Summer vegetables, with their vitamin supply and other known benefits, require special care during cultivation. In fact, tomatoes, green beans, cabbage, eggplant, peppers and others need the farmers’ constant attention. It is also imperative to abide by a specific timetable, and a customized approach tailored to each type of vegetable. Moreover, the consumption of summer vegetables is also environmentally friendly, and contributes to maintaining the activity of certain small producers.

Summer is one’s opportunity to renew his or her eating habits. Indeed, the arrival of warm weather brings with it a multitude of vegetables. Some have a liking for tomatoes, which are typical in summer salads, while others will prefer eggplant. But whatever your choice, and this is also for those who are keenly interested in their products and crops, know that all the summer vegetables have a timetable to follow and require special care.

Summer vegetables, only positive aspects

In summer, eating seasonal vegetables is an environmentally friendly type of food consumption. Indeed, buying vegetables on one’s own market encourages the consumption of local products, which will not have to travel to arrive on the shelves. Thus, there is less transportation, and the process is less costly and less polluting. There is also less pollution due to the absence of preservatives, such as pesticides. Buying a local producer’s fresh vegetables is also a way to help market gardeners maintain their activity, which has become increasingly difficult due to the presence of supermarkets. From an individual’s standpoint, consuming summer vegetables can provide the body with the vitamins it needs. For example, the tomato, the summer vegetable par excellence, is very rich in Lycopene and vitamin C, with a concentration of 20 mg per 100g for the latter. The three kinds of peppers, also are suppliers of vitamin C, but also have a high beta-carotene content which, when combined with vitamin C, helps strengthen the cardiovascular system and decreases the chances of getting a cataract. Green beans, another summer vegetable, also bring their share of B, C or B9 vitamins. Increased vitality and dynamism are the benefits of eating summer vegetables. But before eating them, they must be planted, maintained, and finally harvested.

Tips on the production of summer vegetables

The first step is sowing. This consists of sowing the seeds of future vegetables. But there is a specific method for each vegetable. For example, carrots or spinach require that their seeds be sown at the bottom of a damp furrow. Turnips, fall lettuce or winter radishes are planted in the ground. Once the first seedlings have emerged, various maintenance procedures must be set up. These include thinning, which consists of pulling out some plants so that the ones remaining can benefit even more from the soil’s nutrients. Watering is, of course, part of the success behind a beautiful production. Some insects have a bad habit of invading gardens. This doesn’t mean that they are all harmful. For example, it is not recommended not to drive away the beetles found on potatoes. The crop is the time during which the farmer reaps his rewards. But again, each vegetable has its own specificities in terms of uprooting. For example, beet is ready once the roots become visible. When one harvests white or Savoy cabbage, it is necessary to leave the stump in the ground, so that it may resume growth on its own. All these vegetables will be harvested between July and October, and will generally be consumed within two to three days following harvest. If that is not the case, they can still be canned, to be eaten during the colder days of winter.

Related posts:

  1. Summer vegetables
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  3. Spring vegetables
  4. Preserving your vegetables in the freezer
  5. Winter vegetables

Published in Creating a vegetable garden by Alexander on 14 Sep 2011