All American

AbundantAsparagus.png

A bountiful garden of easy-care favorites to please young and old alike. Fresh and juicy tomatoes, sweet peppers, green beans, broccoli, salad greens and more.

Planting Guide:

Tomato

  • Plant seeds 1/4″ deep indoors, six to eight weeks before last frost
  • Transplant into garden one to two weeks after last frost or when soil reaches 65 degrees F.
  • Spacing: one plant per sq. ft. Grow early season crops nearby to allow more room later.
  • Days to harvest: 55 to 100 days from transplanting, depending on variety. Not frost-hardy
  • Hint: Remove lower leaves before planting and bury extra stem.

Learn more about Tomato in our Vegetable Encyclopedia

Peppers

    • Start seeds indoors 1/4″ deep 10 to 12 weeks before last frost.
    • Transplant into garden three weeks after last frost or when soil reaches 70 degrees F.
    • Fruits are edible from early green to full-color maturity.
    • Spacing: one plant per sq. ft.
    • Days to harvest: 50 to 65 days green, 80 to 85 days to full color. Not frost-hardy.

Learn more about Peppers in our Vegetable Encyclopedia

Spinach

  • Plant seeds 1/2″ deep directly in garden up to six weeks before last frost.
  • Sow spinach every two weeks in spring and again in late summer for fall crops.
  • Spacing: sow 18 seeds per sq. ft.; thin to nine plants per sq. ft.
  • Days to harvest: 30 to 40 days from germination. Very frost-hardy.
  • Hint: Spinach bolts in hot weather, so harvest early. Keep soil cool and moist with mulch or shade netting.
  • Buy organic spinach seeds

Learn more about Spinach in our Vegetable Encyclopedia

Beans

  • Sow seeds 1″ deep directly in garden after all danger of frost.
  • Spacing: four plants per sq. ft. for bush beans, six to eight plants per sq. ft. for pole beans
  • Plant second crop of bush beans (if needed) two weeks after first planting
  • Days to harvest: 50-80 days from seed, depending on variety. Not frost-hardy.
  • Hint: Add a legume inoculant when planting to increase vigor and yield.
  • Buy organic bean seeds

Learn more about Beans in our Vegetable Encyclopedia

Basil

  • Plant seeds 1/4″ deep indoors six weeks before last frost; outdoors two weeks after last frost.
  • Transplant seedlings two to three weeks after last frost or when soil reaches 70 degrees F.
  • Replant if you have space and want more.
  • Spacing: two plants per sq. ft.
  • Days to harvest: 40-55 days from transplant. Harvest leaves as desired. Not frost-hardy.
  • Hint: Pinch stems early and often to stimulate branching and bushy growth.

Learn more about Basil in our Vegetable Encyclopedia

Broccoli

  • Sow seeds 1/4″ deep indoors, six weeks before last spring frost.
  • Transplant into garden when seedlings have two sets of leaves.
  • Spacing: one plant per sq. ft.
  • Days to harvest: 50 to 70 days from transplant. Frost-hardy.
  • Plant a second broccoli crop eight weeks before first fall frost.
  • Hint: Row covers are an effective control for cabbage worms.

Learn more about Broccoli in our Vegetable Encyclopedia

Kale

  • Sow seeds 1/2″ deep indoors eight weeks before last frost or in garden six weeks before last frost.
  • Transplant seedlings into garden up to six weeks before last frost. Very frost-hardy.
  • Spacing: two plants per sq. ft. Can be planted midsummer wherever early crops are removed.
  • Kale continues to grow and produce leaves until late fall.
  • Days to harvest: 60 days. Very frost-hardy.
  • Hint: Kale can be grown in part shade. It needs plenty of moisture, so mulch well.

Learn more about Kale in our Vegetable Encyclopedia

Swiss chard

  • Plant seeds 1/2″ deep indoors six weeks before last frost, or in garden two weeks before last frost
  • Transplant: Around the time of last frost
  • Plant a second crop to ensure a plentiful supply of tender leaves.
  • Spacing: two plants per sq. ft.
  • Days to harvest: 30 days from seed for baby; 50 days to full size. Frost-hardy.
  • Hint: Good source of summer greens, chard is not bothered by heat.

Learn more about Swiss chard in our Vegetable Encyclopedia

Parsley

  • Start seeds 1/4″ deep indoors 10 to 12 weeks before last frost.
  • Transplant seedlings into garden up to a month before last frost.
  • Spacing: two plants per sq. ft.
  • Edible all summer and into winter.
  • Biennial: plants will go to seed second year.
  • Days to harvest: 75. Begin harvesting foliage at any time. Very frost-hardy.
  • Hint: Parsley takes up to 21 days to germinate. Treat seeds with hot water before planting.

Learn more about Parsley in our Vegetable Encyclopedia

Beet

  • Sow seeds 1/2″ deep directly in garden five to six weeks before last frost.
  • Spacing: Plant seeds 18 per sq. ft., thin to nine plants
  • Plant more in midsummer for a fall harvest
  • Days to harvest: 45 to 60. Frost-hardy.
  • Hint: The longer you wait to harvest, the bigger the beets. Tops and thinnings are flavorful.

Learn more about Beet in our Vegetable Encyclopedia

Lettuce

  • Sow seed indoors 1/4″ deep, eight weeks before last frost or in garden when soil is 50 degrees F.
  • Transplant seedlings when four weeks old.
  • Spacing: Start with five seedlings, eat four as they grow and let one head mature to full size.
  • Plant more lettuce seeds every two to four weeks for a continuous supply
  • Days to harvest: 50 days to full size. Edible anytime. Replant every two weeks. Frost-hardy.
  • Hint: Lettuce dislikes heat. Give plants afternoon shade and lots of water.

Learn more about Lettuce in our Vegetable Encyclopedia