Thank you for being a part of our Newsletter! This month, we're talking about pesky SLUGS! We also share pictures from a recent build to get you inspired, as well as a delicious recipe featuring some yummy greens.
What’s Eating My Greens?!?
Your Spring garden is at full maturity, with lush full rows of salad greens and brassicas. This is also the time of the season when pests start making an impact. You may be asking ‘WHAT is making holes in my salad greens?!’ With the incredible amount of rain that fell this May (a record SIX INCHES in DC), chances are that slugs have made an appearance in your garden.
Slug damage on Lettuce and Chard
So, What do I do?
Most importantly, avoid overwatering. Turn off your irrigation during wet spells (but set a reminder to turn it back on!) Also remove rocks/bricks from around the garden - they are the perfect habitat for slugs!
We recommend a product called ‘Slug Magic’ or ‘Sluggo’. Sprinkle these pellets around the base of affected plants, and liberally on the surface of the soil. The pellets are a bait containing iron phosphate, which interferes with the calcium metabolism in the slug’s digestive system. This causes them to stop feeding immediately.
Slugs are impossible to clear out of the garden completely, but by controlling the environment and using slug peletes, you will be able to manage them.
Gardening Tip of the Month: Its time to wrap up those Summer plantings!
Early June is your last chance to plant Summer crops (at least in our DC region). It’s time to do some ‘editing’ of spring crops that are bolting (or starting to flower) and replace them with your favorite summer fruits; bush beans, zucchini, peppers, tomatoes, eggplant, okra, and tomatillos.
What we've been up to...
Smaller space? Sloped yard? No problem! At this build, we installed two cedar raised beds on a sloped front yard. Closer to the house, we built a sturdy raspberry trellis to support the new bushes. We also spruced up the landscaping with new perennials (including Nepeta, Hydrangea, and Echinacea!) which will look beautiful & provide privacy once they fill in.
Check out the before and after pics below!
Recipe of the Month
One green you may have in your garden right now is Swiss Chard! Chard comes in a variety of colors, from classic white stalks to flashy reds and yellows. The sprouts make delicious micro-green toppings for salads, while the hearty full-sized leaves can be a delicious addition to most soups and stirfrys.
The leaves of Swiss Chard can be a little bitter. In this recipe from Bon Appétit, that flavor is mellowed out by tangy Toma (or cheddar) cheese, avocado salsa, and a squeeze of lime. In an interesting riff on the traditional quesadilla (with the cheese cooked between two tortillas), in this recipe cheese is dolloped directly on the pan or skillet and browned to an irresistible crispiness before being folded alongside garlicy sautéed chard in a fresh corn tortilla. Delish!