Timi DeBusk
Master Gardener, Master Naturalist
August 2007
August is one of those months when we can't really work outside for very long stretches at a time. Watering and deadheading are my two most time consuming tasks. Of course, harvesting the fruits of my spring labors is my #1 activity this month, along with canning and freezing and begging my neighbors to help eat some of it.
Watering can be the biggest task this month. We have been very fortunate this year to have an abundance of rain, but we may get complacent and forget to water when we have been a few days without the rain. Hanging baskets and container grown plants need to be checked daily. Push your finger an inch or two into the soil to be sure that the soil is moist throughout the root area.
Deadheading and grooming is a weekly job that should not be neglected. A little time spent on grooming the plants will make a big difference in the overall appearance of the garden. By removing the spent flowers, the plants will not go to seed and should continue to flower longer into the season. Spring flowering perennials (iris, etc) can be divided and transplanted this month or next. Be sure to do this during the coolest part of the day and water thoroughly. Cutting back roses about 1/3 in late August will promote better fall blossoms. Remove weak spindly canes and any damaged by black spot should be removed.
August is the time to start your fall and winter veggies. Carrots, beets, spinach, winter cauliflower, etc can be sown directly into the garden this month. Lawns should not be cut shorter then about 3”. Taller grass cools the roots and helps to keep the moisture in the soil longer. The shorter the grass is cut the more likely it is burn and turn brown.
Recipe hint: We often hear people rave about fried green tomatoes, but my favorite this time of year is fried red tomatoes. Slice a ripe tomato rather thickly and place in a frying pan with butter. Salt and pepper and sauté a couple of minutes and then turn over and sprinkle with grated parmesan cheese and cook another couple of minutes. The skin will easily come right off. In Tahiti we were served tomatoes this way with each meal. I love them for breakfast with my egg and toast.
Happy gardening - Timi
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