It's the perfect time – and economy – for a vegetable garden

The economy is tanking, grocery bills are climbing and food safety scares are on the rise. For the 43 million Americans planning a vegetable garden and growing your own is a matter of dollars and sense.

A new survey by the National Gardening Association (NGA) predicts that food gardening will jump 19 percent this year over last. Homeowners with shrinking household budgets are looking for help in their own backyards. Even the First Family has joined in, with the Obamas tending an edible garden on the White House grounds.

Can planting a veggie patch really save you money? Government agencies and gardening organizations say yes.
The U.S. Department of Agriculture estimates that every $100 spent on vegetable gardening yields $1,000 to $1,700 worth of produce. That's a serious hedge against skyrocketing food prices, expected to jump another 5 percent this year.

You'll get a half-pound of edibles from every square foot of ground devoted to backyard crops, NGA experts say. Even a modest garden (15-by-15-feet) can produce over 100 pounds of garden-fresh tomatoes, salad greens, vegetables and herbs. Better flavor and bragging rights come with the harvest.

If you need some help and moral support, consider making a trip to the New York Botanical Garden (nybg.org), which is hosting a summer-long celebration of The Edible Garden with events and exhibits planned from June 27 through Sept. 13. It is being billed as the largest exhibition of its kind hosted by an American botanical garden.
Special guests appearing on the opening weekend include Rosalind Creasy, a noted gardener and author, and George DeVault, executive Director of the Seeds Savers Exchange. Together they designed an heirloom vegetable garden on the grounds. Amy Goldman, author of volumes on heirloom tomatoes and melons, household diva Martha Stewart, and chefs from top New York City restaurants also offer advice.
Planting a vegetable plot and keeping it productive isn't hard if you start small, keep the basics in mind and plant reliable varieties. Take it step-by-step:

Choose a location – A sunny, well-drained spot close to a water spigot is ideal. Leafy greens tolerate some shade, but other crops want eight hours of sun daily.

Improve the soil – Adding organic material is the key to an easy-care garden. It loosens stiff soil, helps retain moisture and nourishes important soil organisms. Good "ingredients" include manure, humus and chopped-up leaves. Spread a 4-inch layer of amendments on your plot and till into the top 9-to-12 inches.

Fertilize sparingly – Plants grown in healthy soil don't need much extra feeding. Fertilizer high in nitrogen promotes leafy growth at the expense of fruit production, leading to smaller harvests.

Water wisely – One inch of water weekly is adequate for most vegetables. Soaker hoses or drip systems deliver water efficiently and keep foliage dry, fending off leaf diseases.

Patrol for pests – Monitor insect damage but try to keep your crops pesticide-free. Let natural predators fight your battles, hand-pick pests or dislodge them with a jet of water. If you must spray, do it late in the day when beneficial insects are less active.

Pick the right plants – Flower gardeners gravitate to the newest, showiest varieties, but smart food gardeners appreciate the tried-and-true. Check with county offices of the Rutgers Cooperative Extension Service to learn which varieties do best in your area.

Ten easy backyard crops to try:
Basil – Perfect with tomatoes. Choose sweet basil or the compact "Spicy Globe."
Beans – Bush beans like "Bush Blue Lake" are easier to pick, but tall "pole" beans have higher yields.
Bell peppers – Harvest green or red, when vitamin levels are higher. Chili peppers require a long season of hot weather; try the new, high-octane bell pepper "Mexibell."
Chard – Tolerates cool temperatures. Varieties like "Bright Lights" have brilliantly colored stems.
Cucumber – Plant after weather warms. Choose the mild Japanese cucumber or the old favorite "Burpless Bush Hybrid."
Eggplant – Loves hot weather. Try "Black Beauty" or the white-skinned "Cloud Nine."
Lettuce – Go for easy "leaf" lettuces like "Buttercrunch" or "Red Sails," rather than head-forming types like "Iceberg."
Parsley – Pick curly types or flat Italian parsley. Rich in vitamins and a breath-sweetener, too.
Summer squash – Very productive. Try zucchini "Black Beauty" or yellow crook-necked squash.
Tomatoes – Most popular backyard vegetable. Choose disease-resistant "Better Boy," the extra-easy cherry tomato "Sweet 100," or "Ramapo," an old hybrid re-introduced by Rutgers University.

From http://www.newjerseynewsroom.com/