It's easy to hunker down into survival mode during the hottest days of summer - heck, just keeping plants watered, weeded and mulched (not to mention harvesting those ripening vegetables) can quickly use up what little available time many of us can give to gardening during this busy time of year.

With the need to make every minute count, here are answers for a couple of folks who've written with questions on how to continue the vegetable bounty into fall… and beyond. Enjoy the sunshine!

July Q&A

Question: "I've always wanted to continue growing vegetables into the fall and winter, but I don't know where to start! Any tips?"

Answer: You are in luck! For several years now, the folks at the Saving Water Partnership (a cooperative venture between the City of Seattle and 18 nearby, local public cities and/or water districts - www.savingwater.org) have put out quarterly e-newsletters that include all kinds of terrific information on gardening responsibly.

Their latest issue includes a terrific article by Katie Pencke, coordinator of the Seattle Tilth Demonstration Garden, on extending the food growing season. Here is her advice:

Planning Ahead

With a little forethought, it's possible to enjoy homegrown vegetables throughout the fall, winter and into early spring. Winter gardens are actually fairly low maintenance and water efficient, since they don't need supplemental water once the rains start. In addition, pests and diseases are much less common. Here are a few things to consider:

Root Crops: Sow crops such as carrots, rutabagas, and beets in mid-July. They'll grow to maturity by the time the weather cools in the fall. Don't pull them out - keep them in the ground until you're ready to use them. Flavors will get sweeter as temperatures drop. Plan on harvesting throughout the fall, winter and spring.

Cabbage Family Plants: Buy starts of broccoli, kale, cauliflower and cabbage now, and continue planting through the second week in August (or later, if you use row covers to insulate the plant starts at night). Fast-maturing varieties will be ready for harvest in late fall and early winter. Overwintering varieties such as purple sprouting broccoli will be ready for harvest in the early spring.

Salad and Cooking Greens: There are still many options for planting fall greens. Lettuce, endive, chard and spinach can be sown now through September. Parsley can be sown now; mustards, cress, cilantro and chervil can be sown in August and September. All of these will grow a bit faster and longer into the winter months if you use row covers or cloches when cold weather begins in late October.

Protect and Build Your Soil: When you're done with food gardening, use cover crops or mulch to add nutrients, prevent soil compaction, nutrient leaching and weed growth over the next several months.

Sow crimson clover as late as September, winter rye as late as early October, or fava beans as late as early November. Chop them back into the soil in the early spring, then wait three to four weeks for them to decompose before planting or seeding. These crops will block weeds and add nitrogen to your soil.

Cover unused parts of the garden with fallen leaves, disease-free crop residue, grass clippings, straw, or shredded newspaper. Top with burlap or evergreen boughs to keep it all from blowing away. You've actually created a compost pile, which will serve many of the same functions as a cover crop.