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    5 can’t-miss vegetables for beginning gardeners

    By Peter V. Fossel

    Why do we garden? Maybe it’s the miracle of holding a tomato seed and knowing you can get 25 pounds or more from its plant. Or maybe it’s love for fertile earth, or the fragrance and flavor of fresh vegetables. Maybe it’s simply the satisfaction of growing your own food.

    All you need is six hours of sun and good soil. The richer your soil is in organic matter, the more bountiful your harvest and more immune your plants will be to pests and diseases, because these seek out weak, stressed plants and yours won’t be.

    These five vegetables are perhaps the easiest and most rewarding to begin with:


    Buy plants with no blossoms or baby tomatoes forming; these have been in the pot too long. A few plants are all you need to start. Snap or cut off the bottom two or three sets of leaves and bury this part underground, deeper than it was in the pot, because tomatoes root off the stem. Grow determinate tomatoes in the beginning (meaning they fruit over a concentrated period) because these don’t need staking, cages, or pruning. The only serious tomato pest is the tomato hornworm, so watch for them.


    These are delicious fresh, easy to grow, and freeze well. Plant seeds thickly, an inch or less apart, some almost touching. This creates a living mulch to suppress weeds and hold soil moisture. Plant a bed every few weeks to keep the harvest coming all summer. Mexican bean beetles can be a problem, but they generally don’t appear until the beans are done producing.


    Plant this like beans, in wide rows thickly, with six or eight different varieties in the same patch. Again, it shades the soil against moisture loss and weeds, and keeps soil cool to prevent bolting (going to seed). When the lettuce is ready, snip off for a fresh salad. You can get three or four cuttings from each section, and if you stagger plantings, the bed can produce for months.


    You’ll need a trellis, 6 feet tall if possible, then plant peas as with beans. All you do then is wait for harvest, and enjoy one of the sweetest things ever.


    Store-bought radishes? Forget it. But the real ones, grown from seed and picked fresh, are sweet, tangy, and lovely as a snack or with salads. They grow quickly, are almost immune to pests, and their greens are delicious. Grow these in a wide bed also, but spaced enough for root development. They’re a beginner’s winner.