What to plant in Mid-June in the South

Due to the agonizing heat wave, we basically harvested all of our greens in the last two days, except for the mustard and tree collards.  They were starting to get bitter.

Now, we have a lot of empty space, and it is much too early to plant fall crops.

We have about 60-70 days before the fall greens can be started, so what would be a good middle of the season crop to grow?

It would need to be tolerant to temperatures between 100 and 105.  It would need to be ready in 60-70 days, and it preferably needs to be something on the upper scale of nutrition.

Suggestions, Please.

I hear you.  It was near or at 100 the past several days here.  If you can take the 10 week time, Edamame is a good hot weather crop.
http://bonnieplants.com/growing/growing-edamame/  

I plant 4 to a square.

I just ripped out the peas and planted my pole beans last week.  Already about 6 in high.  And I am taking a chance on some swiss chard. It has sprouted.    I have shade on everything right now as well.  Sheer curtain panels from the thrift store.

Kay

I am planting pink eye purple hull peas this weekend.  They do fine in the heat.  For southern peas,  the days to maturity depends on what variety you use and if you pick them young or allow them to dry.

Thank you for your thoughts.  My wife wants me to plant more beans, so I went down in the cellar and found enough bush bean seeds to plant.

I feel compelled to offer an opinion on the edamame, since both my wife and I have been involved with nutrition for more than 30 years.

For those that may not know, edamame is soy in a younger state of existence than the soybean crops harvested in the US.  I will not address the GMO stuff, since I know nobody here would consider growing GMO crops.

I am addressing only the anti-nutritive side of edamame and soy. 
The toxins and phytoestrogens make this a quasi-dangerous food to consume.  Even organic soy contains phytates, saponins, goitrogens, hemmagglutinin (promotes overclotting of red blood cells), and many other negative issues.

Even when fermented, there are still issues with soy.  How about brain shrinkage and cognitive dysfunction.  I have heard research scientists make the claim that soy consumption and Alzheimer's have risen almost 1 to 1 in the last 50 years.

Contrary to popular belief that has brainwashed the public into believing that the standard Asian diet has included soy consumption, the actual facts are that soy was used only as a cover crop for centuries, eaten only during times of famine, and when consumed, most usually was in the fermented form.

Only in the last 80 years has soy been consumed as a food.  The reason it became popular was not for your health; just for the health of food producers that could process it into excitotoxic poison.  Monsanto and Archer Daniels Midland experienced the health benefits.

And, when you hear these SOBs telling you that soy is a potent cancer fighter, remember this truth.  Soy might help lower prostate and uterus cancer risks, which is still debatable by the way, but it increases your risk for developing thyroid, pancreatic, stomach, liver, and esophogeal cancers.

That soy might help reduce breast cancer risks has been laughed at by the real nutrition field.  In fact, there is evidence that soy consumption increases breast cancer rates.  A study about 20 years ago with soy protein isolate concluded that soy consumption increased the rate of epithelial hyperplasia, a precursor to malignancies.

With the increased amount of soy foods being consumed, there is now a new and emerging problem that heretofore was very rare.  It is called G6PD Deficiency.  It is a hereditary syndrome that leads to a specific type of anemia.  Without getting overly technical, this enzyme deficiency causes the sugar in the blood to kill red blood cells, because the enzyme needed to control this is not there.

Soy and other high alkaloid legumes like fava beans and broad beans causes this condition to worsen, and it could become the next "gluten-free" industry, since a quarter billion people in the world have this syndrome.

Don't Georgia collards like the heat? I'm growing them for the first time this year and the leaves are huge!

CC

CapeCoddess wrote:Don't Georgia collards like the heat?  I'm  growing them for the first time this year and the leaves are huge!

CC

I am not so sure about that.  They sell them down here as transplants in the fall and spring so that makes me think they are not heat loving but what do I know.

A new plant beginning to be talked about here is South Louisiana is the asparagus bean also known as yard long beans.  I planted some replacing the cucumbers when they burned up at the first of the month.  they are veining nicely but no beans of yet.  So I'll let yall know.  They are posed to produce all through the summer heat till the first frost.  Like okra does.  I havent found a hot bush bean and our contenders burned up and quit making along with our cucs.  This should be a good summer thing and I will let yall know

Scarlet runner beans are a tall vining type that do very well around here through our 100-degree summers. They can also be used to help shade other things since their leaves are so huge. And their flowers and foliage can be attractive too, enough so that many people grow them entirely for their looks.

And I've found basil can do very well in the heat, either in direct sun or in the sun filtered through the leaves of other taller nearby plants. That has been true so far for the basils that I've grown most, the regular-sized Purple Ruffles plants and the little dwarf bush basils, the kind with tiny leaves. Both smell and taste great and are fantastic bee havens, too, if you let them flower. And both still taste good after flowering. And you don't need a long season for them since you are just eating the leaves, not waiting for them to produce and ripen fruit.

Broccoli raab also does very well in summer heat, but you have to be right on top of them, as they tend to get bitter once they flower. They're a little bitter anyway, especially if not regularly watered, so they can be finicky. But can provide a lot of good greens even in summer if you stay on top of them and cut frequently.

I have grown yard long beans in my zone 8, upper 90s to 100 degrees garden  for 4 years now.  My Philippine DIL requested them.  Stopped even trying any other bean 2 years ago because they worked so well.  3 or 4 beans is a meal for one person.  She saved seed last year and I started some about 9 days ago.  They are looking good and up about 5" as of this morning.  Watch for aphids though.

Kay