This is Kathy Morrison's Tomato Class of 2019 portrait. Top row, from left: Limmony, Valley Girl, Lemon Boy, Brandy Boy, Chef’s Choice Orange, Big Mama, Raisa’s Heirloom. Bottom row: Sun Sugar, Sweet Chelsea, Juliet, Painted Lady, Pink Boar, Supersteak, Pork Chop, Queen of Hearts, Robeson, First Prize. Missing (no ripe ones available): Red Pride, Orange Pixie, Burbank, Momotaro and Big Beef. (Photo: Kathy Morrison)
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Taste Summer! E-cookbook
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Dig In: Garden Checklist
For week of Sept. 24:
This week our weather will be just right for fall gardening. What are you waiting for?
* Now is the time to plant for fall. The warm soil will get these veggies off to a fast start.
* Keep harvesting tomatoes, peppers, squash, melons and eggplant. Tomatoes may ripen faster off the vine and sitting on the kitchen counter.
* Compost annuals and vegetable crops that have finished producing.
* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.
* Fertilize deciduous fruit trees.
* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.
* Transplant cabbage, broccoli, kale, Brussels sprouts and cauliflower as well as lettuce seedlings.
* Sow seeds of California poppies, clarkia and African daisies.
* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.
* Divide and replant bulbs, rhizomes and perennials. That includes bearded iris; if they haven’t bloomed in three years, it’s time to dig them up and divide their rhizomes.
* Dig up and divide daylilies as they complete their bloom cycle.
* Divide and transplant peonies that have become overcrowded. Replant with “eyes” about an inch below the soil surface.
* Late September is ideal for sowing a new lawn or re-seeding bare spots.
Taste Spring! E-cookbook