m. on the Square There’s lots of other great info about summer gardening within the pages. We Foot Gardening Foundation hope you enjoy! Facebook page. Happy Gardening! • Videos Laura & Steve Bartholomew • Tips • Free downloads NOW AVAILABLE! Do you have your copy of the All New • Adding automatic watering systems #WorldSFGDay2019 Square Foot Gardening, Third Edition? • “Thinking Outside the Box” with Don’t wait! creative configurations and shapes • Square Foot Gardening in dense With over 150 new photos and urban areas with little or no yard illustrations, this new edition makes • Square Foot Gardening with kids it easier than ever to achieve nearly • Protecting crops foolproof results in virtually any situation. Remember: CLICK 100% of the produce 20% of the water HERE 5% of the work ORDER! You’ll love the new info inside, including: • Adding trellises and archways • Substituting with new materials www.squarefootgardening.org  #squarefootgardening 1 SFG GOES TO SCHOOL

We are always thrilled when we hear about young SFGers learning how to get their hands dirty. Let’s check in with Junaluska Elementary School and Excelsior Academy, to see how they’re doing.

Junaluska Elementary School Digs In Junaluska Elementary School in Waynesville, North Carolina, has Teacher Miss Christina Roberts and four of her an extensive program that begins students enjoy learning the SFG method. in the first grade and extends The school’s purpose of teaching into the second. Not content gardening is to instill in the with providing five square foot students a sense of appreciation beds, their fantastic sponsor, the and respect for nature in addition NC Extension Master Gardeners, to teaching math and science has gifted the school with a concepts. The program begins in variety of other raised beds and first grade as the young students specialty gardens including: a plant the gardens in spring. strawberry pyramid, an herb During the summer, rising first wheel, a bean teepee, Three Marcia Tate teaches first graders about Square and second graders (and their Sisters gardens, a fragrance bed, Foot Gardening. parents!) are invited to help tend a pollinator bed, a sweet potato bed, a popcorn bed, a Trail of Tears the gardens and harvest produce cornbread bed, potato bags, blueberry bushes, and flowers. and flowers. Later, as returning second graders, the kids harvest what they planted in spring. It’s a great opportunity to teach the entire gardening cycle. The program is large, involving more than 150 students, 7 teachers, and as many parent volunteers as possible. In addition to the hands-on gardening, the NC Master Gardeners teach a variety of educational programs. We love this! What a win/win for all!!

Master Gardener Julie Taylor, Steve Bartholomew, Master Gardener Marcia Tate, Principal Mr. Alex Masciarelli, Certified Instructor Hughes Roberts, and Laura Bartholomew pose with four first-grade students and their Square Foot Garden.. Not pictured: Teacher Miss Christina Roberts, Teacher Assistant Miss Lynn Presnell. www.squarefootgardening.org  #squarefootgardening 2 Excelsior Academy • What is companion planting? Another school program • What is the difference between featuring Square Foot Gardening cold- and warm-season crops? is Excelsior Academy, located • How can I extend my growing in Erda, Utah. The name of the season? SFG group is “Greenthumbs.” • What crops can be started indoors According to its sponsor, Brad and later transplanted, and what Hendershot, the Greenthumbs crops should be sown directly? Program built a brand-new • What is a spring planting four-season greenhouse over schedule and why is it important Drip irrigation serves as the grids. the winter, complete with four to create one? 8 ft. x 4 ft. raised garden beds. In • How can I plant my bed to ensure a staggered harvest? November, the students spent a • What is vertical gardening and which plants require a trellis? month learning all about the SFG • How do I provide optimum care and nutrition for indeterminate method, and then they planned tomatoes in a SFG bed? out their beds. Now that the These lessons take about 10 to 20 minutes to teach, and the students new greenhouse is finished and spend the rest of the 46-minute class period getting their hands dirty in they’ve built the raised beds, various other ongoing agriculture/horticulture projects. After they have they are thrilled to be growing been taught the basics, each student must design his or her own 4 ft. x 4 vegetables, flowers, and herbs ft. SFG bed using the principles they learned about in the mini-lessons. using the SFG method. Hendershot has constructed Additionally, the students create a spring planting schedule to help them a program to teach the plan when and what to plant for their home gardens in the months to Greenthumbs students aspects come. There is a written exam on the SFG method. Once students have of the SFG method in the form of demonstrated mastery with the basics of the SFG method, they take over distinct mini-lessons, including: the responsibility for the raised beds in the greenhouse. They will then • What is SFG and how is it make their own decisions about harvesting and replanting individual different from traditional row squares according to SFG best practices. gardening? • What is Mel’s MixTM, and how During the summer, the beds are outfitted with a drip irrigation system much will it cost to fill a 4 ft. x 4 ft. that doubles as the garden grid (which is the black ½-inch tubing in raised bed? the photos). The drip system is set up on a timer so the beds will be • How do I determine plant watered daily. SFG instructor Hendershot comes into the school once spacing? a week during the summer to sucker the tomatoes and perform other basic maintenance.

First gardens in the new raised beds. Building the raised beds inside the greenhouse. www.squarefootgardening.org  #squarefootgardening 3 JUST FOR KIDS

SFG Quiz How many ingredients are in Mel’s MixTM?

1? 2? 3? 4? 5? How They Say SFG History Square Foot Gardening was invented in 1976 by Mel Bartholomew, a retired That In… engineer who wanted a simpler way to garden. English: Soil He invented it, wrote a book, had a popular TV show and now millions of French: Sol people around the world use the method to grow fresh produce at home Spanish: Suelo … and you can too! Italian: Suolo German: Boden Square Foot Gardening Crossword Test your SFG knowledge and see if you can solve this crossword puzzle. After you’re done, go ahead and enjoy the rest of the activities!

Did You Know? 1 What Veggies Grow Underground? Beets 2 Radishes

Potatoes 3 4 Carrots

5 Guess the Veggie! 6

Across 1.) This veggie is dark red and grows in the ground. 2.) How many cabbage plants fit in 1 sq. foot? 3.) This bug crawls all over your soil and plants! 5.) This veggie grows in tall stalks. 6.) This rodent can nibble away at your produce! Down 1.) Jack climbed up the ______stalk. 4.) How many feet can most people reach into their garden?

5.) This pet can cause trouble in your garden! Down 1. Bean 4. Two 5. Cat 5. Two 4. Bean 1. Down

Across 1. Beet 2. One 3. Ant 5.Corn 6. Rat Rat 6. 5.Corn Ant 3. One 2. Beet 1. Across www.squarefootgardening.org  #squarefootgardening 4 WARM-WEATHER HERBS

Oregano Rosemary • Better flavor in full sun but it will • Full sun. grow in part-sun. • Start seeds indoors 8 to 10 weeks • Start seeds indoors 4 to 6 weeks before the last spring frost. before the last spring frost. • Plant divisions anytime after soil Get your herb garden plan on page 54 of All • Plant transplants anytime after the temperatures have warmed. New Square Foot Gardening, Third Edition temperatures reach 45 degrees F. • Plant outdoors in spring after the There are some SFG gardeners • Plant outdoors in spring after last frost. who devote an entire bed just to the last frost; seeds need light to • Water regularly but lightly; these herbs. And why not? Their flavoring germinate. are Mediterranean plants, and they attributes as well as their other • Don’t overwater; only when the mix don’t need lots of water. benefits are as important as food surface is dry. • Harvest or trim mature plants often crops to some people. Let’s talk about • If you only need the leaves, grab to keep them inbounds. a few favorites. the stem about two-thirds down the length of the plant and run your fingers along the stem. The leaves will collect in your hand, and all you’ll have to do is trim the (now- leafless) stem.

Chives Basil • Full sun. • Full sun. • Start seeds indoors 8 to 10 weeks • Start seeds indoors 4 to 6 weeks before the last spring frost. before the last frost. Seeds • Plant seeds outdoors in spring at a germinate quickly. depth of ¼ inch, after the last frost. • Set out after all danger of frost has Thyme Seeds (and plants) prefer warmer passed and the soil has warmed. • Full or part sun. soil for growing. • Sow seeds in warm soil where • Buy transplants or get cuttings from • Chives demand consistent the plants are to be grown. Seeds a friend; it’s a slow process to grow watering. germinate in 7 to 10 days, and from seed. • Harvest the entire green part down the plants grow quickly. Basil will • If you want to get a head start, plant to about 2 inches from the base. stop growing if the weather is cool the transplants indoors about 6 to The flowers are edible too. and then take a while to catch 10 weeks before the last frost (but it up, so wait to transplant it until may be hard to find transplants for the weather is starting to feel like sale). summer. • Plant transplants outdoors in spring • Keep well watered. 2 to 3 weeks before the last frost • Pinch the basil tops often to keep (but they really grow best in soil the plant bushy. Harvesting basil temps of 70 degrees F or more). for cooking will also keep the plant • Water weekly. strong and bushy. For energetic, • Prune (harvest) often to keep plants tasty plants, remove flower buds as inbounds and for eating. You can they appear. also root the trimmings. www.squarefootgardening.org  #squarefootgardening 5 ENJOY THE HARVEST! When to Harvest Charts excerpted from All New One thing that sometimes stumps Square Foot Gardening, Third Edition even experienced gardeners is when to harvest—that is, how to test for ripeness. Here’s a handy chart to help. Cilantro • Harvest when plants are 6 to 8" tall Onions • Ripeness is usually indicated when leaves turn yellow and fall over CROP RIPENESS INDICATORS • Harvest outside leaves, leaving A Square Foot Garden also has the advantage of having a stems intact • Harvest when shoulders push Asparagus • Harvest spears when 7 to 9" long Cilantro • Harvest when plants are 6 to 8" tall Onions • Ripeness is usually indicated when good, long harvest season, meaning that there is not one up aboveground Collard greens • Harvest when plant is about 12” tall leaves turn yellow and fall over time when the work becomes overwhelming CR. OInP a Square RI PENESS INDIC •A HarTOvRestS in the morning, when • Harvest outside leaves, leaving • Let dry in sun after harvesting A Square Foot Garden also has the advantage of having a temps are cool stems intact • Cut individual leaves from stem • Harvest when shoulders push Foot Garden, crops will begin bearing earlierA, sallpaorwingagus you• Har vest spears when 7 to 9" long Oregano • Harvest anytime after plant is good, long harvest season, meaning that there is not one • Leaves more than 8" long are up aboveground replace those that bear once for a second harvest. For those Basil • Harvest continually with scissors Collard greens • Harvest when plant is about 12” tall 4" tall time when the work becomes overwhelming. In a Square • Harvest in the morning, when overripe and will be tough crops with a long, continuous bearing period, you’ll nd to keep growth coming • Let dry in sun after harvesting temps are cool • Cut individual leaves from stem • Harvest individual leaf clumps Foot Garden, crops will begin bearing earlier, allowing you • Remove ower buds before Corn • Ripe ears are r ounded atO theregan topo • Harvest anytime after plant is that the harvest lasts even longer, often running right up • Leaves more than 8" long are down to just above a leaf pair replace those that bear once for a second harvest. For those Basil • Harvest continually with scissorsthey open and will feel rm and plump 4" tall until frost time—or even later if you protect the Square Foot overripe and will be tough crops with a long, continuous bearing period, you’ll nd to keep growth coming • Harvest in midmorning for Beans • Harvest when pods are rm and • Harvest in the morning, holding • Harvest individual leaf clumps Garden with a frost cover. Corn • Ripe ears are rounded at the top best avor that the harvest lasts even longer, often running right up • Remove ower buds beforee v enly green stalk with one hand and tearing down to just above a leaf pair This chapter will cover three topics: timing the harvest and will feel rm and plump until frost time—or even later if you protect the Square Foot they open away the ear with the other hand Parsley • Start harvesting when plants so you are picking your crops at their peak ripeness; stor- • Beans are past prime when pods • Harvest in midmorning for • Harvest in the morning, holding reach 6" Garden with a frost cover. Beans • Harvest when pods are rmget and lum py Cucumbers • Most varieties ready to harvest at 5 best avor ing your harvested crops the right way for best longevity; stalk with one hand and tearing This chapter will cover three topics: timing the harvest evenly green to 8" in length • Harvest individual stems, from the replanting a grid square after the rst crop is harvested; • Remove by pinching stems away the ear with the other hand Parsley • Start harvesting when plants so you are picking your crops at their peak ripeness; stor- • Beans are past prime when pods inside of the plant outward extending your harvest so that you are picking produce with ngers • Ripe cucumbers will be rm and reach 6" ing your harvested crops the right way for best longevity; get lumpy Cucumbers • Most varieties ready to haruniformvest at 5ly dark green Peas, snap • Pods are ripe when full and earlier in the spring and later in the fall; and putting your Beets • Harvest when shoulders push to 8" in length • Harvest individual stems, from the replanting a grid square after the rst crop is harvested; • Remove by pinching stems rounded but not overly large Square Foot Garden “to bed” once everything is harvested up aboveground Eggplant • Harvest as soon as skin becomes inside of the plant outward extending your harvest so that you are picking produce with ngers • Ripe cucumbers will be rmglossy and • Peas inside pod should be obvious and you’re ready to relax and dream about next spring. Broccoli • Harvest when heads are full but uniformly dark green Peas, snap • Pods are ripe when full and earlier in the spring and later in the fall; and putting your to touch Beets • Harvest when shoulders pushbefo r e buds open • Fruit may be overripe if skin has rounded but not overly large Square Foot Garden “to bed” once everything is harvested up aboveground Eggplant • Harvest as soon as skin becomesturned black • Pods should snap rather than bend • Cut stalks 4" down from top glossy • Peas inside pod should be obvious and you’re ready to relax and dream about next spring. Broccoli • Harvest when heads are fullof buthead Garlic • Harvest when leaves on bottom to tou ch Peas, snow • Harvest when pods are thin before buds open • Fruit may be overripe if skinhalf has of stem are brown and light green, with peas inside TIMING THE Brussels sprouts • Harvest heads that are 1 to 2" turned black • Pods should snap rather thanjust bendvisible • Cut stalks 4" down from topin diameter • Move into shade immediately after of head Garlic • Harvest when leaves on bottomharvesting Peas, snow • Harv est whenPepper podss, belarel thin• Fruit walls will be thick HARVEST • Ripe sprouts will twist off easily half of stem are brown and light green, with peas inside TIMING THE Brussels sprouts • Harvest heads that are 1 towith 2" ngers Kale • With most varieties, harvest leaves just visiPepperble s, jalapeño • Harvest when fruit is 2 to 3" long in diameter • Move into shade immediateatl y6 afterto 8" long Especially for rst-time gardeners, it’s not always easy Cabbage • Harvest when leaves are tight harvesting Peppers, bell • Fruit Pwepperalls wills, cbeay thienncke • Harvest when small for milder HARVESTto know exactly when to pick your crops. After spending • Ripe sprouts will twist off aeasigainstly head, not loose • Harvest leaves from bottom of avor or when large for more heat with ngers Kale • With most varieties, harveststem lea,v leesa ving top Pepper leavess, jalapeñto grow o • Harvest when fruit is 2 to 3" long so much time planning, planting, and tending your gar- Peppers, habanero • Harvest when fruit is round and 1 Especially for rst-time gardeners, it’s not always easy • Harvest by cutting stem off at base at 6 to 8" long den, you deserve to know how to pi ck the prCoduceabbage at the • Har vest when leaves are tight Leaf lettuce • Harvest leaves Ponepper outsides, c aofy ennsteme • Harvest when small for milderto 2" in diameter to know exactly when to pick your crops. After spending against headCa, nnottal looseoupe • Harvest when skin turns from • Harvest leaves from bottomusing of scissors after they are 3" long avor or when large for more heat moment of perfect ripeness. With some crops, ripeness will Potatoes • Harvest “new” potatoes when so much time planning, planting, and tending your gar- smooth to rough stem, leaving top leaves to grow occur suddenly, and you’ll need to har vest the entire c rop• Har vest by cutting stem off at base • When plant bolts Pepper (setss , habowers)aner, o • Harvest when fruit is roundplants and 1start to ower den, you deserve to know how to pick the produce at the • Underlying skin color should be Leaf lettuce • Harvest leaves on outside leofa stemves will be overripe and bitter to 2" in diameter fairly quickly if you want maximum  avor. OtherCant alcroopsup ebear • Har vest when skin turns from • Harvest mature potatoes when moment of perfect ripeness. With some crops, ripeness will golden or buff colored using scissors after they are 3" long fruit gradually, allowing you a window of several weeks orsmooth to rough Leeks • Harvest when roots are atPo leasttatoe 1"s • Harvest “new” potatoes whenvines begin to die occur suddenly, and you’ll need to harvest the entire crop Carrots • Ripeness is indicated when • When plant bolts (sets owers), plants start to ower even months to harvest. A few vegetables, including some in diameter • Underlying skin color shouldshoulders be begin to push leaves will be overripe and bitter • Harvest on a dry day using a fairly quickly if you want maximum avor. Other crops bear • Harvest mature potatoes when herbs and leaf vegetables such as kale, can be harvestedgolden or buff colored aboveground • Root stalks more than 2" in garden fork fruit gradually, allowing you a window of several weeks or Leeks • Harvest when roots are at diameterleast 1" may be woody and vines begin to die pretty much from the moment they p roduce leavCesarro rightts up• Ripeness is indicated when Pumpkins • Fruit is ripe when rind is hard even months to harvest. A few vegetables, including some • Harvest when diameter is ¾ to 1" in diameter inedible through a fall frost. shoulders begin to push • Harvest on a dry day usingenough a to resist a ngernail herbs and leaf vegetables such as kale, can be harvested abov egroundCauliflower • Usually ripe when heads are 6 to 8" • Root stalks more thanMin t2" • in Har vest younger, smaller leaves garden fork scratch pretty much from the moment they produce leaves right up in diameter diameter may be woody andregular ly to keep plant productive JUDGING RIPENESS • Harvest when diameter is ¾ to 1" Pumpkins • Fruit is ripe when rind is • ha Pumpkinsrd are usually ripe when through a fall frost. inedible One important clue as to when a crop will be ready for • Head should be tight, with • Mature plants can be cut down enough to resist a ngernailth ey reach the predicted color Cauliflower • Usually ripe when heads asregments 6 to 8" not yet separating Mint • Harvest younger, smaller leaves scratch picking is found right on the seed label. Most seed packets to 2" above ground level to in diameter regularly to keep plant productive • Maturity is indicated when stems JUDGING RIPENESS • Cut head from stem at ground level rejuvenate them • Pumpkins are usually ripe when will list a time period after planting or sprouting when the• Head should be tight, with begin to shrivel and dry out One important clue as to when a crop will be ready for • Matu re plants canO bek rcuta • d Harownvest pods when 2 to 3" long they reach the predicted color vegetable is usually ready to harvest. But this can vary con-segments not yetC seleeparyr ating• Any stalk longer than 6" is ripe Radishes • Most varieties are ripe at about 1½" picking is found right on the seed label. Most seed packets to 2" above ground level tousing a sharp knife siderably depending on conditions, so the following chart • Cut off 2" up from soil line • Maturity is indicated whenin stems diameter will list a time period after planting or sprouting when the • Cut head from stem at ground level rejuvenate them offers some tips for how to know when a crop is ripe: • Pods that are hard to cut off will begin to shrivel and dry out Chives • Start harvesting when plants reach Okra • Harvest pods when 2 to 3" long • Harvest by pulling up on the greens vegetable is usually ready to harvest. But this can vary con- Celery • Any stalk longer than 6" is ripe be inedible Radishes • Most varieties are ripe at about 1½" 3" tall using a sharp knife siderably depending on conditions, so the following chart • Cut off 2" up from soil line in diameter • Radishes that have split open are offers some tips for how to know when a crop is ripe: • Cut down to 1" above soil line • Pods that are hard to cut off will overripe and will be too spicy Chives • Start harvesting when plants reach • Harvest by pulling up on the greens be inedible 3" tall • Radishes that have split open are 184  ALL NEW SQUARE FOOT GARDENING, 3RD EDITION HARVESTING YOUR SQUARE FOOT GARDEN  185 • Cut down to 1" above soil line www.squarefootgardening.org  #squarefootgardening 6 overripe and will be too spicy

184  ALL NEW SQUARE FOOT GARDENING, 3RD EDITION HARVESTING YOUR SQUARE FOOT GARDEN  185 Cilantro • Harvest when plants are 6 to 8" tall Onions • Ripeness is usually indicated when leaves turn yellow and fall over Sage • Can be harvested anytime by Swiss chard • Harvest leaves for salads when CROP RIPENESS INDICATORS • Harvest outside leaves, leaving pinching off individual leaves plants are between 8" and 24” tall. A Square Foot Garden also has the advantage of having a stems intact • Harvest when shoulders push Asparagus • Harvest spears when 7 to 9" long good, long harvest season, meaning that there is not one up aboveground • Pick on a dry morning after dew • Cut leaves stems to 2" above Collard greens • Harvest when plant is about 12” tall has dried. ground level time when the work becomes overwhelming. In a Square • Harvest in the morning, when • Let dry in sun after harvesting temps are cool • Cut individual leaves from stem Scallions • Harvest as soon as there is 6" of • Never cut away more than 1/3 Foot Garden, crops will begin bearing earlier, allowing you Oregano • Harvest anytime after plant is • Leaves more than 8" long are top growth of leaves at one time replace those that bear once for a second harvest. For those Basil • Harvest continually with scissors 4" tall overripe and will be tough crops with a long, continuous bearing period, you’ll nd to keep growth coming • Leave in ground to allow scallions Thyme • Harvest at any time, cutting leaf • Harvest individual leaf clumps Corn • Ripe ears are rounded at the top to ripen into onions stems down to just above a leaf that the harvest lasts even longer, often running right up • Remove ower buds before down to just above a leaf pair and will feel rm and plump pair using sharp scissors until frost time—or even later if you protect the Square Foot they open Spinach • Harvest as soon as leaves are large • Harvest in midmorning for • Harvest in the morning, holding enough to use Tomatoes, hybrid • Pick when fruit is nearly all red and Garden with a frost cover. Beans • Harvest when pods are rm and best avor stalk with one hand and tearing skin is rm but with a slight “give” This chapter will cover three topics: timing the harvest evenly green • Harvest frequently to prevent away the ear with the other hand Parsley • Start harvesting when plants so you are picking your crops at their peak ripeness; stor- • Beans are past prime when pods owering Tomatoes, cherry • Harvest when fruit is dark red, but reach 6" before skins split ing your harvested crops the right way for best longevity; get lumpy Cucumbers • Most varieties ready to harvest at 5 • Plants are past prime and inedible to 8" in length • Harvest individual stems, from the replanting a grid square after the rst crop is harvested; • Remove by pinching stems once plants bolt (set owers) Tomatoes, heirloom • Harvest when “shoulders” of fruit inside of the plant outward are still green; these varieties ripen extending your harvest so that you are picking produce with ngers • Ripe cucumbers will be rm and Squash, butternut • Harvest when rind is hard and uniformly dark green Peas, snap • Pods are ripe when full and quicker than hybrid tomatoes earlier in the spring and later in the fall; and putting your Beets • Harvest when shoulders push deep tan in color rounded but not overly large Turnips • Harvest when roots are between Square Foot Garden “to bed” once everything is harvested up aboveground Eggplant • Harvest as soon as skin becomes Squash, acorn • Fruit is ripe when rind is dark glossy • Peas inside pod should be obvious 2 and 3" in diameter and you’re ready to relax and dream about next spring. Broccoli • Harvest when heads are full but green and stem withers and dies to touch Watermelons • When thumped with knuckles, before buds open • Fruit may be overripe if skin has Squash, hubbard • Harvest when vines begin dying turned black • Pods should snap rather than bend ripe fruit will make a hollow sound • Cut stalks 4" down from top Strawberries • Harvest as soon as fruits have rather than pinging noise. Fruit such as eggplant or peppers can be harvested with Garlic • Harvest when leaves on bottom Peas, snow • Harvest when pods are thin of head become completely red by twisting either a sharp knife or pruners. • Ripeness is indicated when tendrils half of stem are brown and light green, with peas inside to break stems TIMING THE Brussels sprouts • Harvest heads that are 1 to 2" just visible coming off vine turn brown in diameter • Move into shade immediately after Sweet potatoes • For best taste, harvest just before Zucchini • Best ripeness occurs when harvesting Peppers, bell • Fruit walls will be thick rst predicted fall frost HARVEST • Ripe sprouts will twist off easily zucchinis are 6 to 8" long with ngers Kale • With most varieties, harvest leaves Peppers, jalapeño • Harvest when fruit is 2 to 3" long • Cut vines away at ground level, at 6 to 8" long • Harvest by cutting stems about 1" Children can help harvest many plants, provided they are Especially for rst-time gardeners, it’s not always easy Cabbage • Harvest when leaves are tight Peppers, cayenne • Harvest when small for milder then dig tubers up with garden fork IN MEL’S WORDS from end of fruit taught how to use tools safely. to know exactly when to pick your crops. After spending against head, not loose • Harvest leaves from bottom of avor or when large for more heat stem, leaving top leaves to grow so much time planning, planting, and tending your gar- • Harvest by cutting stem off at base Peppers, habanero • Harvest when fruit is round and 1 A little bit of this, a little bit of that . . . you don’t Sage • Can be harvested anytime by Swiss chard • Harvest leaves for salads when den, you deserve to know how to pick the produce at the Leaf lettuce • Harvest leaves on outside of stem to 2" in diameter have to wait for the plant to mature to its maxi- Cantaloupe • Harvest when skin turns from using scissors after they are 3" long pinching off individual leaves plants are between 8" and 24” tall. moment of perfect ripeness. With some crops, ripeness will smooth to rough Potatoes • Harvest “new” potatoes when • A garden fork helpful for digging large root mum size. Go out at harvest time (which might • Pick on a dry morning after dew TEC HNIQUES F O• CutR HAleavesR VEstemsS TtoI N2" Gabove be half an hour before lunch or dinner) with your occur suddenly, and you’ll need to harvest the entire crop • When plant bolts (sets owers), plants start to ower vegetables, such as potatoes and sweet potatoes. • Underlying skin color should be leaves will be overripe and bitter has dried. Pick, pluck, twist, or cut . g. r. oundwhat ’lse vtheel right way to harvest pair of scissors and a small basket or salad bowl, fairly quickly if you want maximum avor. Other crops bear • Harvest mature potatoes when golden or buff colored a crop? That depends on the plant, of course, but there are a • A hand trowel for harvesting smaller root fruit gradually, allowing you a window of several weeks or Leeks • Harvest when roots are at least 1" Scallions • Harvinesvest be asgin soon to die as there is 6" of • Never cut away more than 1/3 and cut off a few outer leaves, perhaps one from Carrots • Ripeness is indicated when top growth handful of simple but importantof leaves tools at one you time should have for even months to harvest. A few vegetables, including some in diameter vegetables, such as carrots and beets. each plant. To harvest a varied salad, just take four shoulders begin to push • Harvest on a dry day using a effective harvesting. lettuce leaves from one plant, parsley leaves from herbs and leaf vegetables such as kale, can be harvested • Root stalks more than 2" in • Legaarvdene in fork ground to allow scallions Thyme • Harvest at any time, cutting leaf • Pruners for harvesting crops such as peppers, aboveground another, and perhaps beet greens from another. diameter may be woody and to ripen into onions stems down to just above a leaf pretty much from the moment they produce leaves right up Pumpkins • Fruit is ripe when rind is hard • Scissors for snipping leaves from leaf vegetables eggplant, and tomatoes. • Harvest when diameter is ¾ to 1" inedible pair using sharp scissors Each square may contain a different variety and through a fall frost. Spinach • Harenoughvest asto soonresist as a nleagvernailes are large and herbs. With clean cuts that don’t damage plant Cauliflower • Usually ripe when heads are 6 to 8" enough to use Tomatoes, hybrid • Pick when fruit is nearly all red and color of lettuce. You might pull one radish and Mint • Harvest younger, smaller leaves scratch stems, leaf vegetables will continue producing for one carrot, even though they’ve only grown to half in diameter regularly to keep plant productive skin is rm but with a slight “give” It’s important to keep any tools you use clean, especially JUDGING RIPENESS •• Har Pumpkinsvest frequent are usually toly p riperevent when a long time. size, wash them off in your bucket of sun-warmed as you move between your crops while harvesting. Viruses, One important clue as to when a crop will be ready for • Head should be tight, with owering Tomatoes, cherry • Harvest when fruit is dark red, but • Mature plants can be cut down they reach the predicted color • A sharp knife for severing fruits with thick stems. water, put the tops in the compost bin, and then segments not yet separating to 2" above ground level to before skins split bacteria, and fungi can be transmitted from one plant to picking is found right on the seed label. Most seed packets •• Plants Maturity are is past indicated prime andwhen inedi stemsble continue around your Square Foot Garden, taking rejuvenate them In most cases, it is better to cut o crops like another as you snip the stems to harvest crops such as will list a time period after planting or sprouting when the • Cut head from stem at ground level oncebegin plants to shr boltivel and(set doryw outers) Tomatoes, heirloom • Harvest when “shoulders” of fruit just a little bit here and a little bit there of this and melons, peppers, and tomaraetoes still ra thergreen; than these pulling v arieties ripen tomatoes and peppers. An easy way to sterilize tools is by vegetable is usually ready to harvest. But this can vary con- Celery • Any stalk longer than 6" is ripe Okra • Harvest pods when 2 to 3" long Squash, butternut • Harvest when rind is hard and A sharp knife is essential for harvesting some crops, such as that. Soon your harvest basket is full, and yet you Radishes • Most varieties are ripe at about 1½" them o by force in order to prevent damage to using a sharp knife quicker than hybrid tomatoes wiping them with a cloth moistened with isopropyl alcohol. cauliflower, cabbage, and broccoli. can look at your garden and cannot even see that siderably depending on conditions, so the following chart • Cut off 2" up from soil line deine diameterp tan in color plant stems. Do this before you start harvesting and again each time you offers some tips for how to know when a crop is ripe: • Pods that are hard to cut off will Turnips • Harvest when roots are between anything is missing. Chives • Start harvesting when plants reach Squash, acorn •• F Harruitv isest ripe by pullingwhen rind up onis darkthe g reens be inedible 2 and 3" in diameter move between plants. 3" tall green and stem withers and dies • Radishes that have split open are Watermelons • When thumped with knuckles, Squash, hubbard • Harvest when vines begin dying • Cut down to 1" above soil line overripe and will be too spicy ripe fruit will make a hollow sound Strawberries • Harvest as soon as fruits have 186  ALL NEW SQUARE rFatherOOT GthanARD pinENIgNingG, nois3RDe E. DITION Fruit such as eggplant or peppers can be harvested with HARVESTING YOUR SQUARE FOOT GARDEN  187 become completely red by twisting either a sharp knife or pruners. 184 ALL NEW SQUARE FOOT GARDENING, 3RD EDITION HARVESTING YOUR SQUARE FOOT GARDEN 185 • Ripeness is indicated when tendrils  to break stems  coming off vine turn brown Sweet potatoes • For best taste, harvest just before Zucchini • Best ripeness occurs when rst predicted fall frost zucchinis are 6 to 8" long • Cut vines away at ground level, • Harvest by cutting stems about 1" then dig tubers up with garden fork Children can help harvest many plants, provided they are IN MEL’S WORDS from end of fruit taught how to use tools safely.

A little bit of this, a little bit of that . . . you don’t www.squarefootgardening.org  #squarefootgardening 7 have to wait for the plant to mature to its maxi- • A garden fork helpful for digging large root mum size. Go out at harvest time (which might TECHNIQUES FOR HARVESTING be half an hour before lunch or dinner) with your vegetables, such as potatoes and sweet potatoes. Pick, pluck, twist, or cut . . . what’s the right way to harvest pair of scissors and a small basket or salad bowl, a crop? That depends on the plant, of course, but there are a • A hand trowel for harvesting smaller root and cut off a few outer leaves, perhaps one from handful of simple but important tools you should have for vegetables, such as carrots and beets. each plant. To harvest a varied salad, just take four effective harvesting. lettuce leaves from one plant, parsley leaves from • Pruners for harvesting crops such as peppers, another, and perhaps beet greens from another. • Scissors for snipping leaves from leaf vegetables eggplant, and tomatoes. Each square may contain a different variety and and herbs. With clean cuts that don’t damage plant color of lettuce. You might pull one radish and stems, leaf vegetables will continue producing for It’s important to keep any tools you use clean, especially one carrot, even though they’ve only grown to half a long time. size, wash them off in your bucket of sun-warmed as you move between your crops while harvesting. Viruses, water, put the tops in the compost bin, and then • A sharp knife for severing fruits with thick stems. bacteria, and fungi can be transmitted from one plant to In most cases, it is better to cut o crops like continue around your Square Foot Garden, taking another as you snip the stems to harvest crops such as just a little bit here and a little bit there of this and melons, peppers, and tomatoes rather than pulling tomatoes and peppers. An easy way to sterilize tools is by A sharp knife is essential for harvesting some crops, such as that. Soon your harvest basket is full, and yet you them o by force in order to prevent damage to wiping them with a cloth moistened with isopropyl alcohol. cauliflower, cabbage, and broccoli. can look at your garden and cannot even see that plant stems. Do this before you start harvesting and again each time you anything is missing. move between plants.

186  ALL NEW SQUARE FOOT GARDENING, 3RD EDITION HARVESTING YOUR SQUARE FOOT GARDEN  187 Harvesting is Easy in an SFG: Tools to Use Believe it or not, it makes a difference how you harvest certain veggies. The method depends on the vegetable, but having the right tool makes it so much more convenient. Scissors – use for snipping leaves from leafy vegetables and cutting herbs. Scissors’ clean-edged cut won’t bruise the leaf, which is the most valuable part of these plants. Knife – a sharp knife is invaluable to sever the thicker stems of some vegetables such as melons, peppers, and tomatoes. Don’t fight Bounty with the plant—just cut off the But what if you just have too much harvest for you, your family, your mature fruit. friends, and your neighbors? There’s a solution! Actually, there’s more than one—let’s take a look. Garden fork – some vegetables fruit underground. Think potatoes, Canning – Many fruits and vegetables can be canned, pickled, or for example. Having a good garden fermented so that you can enjoy them from the first frost in the fall to the fork will help dig the tubers up last frost the following spring. It’s low cost (although there is your time when they, and you, are ready. to consider) and offers some enormous rewards. Two or three tomato bushes can provide enough tomatoes to fill a long pantry shelf with Hand trowel – these are a must canned tomatoes. carrots, asparagus, turnips—just about anything—can for gardening itself, but a hand be pickled. And, of course, everyone knows cucumbers make wonderful trowel is very handy for digging up pickles when canned in a brine solution. smaller vegetables such as carrots and beets too. A trowel is much Drying – Fruits and vegetables can be dried to preserve them too. The easier to control than a shovel. drying process generally increases and concentrates flavor while retaining all the nutritional value. Many fruits, vegetables, and herbs can be air-dried Pruners – they’re not just for on screens (peaches come to mind), but you can also use a dehydrator to snipping off errant stems. Use your speed up the process (this is an excellent method for tomatoes). pruners as an alternative to a sharp knife to harvest eggplant, peppers, Freezing – Most people automatically think of freezing with regard to and tomatoes. preserving. Any vegetables and fruits can be quickly frozen when they are at their peak ripeness, then thawed whenever you need them. You will Using the right tool to harvest probably need sufficient freezer space to dry them on a sheet pan in a means you won’t yank any plants single layer first. out of the garden that should stay in and keep growing. Also consider making: • Herb-infused oils Preserving the • Herb butters (and freezing them) • Flavored vinegars • Fresh juice (and freezing it)

www.squarefootgardening.org  #squarefootgardening 8 QUICK TIPS Crop Rotation Mulching to Watering in the SFG Retain Water

Mel’s preferred way to water is to One of the reasons behind crop One of the great benefits of leave a bucket of water to warm in rotation in traditional gardens is mulching is that it reduces the the sun next to your Square Foot because monocropping (planting surface area of the soil to the Garden box, then to water each the same plant in the same air, thus reducing the amount plant whenever it needs a drink by location time after time) depletes of water “lost” via evaporation. dipping a single cupful of water the soil of nutrients. Of course, in Less water loss means a more from the bucket and applying it a Square Foot Garden, this isn’t an consistent level of water in the directly to the root zone below issue because we use Mel’s MixTM. soil = happier plants. Water the plant. Some people maintain But often gardeners don’t realize fluctuations can lead to problems this method takes too long, but the importance of crop rotation as like blossom end rot in tomatoes. consider these points: it relates to pest control. A depth of 2 to 4 inches is considered optimal. A Square Foot Garden is only a By changing the location where fraction of the size of a traditional a particular type of plant is sited (Mulch also serves as an insulator garden, and you are watering only (“rotating”), it reduces the degree to keep plant roots at a consistent when a plant needs its drink. of pest and fungal attacks. This is temperature—but that is for because pests (insects, diseases, another newsletter.) You’re not broadcasting water and fungi) adapt to certain hosts. over the entire plant, but only When those hosts are missing, Good mulch choices include: applying it to the place it is these pests have nowhere to go • Compost needed—the base of the plant, (eat!). The unique design and • Straw where the roots are located. Mel’s concept of the grids help make • Shredded leaves method is a supreme water saver. crop rotation very easy for the • Grass clippings Mel’s MixTM is specially formulated SFGer. Each time you re-plant a • Shredded newspaper to absorb and retain moisture, so square, plant a different type of you’ll need to ladle water on the veggie. roots far less often than you might think.

www.squarefootgardening.org  #squarefootgardening 9 FEATURED CERTIFIED INSTRUCTOR Are you interested in becoming a Certified Instructor? Please click here to be notified when we’re launching the new program. Giving Garden Meet in reviving the Junaluska garden after the garden had gone to ruin.” (He says Hughes Roberts it had been a very active program for about 10 years but then the volunteers Certified Instructor Hughes Roberts had aged out and the garden had grew up in a small tobacco farming fallen by the wayside.) “The school was Certified Instructor Hughes Roberts. town in Virginia. He says, “My father had looking at it as something to get rid of a half-acre typical row garden and, when I was a teenager, he gave me a hoe and but Marcia, asked, ‘Can I use Square Foot told me to learn to love it. I never did.” Gardening at the Junaluska garden?’ and He says he did find, as he was a young adult, that he was interested in gardening really got going with it. I worked with and planted his own row garden. her, gave her a copy of the book, and did whatever I could to get the message to “The work tired me out so I would walk away from it,” he says. “Years later I saw her that this method would be excellent Mel’s book and watched some of his PBS show and started raised bed gardening. I for teaching first graders.” had a tiller and would till the raised bed garden and that was a lot of work.” Hughes credits Marcia and her Then, he says, he really started to pay attention to Mel’s books and Mel’s updates volunteers for the success of the school in the method. “I got much more oriented toward less work and better yields!” garden. “She and some other volunteers A few years ago, he found out about the CI program, and went through the restored that garden. I showed them program. “Once I was certified I started talking to the local library in Waynesville, NC, how to build raised beds, how to asking if I could present using the material that the Square Foot Gardening Foundation put grids down, and how to Square was providing, including Mel’s intro video and the PowerPoint presentation.” Foot Garden, and they’ve used it for a couple of years with first graders very For last 3-4 years Hughes has been speaking twice a year, once in Waynesville and successfully.” He stresses that the success once in nearby Canton. “Lots of older people who like cooler weather and don’t of school gardens and community want to do a lot of work and weeding live here. The Square Foot Garden principles gardens depends heavily upon the work extremely well with the culture and the demographic of the area.” volunteers. “If you don’t have committed The Giving Garden volunteers, you might as well forget it!” Speaking led to his work with the Giving Garden in Canton, adjacent to the library, he says. which is a converted school building. “A cooperative extension agent started Tips from Hughes the garden on some unused space outside the library, working with the Master We always love to ask CIs for their best Gardeners, Friends of the Library group, and the library administration.” The original SFG tips. Here are Hughes’: group built several 4’ x 4’ raised beds. • Sunlight makes a big difference in Hughes says, “When I jumped in to work with the garden I started suggesting your success. He says “If you try to using and teaching the Square Foot Gardening principles in the teaching garden garden without enough sunlight you will be disappointed.” and the classroom to help people understand that they could get nice yield • Lean on succession planting. Plant at home with a small space.” He said the Master Gardeners have been great in new crops every 10 days to two adopting the principles and the project. weeks so that everything isn’t ripe Junaluska School Garden at once. Another project Hughes has been involved with is the Junaluska School garden. • Be willing to try it, make mistakes, and keep going! “Marcia Tate was working with me at the Giving Garden in Canton. She was interested www.squarefootgardening.org  #squarefootgardening 10 IN THE KITCHEN WITH SFG Green Tomato BLT Herbed Goat Cheese with Basil Mayo Spread 1 cup basil leaves 2/3 cup good mayonnaise 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 12 slices bacon 3 large green tomatoes, cut into 12 slices ¾ cup flour ½ cup yellow cornmeal Salt and freshly ground black pepper 1 egg, beaten Oil for frying 1 cup torn or sliced arugula (if you really hate arugula, use any type of greens) 8 slices sandwich bread

For the basil mayonnaise, purée the basil, mayonnaise, lemon juice, and Dijon mustard in a blender or food processor until it’s smooth. Chill in the refrigerator until ready for use. 2 garlic cloves, minced to a paste 5 to 8 ounces goat cheese, softened Cook the bacon the way you like it (fried or oven baked). 8 ounces cream cheese, softened Drain on paper towels. Reserve some of the drippings for ½ cup chopped chives frying the tomatoes. ½ cup chopped flat-leaf parsley 3 tablespoons minced basil, oregano, or Spoon half of the flour onto a plate or a sheet of waxed thyme (or a combination to your taste) paper. Combine the remaining flour with the cornmeal, salt, and pepper in a small bowl; mix. Next, arrange these in a Combine the garlic, goat cheese, and cream row: the flour, the egg (using a shallow bowl helps), and the cheese in a small bowl; mix or beat until cornmeal mixture on a work surface. Dip each tomato slice well combined. Stir in the herbs. Transfer the in the flour, then the egg, and then the cornmeal mixture, mixture to a small bowl, crock, or decorative coating thickly. Fry each slice in hot oil for about 2 minutes mold. Refrigerate, covered, for 1 to 2 hours per side; drain well on paper towels. until firm. Serve with fresh veggies and crackers or even top a baked potato with this Make the sandwich by spreading two slices of bread with delicious herby spread. Keeps 1 week in the the basil mayonnaise and layering the bacon and fried green refrigerator. Makes about 2 cups. tomato slices. Top it off with the arugula (or other greens) and another slice of bread. Makes 4 servings.

www.squarefootgardening.org  #squarefootgardening 11 FEATURED SQUARE FOOT GARDENS We can’t think of any better way to celebrate World Square Foot Gardening Day (officially, July 21) than to feature some of your SFG gardens. Take a look at these beauties submitted by some of our readers. Are you inspired?

From Bri

From Elaine

From Sonya

From Jeff

From Kristen From Karla

From Jan From Melissa www.squarefootgardening.org  #squarefootgardening 12 LET’S STAY IN TOUCH “Like” Square Foot Follow on Instagram Gardening on Facebook @SquareFootGardening Subscribe on YouTube

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