Around the first of August the summer season begins to shift. We notice it getting dark earlier in the evening and the Canada geese start flying in circles around the Laguna. These geese do not migrate, but apparently are triggered by the shortening days to exercise their wings. In spite of the cool summer this year, main crop tomatoes are starting to ripen, but heat lovers like ripe (fully colored) peppers and melons are still several weeks away.

 Early August begins the countdown to starting vegetables that will produce through fall and winter. It seems strange to be thinking about this before the summer garden has peaked, but it is crucial to start some crops soon or they won’t be big enough to mature before short days are here. In late spring and early summer, the difference in seed starting of a week or 2 does not make much difference in ripening dates, as plants are growing so quickly. But the opposite happens in the fall; starting some seeds a week later in August or September can lead to harvest a month or more later due to decreasing day length. So check the iGROW planting calendar and make sure to keep good records of what you plant when - including variety (as they can vary considerably in “days to maturity”) – so you can develop a planting calendar for your garden. Of course if you use transplants from the nursery, you have another month to get these planted. But root crops like carrots and beets that must be direct seeded are best started sometime in August.

 Then there is the issue of finding space for new crops, since your garden may be full with summer ones. My old kohlrabi patch from spring will be going to beets, and I’ve been harvesting a patch of lettuce that I’ll plant with fall kohlrabi (this is my kohlrabi year; probably back to broccoli next year). After a few seasons, the choreography of seasonal shifts will start to make sense. Crop planning is thinking ahead; it’s important to both make plans and be open to the opportunities that present themselves.

 Back to the here and now, many gardens are having zucchini emergencies, are garlanded with green beans and bursting with cucumbers these days. Like a tree full of plums or peaches, when these crops come in you can get a whole lot of produce in a short period of time. What to do with it all? To make the best of an abundant harvest, first you need to be there. Plants like summer squash, some varieties of green (or yellow or purple) beans, or cucumbers, must be picked every day to get them at the best stage and encourage continued production. This is not the time to take a vacation away from home, unless you have garden-sitter who is eager for fresh produce. It is time to pull out the cookbooks, be inspired by all the wonderful recipes, have your friends over and eat really well!

 Perhaps the easiest thing to do with extra produce is to give it away. In addition to friends, family, neighbors and co-workers, consider donating to those who cannot afford fresh produce. See the list of gleaning organizations on the iGROW site.  Many churches, senior centers and food pantries accept fresh produce as well, so try calling some of these in your neighborhood. 

 Another option is to preserve some of the extra. I’ve been picking – and eating - my incredibly long and productive Spanish Romano beans every day for a couple of weeks now. Every few days I blanch and freeze the extras and pack into a freezer bag, so I now have a full bag of beans that will add variety to meals and remind me of summer next winter. I also made a batch of “zucchini chips” last week by slicing them thinly and drying in my dehydrator. These are also great to add to winter meals, and if I go camping, some will come with me. Last year I had so much extra summer squash that I fully cooked some with onions and herbs and froze in pint containers; later in the summer when the tomatoes and eggplant are ready too, ratatouille freezes very well. Freezing and drying may be the most accessible methods of food preserving, but canning using a water bath or steam canner is a wonderful method too and there are now lots of classes locally to help those who have not had experience can may feel intimidated. Vinegar pickles, tomatoes, peaches and plums, and berry jam are all very easy and safe to can. Find classes on the iGROW event list. I’ve finally started fermenting too, after great success with my first batch of sauerkraut last year. It is so much easier and safer than I imagined!

 Bon appetite!   Wendy