Start thinking now about planting vegetables

Most of us are "transplants" from somewhere where it is still freezing. We never dreamed of planting vegetables this time of year. But February and into March is when you begin planting beets, lettuce, cabbage and a host of other vegetables. Go to Cooperative Extension's Web site -- www.unce.unr.edu/publications/files/ho/2001/sp0115.pdf -- to know what and when to plant.

Plan on attending the Springs Preserve Gardening 101 seminar at 8:30 a.m. Saturday at 333 S. Valley View Blvd. You'll find growing your own vegetables is fun, saves you cash and it's now hip. Cyndi Dixon and I will get you off on the right foot. Reserve your seat by calling 822-7786.

To raise a successful vegetable garden, you need to stay ahead of the heat. Focus your attention on when vegetables mature, not when to plant them. Cool-season vegetables produce their highest quality when temperatures are in the 70s and 80s, not 100s. If you wait two months to plant, expect pithy, strong-tasting produce. February is the ideal time to ensure success.

Start with basics: If you are a new gardener, start small for an enjoyable experience. Many new gardeners plant too much at first, so go small until you master your gardening skills.

Plant what you like: Yes, radishes are fast maturing but I can't eat them, so I plant other vegetables. I love eggplants. They were slow to start last year, but once they matured, neighbors hated me knocking on their doors carrying eggplants.

Days to maturity: Always select quick-maturing varieties to give you a feeling of accomplishment. You'll find maturity dates on seed packets and tags from nurseries.

Involve children: Dixon and I have been teaching family gardening, and we're amazed at the interest it has created. Always start them off with quick-maturing varieties to keep their interest up. My dad had me grow pumpkins. They took an eternity to mature, so my interest waned. If we have a cooler than normal spring, you'll find it takes longer to enjoy them.

Prepare soil: Our desert soils are essentially lifeless and too full of salts for good vegetable production. I can trace more than 70 percent of all gardening problems back to poor soil conditions: split tomatoes, stunted carrots, misshapen beets, headless cabbages, small watermelons, tasteless cantaloupes and earless corn. Do these problems sound familiar?

Revive your soil by adding organic material. Notice what the magic organic matter does to lifeless soils: It opens up the soil to provide drainage to rid it of salts, holds moisture for plant use, encourages soil microorganisms, keeps the soil warm in spring and cool in summer, and acts as a nutrient storehouse.

Soil preparation prescription: If you are new to gardening, spread 3 to 4 inches of organic matter over your garden area. Next, spread a balanced fertilizer and sulfur (use amounts recommended on the bag) over the organics and blend the stuff into the top foot of soil. Finally, level and moisten it and then plant.

Dealing with caliche: If you have caliche (like cement) in your yard, try raised-bed gardening to get above the difficulty. Here's how to make a raised bed: Enclose an area with sides at least 8 inches high with lumber, concrete blocks, etc; half-fill the bed with sand and the other half with organic matter; add a balanced fertilizer and blend them together. Level and moisten the prepared soil and plant. Irrigate each time until water drains from the bottom, and fertilize twice monthly.

Fertilize to maintain growth: All vegetables are heavy feeders. If you place extreme demands on your garden soils, they are void of the essential nutrients. All fertilizers work best in the presence of organic matter in the soil. As organic matter breaks down, it nourishes the beneficial soil organisms, freeing up nutrients and making them available to your veggies.

VEGETABLE SEED STARTING WORKSHOPS

Come and start your vegetable seeds the right way. Leslie Doyle and associates will furnish lots of great varieties for your garden. It's at noon on Feb. 13, 20 and 27 at the Sweet Tomato Test Garden at 5910 Sheila Ave., off Jones Boulevard, south of Cheyenne Avenue. Phone 658-7585 for reservations and cost.

Linn Mills writes a garden column each Sunday. You can reach him at linn.mills@springspreserve.org or call him at 822-7754.