Go Organic - Keep sowing to maintain a bountiful supplyBy James Ashford
June 26, 2009
I can hardly bring myself to mention it but the solstice is behind us now, which means that the days will be getting shorter again.
It always seems a little unfair that the summer is on the way out before it has properly started but it does mark the start of the season of plenty in the vegetable garden.
Some plants like courgettes and beetroot will already be producing their first crops and the regular summer staples like French and runner beans won’t be too far behind.
In the greenhouse tomatoes should be starting to bear their first fruit and cucumbers should be coming into production any day now.
Early potatoes will also be ready for harvesting soon depending on the weather and when you planted them. Watch out for the flowers dying back which is a good sign that they are ready to be lifted.
There are few things quite as good as your own spuds.
I have been growing my own for around 15 years now but I still get excited about lifting the first potatoes of the season.
They look so perfect when they are just out of the ground and they taste so much better than the ones you buy in the super-market.
Amid all the burgeon-ing plenty it is easy to forget to keep sowing new crops. I usually do but if you want a steady supply of lettuces and other tasty treats throughout the summer you need to keep sowing little and often.
It is not too late to sow a second crop of beetroot, peas, carrots and cauliflowers if you get a move on.
This is also a good time to start sowing oriental vegetables like pak choi and Chinese cabbage.
They grow faster than their European cousins and will give you a tasty stir fry or two towards the end of the summer if you get them going now.