Let's Get Growing

Garden-fresh food is on the table this season

By Ann Thelen | Photos by Joseph L. Murphy

Across backyards and community spaces, in planters and raised beds, the appeal of gardening is stronger than ever. No longer is gardening reserved for those whose families have raised fruits and vegetables for generations or in vast spaces on rural acreages.

Even in Iowa, where we rank No. 1 in producing many food favorites, such as pork and eggs, there has been a resurgence of people wanting to connect with the origins of their favorite foods. The pandemic sprouted a newfound and renewed passion for growing garden-fresh food.

Soil Matters

Growing starts with what’s beneath our feet – the soil. Soil is a living organism, constantly changing and working in every season. It needs to breathe to give plants healthy roots, which give way to proper nutrition. Ensuring that water can drain away from the soil after it’s absorbed is critical.

“If soil becomes water-logged and can’t drain, it creates the same effect as placing food in a plastic bag and sealing it,” says Mark Jackson, a farmer from Rose Hill. “The soil can’t breathe. It holds the moisture in and prevents the exchange of bacteria that is essential for microbial activity.”

It’s one reason farmers plant cover crops after the fall harvest. Cover crops – such as cereal rye, peas, turnips, radishes and clover – keep a cover on farmland between harvest and planting seasons. Grown in fields after corn and soybeans are harvested, these small plants have big benefits for soil fertility and conservation. Gardeners have become intrigued with this concept and are also adding cover crops to backyard vegetable beds with the soil reaping the long-term benefits.

A farmer’s goal is to have soil bacteria and growth occurring throughout the year. Earthworms, for example, feed off the sugars of a growing living plant in the soil,” Jackson explains. “That part is an exchange in nutrients. Earthworms process it and put it back into the soil in an organic nutrient form, usually more readily available to the plants. The same process is beneficial for gardening.”

Understanding the soil is the first advice Deanna Anderson, director of marketing for Earl May Nursery & Garden Centers, gives to gardeners.

“Most soil needs to be amended by adding a layer of topsoil, compost or a structure product – especially in Iowa where the state has really heavy clay soils,” she explains. “Mixing in amendments helps the soil from becoming compacted and helps it retain moisture for longer periods. That’s important during Iowa’s hot – and often dry – periods in the summer.”

Mark Jackson pauses for a portrait outside of his planter on farm ground with terminated cover crops. Each year, cover crops hold soil in place through the winter before soybeans or corn are planted for the growing season.

GARDENING IS LIKE FARMING

Mark Jackson raises soybeans, corn and livestock on his family’s Century Farm in Mahaska County. Although Iowa is globally known for its agricultural leadership, most people are several generations removed from the farm.

While gardeners use their hands, shovels and trowels, farmers use advanced planting equipment to work on a larger scale. Corn and soybeans are carefully planted and spaced to allow for optimal growth. Technology also allows farmers to place fertilizer precisely where the plant needs it so it’s not overapplied. These same principles are important for gardening, too.

4R Principles of Nutrient Stewardship

RIGHT SOURCE: Match fertilizer type to crop needs.

RIGHT RATE: Match amount of fertilizer type crops need.

RIGHT TIME: Make nutrients available when crops need them.

RIGHT PLACE: Keep nutrients where crops can use them.

The Streck family of Van Meter plants vegetables in their backyard garden.

5 Practical Tips for Growing Produce and Herbs

Whether a beginner or master gardener, Anderson and Jackson have tips for gardening success.

1. PREPARE.

Preparing the soil to allow it to breathe is the last activity in the fall and the first task of spring. Before planting, have the soil pH tested for nitrogen, phosphorous and potassium. Farmers test for these same elements in fields. Most problems with tomatoes – blight or root rot – are low calcium levels in the soil.

2. PLAN.

Before purchasing products, plan what will be planted and where. Most vegetables and herbs thrive in the sun, needing a daily minimum of six hours of sunshine. Determine if plants will be in rows or squares, and if vertical, trellises and cages can be used.

3. PAIR.

Some vegetables perform better when planted next to certain other types. Cucumbers like to be next to green beans, corn and radishes. Flowers provide many beneficial effects when integrated into gardens. Marigolds deter pests and discourage many insects, while petunias protect green beans.

4. PLANT.

When planting seeds or small plants, it’s easy to underestimate growth. Carefully follow the package instructions and plant according to the recommended spacing. Just like farmers, gardeners need to rotate crops from year-to-year. Don’t plant herbs and vegetables in the same spot of the garden every year. Doing so can lead to diseases that degrade the plant’s health.

5. PROTECT.

Protect the plants against stress by ensuring the equivalent of one inch of rain is received every week. When supplemental watering is needed, water slowly and at the base of the plant. Early morning watering is best to prevent moisture from lingering on the leaves during the overnight hours, which can lead to fungus or other diseases.

Make a Meat Garden

Iowa’s warmer weather months are perfect times to take mealtime outside and grill up favorite proteins. Packed with flavor, this “meat garden” provides a bounty of herbs and vegetables that pair perfectly with beef, pork, turkey and dairy products.

TOMATOES: Often referred to as the king of the garden, tomatoes are a quintessential summer favorite. Whether served on a grilled hamburger or as a Caprese salad with fresh basil and mozzarella, tomatoes add versatility and color to plates and juicy flavor to palates.

KALE: Kale is one of the most nutrient-packed vegetables, and when paired with Iowa-raised proteins it provides a wellbalanced, wholesome meal. Grill stemmed kale leaves in a perforated pan for a smoky richness. Toss with bacon and a lemon-flavored dressing for a side dish with a steak. Or add bold ingredients like blue cheese or walnuts.

PEPPERS: From mild bell peppers to flaming-hot habanero varieties, the ways to use this heat- and sun-loving vegetable are endless. Bell peppers are easy to grill and create a smoky, tender and sweet side dish with any meat. Plant a variety of colors – red, green, yellow and orange – for a rainbow of goodness.

BASIL, THYME AND ROSEMARY: This trio of herbs, ranging from mild to intense flavors, creates a sensory delight of choices. Basil pairs well with red meat and poultry, rosemary receives accolades when added to pork or red meat dishes and thyme balances perfectly with pork. If there’s space in the garden or individual pots, also plant dill, oregano and cilantro for a buffet of seasoning options.

When and What to Plant

LATE MARCH – APRIL | SPRING CROPS

Once the ground thaws and soil can be worked in the spring, frost-tolerant plants can be sown directly into the ground. Hardy and fast-growing, many deliver their first crop within a month of planting. Spring crops include kale, spinach, collard greens, broccoli, potatoes, brussel sprouts, peas, kohlrabi, leeks and radishes.

MAY | SUMMER CROPS

Most summer crops are planted in the spring after the chance of frost has passed. These heat-loving plants flourish in Iowa’s summer weather, providing a nearly endless buffet of homegrown, nutritious produce. Consider planting green beans, corn, cucumbers, melons, peppers, tomatoes and squash for a summer harvest.

LATE JUNE – JULY | FALL CROPS

When summer peaks, it’s time to plant for a fall harvest. Several robust vegetables yield crops until the first frost, and sometimes even after, such as beets, broccoli, carrots, collard greens, kale, lettuces, peas and turnips. Many herbs are also hardy until the frost.

Winning Freezer Salsa

• 8 cups tomatoes, peeled, diced and seeded (Variety pick: Roma)

• 2 medium green peppers, diced (Variety pick: Cal Wonder)

• 2 large onions, diced (Variety pick: Red Onion)

• 2 jalapeÑo peppers, seeded and chopped (for spicier salsa, do not seed)

• ¾ cup tomato paste

• ⅔ cup condensed tomato soup, undiluted

• ½ cup white vinegar

• 2 tablespoons sugar

• 2 tablespoons salt

• 4½ tablespoons garlic powder

• 1 tablespoon cayenne pepper

In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes. Stir often.

Pour into small freezer containers or freezer bags. Cool to room temperature, about 1 hour. Cover or seal and freeze for up to 3 months.

Makes: 10 cups

Recipe courtesy of Earl May

Dig into gardening this spring! Visit iowafoodandfamily.com/magazine/garden to win one of two $50 Earl May gift cards.

To view the full spread, view this magazine in your internet browser on your phone, tablet or desktop. This story is funded by the soybean checkoff.