It’s been a long time since I can recall having such a wonderfully prolonged spring. This is my favorite time of year. The weather’s perfect for working outdoors. Temperatures in the 50s and 60s during the days, no bugs, at least not until very recently, and lots of sunny days make it glorious conditions for getting planting started and harvesting underway. Lately, it’s seems, we’ve bounced straight from winter to summer. Not so this year. Five weeks and counting of true spring weather makes my heart sing.
We did have an unexpected hard frost this week, and lost some cucumbers and squash plants, but surprisingly, the tomatoes, peppers and other summer plants sensitive to such things survived. Usually the last frost date here is April 15th, but I’ll take a month late surprise anytime in exchange for the pleasant weather we’ve enjoyed.
The asparagus crop was delightful this year. I transplanted all my roots last fall from a less sunny location to where I think the plants will be happier moving forward. As a result, production wasn’t as prolific, but I hope next year we’ll have ample supply to offer to clients as the plants get more comfortable in their new digs.
Did a second round a pea planting as something beheaded the first crop right about the time they started blooming. The new plants are now protected under bird netting. Consequently, peas will be a bit late this year, but expect them to be just as delicious. Here’s what should be ready for spring harvesting in a couple of weeks:
- Bibb lettuce
- Loose-leaf mix lettuce
- Baby carrots
Coming in June & July
- Potatoes (Adirondack Blue, Pontiac Red, Yukon Gold)
- Peppers (Banana, Jalapeno, Sweet)
- Swiss Chard
What’s planted for summer
See much of what’s above, plus:
- Tomatoes (seven different varieties – mostly heirloom)
- Cucumbers (pickling & Straight Eight)
- Yellow squash
- Bok Choy
- Chinese Cabbage
- Brussel Sprouts
- Spaghetti Squash
- White Bush Scallop Squash
- Swiss Chard
There’s still time to accommodate special requests. If there’s something in particular you’d like to have this year, let me know. If the soil and my land constraints can handle it, and I can find the seeds, I’ll add it to the mix. New crops are usually experimental. Sometimes they work here, sometimes they don’t. I’ll do my best to harvest healthy edibles, but if a new selection doesn’t work, I’ll let you know that too.