Summer Care of the Home Vegetable Garden 1999 



leaves. The tomato plant must then grow to one stem. Sometimes 

 two or three stems are desired, in which case all lateral growths but the 

 required number arc removed. With the cucimibcr, it is often advisable 

 w'here the plants arc too thick, to remove some of the lateral shoots or 

 even to remove the tip. If the plant tends to produce an overabimdance 

 of leaf growth, it may be pinched back in order to encourage the growi:h 

 of fruit. A stockier and more vigorous growth ma}^ be encouraged in 

 melons in the same way. Occasionally in the home garden one desires to 

 obtain but one melon or one squash from a particular plant. In such 

 cases all female blossoms are removed after one fruit has been set, and 

 the vegetative growth is kept within bounds by judicious pruning. Thus 

 the energ\^ of the plant is centered in the development of the single speci- 

 men. 



blanching 



In order to obtain the highest quality in certain plants, it is necessary 

 to shut- out the sunlight. This process is known as blanching. It pre- 

 vents the formation of coloring matter in the stem or the leaves, and at the 

 same time stops the function of food making. A blanched plant will 

 soon decay if kept too warm or too moist. 



White asparagus is generally obtained by cutting shoots before they 

 extend far above the groimd, though some varieties are naturally whiter 

 than others. A moimd is generally thro^^^l up over the asparagus crowns, 

 and the shoots push up through the soil imt.il they reach the surface 

 of the ground. Asparagus grown by the blanching method generally 

 has a shorter stalk than the green asparagus, and in some cases only the 

 tips are cut. 



Endive is blanched by gathering and tying the leaves above the center 

 of the plant. The heart of the plant, shut in from exposure to sunlight, 

 loses its natural green color, and turns yellowish white. Endive is less 

 bitter when blanched. Sometimes it is necessar}- to blanch lettuce in 

 a similar manner, especially lettuce that has a tendency to be loose headed, 

 such as the cos or the romainc types. 



Celery has a bitter flavor and dark color if not properly blanched. 

 Well-blanched stalks vary in color from chalk-white to golden yellow 

 according to the variety. Celcr}' blanching may begin from two to 

 four weeks previous to hai"V'esting, according to the season. Early blanch- 

 ing may be accomplished by placing boards along the sides of the rows 

 about six inches apart at the bottom and about two to three inches at 

 the top. The soil should be pressed slightly against the base of the boards, 

 and the top should be firmly held by means of a strip of wood or by a 

 wire spanner. The boards should be from ten to twelve inches wide or 

 more if tall celery is grown. Roofing paper or red siding of the same 



