FERTILIZE

• Continue to feed vegetables with fish emulsion or other water-soluble fertilizer every 2 weeks. Soil microbe activity slows down in the cold so supplemental fertilizer may be needed. There is no need to fertilizer any other plant.

WATER

• Water vegetable beds so that plantings do not dry out. Check the soil first, irrigate only if the soil is dry a few inches below the surface or in newly established seedbeds.

PLANT

• Grow your own seedlings of broccoli, bok choy, mustard, Swiss chard or other greens so you will have a continual supply of transplants for setting out in January and February. It takes 5-6 weeks to reach transplant size, so plan accordingly. Start them in the house or greenhouse but be sure to harden them off before transplanting and be prepared to protect from frost.
• Start shopping for seed potatoes and order for the February planting season.
• Say goodbye to your basil (if you haven’t already done so) and plant some cool weather, fuss-free herbs like cilantro, parsley, oregano, sage, or winter savory.
• You might also consider starting your tomatoes this month. The goal is to have a gallon size plant ready to transplant the first part of March.

SOIL

• Use mild days to turn compost and build up mulch.

DISEASES/PESTS TO LOOK FOR

• Cabbage loopers, aphids, snails/slugs, and some beetles can remain active all winter. Protect plants from damage and insulate from freezing weather with a layer of row cover. This can be left on all winter. Anchor the fabric in several places with u-shaped pins, bricks, stones or sandbags. Another option is to lay 4-6 foot lengths of heavy t-posts or wooden boards along the long edge of the row. They are easy to remove if you want to lift up a section of row cover to periodically check the progress of your plants.

MAINTENANCE

• Keep up with weeds while they are young, before they have a chance to put down roots. A sharp hoe or cultivator makes quick work in vegetable beds.
• Take advantage of mild winter days to tidy up the tool shed and the greenhouse. Remove rust from tools and apply a light coat of machine oil for protection. Remove annuals that were killed or burned by frost.
• Pay attention to the forecast. If temperatures are predicted to fall below 28° cover plants with row cover, securing edges with soil, bricks, rocks or pins.

HARVEST

• Keep your vegetable consumption high this winter as you continue to harvest Swiss chard, kale, collards and lettuce. Use a “cut and come again” strategy. You’ll be surprised how fast everything grows.
• Cut or twist the leafy tops off of turnips, beets, radishes and carrots before storing, and don’t overlook the culinary potential of those
  leafy greens. They are totally edible and nutritious, especially when harvested fresh from the garden. They may have a bitter bite
  when eaten unadorned in their natural state, but their flavor is transformed when chopped up and incorporated into soups, casseroles,
  vegetable sautés or dips. Carrot tops make a tasty pesto for adventurous eaters.

PLANNING

• Take some time to sit down with garden notes and graph paper or a computer app and plan your vegetable garden for next year. Peruse seed catalogs, and place your order for the spring season while they still have plenty of inventory.
• Get your menus set for January 1. I go through my stash of homegrown dried black-eyed peas to make sure I have enough. If needed, I try to shop early and pick up extra now before the local grocery store sells out. I don’t want to miss out fixing a big pot of black-eyed peas (for good luck) and collard greens (for prosperity) on New Year’s Day, (along with a nice slab of hot cornbread.) Lift your spoon and let’s hope for better days in 2022.