Herbed Turkey Burgers

Tomatoes

• Sow seeds indoors 6-8 weeks before the last expected frost, transplanting outdoors once all danger of frost has passed.
• Provide full sun (at least 6-8 hours daily) and consistently moist, well-drained soil.
• Stake or cage indeterminate varieties to support heavy fruit production and keep plants upright.

Red Onion

• Plant onion sets or seeds in early spring, as soon as the soil can be worked, in a sunny location.
• Ensure good drainage and space plants 4-6 inches apart in rows to allow bulbs to develop fully.
• Keep the soil consistently moist, especially during bulb formation, but reduce watering as harvest approaches.

Parsley

• Sow seeds directly outdoors in spring after the last frost, or start indoors for an earlier harvest.
• Prefers partial shade in hot climates and consistently moist, rich soil.
• Parsley can be grown well in containers, making it easy to bring indoors in colder weather.

Lettuce

• Plant seeds directly in early spring or late summer, as lettuce prefers cooler temperatures.
• Choose a site with partial shade to prevent bolting in hot weather and ensure continuous moisture.
• For cut-and-come-again varieties, space plants closer together, around 4-6 inches apart.

Garlic

• Plant individual cloves point-up in the autumn (before the first hard frost) for harvest the following summer.
• Requires full sun and well-drained, fertile soil; avoid waterlogged conditions which can lead to rot.
• Space cloves about 4-6 inches apart and 2 inches deep, allowing sufficient room for bulb development.

• Use companion planting with marigolds or nasturtiums around tomatoes and lettuce to deter nematodes and aphids.

• Apply neem oil spray to deter common pests like spider mites, whiteflies, and thrips on herbs and vegetables.

• Hand-pick larger pests like tomato hornworms and slugs from plants, especially in the early morning or evening.

• Install row covers over young lettuce and onion plants to protect them from onion maggot flies and flea beetles.

Tomatoes

• Harvest when fruits are fully colored, firm, and detach easily from the vine with a slight twist.

Red Onion

• Harvest when the tops begin to yellow and fall over, typically in mid-to-late summer, then cure in a dry, airy place.

Parsley

• Snip outer stems close to the base of the plant once leaves are large enough, encouraging new growth.

Lettuce

• For loose-leaf varieties, pick outer leaves as needed; for head lettuce, harvest the entire head when firm.

Garlic

• Harvest when the bottom 2-3 leaves have turned yellow but the top leaves are still green, then cure in a well-ventilated area.