- For new plantings, follow instructions on the seed packet and count backwards from the first frost (mid- to late-November) to allow enough time for germination and growth.
- Direct sow additional beans, cucumbers, beets, carrots, corn and summer squash.
- Plant pumpkins and gourds for fall harvest.
- Harvest ripe fruit daily to help keep away unwanted pests, and remove/replace any dead finished vegetable plants.
- Continually harvest warm-weather crops, such as tomatoes, okra, beans, beets, corn, cucumbers, melons and corn.
- Make sure tomato vines have room to grow and are properly supported; trim away yellowed foliage to let in sunlight and remove stems with no flower set that will not grow fruit.
- Harvest garlic, onions and potatoes when tops turn brown and die back; cure root vegetables for a few weeks before storing.
- Visually check plants daily for early signs of pest infestation (such as squash vine borer holes in squash) or for early signs of plant disease (such as mildew on the leaves of cucurbits and melons).
- Keep weeds in check to avoid competition for water and nutrient use by your vegetable crops. Some useful weed identification guides are available from VCE and MGNV.
- Take precautions in your garden to keep mosquito populations in check by removing possible breeding grounds, such as standing stagnant water in gutters, and by encouraging air and light circulation among plants.
- Stop harvesting asparagus and rhubarb to allow the plants to regenerate and store energy for next year’s crop.
- Cover berry bushes and fruit trees with netting to protect your harvest; hanging shiny objects may also help ward off birds.
- Pinch back strawberry runners to allow plants to conserve energy and encourage root growth.
- Plant your sweet potato slips in the garden, mounding up so the roots have room to grow; amply space out the slips to allow the vines to grow and spread.
- Later in the month, plan to start seeds indoors for planting in the fall, such as cabbage, broccoli, Brussels sprouts, cauliflower, collards and kale.