1 As the late summer vegetables are harvested, Ryan and Wilmer clean the beds and reseed them with fast-growing crops to ensure continued production.
2 Extending the gardening season can dramatically increase the yield of fresh vegetables. Plus, fall weather can often be easier since there are less pests in cooler weather.
3 Ryan and Wilmer organized the seeds for this second planting. Among the crops they planted were beets, cabbage, collards, lettuce, radishes, spinach and turnips.
4 Lettuce, Lactuca sativa, is one of the easiest crops to grow. It grows for many weeks in the mild weather of spring and fall. They can be directly seeded into loose, well-drained soil.
5 Plant fall lettuce beginning about four to eight weeks before the first frost. Try to space plants far enough apart, so they can grow to full size. Fortunately, lettuce plants adapt well to spacing.
6 Long popular in Europe, the leaves of arugula provide a spicy edge to salads. Arugula, Eruca sativa, grows in a rosette about a foot wide and equally tall.
7 Arugula plants prefer the cooler days of fall, and like any leafy green, it requires rich, well composted soil for best growth.
8 Japanese turnips, Brassica rapa, are best harvested young, up to two-inches in dimeter. Eaten raw, their flavor is sweet, and fruity, while their texture is crisp and tender.
9 Imported from France, these heirloom turnips are a smooth, golden-yellow skinned favorite.
10 These are fast growing turnips with green tinted crowns and white flesh. They are a good bunching variety and have a nice mild flavor.
11 Famous for its mild, dark leaves, beets, Beta vulgaris, are usually harvested young. They have flattened, round roots with striking reddish-purple colored leaves.
12 'Lutz Green Leaf' beets are one of the sweetest varieties available. It retains its sweetness and texture when large. The fall leaves are tender enough to use in salads too.
13 We also planted several kinds of cabbage, Brassica oleracea, including this Chinese variety, 'Aichi'. This cool season plant produces large barrel-shaped heads with succulent mild ribs. Chinese cabbage is the main ingredient in kimchee, the national dish of Korea.
14 When mature, the loose, heavy head of 'Kogane' has a yellow core surrounded by crumpled green outer leaves. It has good flavor and is popular for pickling and cooking.
15 This baby bok choi, Brassica rapa chinensis, has thick, white, spoon-shaped petioles, wrinkled dark green glossy leaves, and a delicious, crisp flavor.
16 This Swiss chard, Beta vulgaris, is an Australian heirloom variety that is a technicolor mix of shades of red, orange, purple, yellow and white - colorful, tender and delicious.
17 'French Breakfast Organic' radishes, Raphanus sativus, are oblong, and blunt, in a rose color with a white tip. Its flesh is crisp with a mild, pungent flavor. They're best picked when they are small.
18 Radishes are fast growing. 'Altaglobe' radishes are round, deep cherry red, and smooth. These colder weather radishes hold their quality in the garden longer, and store better than their spring counterparts.
19 This hybrid collard variety offers repeated harvests of dark green, smooth, tasty leaves. Plant collards in fertile, well-drained soil high in organic matter with a pH range of 6.0 to 7.5.
20 Savoy leaf spinach, Spinacia oleracea, has crinkled or blistered leaves that give it their wonderful textured appearance. A combination of flavor, rapid growth and slowness to bolt make this a popular choice for any garden.
21 Ryan chose where each of the crops would be planted, placed the packets in those locations, and then labeled the beds with corresponding plant markers.
22 Wilmer used this furrow-making rake to prepare the beds for seeds. It can be adjusted to the width of the furrows by repositioning the red tubes that fit on the tines.
23 It's a cleverly designed tool for making multiple straight rows in one pass.
24 The depth of the furrows depends on the amount of pressure placed on the rake as it moves through the soil.
25 The rows are uniform and evenly spaced.
26 Wilmer sprinkled the seeds in the furrows.
27 Hard to believe these seeds are so small, and yet produce such beautiful vegetables within weeks. If you look closely, you can see the little, white seeds.
28 Once the seeds are dropped into the furrows, Wilmer gently covered the rows with soil.
29 Wilmer is very passionate about gardening, especially when it comes to the vegetables.
30 Many of you ask what I do with so many vegetables. I enjoy sharing with family, friends, and employees. Plus, my large flock of chickens adjacent to the garden, loves eating fresh produce, too - it makes their eggs even more delicious!