This summer has been a time of great success . . and great disappointment. The joys have included my first attempt to raise LOTS of seedlings. I planted four varieties of tomatoes and, out of three full bedding plant trays, only three seeds did not sprout. I also built not one but two raised bed gardens – something I have been promising myself I would do for three years. As usual, my lettuce, which reseeds itself, has been delicious.
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| Tomatoes With Spotted Wilt Virus |
However, in the midst of all this bounty, I came face to face with THE ENEMY. I am talking about tomato spotted wilt virus, TSWV. Several weeks ago, I began to notice a couple of tomato plants just looking, well, sickly. After Internet searches led me to several possibilities, I took samples to the Jeffco Extension diagnostic clinic. The search narrowed, but a simple chemical test delivered the final blow. TSWV! Time to yank out the plants – no treating, babying or otherwise trying to save them.
Since that time two more plants have tested positive, and my tomato garden shrank again. The last plant to fall was a formerly beautiful Ace bush type that was more like a small tree. Big lush leaves. Tall and umbrella shaped. Flower bud galore. And cruelest insult of all, it was the vanguard plant in my experimental raised bed with only long-rotted compost as soil. The plant's removal left a gaping hole this showcase bed. What to do?!
As it happens, I have never before planted a fall crop. Of anything. I have always settled for store bought lettuce and chard. And I love home grown lettuce. Pick one leaf or a whole head, and it's always fresh.
Voila! The solution – this opening has become my new fall garden. I have planted several varieties lettuce to see what does best in the late summer. Some ruby red chard made its way into a corner of new ground. I know the daily heat will affect some more than others, but cooler nights are coming, and I expect a crisp and “springish” fall.
So, don't despair if all did not go well in your garden. Join me, and plant a fall crop of lettuce, spinach, chard and radishes. We will be dining on BLTs and spinach salads well into October. Bon jardiner! Bon apetit!
