Joel In The Garden

August brings a new set of concerns in the garden

August brings a new set of concerns in the garden
Slime trails mean snails aren't far away. If you check them in the morning, you can typically find them before they retreat into the shade.

Watch KMTR NewsSource 16 at 5:30 p.m. Thursday for more on this story

EUGENE, Ore. — We're getting a break from the extreme heat we saw in July.

But consistent watering remains a concern in the garden.

This week, gardeners are finally enjoying some of their first ripe red tomatoes of the season.

Emily Plews is keeping a watchful eye on her neat and tidy plot in Alton Baker Park.

“It did not look orderly at the beginning,” Plews admits with a laugh.

Thanks to her preparation of mulch and soaker hoses, several veggies on Plews' plot are ready to harvest.
 
“My basil's going crazy right now and I've been looking up pesto recipes for that and freezing them in the ice cube trays,” Plews said. “I’ve got some cucumbers, but they're not really ready yet and of course the lettuce is ready to go.”

Her job on this day is to add height to her metal trellis for her green beans.

“This is something I'd dreamed about and it's going wild,” Plews said. “And I need to add these bamboo shoots to the top so they can climb even more.”

Meanwhile, rattlesnake beans on my own plot are producing, I have more raspberries than I know what to do with and spaghetti squash are ready to pick.

It might sound like I'm jumping the gun, but I'm going to dig a few of my potatoes. Here's why: Some of the plants are dying, which means the spuds are done growing. And not only is it easy to forget where you planted them, but they could also become food for the millipedes.

I'm also noticing more slime trails, which means snails aren't far away. If you check them in the morning, you can typically find them before they retreat into the shade.

Meanwhile, a few tomatoes are turning red and peppers are ready to pick, which means gardeners are another week closer to making salsa.

For more information on canning from home, you can call the OSU Extension Food Preservers Hotline at 541-344-4885.