Salsa & Tomato Sauce

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With a bumper crop of tomatoes, peppers, onions and herbs, it's easy to create your own home-made sauces and salsas. Enjoy them fresh and freeze or can the extras.

Planting Guide:

 

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

Onions

    • Start seeds 1/4″ deep indoors 12 weeks before last frost
    • Transplant plants into garden a month before last frost. If planting sets, plant them 1″ deep.
    • Spacing: nine plants per sq. ft., or plant more densely and then thin and eat small onions
    • Days to harvest: 100 to 120 days. Frost-hardy.
    • Hint: Onions will not tolerate weeds and require consistent moisture.

Learn more about Onions in our Vegetable Encyclopedia

Hot 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. Heat increases with 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 Hot peppers in our Vegetable Encyclopedia

Cilantro

  • Sow seeds directly in the garden around last frost date. Plant 1/4″ to 1/2″ deep. Cilantro goes to seed quickly, so plant more seeds every three weeks to ensure a constant supply.
  • Spacing: Sow 18 seeds per sq. ft.; thin to nine plants per sq. ft.
  • Days to harvest: 50 days for leaves, 90 days for seed harvest.
  • Hint: Do not fertilize. Harvest individual stems or cut back entire plant with scissors, leaving 1″ at base to regrow.

Learn more about Cilantro in our Vegetable Encyclopedia

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

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

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