It’s finally warming up and feeling more spring like here in the Eastern part of the U.S. There are also more and more green vegetable plants and herbs springing up from the garden.
The garlic and shallots are already over six inches tall and growing quickly. Kale, collards, spinach, and mustard greens that were planted last fall and remained in the garden over the winter have also come to life and are producing fresh green leaves that can be harvested at any time.
On a less positive note it doesn’t look like any of the Swiss Chard survived the winter. Surprising considering the winter seemed milder than normal. I’ll give them another week or so to show some sign of life before pulling the roots out.
I’m still growing and starting seedlings indoors to transplant into the garden later this spring but it’s also time to start planting some seeds directly into the raised beds. This weekend I’ll sow seeds for parsnips, sugar snap peas, scorzonera, salsify oyster plant, arugula, and a few leafy greens.
Onion sets, shallots, and potatoes can also be planted now here in Central Pennsylvania, but I usually don’t rush the potatoes and won’t plant the fingerling potatoes until later next month.
Temperatures have warmed up, plants are growing, now what we really need is a little rain.
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