Beat the Heat

It’s summer! (By the earth’s tilt, at least.) Here are five things you need to know to make the most of it.

By Kate Bryant June 15, 2012 Published in the July 2012 issue of Portland Monthly

In Season

Warm-weather veggies eggplant and zucchini (both of which taste great on the BBQ), early tomatoes, and late-flowering beauties like dahlias, bee balm, and echinacea.

Water Right

The rule of thumb is to water deeply and infrequently—but the smaller the plant and its root mass, the more often you need to water. In hot weather, water seedlings daily or nearly so, while a newly planted tree with a 2-inch-diameter trunk only needs a drink twice a week. (See

Boost Your Crop

Consult with a local nursery such as the Urban Farm Store or Naomi’s Organic Farm Supply to match organic fertilizers to your needs.

Watch the Heat

Certain salad greens are more heat-resistant than others: sow red romaine lettuce, as well as root crops like beets and carrots. In late June or early July, plant cabbage, cauliflower, broccoli, and brussels sprouts. In mid to late July, sow kale.

Head Out

Lavender season peaks in July, so meander down to Yamhill for the annual Lavender Festival, July 14 and 15, a valley-wide open house with lavender nurseries and shops. (As it happens, lavender country and wine country overlap, so you might want a designated driver.)

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