Planting vegetables at optimal temperatures helps create a healthier garden while also decreasing stress during those hot and dry summer days when both you and the plants can become exhausted from work in their respective gardens.
Cool-season vegetables thrive best in soil that remains cool; thus they should be planted as soon as it can be worked, typically 2-4 weeks before the last expected frost date. Although, some varieties can even be grown out-of-season using protective covers like cloches.
Spring
Late February or early March is an excellent time to sow perennial vegetables like asparagus, artichoke, rhubarb and horseradish into workable soil. Additionally, sow indoor seeds for cool season crops like kale, cabbage, broccoli cauliflower onions leeks fennel. Be ready if the temperature dips into frostbite by purchasing row covers to protect your plants from harm.
Setting out to start your own vegetable starts is often preferable to purchasing pre-grown plants from garden centers, but requires careful planning. Begin by identifying your growing zone – this refers to how many frost-free days there will typically be during a typical winter – then consult a vegetable planting schedule in your region in order to know when it’s time to plant crops.
Vegetable seeds should be planted in a loose, fine-textured soil mixture rich in organic matter. It should be kept at a warm temperature but not excessively so, otherwise this could dry out seedlings too quickly. Cell trays or flats filled with the starter mix should then be placed near a sunny window – egg cartons also make great options!
Once your seeds have germinated, gradually increase the light exposure daily to promote full-size growth. Make sure to water regularly without overwatering as this could cause seedlings to rot. As your vegetables develop further, add mulch as a protective measure against moisture loss, suppressing weeds, and helping regulate soil temperatures.
By mid to late March, your vegetables should be ready for transplanting. If temperatures allow it, direct sow spring lettuce and spinach as well as tender varieties of radishes and turnips (not tough fall radish varieties). Peas should be planted late March or early April – for added variety try planting some arugula, mustard greens, or mizuna for variety in salads!
To ease their transition, vegetable transplants need to be “hardened off.” Place them in a sunny area outside and leave them there for increasing periods of time each day until they can remain outdoors without experiencing transplant shock.
Summer
Assuming your climate and vegetable varieties allow, summer is the best season for sowing warm-season veggies like cucumbers, squash and melons are fast growing crops, this season would also be great to sow leafy greens tomatoes and peppers too! When planting new gardens it is recommended to wait until weather conditions allow direct sowing to begin sowing seeds of any plants which require direct sowing such as cucumbers squash melons etc.
Before getting started, till your soil a few weeks before planting and add organic matter for improved texture. A soil thermometer can help you determine whether the ground is ready to work, but if the weather doesn’t permit outdoor gardening you could always start seedlings indoors in pots until frost danger has passed and transplant them outside when ready.
July is an excellent month to sow radishes and kohlrabi for harvest in autumn or winter in seed beds or directly into your garden, while also sowing quick-growing greens such as chard and kale quickly into your plots for quick harvests in fall/winter or directly outdoors in your garden. Peas can also be planted outside in July; their fresh pods should produce until frost arrives!
As you plant, it’s essential to track the progress of your crops by recording it in a journal or garden map. This will enable you to plan a harvesting strategy for coming months as well as keep an eye on what’s growing where. Plus it will prove valuable when it’s time to rotate them next year!
As summer heats up, it will become necessary to water your crops more frequently and apply a light mulch layer in order to retain moisture levels in your garden. Also be sure to remove any tall weeds that appear that could consume space that could otherwise be allocated for vegetables. Finally, it may be worthwhile adding compost or manure with additional nutrients for enhanced plant growth and enhanced absorption by your vegetables.
Fall
As you tidy up the remains of your summer vegetable garden, get prepared for a fall harvest. Follow the same process you did in spring by clearing out diseased or overcrowded vegetables as well as pulling weeds that steal moisture and nutrients from new crops. Consider amending the soil with 2- to 3-inch layer of well-decomposed compost as part of this preparation.
If you missed starting seeds indoors during spring, now is a good time. Use a high-quality seed starting mix and maintain temperatures between 65 to 75 degrees Fahrenheit when planting your seeds. When they germinate, gradually raise temperatures up to 80 to 85 degrees Fahrenheit until your harvest.
Start sowing cool-season vegetables such as lettuce (looseleaf and butterhead varieties), spinach and kale in early September – or even later depending on your climate – depending on when it becomes frost-prone in your area. As these crops mature rapidly and should be planted close to when first frost occurs. Check the seed packet or starter plant tag to determine the number of days until maturity so you can count backward and find your ideal planting date.
Speedy sprinters like arugula, mache and mizuna can go from seed to harvest in under two months when planted in late September or October. As these quick-growing veggies belong to the brassica family, they can withstand colder temperatures and frost with some protection.
Hardy root vegetables such as beets, carrots, and parsnips can also provide relief from winter’s chill if mulched before the ground freezes. Just make sure that they’re buried a couple inches deep so that when spring returns they’ll come up again as lush growth.
If your climate is subject to heavy frosts, growing cool-season vegetables in an enclosed space such as a cold frame or row covers is an effective strategy for enjoying these tasty dishes until a hard frost arrives. This way, you can harvest and consume delicious crops before one arrives!
Winter
While many gardeners cease their efforts at the end of summer, those who recognize the value of four-season growing don’t stop here; winter vegetable gardening begins anew in fall and winter! While tomatoes, squash and peppers won’t survive cold weather conditions (but hardy crops like kale, Swiss chard, collard greens, turnips radishes parsnips and leeks should thrive!).
Successful winter planting requires starting seeds 10-12 weeks ahead of your average first frost date. Depending on your zone, this is an opportune time to plant fast-growing peas, carrots and root vegetables like radishes, beets, parsnips and rutabagas.
Cool season plants such as broccoli, cauliflower, savoy cabbage, Brussels sprouts and kale should be directly seeded between September and August for harvest in late winter and beyond. For optimal results, be sure to ensure the soil is well-tilled before amending with organic matter such as compost or manure. Conduct a soil test at this stage for maximum performance results!
Fall is a crucial time to ensure seedlings and transplants receive ample shade and water, as humidity drops dramatically while temperatures can become scorching hot during the day. Organic fertilizer like fish emulsion may help encourage healthy growth during this challenging period.
As the Bay Area can experience dry conditions between September and October, it is wise to protect cultivation beds with plastic sheeting or cloches to help conserve moisture for longer-day crops like potatoes that need exposure to sunlight for tuber formation.