This is a journal of my vegetable gardens. Skippy was my first dog and he always thought the garden was his. Even though I do all the work, he always stood by me. I'm located near Boston (in USDA zone 6A). I have a community plot and a backyard vegetable garden. I use sustainable organic methods and try to grow all of my family's vegetables.

Tuesday, October 20, 2015

preparing the vegetable garden for frost

Here are things that are important to do in a vegetable garden the day before your first frost.

- Pick any warm crop veggies left in the garden: things like peppers, tomatoes, cucumbers, watermelon, zucchini, summer squashes, winter squashes and pumpkins. Since these plants will all be killed by even a light frost, they can be pulled and composted now.

- For a light freeze (28-32 degrees F), its OK to leave most cold weather crops uncovered. To be on the safe side, I cover my lettuce, bok choi, peas and Swiss chard.

- For a hard frost (below 28 degrees F), cover: artichokes, arugula, beets, bok choi, carrots, cauliflower, celery, Chinese cabbage, endive, escarole, lettuce, mache, parsnips, peas, radicchio, spinach and Swiss chard. Bring potted rosemary inside.

- Crops that can withstand hard frost and do not need protection include: broccoli, Brussels sprouts, cabbage, collards, horseradish, kale, kohlrabi, leek, mustard, onions, parsley, radishes and turnips.



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