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Starting your vegetable gardenSize—300 - 800 sq. ft. is ideal for an average familyA southern exposure—with full sun all day, leafy plants likespinach and lettuce can do fine with less sun.Good drainage—no depressions where water can stand.Windbreaks—on the windward side and frost protection on the northern side. Shrubs and hedges work fine.Prepare the soil—in Autumn, once the leaves have fallen.Test the soil pH—Most plants do best at pH 5.5 to 7.5. Below 5—acid, add lime. Above 8—alkaline, add sulfur.Blend into the top 8” to 10” of soil: Lime or sulfur—if needed, read packaging for the amountsManure or compost—such as leaves or grass clippingsBone mealMulch the soil—in early Spring, a month before planting Blend into the top 8” to 10” of soil: Organic mulch—hay, straw, leaves or grass clippingsNitrogen—9 to 12 lbs. of 34-0-0, or 15 to 20 lbs. of 21-0-0for each cubic yard of mulchPre-plant fertilizer—4 lbs. of 20-20-20 for example

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Tending your gardenTill—the soil to a depth of 8 to 10”Rake—after tilling until the soil is a finely pulverized seedbedFence—use a fine mesh, like chicken wire, to keep pests outPlantingBuy pre-started plants—they have a head start on weeds and are heartierDon’t plant too early—be sure all danger of frost has passedAccording to size—smaller plants in front (to the south) tall ones in backWateringA good soaking—once a week rather than frequent light sprinklingsSoaker hoses—or drip systems are best and conserve water.Spray—your garden once a week to wash off the leavesFertilizeOnce a month—with a 15-15-15 or 20-20-20 water-soluble fertilizerApply with a hose-end, spray-type applicatorHarvestIn the early morning—when moisture content is at its highestWhen ripe—for fleshy vegetables like tomatoes, eggplant and squashWhen needed—in-ground vegetables like carrots, potatoes and onions can beeaten at any age