It’s spring, so that means it’s time to plant! Leafy greens & root crops: these crops do well in the cool temperatures of early spring. Think lettuce, spinach, kale, arugula, chard, collards, mustard greens and Asian greens, as well as carrots, radishes, green onions, baby turnips and beets. These can all be direct seeded in the ground. Leafy greens can also be transplanted for a head start. We’ve seeded our lettuce, arugula, spinach, etc. densely in round bio-pots; break each pot apart into quarters and plant each chunk 6” apart. Each pot will plant 1 square foot of space in your garden bed. Succession plant leafy greens and roots through the spring for a longer harvest window.
Broccoli & Cauliflower: early to mid-March is the time to plant broccoli and cauliflower seedlings; most varieties need about 60 days from transplant to harvest, and they will bolt (go to seed and get bitter) if it gets too hot before they mature. Standard broccoli and cauliflower can be a bit tricky to grow if we have a very warm spring, but mini-broccoli, Song cauliflower, and some of the Asian greens like Yod Fah are more tolerant of hot weather.
Onions & Potatoes: plant in early March for a June harvest. Planting onions later in the spring results in smaller sized bulbs; each onion leaf produces one onion ring, so the more time it has to produce leaves, the larger your onions will grow. We don’t sell seed potatoes, but if you can’t find them locally, buy organic potatoes from the grocery store, place in a warm & sunny location until they start to sprout, then plant them.
Tomatoes, Peppers, Eggplant, Sweet Potatoes, Okra, Cucumbers, Melons, Yardlong Beans: these heat-loving crops are best planted in mid to late April once the soil has warmed up and we’re past our final frost.