How to Plan an Organic Spring Vegetable Garden

In this economy growing your own food and herbs is a smart option. Who wouldn't want to supplement their table with free food?

First make a list of the vegetables that you find your family eating the most often. Then check a zone chart to see which ones will grow in your area.

The following are a basic list of veggies that will supplement your grocery supply with minimum extra cost. These are the ones I plant and use the most often, and grown in nearly every area. Lettuce, tomato, green pepper, onion, green beans, squash, cucumbers and carrots.

Check with the weather service to see what the latest date for frost is in your area. Plant only after the last frost has safely passed.

You have the option of buying young plants (by mail or store) or seeds. Seeds may be the cheapest option, but will take extra care in planting, raising and possibly replanting before the last frost has even passed.

Many nurseries carry a wide variety of plants even though they may not grow well locally.

Rope off the area you will be planting your garden. During the weeks before you plant; you can use a shovel or tiller to turn the area. At planting time turn the area again, removing any rocks, roots and weeds.

Tip: Scatter Marigold seeds between plants, since they are a natural insect repellent.

Tip: Do not plant mint of fennel in your garden as they are very aggressive and will grow out of control, choking the garden. Plant them in pots.

Label each row with the vegetable's name and place plants in even rows. The best reason for this is to be able to tell the weeds from the plants, by location.

Tip: Check to see what kind of animals frequent the area. Fences will be needed to keep out rabbits, deer, ground hogs, etc.

Tomato:

(many varieties can be grown successfully in pots)

In cool climates stake the main stem and tie them to the stakes with soft cloth or yarn. Cages are another idea and should be added directly after planting, because as the plant grows it can be tied gently or draped in the cage. Prune plants to one or two main stems, or energy is pulled away from the plant, resulting in less fruit. Tomato can be started inside at 8 to 10 weeks before the last frost. Tip: Putting green tomatoes in the window to ripen can result in tougher skin.

Green Beans:

Beans freeze and dry well, letting you store large amounts in bulk. Set up a small fence for the beans to climb as they mature. Plant beans one to two feet apart. Seeds can be started indoors but only take a week or two to reach a foot high. Tip: To protect long or tall tender plants from breaking; you can make a collar out of newspaper, that will biodegrade naturally. Beans harvest from mid to late summer.

Carrots:

Harvest late spring through early fall. You can re-sow seeds in the place of picked plants to keep your supply up. As seedlings sprout, thin them out by pulling many of them and leaving only the strongest looking plants. Space plants at least 2 inches apart.

Cucumbers:

Plant grows well by climbing fences or trellises. Once the seedlings emerge, thin plants to 3 or 4, at least one foot apart. Cucumbers can be harvested any time after the fruit appears. If cucumbers begin to yellow, they are too ripe and need to be picked, or they will cause the vines to stop producing. Plants require a lot of water.

Lettuce:

There are two ways to grow lettuce: for heads or for cutting. Thin seedling plants to 8 to 12 inches apart. For the most tender, longest-lasting harvest, grow lettuce for cutting. Harvest lettuce heads by cutting just above the ground about 60 to 80 days after transplanting. Lettuce that "bolts" into a flower stalk should be removed, as the leaves will now become bitter and unusable.

Onions:

Wonderful for dicing and freezing for continuous use. Thin the seedlings to 3 to 4 inches apart. Onions can be pulled early as "green onions". Onions left to mature should be pulled as soon as the above ground plant turns brown and starts to die.

Peppers:

Thin seedlings until they are at least 2 inches apart. Green peppers can be harvested any time fruit appears, or left to ripen into red and yellow peppers.

Peppers can also be diced and frozen for adding to dishes.

Squash:

Seeds should be grown in hills at least 6 feet apart. Thin to 2 or 3 plants per hill. Squash should be left on the plants until vines wither and die. Too keep large fruit from touching the ground you can set little wooden tiles under the fruit on the ground. The tiles will protect them from contact with the dirt and possible chance of rotting. This is a great way to protect melon and pumpkins too. Fruits are ready to pick if the skins are not easily marked by fingernails. For storage, cut the fruit loose and leave in the sun for a week, then gather and dunk into a 10 to 1 water and bleach solution to kill any bacteria on the surface. Vegetables should then be stored in a cool dry place for the winter.

Planting your own garden can be work, but the lower grocery bill will be worth the effort.