The excitement of planting starters in your vegetable beds in late spring lead to a bountiful harvest in the mid to late summer. It is also the time to sow your next crop.
The typical vegetable gardener plants their vegetables in the late spring, harvest by late summer, and clean up the beds in the fall. But if planned accordingly you can produce a harvest 2-3xs within the season with successional planting.
Plant small crops with large crops with division of quick growing and slow growing crops. This requires detailed research and an eye on the calendar. Use transplants whenever you can. Planting green onions which are fast growing with slow growing cabbage or broccoli for an example.
Harvesting is the most rewarding task for any vegetable gardener. Each crop harvest is its on task and at the will of the gardener. If you didn’t eat your kale fast enough, harvest all at once, wash by soaking in cold water, and freezing it. Leave out what you will eat that evening.
If you are actively using your vegetable garden on an almost daily basis, there is no need for the large production. Eat what is readily available. Tomatoes, lettuce, green onions are good if used that day or a few days after.
Plants like Kale and lettuce can be cut down and they will regrow.
Herbs from the garden can always be plentiful and easy to store! Most herbs can be bundled and hung to dry to be used all year long. Herbs like cilantro and parsley are best if used fresh.
Harvest and refrigerate accordingly. Apples, peaches, watermelons, cantaloupes, and pears can be stored out. Also most fruits can be made into jellies, preserved, and jams.