Welcome to week 10 everyone. It was about 8:30am when we felt a little drizzle and the wind started to pick up. The cold front had hit us right as we started to work in the garden!
There were just a few chores to take care of like making sure that our plots, walkways and sections were completely free of weeds, trash and any large rocks.
We worked on our Insect Pest Management (IPM) and removed any ‘roly-polies’, Cabbage Loopers and Army Worms, and and any other bad insects that were anywhere near our gardens. I know they are cute 🙂 but we DO NOT want them in our gardens!
Photos above: Left: Amy worm, photo provided by Agrilife Today, TopRight: roly-polie, photo provided by Wikipedia , Bottom Right: Stinkbug, photo provided by Wikimedia
We decided to harvest the broccoli. If we had waited one more week, it would have definitely bolted and not been very tasty. Click here for more info on growing broccoli and harvesting
Instead of leaving the broccoli plant after harvesting the crown to grow the smaller broccoli shoots, we also decided to pull out the entire plant. There was a bacterial infection found in some of the broccoli plants it was best not to run the risk on other plants becoming infected.
Normally, after harvesting the broccoli crown, smaller shoots of broccoli will grow around the cut area and can be harvested for a yummy salad or side dish.
Some cauliflower were ready to harvest as well, while others still needed a little more time. To ensure that we get that pristine white cauliflower we wrap the leaves around the cauliflower head. A large, stretchy rubber band is used to hold up the leaves. The sun turns the cauliflower heads yellow, so we gotta block it out.
This was the last day to reseed any yellow squash or bean plants that have not come up or might look real bad. Try to follow the expected germination dates to know if you need to reseed. Click here for a pdf from the Learn Grow Eat and Go! Junior Master Gardener Program planting chart.
Even though it was a little drizzly, we wanted to properly water our plots to ensure the soil was moist enough for our veggies.
Then, as added IPM, we drenched our cabbage plants (especially in their centers), cauliflower and broccoli plants with Spinosad.
Pictures above are John Mayer and Jon Maldonado prepping the Spinosad according to directions and then the plot leaders take the Spinosad back to the students and their plots.
Of course, nothing goes to waste here, so we took all the yellow leaves, broccoli plants, and brush to our compost pile. Did you know that you can pick up coffee grounds from your local coffee shop to enhance your garden compost pile?
Lastly, I just wanted to share these pics. The CVG tool storage shed is always very organized and easily accessible. Keeping things clean and organized minimizes tool damage, safety hazards, and frustration!!!
Thank you and Happy Gardening!