6 SUMMER VEGETABLE GROWING TIPS

Grow regionally: Pick varieties that will do well in your particular area. If your growing season is shorter, select types that mature faster. For hotter climates, select heat-tolerant varieties.

Mulch: Spread a 1- to 2-inch layer of compost or other organic matter around plants. This will help conserve water, suppress weeds, and cool soil temperatures.

Watering: Irrigate plants in the morning to reduce evaporation and avoid foliar diseases. Drip irrigation helps conserve water and reduces disease due to overhead watering. Proper watering is especially crucial when fruits are forming.

Provide shade: Crops such as greens, peas, broccoli, cauliflower, and beets benefit from partial shade during the hottest part of the day, particularly in warmer climates. Plant in a site that receives protection from hot afternoon sun or use a shade cloth.

Plant successively: Re-sow crops such as bush beans, beets, and lettuce every couple of weeks throughout the summer for continuous harvest. Start fall crops in mid to late summer.

Harvest: Pick crops early or late in the day. Produce will stay crisper, fresher and more flavorful than vegetables harvested during the heat of the day.

Tomatillos

These tart fruits are a staple ingredient in Mexican cuisine, used to make green salsa or enchilada verde sauce. Tomatillos are especially cold-sensitive, preferring soil temperatures of 70-80 degrees F. Seed indoors 4 weeks before your last frost date or purchase nursery-grown plants. Most varieties take 75-100 days to mature. Make sure to grow two or more plants for successful cross-pollination.