August 09, 2002
Water Availability Is Key To Start a Fall Vegetable Garden
LINCOLN, Neb. — This summer's drought destroyed many vegetable gardens across Nebraska. Although there isn't much that can be done now, fall vegetable gardening may be productive in some areas of the state to compensate for summer's lost harvest, said a University of Nebraska environmental horticulture specialist.
Although heat, drought stress, insects, weeds and water restrictions still could cause problems, fall gardening can be a chance to start anew, said Susan Schoneweis, environmental horticulture specialist in NU's Institute of Agriculture and Natural Resources.
Gardeners can mow summer gardens overrun with weeds for a fresh start and plant new crops which will reduce diseases.
Severely drought-stricken areas of the state may not be able to sustain a fall vegetable crop, but other areas may be able to produce a crop with a little extra care, Schoneweis said.
"It depends where you live and what your water supply is like," she said. "A lot of times fall gardens are smaller so you can concentrate your efforts on smaller areas and still get a good crop."
Water availability and conservation is key if gardeners choose to grow fall vegetables, Schoneweis said. Crops need drip irrigation, such as soaker hoses, to concentrate moisture at plant bases and reduce water waste, she said. Sprinklers can waste water and result in extra evaporation, she said.
Seeds also may have difficulty germinating due to high soil temperatures. To keep seeds from drying out, Schoneweis recommends keeping soil moist by watering two to three times each day and lightly covering the soil with a half inch of mulch. Straw, dry grass clippings or floating row covers work well, she said.
Despite high soil temperatures now, gardeners need to prepare for the first frost, she said. Seed packets usually indicate the number of days to harvest, so gardeners should plant crops that many days before the first frost to ensure a crop will be produced, she said.
Other factors also must be calculated in the planting date, such as the frost-tender factor for frost-sensitive crops that must mature at least two weeks before the frost to produce a reasonable harvest, she said. The fall factor, which accounts for slower growth from cooler, shorter days, also is important, she said.
Usually, the first frost is followed by two to three weeks of warmer weather, she said. Gardeners can keep frost-sensitive, warm-season crops safe from frost by covering them with sheets, floating row covers or flannel-backed plastic table cloths with the flannel side down, she said.
Some vegetables can produce after the first frost, Schoneweis said.
Semi-hardy vegetables can stand light frost and temperatures to a minimum of 30 to 32 degrees. These include beets, mustard, radishes, spinach, collards, potatoes, Swiss chard, Bibb lettuce, green onions and leaf lettuce.
Hardy vegetables can stand several frosts, but die when temperatures drop below 20 degrees, she said. These vegetables include cabbage, broccoli, cauliflower, Brussels, carrots, turnips, rutabagas and kale.
For more information on fall vegetable gardening, consult NU Cooperative Extension NebGuide, G98-1343-A, Fall Vegetable Gardening, available at local extension offices and on the Web.
08/09/02-SH
Susan Schoneweis
Agronomy & Horticulture
Coordinator - Home/Environmental Horticulture
(402) 472-1128
Sandi Alswager Karstens IANR News and Photography (402) 472-3030
Department: Agronomy & Horticulture
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