If you think you have already missed this season’s opportunity for growing your own bounty of fresh veggies, think again.
While varieties like tomatoes, eggplant, and peppers should already be in the ground, some veggies can still be started from seed outdoors and will quickly catch up to the rest of the garden in the warm soil temperatures.
Beans – 3 to 4 plants per family will begin providing a steady supply in as little as 35 days and can continue producing into mid-fall in the warmer climates. Kentucky Wonder is a favorite reliable and tasty variety.
Cabbage – As one of the heartiest vegetables, cabbage can be grown in warm summer temperatures and crisp autumn. Start heading varieties now and be sure to provide plenty of compost and water when the heads begin to form. If you get impatient, the young lower leaves can be plucked throughout development for use in salads and stir-frys.
Carrots – Another hearty variety, starting mid-June will give you a late summer harvest. As temperature cool, the carrots can be left in the ground until you are ready to eat them. Prepare loose soil for your carrot bed and provide a thick row cover of hay or mulch to prevent pest like carrot root maggot.
Squash – A nice zucchini or yellow summer squash will mature and produce quickly to give you a steady supply into fall. Provide ample water but avoid wetting the leaves to prevent powdery mildew.
Corn – Yes, even corn can be started in June. If you have never grown it before or have a small space to work with, this is the perfect opportunity to experiment.
Cucumber – Don’t miss out on this summer classic! Cucumber develop and produce quickly, just be sure to give vine varieties something to climb and enough space to stretch out.