54 NOVEMBER 2024 November’s cookbook recommendation: “The Thanksgiving Table” by Diane Morgan November’s novel recommendation: “Ruthie Deschutes O’Hara Has Ulterior Motives” by Cathy Lamb November’s recipe: Roasted Sweet Potato Soup I ’m confident some have always dreamed of gardening but haven’t taken that leap of faith, while others who presently like to garden have been waiting for temperatures to drop. Either way, you are feeling that first burst of creative adrenaline that hasn’t been felt since early spring. I’m far from being an expert, so when gardening dilemmas stump me, I’m the first to query others with vast knowledge. November is a definite green light for planting. One needs to determine whether one is a patient or impatient gardener. Decide which vegetables are used regularly in your kitchen and plant accordingly. Most trees, shrubs, and herbaceous perennials should be planted this month. They’re getting hard to find, but many flowering bulbs, such as daffodils, ranunculus, freesia, and anemones can be planted. Sweet corn, beans, tomatoes, peppers, cantaloupe, and summer squash are ready for harvest, as are winter squash, pumpkins, gourds and early citrus. Depending on who you talk to, there are pros and cons to combining winter flowers, herbs, and vegetables. There is no denying that growing a variety of flowers and herbs draws pests that have an acute ability to find tasty gardens, but beneficial pollinators also appear. According to the United States Department of Agriculture, about 80 percent of all flowering plants and over three-quarters of the staple crop plants that feed us include hummingbirds, bees, butterflies, birds, good beetles, flies, ants and ladybugs. Pollinators are as important in both flowering plant reproduction and in the production of most fruits and vegetables. Evidence points to pollinator populations being on the decline for various reasons, including habitat loss, introduction and spread of invasive plant species (like stink net), misuse of pesticides, and disease. A good site is essential for growing healthy vegetables and herbs so crops can grow quickly. Vegetables need plenty of light; a kitchen garden should be in the sun for most of the day. Raised beds in metal and wood are among the most convenient and can be assembled quite easily in desired shapes and filled with a combination of one part lava sand, three parts compost, and three parts native soil. Fill the bed and put a half inch of worm castings, two cups per ten square feet of fish meal, and one cup of kelp meal on top. Scratch it all into the top several inches and water deeply – flood the bed with at least six inches. If native soil isn’t available, use a raised bed mix instead of the native dirt and compost. Soil is made of ingredients called “parent material.” This may come from ancient inland ocean beaches, sediment deposits from glacial till, or other similar sources. Each variation contains varying amounts of clay, rock, sand, silt, macronutrients and micronutrients. The combination of soil attributes from the parent material gives any soil its character and natural tendencies, which impact things like pH, soil structure, disease and pest management, water-retention capacity, and much more. All this means is that gardeners can manage their soil, whether the parent material is heavy clay, sand or something in between. There is no greater joy than digging our hands into warm garden soil. Rich and complex, it falls from our fingers back to the earth as we plant our selections. The fastest germinating seed is the radish, which can sprout in as little as 3-5 days and takes 3-4 weeks to mature. Chervil, savory, chamomile, and dill can be snipped at any time once growth reaches 4-6 inches. Arugula is ready for picking within 40 days, most lettuce varieties and coriander 45-55 days, beets 50-70 days, snap peas roughly 60 days, and carrots and parsley 70-80 days. Enjoy planting all types of seeds three times the thickness of the seed or roughly a half inch beneath the soil before the holidays arrive. If grackles (those pesky black birds) pose a problem, lightly cover the plants with frost cloth until they get tall enough and no longer spark any interest. Adding transplants of broccoli, Bok choy, Brussels sprouts, cabbage, cauliflower, celery, chives, culinary lavender, kale, rosemary, sage, spinach, and Swiss chard to the garden is very much a time saver. One of the best things about having a garden is that you can walk out and take snippets for a recipe in progress at any given moment. Don’t forget that November is a good month to plan out the spring garden, too. 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