Gardening in the shade can be as rewarding and colorful as cultivating sun-loving plants. Shade gardens offer a calm, serene retreat, often filled with lush foliage and vibrant blooms. Here are some top shade-loving plants, including hostas, impatiens, heuchera, ostrich ferns, and Japanese-painted ferns, to help you create a stunning shade garden.

 Hostas: The Shade Garden Staple
Hostas are beloved for their large, attractive leaves that come in shades of green, blue, and yellow, often with striking variegation. They are incredibly hardy and can thrive in deep shade.

Growing Tips:
Soil: Well-draining, rich in organic matter.
Water: Keep the soil consistently moist but not soggy.
Maintenance: Hostas are low-maintenance but benefit from mulching and occasional fertilizing.

Varieties to Try:
‘Blue Angel’: Known for its large, blue-green leaves.
‘Golden Tiara’: Features green leaves with golden edges.

Impatiens: Adding a Pop of Color
Impatiens are perfect for adding bright splashes of color to shady spots. These prolific bloomers come in various colors, from whites and pinks to deep reds and purples.

Growing Tips:
Soil: Well-draining and rich in organic matter.
Water: Keep the soil moist; they don’t tolerate drought well.
Light: While they prefer shade, they can handle some morning sun.

Varieties to Try:
‘Super Elfin’: Compact and ideal for containers or borders.
‘Infinity White’: Known for its large, pristine white flowers.

Heuchera (Coral Bells): Foliage for All Seasons
Heucheras, or coral bells, are admired for their stunning foliage in various colors, including deep purples, bright greens, and even silvers. Their delicate flowers add additional interest in late spring to early summer.

Growing Tips:
Soil: Well-draining, moderately fertile soil.
Water: Water regularly, but avoid waterlogged conditions.
Maintenance: Cut back dead leaves to encourage new growth.

Varieties to Try:
‘Palace Purple’: Known for its deep purple leaves.
‘Lime Rickey’: Bright lime-green foliage.

Ostrich Ferns: A Dramatic Showstopper
Ostrich ferns are known for their tall, feathery fronds that create a dramatic backdrop in shade gardens. They can grow large, making them ideal for adding height and texture.

Growing Tips:
Soil: Moist, rich, and well-draining soil.
Water: Keep the soil consistently moist.
Maintenance: Cut back fronds after the first frost to tidy the garden.

Varieties to Try:
Matteuccia struthiopteris: The classic ostrich fern with tall, arching fronds.

Japanese Painted Fern: Pretty and Contained
Japanese painted ferns are prized for their unique, colorful fronds, which blend shades of green, silver, and burgundy. They are also more compact and contained than other ferns, making them perfect for smaller spaces.

Growing Tips:
Soil: Well-draining, humus-rich soil.
Water: Keep the soil evenly moist.
Maintenance: Trim old fronds in early spring before new growth appears.

Varieties to Try:
‘Silver Falls’: Noted for its striking silver and green fronds with burgundy stems.

Creating Your Shade Garden
Layering: Plant taller plants like ostrich ferns in the back and shorter plants like heuchera and impatiens in the front.
Color and Texture: Mix foliage and flowering plants to add visual interest.
Pathways: Incorporate winding paths to create a serene woodland feel.

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Summer squash is a versatile and prolific vegetable that can thrive in various garden settings. Whether you prefer zucchini, yellow squash, or pattypan, summer squash is relatively easy to grow and provides a bountiful harvest. Here’s a comprehensive guide to help you grow summer squash successfully.

Summer squash is a gardener’s favorite because it matures quickly, often producing its first fruits in as little as 50 days from planting. It’s also incredibly versatile in the kitchen, perfect for grilling, sautéing, baking, or eating raw.

There are several types of summer squash to choose from:

Zucchini: This popular variety comes in green and yellow, and it’s known for its mild flavor and versatility.

Yellow Squash: Also known as crookneck or straight neck squash, it has a slightly sweet flavor and tender skin.

Pattypan Squash: These small, round, scallop-edged squash are great for stuffing and roasting.

Choose a variety based on your culinary preferences and the space available in your garden.

Timing: Summer squash thrives in warm weather and should be planted after the last frost when the soil temperature reaches at least 60°F (16°C). In most areas, this means late spring.

Location: Choose a sunny spot in your garden that receives at least 6-8 hours of direct sunlight daily. Squash plants need plenty of room to grow, so ensure you have enough space to accommodate their spreading vines.

Soil Preparation: Summer squash prefers well-draining soil rich in organic matter. Aim for a pH level between 6.0 and 6.8. Incorporate compost or well-rotted manure into the soil to enhance fertility and drainage. Consider planting in raised beds with heavy clay soil to improve drainage.

Watering and Mulching: Keep the soil consistently moist but not waterlogged. Water the plants deeply at the base, avoiding overhead watering to reduce the risk of fungal diseases. Apply a layer of organic mulch, such as straw or compost, around the plants to retain soil moisture, regulate temperature, and suppress weeds.

Fertilizing: Summer squash is a heavy feeder and benefits from regular fertilization. At planting time, mix a balanced fertilizer into the soil. Once the plants begin to flower, side-dress with a high-phosphorus fertilizer to encourage fruiting.

Harvesting: Harvest summer squash when young and tender for the best flavor. Zucchini and yellow squash are typically ready when 6-8 inches long, while pattypan squash can be picked when they are 2-3 inches in diameter. Use a sharp knife or pruning shears to cut the squash from the vine, being careful not to damage the plant.

Storing and Using Your Harvest: Freshly harvested summer squash can be stored in the refrigerator for up to a week. They are incredibly versatile and can be used in various dishes, from stir-fries and casseroles to salads and baked goods.

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Lisianthus is the epitome of a classy, versatile flower. With ruffled petals and elegant buds in various colors, this delicate-looking bloom is prized for its beauty and ability to hold up as a cut flower.

Planting Lisianthus

Timing and Placement: Plant lisianthus transplants two to four weeks before the last spring frost to allow them a period of excellent soil. Space the plants 4 to 6 inches apart for optimal growth, positioning them slightly higher than the soil level.

Soil Requirements: Lisianthus thrives in neutral or slightly acidic (pH 6.5-7.0) and well-draining soil enriched with compost.

Lisianthus Care:

Plant lisianthus in an area that receives full sun for six to eight hours daily.

Soil and Water: Lisianthus prefers well-draining soil enriched with organic matter like compost or leaf mold. The soil should remain moist but not wet. Water as soon as the soil feels dry, avoiding moisture on the leaves. A soaker hose can be an excellent addition to the garden bed to help maintain consistent moisture levels.

Temperature and Humidity: Lisianthus is a heat-loving, drought-tolerant plant that prefers low humidity. It doesn’t tolerate high moisture well and is prone to developing diseases in such conditions.

Fertilizer: Regular feeding benefits lisianthus, so we recommend a commercial flowering plant fertilizer with more potassium than nitrogen every other time you water during the blooming period.

Pruning: Deadheading lisianthus encourages more blooms. In areas where it can be grown as a perennial, cut it back to the ground in winter and cover it with mulch. In extremely low temperatures, a row cover is used for added protection.

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We love this tomato and cucumber salad because it’s light and refreshing, perfect for barbeques and picnics! Pick up a few tomato plants from Back Home on the Farm and use your tomatoes for this delicious side dish. 

You’ll need:

For the salad:

• 5 large tomatoes, quartered
• 1 English cucumber, peeled and sliced
• 1/2 large red onion, sliced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 pinch kosher salt and 1 pinch black pepper

For the dressing:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon kosher salt + 1 pinch freshly ground black pepper
• 1 garlic cloves, minced
• 1/2 teaspoon honey or brown sugar (optional for low-carb, Keto, or sugar-free diets)
• 1 teaspoon dried oregano

To make: 

Combine all the vegetables, herbs, salt, and pepper in a salad bowl.

In another bowl, combine all the dressing ingredients. Pour the dressing over the salad and toss to combine. Refrigerate and serve when ready. 

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