Vegetable Gardening for Beginners

Vegetables are easy to grow and are very rewarding at harvest time. The most important requirements are sunshine and watering. Other requirements are a loosened soil, some fertilizer, and a little bit of weeding. If you have an area in your yard that gets sunshine most of the day (6-8 hours in summer) then you can have a vegetable garden. The first time you start a new garden requires the most amount of work, but don’t get discouraged, the work you do in the beginning does not have to be done again each year.

The ground that the plants will grow in needs to be loosened up so that the roots of the tender vegetable plants can grow into your soil and make strong, healthy plants. The roots are the only way the plant takes up water and nutrients so you want to make their job easy. Unfortunately, soil found in most yards has become compacted over the years and can be as hard as concrete in summer. Therefore, the best time to dig your garden is early spring when it is moist enough to dig easily but not so wet that the soil is muddy and heavy. The first step is to mark out your spot making sure there are no trees or large shrubs around it with roots that will spread into your garden. Then, remove the grass and create some type of border around the garden to keep it neat and weed free. I also recommend a short fence if you have pets, as the garden can easily be mistaken for a large litter box.

You must dig your soil to loosen the clumps and allow air in, which will allow the roots to breathe (yes, they need air also). The depth that I recommend is at least 12″. It seems like a lot when you are digging but keep in mind that your tomato plants will extend their roots approximately 2 feet down into the soil. I use a large digging fork and involve my whole family but a rototiller makes short work of it. Rakes also help in smoothing the soil out after the digging is done. You should add about 2″ of compost at this point and mix it into the soil well. Do not add too much, 10-20% of the soil should be compost, but no more than that or you will over- fertilize your garden. When it looks like a good place to lie down and take a nap then you are ready to plant. You may also need Lime or Gypsum in your garden to correct the Ph. If you live in an area with lots of rainfall, add lime every year, about 1 pound per 100 sq. feet. If you have low rainfall amounts each year, you may need to add some Gypsum to new gardens to remove some of the salt content. Check with your local garden center for the correct amount.

Start Planning a Vegetable Garden

Light Requirements

Vegetables, like many flowers, need lots of sunlight to thrive and produce tasty vegetables. Most vegetables need full sunlight, which gardeners define as six or more hours of sunlight per day. This direct sunlight stimulates the plant’s cells to produce the food it needs through photosynthesis to build a strong root system and produce fruit.

Many people are confused about what type of light they have in the garden. Try this simple test. Pick a day when you’re home and can observe the garden. Take a look at the garden area you want to grow vegetables in first thing in the morning, and write down whether or not the sun is actually touching the ground. Look for full, bright sun, not dappled sunlight filtering through tree leaves. Now set a kitchen timer or alarm clock and return to your observation once an hour or once every two hours until dinnertime, marking down how much light the spot in the garden receives. Then, add up all the times you saw direct light. This will give you an idea of whether you’re working with full sun, partial sun or shade.

While you can grow some vegetables in partial sun, most will struggle. If the entire yard gets only partial sun or shade due to immovable objects like garages, homes, or trees in neighbors’ yards, look for a place that gets bright direct sunlight and grow vegetables in pots instead.

Potatoes Crib

Fluffy or moist, white or red, potatoes are a favorite of master gardener Paul James. He shares his experiences with growing and using the more commonly-grown tasty tubers:

Russet or Idaho potatoes are easy to grow and a must for baking, French fries and mashed potatoes. These potatoes are low in moisture and high in starch, which gives them a dry, fluffy texture no matter how they are cooked. Baking potatoes can grow to be large–even in the home garden. The best varieties have thin skins and are loaded with nutrients.

Boiling potatoes are high-moisture and low-starch. These tubers hold their shape well when cubed or sliced in potato salads, gratins and stews. They are available in several sizes and colors including red, white and blue.

All-purpose potatoes are in between in terms of moisture and starch content. This category includes ‘Yukon Gold’ as well as red and blue varieties and fingerling types. They are great no matter how you fix them.

Regardless of what variety you grow, you can harvest all potatoes while they are still young, which classifies them as new potatoes. Steaming or gently boiling new potatoes is a good way to prepare them. James likes to add melted butter or a touch of olive oil for flavor. A sprinkling of salt and a generous dousing of chopped chives and Italian parsley also enhance the flavor.

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