By Jo Whittingham
From sowing and planting to starting to be and harvesting, Backyard Harvest covers storing, freezing, and retaining suggestions for you to get pleasure from your garden's bounty into the iciness months and in the course of the early-spring hole while little is able to harvest.
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Extra resources for Backyard Harvest: A year-round guide to growing fruit and vegetables
HARVEST: APR–NOV HARVEST: JUN–AUG SPINACH PLANT CAULIFLOWERS PEAS GRAPES SUMMER PEAS GROW GRAPES Harden off young peas, sown in January, and plant in fertile soil and full sun. 27), and slide the plants in all at once, to reduce root disturbance. Peas in peat pots should be planted 2–3 in (5–8 cm)apart. 88–89). On a sheltered site in full sun, fix horizontal support wires to a wall or to sturdy wooden posts—a south-facing wall is ideal. Improve the soil with compost. 2 m) apart and 10 in (25 cm) from the support base, and firm in well.
Pick regularly but sparingly, and try to alternate the plants you pick from, so they have time to re-grow. Only harvest healthy growth and discard any leaves damaged by frost. BELGIAN ENDIVE 35 CUT-AND-COME-AGAIN SALAD GARLIC CHECK YOUR STORED GARLIC Planted in fall or early spring and lifted the following summer, stored garlic bulbs start to sprout as spring approaches. Check your bulbs and roast them before they show green shoots. ROAST WHOLE Remove any green shoots, drizzle olive oil over the bulbs and roast them in the oven at 350º F (180º C/ Gas 4) for about 30 minutes.
Also protect young plants from slugs and snails.