Summer marks the peak of the growing season, bringing the vegetable garden to life...
While cool-season crops like broccoli, spinach, and cauliflower thrive in spring and fall, heat-loving vegetables such as tomatoes, cucumbers, and peppers flourish in the warm summer months. Below are some of the best vegetables to grow in summer, along with essential tips to help you cultivate a thriving garden.
GREENS
Though salad greens are normally a cool weather crop, there are still ways to enjoy fresh greens throughout the summer. Choose varieties such as Malabar spinach and New Zealand spinach that thrive in heat. Mustard, collards, and Swiss chard are both heat and cold tolerant. Even regular lettuce can be grown during the heat of summer when given shade and plenty of water. Re-sow every couple of weeks and harvest when leaves are young. Germination rate decreases when soil temperature exceeds 80-85 degrees F. Heat-resistant lettuce varieties include 'Jericho', Red Sails', and 'Buttercrunch'.
TOMATOES
It's hard to beat the taste of fresh homegrown tomatoes. These favorite vegetables require several months of warm summer weather to produce a bountiful harvest. Tomatoes are heavy feeders, needing rich soil and fertilizer to thrive. Choose a site that receives full sun and provide regular water and supplemental fertilizer for the highest yields. Wait to transplant outdoors until nighttime temperatures are at least 55 degrees F. Plants will need trellising, caging, or staking to support fruits.
CUCUMBER
These heat lovers are a favorite crunchy addition to salads, as well as for snacking or pickling. For best results, wait to direct sow seeds until the soil warms up to 60-70 degrees F. Train these vining plants on a fence or trellis, or allow them plenty of room to sprawl. Make sure plants receive plenty of regular water to keep fruit from becoming bitter or misshapen. Harvest frequently to encourage new fruit.
This delicious vegetable is prolific and easy to grow when planted during the heat of summer. In cooler climates, use heat-enhancing methods such as a cloche or black plastic mulch to warm the soil and speed growth. Provide plenty of sun, rich soil, and regular water. Harvest fruits when they are young for the best flavor. For a quick and easy side dish, brush eggplant slices with olive oil and grill on the barbecue. Season with salt and pepper and garnish with fresh herbs, cheese, pesto, or other condiments.
SWEET POTATOES
This nutrient-dense vegetable is a rich source of beta-carotene, vitamin A, vitamin C, fiber, and trace minerals. Unlike regular potatoes, this tuberous vegetable is tropical in origin, needing several months of heat to thrive. Once soil temperature reaches at least 60 degrees F, plant tuber slips in a sunny site with rich, well-draining soil. Keep evenly moist with 1 inch of water per week. Cease watering 2 to 3 weeks before harvesting when foliage begins to turn yellow.
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 s hade 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.
