By Jackie Gitman, U. C. Master Gardener
Many Napa Valley residents consider gardening to be one of life's most gratifying experiences. The growing season is long here, and it seems that we can grow almost anything with little or no effort.
Fresh vegetables are one good example. Anyone who enjoys tomatoes or sweet corn knows they are never better than when home grown. In Napa County, vegetables of one type or another can be planted and harvested almost all year long. Even a novice gardener can be successful by attending to the basics: location, soil, plant selection, and care and feeding.
In the coming weeks, Master Gardeners of Napa County will conduct two workshops on spring and summer vegetable gardens. The workshop will cover the basics of vegetable gardening and the best practices for Napa County. The first session will be held in Napa at the University of California Cooperative Extension office at 1710 Soscol Avenue on Saturday, March 6, 9 a.m. to 11 a.m. The workshop will be repeated at Whiting's Nursery in St. Helena on Saturday, March 13, from 9 a.m. to 11 a.m. NO RESERVATIONS ARE NEED FOR THE NAPA WORKSHOP. CALL WHITING'S (707-963-5358) TO RESERVE A SPACE IN THE ST. HELENA WORKSHOP. For more information see our EVENTS page.
In the meantime, let's review the basics of developing and maintaining a successful vegetable garden:
Location: Vegetable gardens need sun. Most vegetables want at least six hours of sun a day, although root crops can tolerate partial shade. Determine the path of the sun during the growing season to ensure that shadows do not cover your garden for an extended period. Don't plant tall plants where they will shade shorter plants.
Soil: Garden soil must be of good quality, consistency and fertility. The best soil is a loam that is neither too sandy nor too claylike. You can amend your soil to increase its water-holding or drainage capability. Till soil when it is moist but not too wet. Work the soil down to about six inches and add pre-plant fertilizer, if desired. Make sure soil is finely pulverized to a depth of several inches. Poorly worked soil will inhibit seed germination. Raised beds are a good option for vegetable growing, especially in sloped areas or where the native soil is not high quality.
Plant selection: Grow vegetables that you and your family enjoy. With types that have short harvest windows, such as corn, you may want to make several successive plantings to lengthen the harvest. Others, such as peppers and tomatoes, will produce until a hard frost. Ask more experienced gardeners about the yield you can expect to be sure that you are growing enough, but not too much, for your needs.
Care and feeding: You can plant vegetables from seed or as transplanted nursery seedlings, depending on your preference and the best method for each type. Some, such as carrots and lettuce, do better when planted directly in the ground from seed. Tomatoes and peppers are always planted as seedlings because the seeds need warm soil to sprout and the baby seedlings need warmth to grow. Some vegetables, such as cucumbers, can be planted as either seeds or seedlings. The Master Gardener office can provide information on which vegetable varieties perform well in Napa County. Follow guidelines for planting times. Sowing seeds or transplanting seedlings when the soil is too cold or nighttime temperatures are too low can limit your success.
Once they germinate, seedlings may need to be thinned. Follow the spacing recommendations on the seed packet. Many vegetables are vigorous growers and need lots of room.
Proper irrigation is critical to the success of any vegetable garden. Make sure your garden is close to a water source. Check the soil frequently and be prepared to tailor your watering regimen to each vegetable; different types have different needs. Keep the root zone moist.
Weeding is an important part of vegetable gardening. Weeds consume water and nutrients that the vegetables need. Be careful not to disturb small seedlings when pulling weeds. Regular cultivation helps keep weeds at bay, so hoe often.
Harvest vegetables carefully to avoid bruising them or damaging the plant. Use a sharp knife for leafy vegetables and sharp clippers for cucumbers and tomatoes. Loosen soil around carrots or beets before pulling them. Then, for maximum nutrition and flavor, enjoy your homegrown vegetables as soon as possible.