Summer’s bounty: Managing pests, preserving harvests and preparing for fall

BY JERRY AGAN

Welcome to the July Edition of “The Appalachian Harvester.”

As the heart of summer unfolds in East Tennessee, our gardens buzz with activity, from pollinators to pests. This month, we’re focusing on tackling June bugs, preserving our abundant harvests, and gearing up for the later stages of the growing season.

June Bug Control: Navigating the Challenges

July continues the challenge of dealing with June bugs or Japanese Beetles, which, despite their name, can be a problem throughout the summer. These beetles can cause significant damage to a variety of plants, from lawn grasses to foliage and flowers. Understanding their behavior is key – they are nocturnal pests whose larvae, known as grubs, live underground and feed on roots, while the adults chew on leaves. Encouraging natural predators like birds can help; consider adding a bird feeder or a birdbath to make your garden more bird-friendly. Hand picking the beetles in the early morning or late evening when they are less active can also be effective. If the infestation is significant, organic options like neem oil and diatomaceous earth can protect your plants without harming the ecosystem. Maintaining a clean garden, free from debris where beetles can hide, and watering your plants in the morning can discourage these nocturnal pests.

Preserving Your Harvest

With the season’s bounty beginning to pour in, it’s time to think about preservation methods to enjoy your produce all year round. Canning is a fantastic way to preserve fruits and vegetables – think jams, jellies, and pickles, particularly useful for tomatoes, cucumbers, and berries. Freezing is another excellent preservation method, ideal for most vegetables and fruits, which can retain much of their nutritional value when frozen. Blanching vegetables before freezing can help maintain their color, texture, and flavor. Drying is also a viable option for herbs, peppers, and some fruits like apples and pears, allowing you to store them for use throughout the year.

Two popular methods for preserving food are freeze-drying and dehydrating. Each method has its unique process and benefits, making them suitable for different types of food and storage situations.

Dehydrating involves one of the oldest food preservation methods, which is the removal of moisture from food. This process significantly inhibits the growth of microorganisms and delays decay. Dehydrating can be achieved using a food dehydrator, an oven, or even by air-drying under the right climate conditions. The process typically involves cutting the food into thin slices to maximize the surface area exposed to heat and airflow. These slices are then placed in a dehydrator or an oven set at a low temperature for several hours, aiming to remove moisture slowly and consistently without cooking the food. Dehydrated foods are lightweight and easy to store, making them perfect for scenarios that do not allow refrigeration, such as camping, hiking, or long-term storage in limited spaces.

Freeze-drying, on the other hand, is a more complex process but offers some distinct advantages. It involves freezing the food and then reducing the surrounding pressure to allow the frozen water in the food to sublimate directly from the solid phase to the gas phase. This process preserves the food in a much closer state to its fresh form than dehydration, retaining most of the nutrients, taste, and texture. Freeze-dried foods are incredibly lightweight and can be stored for many years without refrigeration, making them excellent for emergency food supplies or space travel.

Both methods provide effective means to preserve different types of food, with freeze-drying preserving taste and nutritional content more effectively, while dehydrating offers a simpler, more accessible way to extend the shelf life of foods. Depending on your needs, both methods can help ensure that none of your garden’s bounty goes to waste, providing delicious, nutritious options long after the harvest season has ended.

Preparing for Late Summer

As we move deeper into July, it’s crucial to continue the routine care of weeding, watering, and monitoring for pests and diseases to keep your plants robust against the stress of late summer heat. Now is also the time to start planning your fall garden. Crops like broccoli, kale, and carrots can be sown in late summer for a fall harvest. Consider conducting a mid-season soil test to address any nutrient deficiencies to ensure your garden remains fertile and productive.

Until then, let’s cherish every day in the garden, continuing to learn and find joy in our gardening endeavors. Keep nurturing your mind and hands with the soil. Happy gardening, happy farming, and, most importantly, happy living!

(Jerry Agan is a devoted lifelong Carter Countian, deeply rooted in the soil of his beloved East Tennessee. As a dedicated husband and father of three, Jerry’s life is as rich and vibrant as the landscapes he cherishes. With a degree in Agriculture Education from Tennessee Technological University, Jerry has dedicated over a decade to teaching agriculture, nurturing the minds and hearts of the next generation of farmers and agriculturists. He currently teaches at Elizabethton High School. Connect with Jerry by email at jerryagan@outlook.com .)

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