How To

  • Fall Cleanup Checklist
    Fall means clean up, especially for your lawn and garden. Follow this simple checklist to ensure no task is forgotten. 

    Trees
    1. Purchase and plant trees and shrubs. For proper instructions check out our Plant a Tree or Plant a Shrub article. 
    2. Harvest all fruit trees and remove any rotten fruit from the ground. 
    3. Apply a layer of mulch around new trees to protect the soil from the cold. 
    4. Stop watering trees at the beginning of autumn until all the leaves fall off, then water as normal until the ground freezes. 
    5. Fertilize if your tree/shrub has reduced branch growth, dull color, abnormal timing, and/or wilting. 
    6. Remove anything damaged or diseased. 
    7. Prune any branches that may break due to heavy snow or that may get in the way. 
    Perennials
    1. Cut plant stems 1-2 inches from the ground. 
    2. Remove any brown stems or spent flowers. 
    3. Place all dead foliage and stems into a compost pile. 
    4. Place all diseased foliage and stems into a burn pile or the trash. 
    5. Apply a fresh layer of mulch around the base of the plant. 
    6. Cut back watering, only water during dry conditions. 
    7. Apply a protective net around plants to prevent critter damage. 
    Garden
    1. Remove vegetable plants and their vines. 
    2. Work non-diseased plants back into the garden soil or place in a compost pile. 
    3. Till up or rake the soil to loosen it up and break apart leftover plants. 
    4. Amend soil with organic material such as compost. 
    5. Plant cover crops after harvest. Use our Cover Crops article as a guide. 
    6. The area you planted root crops can be mulched instead of dug up. 
    7. Harvest squash and pumpkins when ripe. Check out our Fall Harvest article for simple steps. 
    8. Map out your current garden layout for next year’s crop rotation. 
    Container Plants

    Container plants can generally survive winter climates when rated 2 grades lower than the zone you are in. For example, if you are located in zone 5 then zone 3 plants will be safe in the winter climate. If your plants do not qualify to be left outside you can either bring them indoors, or get rid of them completely. Depending on your situation, follow the steps to either Container Plants Left Outdoors, Container Plants Brought Indoors, or Container Plants Removed. 
    Container Plants Left Outdoors:
    1. Upgrade to a larger pot. 
    2. Add new and healthy soil to the container plants, more soil = better root protection. 
    3. Move containers to a soil or mulch area that is shielded from the wind. 
    4. Place all outdoor container plants next to each other, grouping container plants helps moderate a good soil temperature. 
    5. Apply mulch around the base of the pot, bury the container in soil, or wrap the pot in burlap or geotextile blankets. 
    6. Remove any damaged plants or stems, the healthier the plant the better it will withstand winter weather. 
    7. Water your plants during the winter, but only as needed. Tilt the pot as you water in order to prevent freezing at the base of the pot. 
    8. Apply a protective net around the plant to protect from winter critters. 
    Container Plants Brought Indoors:
    1. Place the plant in a warm and dry area that receives plenty of natural sunlight. 
    2. Place plants outdoors during the day if desired. Make sure there is minimal wind, bright sunlight, and no snow fall. 
    3. Always bring container plants indoors at night. 
    4. Water only as needed. 
    5. Keep the soil fresh and the container clean. 
    6. Remove dead and diseased foliage as it forms. 
    Container Plants Removed:
    1. Place dead plants in a compost pile. 
    2. Place diseased or insect infested plants in a burn pile or in the trash. 
    3. Remove all soil from the pot. 
    4. Wash and dry the container well. 
    5. Place all terra cotta pots in a warm and dry place such as a basement; the cold temperature and wet climate will cause them to crack.
  • Freezing Canning
    Canning and freezing your homegrown vegetables is environmentally friendly, economical, and practical. Preserved vegetables last for a long time and the best part is, you know exactly how they were grown and treated. There are two canning methods, hot and raw. Hot packing is when the food is brought to a boil prior to being placed in the jar. Raw packing is when the food is placed into the can raw, and then the entire jar is brought to a boil. If you are a beginner, the hot packing method may be the best. Raw packing requires a pressure canner, which is an added cost. If you have a pressure canner be sure to double check instructions in the pressure canner’s manual.

    Frozen Corn
     
    1. Pick the corn and remove all husks 
    2. Clean the corn 
    3. Fill a large pot 3/4 full with hot water (bring to boil) 
    4. Fill a large bowl with ice and cold water 
    5. Place the ears of corn into boiling water for exactly 5 minutes 
    6. When blanching time is up, quickly place corn into ice water dish 
    7. Cool corn exactly 5 minutes 
    8. Drain well 
    9. Remove whole kernels from the ear using a knife 
    10. The corn should come off in strips (it will break apart in bag) 
    11. Place corn in a freezer safe bag and label with date 
    12. Make sure all air is out of bag in order to prevent freezer burn
    If desired, add flavor to your corn by stirring in salt and sugar.
    Frozen Peas
    1. Pick peas and wash well 
    2. Hull peas (remove the peas from the pod) 
    3. Fill a large pot 3/4 full with hot water (bring to boil) 
    4. Fill a large bowl with ice and cold water 
    5. Place peas into boiling water for exactly 90 seconds 
    6. When blanching time is up, quickly place peas into ice water dish 
    7. Cool peas exactly 90 seconds 
    8. Drain well 
    9. Place peas in a freezer safe bag and label with date 
    10. Make sure all the air is out of the bag to prevent freezer burn
    If desired, add flavor to your peas by stirring in salt and sugar.
    Canned Green Beans
    Hot Packing Method:
    1. Gather approximately 2 lbs. of beans per 1 pt. jar 
    2. Begin boiling water; the larger the pot the better 
    3. Wash and snap beans into 1-inch pieces; be sure to remove the ends 
    4. Boil the beans for 3 minutes and then pack into jars 
    5. Leave 1/2 inch of headspace (gap between vegetable and lid) 
    6. Add 1/2 tsp. salt to each pint of beans 
    7. Fill jar with 1/2-inch of boiling water 
    8. Use a rubber spatula to remove any air bubbles 
    9. Screw on the cap tightly 
    10. Wipe the jar and lid well; the can should be completely dry 
    11. Label the lid with date
    Raw Packing Method:
    1. Gather approximately 2 lbs. of beans per 1 pt. jar 
    2. Heat up the pressure canner over low heat with warm tap water and the lid off 
    3. Wash and snap beans into 1-inch pieces; be sure to remove the ends 
    4. Pack beans tightly into a jar leaving 1-inch of headspace (gap between vegetable and lid) 
    5. Use a funnel or ladle to add water; every bean should be covered, but there should still be 1-inch of headspace remaining at the top 
    6. Add 1/2 tsp. of salt to each pint of beans 
    7. Screw on lids 
    8. Use jar tongs to place the jars on the pressure canner's rack 
    9. Make sure the boiling water is 8-inches high 
    10. Place as many jars as desired or that can fit into the pressure canner properly 
    11. Allow the canner to steam for 10 minutes with the lid on 
    12. After 10 minutes has passed, put weight on and allow pressure to build to 10 lbs. 
    13. When the gauge hits 10 lbs. set your timer for 25 minutes 
    14. Adjust the heat as needed in order to maintain 10 lbs. of pressure
    Canned Carrots
    Hot Packing Method: 
    1. Gather 2 lbs. of carrots per 1 pt. jar 
    2. Begin boiling water; the larger the pot the better 
    3. Wash and cut/slice the carrots as desired; it is best to remove the ends 
    4. Boil the carrots for 3 minutes and then pack into jars 
    5. Leave 1/2-inch of headspace (gap between vegetable and lid) 
    6. Add 1/2 tsp. salt to each pt. of beans 
    7. Fill jar with 1/2-inch of boiling water 
    8. Use a rubber spatula to remove any air bubbles 
    9. Screw on the cap tightly 
    10. Wipe the jar and lid well; the can should be completely dry
    Raw Packing Method:
    1. Gather approximately 2 lbs. of carrots per 1 pt. jar 
    2. Heat up the pressure canner over low heat with warm tap water and the lid off 
    3. Wash and cut/slice the carrots as desired; it is best to remove the ends 
    4. Pack carrots tightly into a jar leaving 1-inch of headspace (gap between vegetable and lid) 
    5. Use a funnel or ladle to add water; every carrot should be covered, but there should still be 1-inch of headspace remaining at the top 
    6. Add 1/2 tsp. of salt to each pt. of carrots 
    7. Screw on lids 
    8. Use jar tongs to place the jars on the pressure canner's rack 
    9. Make sure the boiling water is 8-inches high 
    10. Place as many jars as desired or that can fit into the pressure canner properly 
    11. Allow the canner to stem for 10 minutes with the lid on 
    12. After 10 minutes has passed, put weight on and allow pressure to build to 10 lbs. 
    13. When the gauge hits 10 lbs. set your timer for 25 minutes 
    14. Adjust the heat as needed in order to maintain 10 lbs. of pressure
  • Fruit Planting Plan
    Growing a fruit garden not only provides you with fresh and healthy homegrown fruits, but it can also become a fun hobby. Here are a few planning guidelines to make your growing more successful.

    First, determine the types of fruit you want to plant. There are a few things you should take into consideration: your climate and zone, the amount of space available, the amount of maintenance required, and of course, what your family will enjoy the most.

    Smaller spaces will have the most pay off; they are easier to maintain and require less time. Make sure if you plant a larger plot, you are able to properly maintain it.

    When deciding on fruits that your family will enjoy, keep in mind many fruits can be preserved or baked/cooked into delicious desserts. Experiment and don’t be afraid to step out of your comfort zone.

    The location is the most important aspect when it comes to planting. The soil should be well drained, and rich. Schultz® Specialty Soils can be added to create the perfect texture. Choose a location that is protected from wind and harsh weather conditions but still receives a full amount of sunlight. Behind a shed, in a raised garden bed, or on elevated ground is best. If the fruit requires cross-pollination, make sure they are within 50 ft. of each other.
    Planting Methods:
    1. Every fruit requires different plantings. Do your research on your specific plant.
    2. It is best to plant your fruits as soon as possible, but be certain the frost is gone.
    3. If the root ball seems somewhat dry, soak for a few hours, or overnight.
    4. Place the roots into the hole and then apply Schultz® Enriched Garden Soil around the base.
    5. Firm the soil with your hands and make sure the plant is standing up straight. (Staking the tree might be necessary for extra support in its beginning stages)
    6. Water immediately.
    7. Mulch can be added in order to retain moisture and prevent weeds.
    8. Remove any broken or dead foliage on the plant.
    9. Water plants thoroughly for the first few weeks. Ease up as the plant matures, and increase during hot summer climates.
    10. For additional nutrients, add a specially formulated plant food like Schultz® Plant Foods.
  • Get An Early Start By Sowing Seeds Indoors
    By setting up a seedling nursery you will not only get a head start on the growing season, but you will also save a lot of money. It may even become a fun hobby. 

    The first round is always a learning experience; don’t let this discourage you. It may be best to experiment with small amounts of many different types of plants to figure out what works best and what is easiest for you.
    Prepping the Soil
    Select a container with good drainage. Keep in mind, seedling trays with individual planting cells and peat pods make transplanting easier. Using a specially formulated seed starting soil, fill each container ¼” below the rim. Moisten soil and let drain. Gently tap the container sides to settle and even out the soil surface.
    Planting the Seed
    Sow seeds according to package. Water thoroughly with a spray mist bottle as the soil settles around the seed. Place the container in a bright location with temperature around 70 to 80 degrees Fahrenheit (avoid direct sunlight). Many gardeners recommend covering the container with clear plastic or glass to help retain heat and moisture.
    Seedling Growth
    When seeds sprout, remove covering and place in direct sunlight. It is important to keep soil moist; never soggy or wet. The first part of the plant to sprout is the seed leaves, which are part of the seed’s embryo. Then the true leaves begin to grow and shortly thereafter, the seed leaves will fall off. Once the first true leaves develop, lightly begin using a Water Soluble Plant Food in order to supply the important nutrients your plant craves. Since the seedlings are so tender, dilute the label’s recommendation for the first couple weeks.
    Transplanting
    To lessen chances of wilting or transplanting shock, allow young plants several days for “hardening off” before transplanting. Hardening off refers to gradual exposure to outdoor sun, wind, and fluctuating temperatures. After plants have developed their first 2-3 true leaves, it is time to transplant them into a bigger pot or garden. We recommend using an enriched garden soil for in-ground planting. Avoid holding the plant directly by the delicate stem. This may cause injury and create future disease or insect damage. Try using Schultz Starter Plus Transplanting Solution for better results.
  • Harvest Gourds, Pumpkins & Squash
    GOURDS
    Harvesting Tips: 
    • Harvest from late August and through October 
    • Gourds must completely mature on the vine to prevent rotting 
    • Harvest gourds when the skins are hard and the stems are dry and brown 
    • Use clean and sharp pruning shears to cut the gourd off the vine 
    • It is best to leave 2-3 inches of the stem attached to the gourd 
    Storing Tips: 
    • Gently wash with soap and water 
    • Use a soft cloth to disinfect (vinegar & water or lysol) 
    • Place in a dry, warm, and shaded location such as a garage or shed 
    • Spread out gourds on a newspaper to dry 
    • Complete drying should take 1-6 months 
    • Get rid of gourds that start to decay immediately 
    PUMPKINS
    Harvesting Tips: 
    • Harvest from late August and through October 
    • Be sure to harvest before the first frost, even the lightest of freezing will destroy the plant 
    • Harvest when pumpkins develop a hard rind and a deep/uniform color 
    • Test for ripeness by pressing your thumbnail into the rind; if it's dent resistant the pumpkin is ready 
    • Use clean and sharp pruning shears to cut the pumpkin off the vine 
    • It is best to leave 3-4 inches of a “handle” to prevent rotting 
    Storing Tips: 
    • Never carry pumpkins by the stems 
    • Cure at a temperature of 80 degrees F for 10 days 
    • Never store near apples, pears, or any ripening fruit 
    • Make sure individual pumpkins do not touch 
    • Never store in piles 
    • Get rid of pumpkins that start to decay immediately 
    • Properly cared for pumpkins should last for around 3 months 
    SQUASH
    Harvesting Tips: 
    • Harvest from late August and through October 
    • Squash is ready exactly a week after flowering 
    • Harvest when squash develops a hard rind and a deep/uniform color 
    • Test for ripeness by pressing your thumbnail into the shell; if it's dent resistant the squash is ready 
    • Check your squash variety for color, size, and shape matching 
    • Example: Butternut Squash should have a Deep Tan color and should be 8-12 inches long 
    • Use clean and sharp pruning shears to cut the squash off the vine 
    • It is best to leave 2 inches of stem attached 
    Storing Tips: 
    • Gently wash with soap and water 
    • Use a soft cloth to disinfect (vinegar & water, lysol, or rubbing alcohol) 
    • Store in a cool, dark, and well-ventilated area (temperature of 50-55 degrees) 
    • Wrap each squash in an individual cloth 
    • Spread the squash out in order to avoid touching 
    • Get rid of gourds that start to decay immediately
  • Seed Starting
    Starting seeds indoors in February or March is a great way to get a head start, and it can help cure those winter blues.

    It also allows you to grow unusual vegetable or flower varieties that won’t be available as starter plants in your local nursery or garden center.

    Seed starting is easy and requires little equipment. All you need is a shallow planting tray or pot, a good seed starting planting mix, a warm spot in your kitchen or basement, and patience.

    Plant your seeds according to directions on each packet. Make sure the soil remains slightly moist by misting with a spray bottle. It is important to keep the soil from drying out or becoming too wet, both conditions will hinder germination or even kill the young seedling.

    Many gardeners recommend covering the top of the planter with plastic wrap or glass to keep moisture in, but this is only necessary if you do not check once or twice a day for soil dryness.

    After planting, place your seed starting tray and containers in a warm spot. The germination process requires no light, but a temperature of around 70 degrees Fahrenheit is vital. Check your planting trays daily for germination and moisture.

    When seeds begin to sprout, move the planters to a sunny window, or set under a fluorescent shop lights positioned about 14” above planters. Plant Food may be applied at anytime to hasten the seedlings’ growth.

    At this point it is likely that your seedling will grow quickly. It will soon have to be moved to a larger container. When a second set of “true leaves” has appeared, you should then transplant your seedlings to individual pots or a tray with individual cells. Continue to mist daily if necessary, but allow the top of the soil to dry slightly between each watering.

    As warm weather draws near in your region, start thinking about getting your seedlings used to the outdoors, also known as “hardening them off.” Set the pots or trays outdoors in a protected area, out of the direct sunlight and wind, for an hour or two to begin with, giving them progressively more time outdoors thereafter. Do not let the seedlings remain outdoors overnight because a frost might kill them all.

    Also, do not let a sudden warm spell fool you into planting your seedlings in the ground too soon. When the last average date for frost has passed, you may then plant your plants into the ground. For better results use Schultz® Starter Plus™ Transplanting Solution.
  • Vegetable Planting Planning
    Growing a vegetable garden not only provides you with fresh and healthy homegrown vegetables, but it can also become a fun hobby. Here are a few planning guidelines to follow in order to make your growing more successful and more delicious.

    First, determine the types of vegetables that you want to plant. There are a few things you should take into consideration such as: your climate / zone, the amount of space available, the amount of maintenance required, and of course, what you or your family will enjoy the most.

    The location is the most important aspect when it comes to planting. The soil should be well drained, and rich. Check out Schultz® Specialty Soils for in-ground gardening. They can be added in order to create the perfect texture for individual plants. Choose a location that is protected from wind and harsh weather conditions but still receives a full amount of sunlight. Locations such as behind a shed, in a raised garden bed, or on elevated ground is best.

    Smaller spaces will have the most pay off; they are easier to maintain and require less time. Make sure if you plant a larger plot you are able to properly take care of it.

    When deciding on vegetables that you or your family will enjoy, keep in mind many vegetables can be preserved or baked/cooked into delicious meals. Experiment and don’t be afraid to step out of your comfort zone. 
    Planting Steps:
    1. Every vegetable requires different plantings so make sure you research your specific plant. 
    2. It is best to plant your vegetables as soon as possible.
    3. If the root ball seems somewhat dry, soak it for a few hours, or overnight.
    4. Dig a hole deep enough for the entire root ball.
    5. Place the roots into the hole and apply enriched garden soil around the base.
    6. Firm the soil with your hands and make sure the plant is standing up straight.
    7. Water immediately with a mixture containing Schultz® Starter Plus™ Transplanting Solution.
    8. Mulch can be added in order to retain moisture and prevent weeds.
    9. Remove any broken or dried foliage on the plant.
    10. Water plants thoroughly for the first few weeks. Ease up as the plant matures, and increase in the Summer.
    11. Watch as your vegetables grow to majestic proportions.
  • Vegetable Propagation
    Growing new plants from leaf and stem cuttings is an easy way to add to your plant collection and to share your plants with friends and family. It is the only way to grow plants that will have basically the same characteristics that are admired by the parent-plant. 

    Follow these simple guidelines for best results:
    • Figure out the best propagation method based on your plant variety. The differences can range from placing leaves or stems in water, and taking multiple steps to germinate. Also figure out the best time of year to take and plant cuttings.
    • Before planting make sure that all the containers, tools, and work areas are sterilized with a diluted bleach solution.
    • Choose healthy, insect-free, and disease-free parent-plants. Younger and healthy growth that is well hydrated should be cut. The cutting should be 5-6 inches in length, and should be placed in water until ready for use.
    • Planting should be done as soon as possible.
    • Prepare a container by filling it nearly full with a suitable Soils.
    • Remove all but the top one or two leaves. Make a fresh cut of the stem and dip it in a root hormone powder. This should cover at least one node. Shake off the excess powder and plant within the prepared hole. Firm the soil around the cutting.
    • Frequently mist your cutting and be sure the area is well humidified with a plastic cover. If too much condensation forms, open the cover for a while, if none forms, mist with more water.
    • Keep the temperature between 65 and 70 degrees Fahrenheit if possible. This will protect the plant from irregular root development and fungus growth.
    • Begin feeding with a half-strength solution of liquid plant food, like Schultz® Starter Plus™ Transplanting Solution when plants first begin to show new growth. Mist leaves if they begin to wilt during these periods.
    • The plastic cover can be removed permanently when several new leaf pairs develop. This is also the time that full strength feeding can be done and transplanting.