By the time early spring rolls around, most of us are longing for something crisp, leafy and fresh that we can pick and enjoy from our own gardens.
1. LETTUCE -can be planted at the same time as spinach and onion sets. Sow the seeds shallowly, and as they germinate and start to grow, thin leafy types to about 5 inches apart. Early varieties of lettuce can be ready in 6 weeks. By picking outer leaves or snipping the plants, you can harvest lettuce continually for some time. For even earlier lettuce, protect it in a high tunnel, cold frame or plant it in a greenhouse
2. BROCCOLI -for a summer harvest, set out hardened-off seedlings when they’re about four weeks old. Broccoli is a heavy feeder, and plants take up nutrients best when the soil pH is between 6.0 and 7.0. Choose a sunny site with fertile, well-drained soil. Loosen the planting bed and mix in up to 1 inch of mature compost. Unless your soil is very fertile, also mix in a high-nitrogen organic fertilizer such as alfalfa meal or composted poultry manure. Water the bed thoroughly before setting out seedlings. Allow 18 to 20 inches between plants. Dwarf varieties can be planted 12 inches apart.
3. CABBAGES thrive when planted with herbs such as dill, mints, rosemary, thyme, and chamomile. Cabbage also grow well with other vegetables and are good companions to onions, garlic, peas, celery, potatoes, broad beans, and beets. Cabbage contains more vitamin C than oranges, as well as a large number of minerals, including iodine, sulfur, calcium, magnesium, and potassium. The outer leaves of cabbage contain more Vitamin E and calcium than the inner leaves. When planting your seedlings-use a starter fertilizer, soaking the root ball thoroughly prior to transplanting. Ideal soil temperature for cabbage should be 21-26°C (70-80°F). Cabbage prefers full sun, but will tolerate part shade. Prepare a rich, loose soil that holds moisture well and has a pH level of 6.0-6.5. Cabbage is a heavy feeder and will also benefit from applications of boron, calcium and magnesium, particularly during the early stages of growth. To help deter Cabbage worms, use row covers in the earlier part of the growing season - this will prevent moths from laying eggs on the plant. It also helps to manually remove cabbage worms if visible.
4. CHARD, often called Swiss chard, is a cool-season biennial grown as an annual. Transplant out when plants are 3 to 4 inches tall. Once established chard will tolerate heat and frost. Plant chard also in summer for a fall harvest. Chard is a member of the beet family grown for its rosette of large, crinkly green leaves on thick red or white stalks. Plants can grow to 16 inches tall and leaves and stalks can be harvested several times over the course of a season on a cut-and-come-again schedule. Plants yield 2 to 3 chard plants per household member. Grow chard in full sun; chard will tolerate partial shade. Chard grows best in well-worked, well-drained soil rich in organic matter, although chard does not favor soil that is too acidic. Chard grows best in a soil pH of 6.0 to 6.8. Plant chard in summer for a fall harvest. Once established chard will tolerate heat and frost. In mild-winter climates, chard can be grown through the winter. Keep chard evenly moist for quick, tender growth. Prepare planting beds with well-aged compost in advance of sowing. Side dress chard with aged compost at midseason.
5. SPINACH is one of the best spring crops, with its tender crisp leaves. The seeds will germinate in soil that is as cool as 40F degrees. Plant spinach in soil that has a good portion of compost, as it is a heavy feeder. Plan on harvesting spinach in about 6 weeks, and enjoy it before warm weather causes bolting.
6. RADISHES, best started from seed, those zippy fresh spring vegetables, do best in cool growing conditions, so plant yours as soon as the ground can be worked. If its still quite cold, you can start them indoors and transplant them. They can be ready to add to your salads, or just to wash and devour, in a mere three weeks time.
7. ONION sets can be planted as soon as the ground can be dug and raked. The piquant green tops will be ready to harvest and add to soups, salads or as vegetable toppings in a month. By taking just a couple of the leaves from each onion, they will continue to grow.
SOLD OUT-Green Globe Artichoke - GR#1 $1.50 PER PLANT-Green Globe grown from crown divisions or shoots is preferred. Green Globe, is thornless, and is primarily green, but has some purple tinting. Care must be taken that artichokes are not exposed to temperatures below 25 F in the winter. Where this occurs, straw mulching is recommended. Nutty-flavored globes are boiled whole. Peel off the meaty petals to dip in butter or Hollandaise sauce, then remove the “choke” and reveal a tender core that’s absolutely delicious. Grow as an Perennial. The globe artichoke will grow on a wide range of soils, but it produces best on a deep, fertile, well-drained soil. 180 DAYS.
-SOLD OUT Five Color Silver Beet -GR#16 -45 Days. A beautiful chard, its colors are brilliant (pink, yellow, orange, red and white. This chard originated in Australia. Very mild, ornamental and tasty! Great for market growers and specialty markets. Pretty enough to plant in flower gardens, and, oh, so delicious! Easy to harvest once a week without slowing growth. One of the most prolific of the winter and spring vegetables! Moderate Water, Full Sun -except mid summer- Great in Hightunnel and Cold/Shade Frames.