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Gardening Advice For The Novice Gardener

photo provided Surveying his growing garden, Master Gardener Walter Kuehns shares some tips for beginners.

photo provided With red cabbage already growing big, Walt shared his favorite recipes that he is already thinking about.

photo provided While he admits he often starts his seeds a little early, Walt’s garden is full of seed plants he started earlier in the spring in anticipation of the gardening season.

Monday July 5, 2010

By Cookie Steponaitis

    There is something eternal and at the same time rejuvenating when witnessing master gardeners at work. They take Addison County clay, dirt, or to use the correct term soil and work it into a plot of land that produces a harvest that boggles the mind. As a result of their efforts come vegetables, plants, berries and produce that are loaded with nutrients that people will pay top dollar for. They do this with a grace and calm that makes the process seem more of a journey than a hardship. So, armed with visions of rows of resplendent cucumbers, tomatoes, corn and peas, this reporter stopped off at the home a local master gardener to learn, gawk and absorb as much of the process as possible.

    I sat with Master Gardener Walter Kuehns outdoors in his official club house, which is a grove of tall pine trees that provide shelter and shade on the outskirts of his half acre garden. Walt shared some beginner tips that will improve the quality of our gardens and increase our willingness to explore more deeply the process of growing our own vegetables.

    “First and foremost,” reflected Walt, “My best advice is to read the seed package for the direction on light, timing, and planting needs. The seed companies give clear and concise directions to aid the person starting out. In addition, there are some dates that gardeners usually go by when it comes to planting crops. Lettuce, beets and peas all go in as soon as you can work the ground and peppers I usually wait for until June 5th.”

    In addition to the temperature outdoors, Walt cautions that the type and temperature of the soil are key to success for different vegetables and berries.  Green beans and sweet corn grow best when the soil temperature is approximately 60 degrees or better and a reminder that berries grow in acidic soil. You need to use a soil sample and check which fertilizers work best with your soil to maximize your crop.

    Every winter Walt watches and waits with anticipation to begin his seeds and spends time planning his garden and his crop. “I always start earlier than others,” commented Walt. “That is just because I simply can’t wait. I will start my pepper plants in February and my tomatoes from early March. One fact that will help all gardeners is that you need to rotate the location of your crops each year. That, plus fertilizer will allow for more growth and replenishing of nutrients in the soil.”

    While Walk admits to having a favorite crop of red cabbage, he suggests that people just get some seeds, some advice and begin. “Most of the national seed catalogs are recording this as the best sales year in history,” Walt commented. “Whether due to the economy or just resurgence in interest, seeds and gardening are big business.”  Business indeed, but to Walt gardens are a life long source of nutritional food and a passion that connects him to the soil, land and seasons. He happily showed this reporter his newest addition of 100 strawberry bushes he has added to his already producing raspberry and blackberry bushes.” I’m not looking forward to August,” he quipped, “because that is weed month and sometimes I just can’t keep pace.”

    Walt went on to encourage people to contact the extension service at UVM and to take classes at local gardening shops and area stores. While many might want to wait for the advice of a master gardener Walt feels that the learning process is just part of the fun. “Start small, but start!” he remarked. “The benefits are many and the process will carry you for your life. When I started gardening it was in the Great Depression years and we did it just to survive. Now it is my pleasure and my passion to watch my garden grow and share the foods with others.”

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