Saturday, July 23, 2016
what can you plant in July and still expect to get a harvest?
An early to mid July planting of zucchini, crook neck or patty pan squash should still produce some fruit by the end of the season. The harvest you should expect will be smaller than you would have gotten if the plants went in during the month of May. But you can still have a good harvest from mid September until the frost freeze your plants in October.
In fact if you struggle with powdery mildew in your garden, a July planting of any of these summer squashes may be just the thing your harvest basket needs. When your spring planted squashes start to fall to the powdery mildew, your July plants will just be kicking in!! Here’s our growing guide for summer squash.
What to plant in July -
Good days for planting beets, carrots, radishes, salsify, turnips, peanuts, and other root crops. Also good for vine crops.
A barren period.
Good days for transplanting. Root crops that can be planted now will yield well.
Poor days for planting, seeds tend to rot in ground.
Plant seedbeds and flower gardens. Good days for transplanting. Most fruitful days for planting root crops.
- Farmer's Almanac
Adapted from Hugh Acheson's book "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen" (Clarkson Potter, $35).
1/4 cup plus 2 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons each: Dijon mustard, fresh lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon red pepper flakes
1/4 cup each, minced: fresh mint, fresh flat-leaf parsley
1/2 teaspoon kosher salt
3 1/2 to 4 pounds chicken thighs and legs (about 6 medium pieces)
Prepare charcoal or gas grill that will give you medium to medium-high heat for 15 to 20 minutes cooking time. If you use charcoal, be sure coals are very gray and cooked down to help prevent flare-ups during cooking.
Mix oil, soy sauce, mustard, lemon juice, zest, pepper flakes, mint and parsley in a small bowl. Very lightly salt chicken thighs and legs.
Place chicken, skin side down, on grill. Cook about 8 minutes. Turn pieces skin side up; continue grilling.
Divide herb sauce in half, placing portions in separate bowls. Baste tops of chicken with half the herb sauce; reserve remainder for serving. (Don't cross-contaminate the bowls of sauce.) Continue grilling until internal temperature registers 165 degrees. Transfer cooked pieces to a serving platter; drizzle with reserved herb sauce.