Starting A Vegetable Garden

This article walks you through the basics of making a new vegetable garden, from site selection to soil testing and preparing the ground. You’ll also learn about weeding, watering and staking vegetables.

Vegetables need sun, space and fertilizer. Perennial weeds need to be killed, and the soil must be well drained. Watering by hand or with a hose should be done early in the morning to keep water off of the leaves and limit diseases.

Once the heat of summer hits, it is the perfect time to enjoy the fruits of your garden labor. And July, in particular, is an exciting time for vegetable gardening. That is when many delicious and nutritious crops are ready to be picked straight from the garden. Whether you are eyeing your current crop or planning for next year already (after all, who wants to wait), here are 20 vegetables that are perfect when harvested in July.

1.Tomatoes 

Farm (or garden) fresh tomatoes are unmatched. When they are ripe and freshly picked, they have an unbeatable flavor. Thankfully, stellar tomato harvests start in July. This highly prized vegetable thrives in the heat of summer. To harvest, gently twist or cut the stem from the plant, leaving the stem intact if possible. Doing so will help your tomatoes stay fresh longer.

The other bonus of harvesting your own tomatoes is that the varieties are nearly endless. You can opt for one of many types of cherry tomatoes, beefsteaks, romas, and more. Additionally, fresh tomatoes come in a range of sizes and colors. There’s something to suit almost everyone’s taste preference.

Add tomatoes to sandwiches, salads, or cooked into main dishes. Or make tasty salsas and sauces from scratch.

2. Cucumbers 

Another summer staple is cucumbers. They make a bold and crisp statement in sandwiches and salads. Or feel free to eat them with some onions, a drizzle of oil and vinegar, and salt and pepper.

Harvest your cucumbers when they are firm and bright green for optimal taste and texture. Use a pair of gardening shears or a sharp knife to cut it from the vine, taking care to avoid damaging the plant.

You can grow standard and familiar green cucumbers, lemon cucumbers, or pickling cucumbers if you enjoy canning or fermenting.

3. Zucchini 

If you garden, or have a friend or co-worker who does, you know that zucchini plants are highly prolific. And July is when they start to yield an abundance of squash. Try to harvest zucchini when they are small and tender for the best flavor. The ideal size for zucchini is around 6 to 8 inches long. You will want to cut the zucchini off the vine using a knife or garden shears. But if you wait for them to reach just the right size, you risk them growing too big and losing flavor.

4. Green Beans 

This is a versatile and easy-to-grow vegetable. Whether you plant bush beans or pole beans, they typically start to peak in July. You can begin picking them when they are young and crisp. Look for beans about the thickness of a pencil and snap easily when bent. The best way to harvest them is to pull or snap them off the vine gently. 

Green beans are fantastic sauteed, steamed, or roasted. Of course, you can snack on them raw as well! And if you grew an overabundance of this tasty veggie, consider canning or fermenting your yield. 

5. Bell Peppers 

The delicious bell pepper comes in vibrant shades of green, red, and yellow. They add a pop of color and crunch to your summer dishes. Harvest them when they are firm and have reached their desired color. Remember, bell peppers do change color as they ripen. Use a sharp pair of scissors or pruners to cut the pepper from the plant, but leave a short stem attached.

Chop them up for a range of delicious summertime salads, add them to stir-fry dishes, roast them, or pan-fry them. If you’re feeling adventurous, you can even stuff your freshly harvested peppers!

6. Eggplant 

Eggplants thrive in the heat of July. They are ready for harvest when they have a glossy sheen and are firm to the touch. Use a sharp knife or garden shears to cut the eggplant from the plant, but try to leave a short stem attached. 

Their rich taste makes them a great addition to various recipes. However, most people are probably familiar with this vegetable, thanks to eggplant parmesan. They also make delicious dips for crackers and other veggies and hold up to roasting well. 

7. Swiss Chard 

This leafy green vegetable is nutritious and visually appealing. No matter which type you plant, you will get rewarded with brightly colored stems. Harvest the outer leaves when they are large enough, allowing the inner leaves to continue growing. Cut the outer leaves at the base of the plant, leaving at least an inch of stem for regrowth. You don’t even have to wait until they are as large as the leaves you may find in the grocery store. Young Swiss chard leaves are tender and extra flavorful.

One of the best ways to eat Swiss chard is pan-fried with other greens, or by itself. You can also add it to soups or stews.

8. Radishes 

This quick-growing veggie grows through much of the summer, and July is no exception. They can get harvested in as little as three weeks after sowing. When the radishes have reached their desired size (usually around 1 inch in diameter), gently pull them from the ground. 

They have a peppery flavor that adds a zing to salads and sandwiches. 

9. Beets 

This brightly colored root vegetable develops a sweet and earthy flavor when cooked. Harvest the beets when they reach about around 2 to 3 inches in diameter. However, you can also pull a few out early to enjoy tender baby beets. To harvest, gently loosen the soil around the beet, grab the foliage near the crown, and pull with a twisting motion. If you leave the beets in the ground long enough, they will start to poke through the top of the soil, making harvesting easier.

Beets make a fantastic addition to roasted vegetables and can also get pickled for a new taste delight. Add them raw to salads, or incorporate them in one of many other available recipes.

10. Carrots 

July is an excellent time to start harvesting your carrots. They should be firm and have a bright color. Gently loosen the soil around the carrot, grasp the foliage near the crown, and pull straight up. This process can get tricky with some soil types. So don’t be shy about digging the soil out a little way around the carrot to help loosen it.

This popular vegetable is delicious as a raw snack. However, it can also get roasted, pan-fried, steamed, and more. Consider pickling or fermenting your harvest to preserve it even longer.

11. Lettuce 

For those who enjoy fresh salads, harvesting lettuce in July provides a continuous supply of tender leaves. But not all climates have the ideal growing temperatures for mid-summer lettuce. That’s ok. If you live in a hotter climate, plant your summer lettuce in a shaded area so you can continue harvesting into July. 

You can cut the entire head at once if you want. But an alternative is to harvest the outer leaves and leave the main plant in the ground. Doing so allows the inner leaves to grow further and extends your harvest. Cut the leaves at the plant’s base using a sharp pair of scissors or garden shears.

12. Spinach 

Spinach is another cool-season crop that can handle a bit of heat as long as it is offered decent shade. That way, you can continue to pull in a tasty crop throughout the summer. Harvest the leaves when young and tender for the best flavor and texture. To harvest, use scissors or garden shears to cut the outer leaves. When you leave the central rosette to continue growing it will continue to extend your growing window.

Add spinach to salads, smoothies, soups, and stews. Pan-fry it, steam it or throw it in to wilt at the tail end of a roasting process. Spinach also freezes well, so don’t worry about growing too much.

13. Kale 

Take time in July to harvest kale – a nutritional powerhouse. It is packed with vitamins and minerals and withstands the summer heat quite well. Harvest the outer leaves regularly to encourage continuous growth throughout the season. Just like you do with lettuce, use scissors or garden shears to cut the outer leaves. But leave the inner leaves to continue developing.

These days kale is popular in smoothies or other green drinks. However, you can also add it to salads, soups and stews, roasted veggies, or pan fry it. There are several different varieties available as well, so feel free to experiment with types that aren’t sold in stores.

14. Turnips 

Chances are that you have seen turnips in the store. But you may or may not have brought them home. However, this nutritious veggie is packed with flavor and easy to grow. If you have taken a leap of faith and planted turnips, July is prime harvest time. Gently grab each one at the base of the leaves and pull upward. 

Turnips are great pan-fried or roasted. Or check out one of many recipes online to find inspiration.

15. Rutabagas 

This root vegetable looks an awful lot like turnips when it is young, but develops a slightly darker and deeper color as it ages. As long as you planted the rutabaga seeds early in the season, they are ready to go in July! Just like turnips, grab them at the base of the leaves and gently pull them up. They can develop a significant root system, so it may take a yank or two before the plant comes out.

16. Summer Squash 

Fun summer squash varieties include yellow crookneck and pattypan. These are all typically ready for harvest in July. Ideally, harvest them while they are still small and tender. Doing so will ensure the best possible flavor. Use a sharp knife or garden shears to cut the squash from the vine, leaving a short stem attached.

A few great ways to eat summer squash include roasted, pan-fried, and pickled. They are also tasty raw in salads as long as they got harvested young.

17. Corn 

July is the time when ears of corn are at their peak. Harvest them when the silk at the top is dry and brown. At this stage, the kernels are plump and flavorful. Gently pull down on the ear and twist it off the stalk, or use a sharp knife to cut the ear just above the base.

Cook the corn for just a few quick minutes in boiling water and add salt and butter for a true summertime treat. Other great ways to eat this popular veggie are grilled, roasted, or raw in salads.

18. Okra 

Okra is a heat-loving vegetable that produces tender pods throughout the summer. Harvest them when they are about 2 to 3 inches long for the best taste and texture. Leaving them on the plant too long will result in slightly tough, woody okra. Use a sharp knife or garden shears to cut the okra pods from the plant, but be careful of the prickly spines.

A popular way to eat okra is breaded and deep-fried. But it’s not the only way. Okra is also tasty roasted, pan-fried, and pickled.

19. Green Onions 

Green onions, known as scallions, are a versatile garnish to many dishes. Harvest them when the tops are about 6 inches tall for a milder flavor. Or let them grow for a stronger punch. Gently pull the green onions from the ground. The white and green parts are both edible. Green onions can get eaten raw and work well as a garnish or in stir-fries.

20. Peas 

Sugar snap peas and snow peas are delicious in summer salads and stir-fries. Harvest them in July when the pods are plump. Use two hands to hold the vine and gently pull the pod away from it, or use scissors to snip the pods from the vine. 

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