I agree with keeping things in container for the rest of the year and putting fall veggies into the ground. You'll have plenty to do. I have managed a late crop of bush beans by using a low tunnel of Agribon fabric to protect them from a light frost we usually get mid-September. I think Swiss chard tastes the best when weather gets colder. Love it when the cold sweetens it up.

I'm a doofus. I missed the fact that the analysis was conducted on your 2/3 soil to 1/3 mushroom compost blend. Anyway, my comment about 0.0 ppm available nitrogen stands. I think it's a lab error. My comments about salinity also stand because we don't know the starting salinity of the compost or the soil. That being said, the final blend is 23% O.M. by dry weight, which is super high. If the mushroom compost was 1/3 of the final blend by volume, that would put you in the 7 to 8% organic range by dry weight if mixed with a mineral soil. And that's if the compost itself were high in organic material. (The analyses I looked at for the compost ranged from about 30 to 60% O.M. by dry weight). So, it would be a safe bet that your 4-way soil is probably around 15% O.M. by dry weight or a little higher. That means that it was probably about 50% to 60% organic material by volume and who the heck knows what that O.M. was. If it was raw wood chips, you would still have some available nitrogen in the analysis, but potentially not enough to balance carbon and it's feasible that you do indeed have a nitrogen draw issue. Or, if it has a heavy manure component, that could contribute to salts. (even a high quality greenwaste compost will often have a salinity level of 5 to 7 dS/m). Also consider that such a high amount of organic matter has the potential to hold too much water, especially if drainage isn't all that great at the bottom of the planters.

Carol, I bet it did grow well there in spite of the short growing season. I'm assuming they started their transplants indoors to get them large enough to plant out once the temps were in the appropriate range. And it is the exposure to sunlight that made the celery so green. Most commercially-raised celery is that whitish-green because the celery is blanched. I think the blanching is intended to keep the stalks tender as too much sunlight/heat gives you tougher stalks. Seedmama, Here's how Jeff Cox grows celery: GROWING CELERY: Several years ago I purchased a book by Jeff Cox called "Jeff Cox's 100 Greatest Garden Ideas". It is a terific book and I love it. One of his ideas is a way to grow celery even if you can't give it the marshy conditions it prefers. If I ever tried to grow celery here, I'd try Jeff's method. To start his seeds, he sows them 10 weeks before his last frost. He soaks his seed overnight before sowing them in peat pots and setting them on top of the fridge so the heat can help them sprout, which can take 2 weeks or longer. He digs a below-grade trench about a foot wide and 14" deep although he says you can do the same process with a raised bed if you'd rather build up than dig down. If growing in a raised bed, he recommends a minimum height of 6" and cautions anything raised any higher may get too hot for the celery. You still need 14" of depth, but with the 6" tall raised bed, you only have to dig down 8" instead of the whole 14". You remove the soil to a depth of 14" for the trench or 8" beneath the eventual raised bed and remove all the soil. Add compost and other organic amendments to create an enriched growing mix that will hold lots of moisure and refill the trench or, for the raised bed, refill the dug-out area and build the 6" tall raised bed above it. By the way, he recommends six celery plants per person. If you want, you can add tin cans with the tops and bottoms both removed or pieces of PVC pipe inserted vertically into the ground about to the same depth that your celery is planted, or a couple of inches deeper than that. To water, fill each can or piece of pipe with water and let the pipe carry the water down to the root level of the celery plants. In the illustration in the book, he has one vertical can or PVC pipe in between two celery plants in a sort of checkerboard pattern. (Texas tomato plant growers use this method to water tomatoes, only they use large flower pots or huge, instituitional-sized cans, to water the tomato plants...it is called the Texas Pot method.) After you harden off your seedlings, transplant them into the enriched soil which you've pre-moistened so it it nice and damp. He waters his transplants with an organic fertilizer consisting of 1 T. fish emulsion and 2 T. seaweed extract per one gallon of water. Mulch the top of the bed with leaves. As the plans grow keep adding leaves so the stalks are blanched. Blanching celery stalks (but not their topgrowth leaves which need sunlight to grow) helps improve their flavor and keep them tender. This is especially important in a hotter climate where heat stress can cause the stalks to get woody and tough. He recommends feeding monthly and watering as often as needed to keep the bed moist and damp but not soaking wet. His recommendation is that you harvest the plants roots and all before frost arrives in the fall. Store them in a box in a cool basement or similar area. If the storage area stays cool enough, celery will store for months. You also could store them in an extra fridge in your garage or laundry room or whatever. If you ever run across Jeff's book, it is a wonderful book with projects grouped by the season. Dawn

Having no idea what your soil or drainage may be like I can only tell you what I do here in well drained clay loam soil. I start with an area 4 x 4 feet and mix finished compost to a depth of 2 feet, about 50% compost to soil. In your zone I think you would not want the eyes more than 1 to 2 inches deep. Here the eyes are at soil level. I do not add anything other than compost to my garden soil and will replenish it spring and fall AROUND the peony not on top of the buds. Al