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I’m afraid that I’ve already had enough of this heat, partly because my tomatoes and squash and beans are pretty dried-up and crispy, despite the lack of over-the-top torrid heat and having kept everyone’s roots sufficiently moist. They’ve just run their course, and we’ve eaten all that they provided. I haven’t replanted new tomato plants in June for several years due to the drought – which in previous history these plants produced more tomatoes through fall. So, not having these delicious orbs to continue looking forward to, I’ve had it with my hot-weather garden. The three remaining delights are my blooming plumerias, the figs hurrying to ripen, and the promise of cool weather to come – which means sowing seeds for winter-through-spring eating!
Sorting through your old seed
Assuming that you’ve kept your open packets of seeds in a dark, dry, moderate-temperature (about 70 degrees) place, most seed will still be viable for 3 or 4 years, but you may have to sow a bit more thickly than if you’re purchasing the seed new. Exceptions are leeks (2 years), onion (1 year), and parsley (1 year).
Purchasing new seed
Be sure to purchase from a vendor who keeps the seed display racks indoors in the shade – as close to that dark/dry/70-degree temperature place as possible.
Which to Sow, and Which to Transplant?
Don’t soak seeds ahead of time.
Keep Beds Moist
Sow Consecutive Crops
Sow another batch of seeds every couple of weeks through October for a succession of tender crops through the winter. Even if some seeds don’t seem to germinate, keep repeated sowing. Last year, I resowed my peas 3 times, and then they ALL came up!
See August for More Tips and Tasks