Co-op Blog

From the Garden: Growing In August

Planting season’s not over yet! Pamper your home and garden with bright colors and edible plants. Grow with the seasons and add mature, locally grown perennials to your landscape.

The Co-op Garden Center stocks vegetable and herb starts until mid-August or no longer available. All vegetable starts are certified organic and locally cultivated at Sunseed Farm in Acme, WA. Plant supply, prices and variety may vary, so be sure to stop by soon for the best selection.

Plant Now for Fall & Winter

Reward yourself with fresh, home-harvested produce. Pick a handful of tender lettuce for a salad or snip some green onions for an omelette – these are a few of the joys of growing food at home.

Find a moderate (yet dwindling) selection of edible greens, including: green leaf lettuce, red lettuce, Oakleaf, spicy salad mix, mache and arugula. We also have some red and golden beets, as well as leeks and green onions. Hardy cabbage, cauliflower, Swiss Chard and Brussels Sprouts. Look for aromatic culinary herbs such as basil, cilantro and parsley.

Have a greenhouse? You’re in good shape – you can still sow some seeds and transplant starts. Store fragile leafy green and herb starts, then harvest at will.

Helpful Tips from Garden Jay:

  • Plant cabbage, kale and lettuce now for fall and winter harvesting.
  • Provide adequate afternoon shade for leafy greens and herbs.
  • Over-winter carrots and brassicas ((kale, cabbage, cauliflower, broccoli, Brussel sprouts, etc.) to avoid cabbage worms and potentially other pests.
  • Many over-wintering plants produce natural “anti-freeze” – sugary proteins stored in their leaves that inhibit the growth of ice crystals. This also results in sweeter vegetables. Some believe winter kale and carrots are the tastiest.
  • Want more information about transplanting seeds and starts in our Northwest climate? Consult Urban Farmer’s Washington Vegetable Planting Calendar.
By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.