JUNE GARDENING CALENDER

First week of June:

Ø      Check your bedding plants; remove old flower heads to prolong the blooming period. Also, pinch mums for bushier plants.

Ø      Make another planting of vegetables, such as sweet corn and snap beans.

Ø      Thin out vegetable plantings, for instance, beets and lettuce.

Ø      Feed your roses every month until early August with ¼ cup of 10-10-10 per plant.

Second week of June:

Ø      Prune spring flowering shrubs after blooming is finished.

Ø      Spray your mimosa and honey locust for webworms. Look for small clumps of leaves tied together with silk threads scattered over the tree. Upon closer examination, the upper surface of the leaves are skeletonized. The leaves turn brown and die, which will make the tree look as if it has been scorched by a fire.

Ø      Take care of your newly planted trees and shrubs. They should receive a thorough soaking each week. Mulch to conserve moisture.

Third week of June:

Ø      Control aphids and other pests on vegetables by removing, spraying or washing.

Ø      Place cages or stakes to support growing tomato plants. Cages or trellises work well for growing cucumbers, too.

Ø      Be careful trimming grass around young trees and shrubs when using trimmers. The young tender bark on these plants can be easily broken, resulting in injury to the water-transporting tissue and creating openings for insects and disease to enter.

Last week of June:

Ø      Continue spraying your roses and fruit trees.

Ø      Check your ornamentals for scale insects; these need to be treated if present.

Ø      Mid to late June is a great time to start new plants from soft wood cuttings of shrubs, such as azalea, spirea, boxwood, camellia, hydrangea, etc.

Ø      Mow and fertilize strawberries after fruiting.

DELAWARE FRESH PRODUCE

During the month of May and early June, many of the Farmers Markets and on Farm

Markets throughout the state of Delaware will be opening, and farmers will be bringing their fresh produce for many of us to purchase. How lucky we are, because meeting and getting to know our farmers means we know our food. Buying local ensures we have really fresh food and a great way to keep our small farmers in business.

It is important to remember that vegetables are usually at their best quality and price at

the peak of their season. Purchasing produce when in season also ensures its freshness.

Always check the characteristic signs of freshness: crispness, uniform color, firmness, blemish free and dryness. The difference in these qualities means the difference in price and quality grades furnished by the USDA (United States Department of Agriculture). Equally important to remember is that vegetables grow in a great variety and provide vitamins and minerals.

Because fresh vegetables have individual characteristics and values, there are no set rules

for buying them. Personal experience is probably the best teacher.

However, the following list is designed as a handy reference when purchasing certain

vegetables:

Beans (Snap): Look for fresh, bright appearance with good color. Purchase young,

tender beans with pods that are firm and crisp. Thick, tough fibrous pods indicate
over-maturity.

Beets: Should be firm with a deep red color, and have a round taproot. In most cases

beets are sold in a bunch with tops attached. The condition of the tops is a good judge of

their freshness. Avoid wilted and flabby beets.

Broccoli: Look for a compact cluster of flowers that is firm, green and sometimes has a

purplish cast. Avoid yellow-opened buds or wilted clusters.

Carrots: Should be well-colored, firm, well-formed and smooth. The tops, if attached,

should be fresh and have a good green color.

Corn: Pick ears that are well covered with plump, but not too mature kernels. Husks

should be green and the silk-ends should be free of decay or worm damage.

Cucumbers: Look for a completely firm, well-developed good green-colored fruit.

Avoid overgrown, large-in-diameter, withered and dull green-colored cucumbers.

Peppers: Look for peppers with a deep characteristic color (peppers come in a variety of

colors like: purple, green, yellow, white, orange and red), glossy sheen, firm-walled, and

relatively heavy weight. Avoid a pepper that is wilted or soft.

Potatoes: Potatoes should be firm, smooth, free of blemishes and sprouts, and free of the

green discoloration under the skin (sunburn). Avoid potatoes with large cuts, or that are

shriveled, bruised and/or decayed.

Squash (summer): Look for somewhat young, small, firm, glossy, blemish and pit-free

skin, and tender fruit.

Tomatoes: Look for a smooth, firm (but not hard), well ripened fruit, with a deep color,

and reasonably blemish free.

Remember, Delaware vegetable producers will be harvesting freshly grown products soon.

Therefore, buy when vegetables are in season; the prices will be more reasonable.

Buy only what you can eat or store for two to five days (root vegetables can be stored

longer). Handle produce carefully because vegetables bruise easily. At the point of sale, you are the best judge of vegetable quality. And don’t forget some fresh flowers too.

Enjoy Delaware’s best and remember: Know your farm; you’ll know your food. You can

find a list of local Delaware Farmers Markets on the Delaware Department of Agriculture’s website at     http://dda.delaware.gov/marketing/DE_FRMVENS.shtml.