Oh, the plants on deck are happy. So happy. Sure, they get plenty of water, but nothing beats a nice, gentle soaking from Mother Nature.
Or does it? In this South Philly zone 7(ish) garden, summer showers are usually followed by a tropical heatwave. Tropical heat + cucurbits = powdery mildew.
As the ever-patient garden widower would would mumble, “Damn farmers, never happy.”
Powdery mildew (a fungal disease that’s no fun at all) is one of the inevitable POD kill-joys. So this year, we’re giving You Grow Girl’s mildew spray (sorta’ — POD’s adding a little milk to the mix and shrinking proportions) a shot and hoping that it’ll keep those filmy white spots away from the Boothby Blonde, True Lemon, Minnesota Midget, and Mystery Melon.
POD’s Powdery Mildew Spray 3/4 tsp. baking soda
3/4 tsp. thick, non-detergent soap
2 c. water
2 c. skim milk
Mix the ingredients together, pour it into a spray bottle. Shake. Spray the mixture all over your plants, make sure you hit the undersides of the leaves. Apply once a week and after a rainfall.
Today was a busy day for the little blue deck. Tomatoes (Black Cherry, Isis Candy, and Gold Nugget made the cut — alas, my Kellogg’s Breakfast and Dwarf Tims didn’t do so well as seedlings and were scrapped), beans, (more) lettuce, carrots, oregano, basil, and orange cosmos were all planted.
Unfortunately, Philly’s expecting a week of rain and evening lows in the upper 40’s; so it’s not necessarily ideal, but the tomato seedlings were straining at the seams of their seeding container. And this gardener was sick of hardening. If you can wait until next weekend, by all means, do. Anyway, in preparation for the big day the seedlings were doused fairly generously with water so they’d come out of their containers fairly easily — which one hopes will help reduce transplanting trauma.
The cucumber, pepper, and melon seedlings will join rejoin their friends in a week or two, after the evening lows have risen a tad.
This black cherry gets to call the container filled with 28 lbs of Organic Mechanics dirt home for the next 5 months. The soil acclimated to outdoor temperatures for a week and was augmented with a few eggshells for additional calcium, and a few handfuls of worm castings were mixed in as well. To help the seedling free itself from the bonds of its nursery, run the knife around the perimeter of the container and…
…Gently shake the seedling into your hand.
Tomatoes are one of the few fruits (or vegetables) that actually like to be planted below the soil line. That is, below the point where your seedling meets its original dirt. Strip the leaves that will be buried from the stem and set your seedling deep into its pot. This strengthens the primary stalks and roots will sprout from the submerged stem.
Here, the black cherry has been surrounded with luscious seaweed-enriched mulch (to prevent splash back and, one hopes, diseases) and lettuce seeds have been planted around the perimeter of the container.
Well, dear friends, Fall has touched down in South Philly. Which is not to say we won’t be slammed with a few more 90 degree days; but generally, temps are hovering in the 70s during the day and low 60s at night. The biggest challenge, though, is the rapidly dwindling sun exposure. POD enjoys at least six to eight hours of sun throughout most of the summer but by September, it receives only a few hours of morning sun.
What does this mean for POD’s zone 7 garden? Major work on deck.
As you can see from yesterday’s post, there’s been some reorganization. First, all containers have been crammed together to maximize sun exposure. Both the Gold Nugget and Isis Candy cherry tomatoes bit the dust, as did the spacemaster and lemon cucumbers (tune in for more info on Friday). Filling their shoes are several more parsnip seeds, French radishes, lettuce, Swiss chard, and carrots.
The Brussels sprout seedlings have also made their way, full-time, onto the deck. Honestly, they’ve been looking a little peaked lately. Here’s hoping they pull through.
“Thus, in one sense, the taste of chlorine is a welcome taste. The presence of chlorine means that the water has been kept fresh.” So sayeth The Philadelphia Water Department.
Maybe so, but a nice fresh Brita filter can’t hurt.
But POD is not about to filter every gallon of water that makes its way up the medieval pulley to the little blue deck. Instead, try filling your plant-watering buckets with dish-washing rinse water (not the super dirty, super soapy stuff, mind you, just the final rinse) and let the buckets set for a day or two. The chlorine evaporates, leaving slightly used virtuously recycled water in its wake.
Usually, POD feels a twinge of sadness this time of year. Okay, more than a twinge. Yes, the deck is prospering and yes, the farmers’ markets are flowing, and yes, the kitchen is humming with fresh produce, but the end is near. And it hurts.
What makes POD happy? Seeds. So this year, instead of resigning myself to the end of an era, POD’s expanding. Who knows how it’ll turn out, but it seems worth a shot. Unlike the rest of the produce on the 2009 little blue deck, this is new uncharted territory.
Thanks to the now-dead Django restaurant, a Philly favorite until the chef/owners relocated to the ‘burbs and left a pale imitation in their wake, POD and her lovely husband discovered that Brussels sprouts don’t totally suck. Add some butter and bacon and you’re good to go.
These seeds (selected because they’re Franklin Hybrids — and POD is a Philly garden, after all) from Territorial Seed Company, are enjoying some rich, firmly packed organic soil and plenty of indoor sunlight and stable temps. They should germinate in a couple of weeks or so. Check back for progress reports. These sprouts are also apparently quick to mature — a big considerations this time of year.