Archives for posts with tag: harmful bacteria

Since mid-summer, I’ve been spraying the cucurbit leaves with a baking soda and peroxide solution on a more or less weekly basis (see July 12, 2014). Why? To ward off powdery mildew.

I’ve tried other approaches such as pruning the affected leaves and spraying with diluted milk. The first method was futile (too little too late). The efficacy of the second method was difficult to assess (I was using pasteurized milk, not raw). Perhaps the progress was slowed but, in the end, the plants were overcome.

The baking soda solution, on the other hand, seems to be working very well. The first signs of powdery mildew did not appear until very late (the end of August) and the spread has been slow. The mildew has been limited to a small fraction of the leaves.

Unfortunately, the spray is not completely effective. Powdery mildew is still present and, eventually, it can still have a detrimental effect. The cucumbers are more susceptible but the summer squash have suffered a bit, too.

Also unfortunate is the fact that the spray does nothing to prevent bacterial wilt. We have had fewer cucumber beetles this year (who knows why?) but clearly they’ve given our cukes the kiss (well, bite) of death.


Oops. Spoke too soon.

My second least favorite garden activity: Digging holes in our rocky, clayey soil. (Long-time readers of this blog know what my least favorite garden activity is; new readers can look at January 7, 2012 for a clue.) Unpleasant as it is, I have to face up to it if I want to be ready in time to plant summer squash and cucumbers over the Memorial Day weekend. More specifically, I need to start digging if I want to plant them in a different place from last year.

And I do want to plant them in a different place. Most gardening experts advise rotating crop locations every year. Moving vegetables in the same family around the garden helps protect them from insects and diseases that can hunker down in the winter and lie in wait for the new season’s plantings. Given our problems with cucumber beetles, aphids, bacterial wilt and powdery mildew, it is worth the effort.

Many sources advise a four-year rotation. Because crop rotation also helps balance demands on the soil (heavy feeders one year, light feeders the next), the suggested schedule sometimes includes a season of so-called green manure (peas, buckwheat, winter rye, alfalfa) to replenish nutrients or a cover crop to stifle weeds. I love the concept even if we cannot afford to lose any planter space to vegetables we do not plan to eat.

Any separation of the rotating groups is beneficial but to be maximally effective, there should be as much distance as possible between the individual planting areas. I’ve seen recommendations of up to a quarter-mile. That sounds good for large-scale growers but a quarter of a mile from my garden is practically in the next county. We’re very limited by the space available to us.

So we do the best we can. We have two raised planters and each year we alternate what goes into them. Last year, we planted cucumbers behind the west planter; this year, we will move the cukes to a similar location behind the east planter. And after laying out a dozen mounds for squash, we only dug and planted half of them last year, in a staggered arrangement. This time around, we’ll plant the other six. The separation is not huge but it’s not zero, either.

Which leads me back to the digging. It’s not my favorite activity but when it is done, the garden will be in a better state (and I shouldn’t have to do it again next year).

I’m happy to report that the 2014 growing season is officially under way.

In our garden, anyway.  Having assembled all of the necessary parts, I found some time this afternoon to sow seeds for the herbs.

As a first step, I washed the mixing tub, seed tray and trowel with a mild bleach solution.  All of these items were used last year and have been stored in the basement since.  The exposure to outside elements is high and given the dark and damp conditions down here, the potential for mold and harmful bacteria is great.

Then, I mixed up a batch of seed starting medium.  I measured out quantities of peat moss, vermiculite and perlite (in a 2:1:1 ratio) to equal a half gallon of dry volume and dumped them into the tub.  The lime I purchased is pelletized so I used a mortar and pestle to pulverize it into smaller particles.  A quarter teaspoon per gallon—an eighth of a teaspoon for this batch—seemed much too small; I used a teaspoon.  To be more accurate, I would need to know the pH I was starting with.

Using a spray bottle, I moistened the mix and stirred it with the trowel.  Peat moss is extremely dry and perlite can absorb a lot of water so I had to repeat this process for several cycles.  When the moisture content seemed right—damp but not soggy—I spooned the mix into a half seed tray (that’s 36 compartments) and tamped it in lightly.  It turns out that half a gallon of seed starting mix is just the right amount.

Next came the seeds.  We will be planting basil again this year (last year’s did extremely well) along with the herbs we purchased seeds for last year but never managed to plant:  rosemary, thyme, oregano, spearmint and sage.  Because most herb seeds are very small, I used tweezers to drop one or two seeds into a shallow hole (formed using a pencil as a dibble) in each compartment.

After covering the seeds with a pinch of mix (the recommended sowing depth for herbs is only 1/4 to 1/2 of an inch), I gently sprayed the tray with water until it ran out of the bottom.  For most of the herbs, this will be the only water they get until they germinate and emerge from the soil 10 days (or, in the case of the rosemary, 28 days) from now.  I set the covered tray atop a heating pad on a shelf of the seed starting apparatus, turned on the pad and fluorescent light and made sure that the timer was properly set.

Like all seed sowing, starting the herbs is an act of faith.  This is especially true for the oregano and spearmint whose seeds are teeny-tiny (they are packaged in small zip-top plastic bags within their paper seed packet).  I can’t be sure whether any seeds actually made it into the soil or from which tray compartments they will sprout.

But I firmly believe that they will and I will be thrilled when they do.