Produce to Start Planting

Here is a list of all the produce you can begin to plant this month, along with some planting information that I gathered from Rodale’s Illustrated Encyclopedia of Organic Gardening put out by DK publishing. My mouth is watering already.

Peas: Well suited for cool weather. Peas are great for the garden becuase they fix nitrogen in to the soil, boosting soil fertility. SEED TO HARVEST: Early cultivars: 11-12 weeks. Main cultivars: 13-14 weeks. It is best to wait to sow peas until the soil is warm. They can be sowed until early June. Sow in a row, every two inches, with rows 24-26 inches apart. Seeds should be planted about 3 inches into the soil. HARVEST: Pick snow peas when they are a convenient size. Continue picking to encourage production. Pick shelling peas when you can feel the peas through the pod but before they get too large. You can also leave the peas on the plant to dry and use them later for seeds or for cooking.

beets: Easy and quick to grow! SEED TO HARVEST: 7-13 weeks. Beet roots can be many colors, and are very good to eat. You can also eat the green tops. You can begin sowing beets in Late Feb and early March until late June. SPACING: Plant seeds every 3 inches or so at 1/2 inch depth. Be sure to water often in hot dry weather or the roots will become woody. HARVESTING: Harvest the roots when they are a size that you like! If you want to store them, twist off the tops and store in a dark humid place such as a box of moist sand.

carrots: carrots can be harvested almost year round. They can be closely spaced. SEED TO HARVEST: early cultivar: 9 weeks. Main cultivar: 20 weeks. Needs medium to light soil. start sowing as soon as soil is warm in February or March. Scatter seed shallow rows 3/4 in deep. Make rows about 6 inches apart. Keep weed free when young and water regularly in dry weather. HARVESTING: You can pull roots when they are young to eat immediately or you can leave them in the ground to store them. You can also then pull them and store the roots somewhere dark and humid.

onion sets: Plant in March. SEED TO HARVEST. Spring planted sets will be ready in 18-20 weeks. Push the sets into the soil with the tips just visible with the ends pointed upwards. For medium bulbs plant 1.5 inches apart. For larger bulbs plant 4 inches apart. HARVESTING: Eat fresh when large enough. To dry, leave them in the ground until the tops turn brown and spread them on a slatted tray or bench in the sun to encourage the skin to dry. Once it is dry, hang the onions and store in a cool airy location.

leeks: Sow in March-May at 1 inch deep. Eat them whenever you want. You can eat them when they are very small, but they also can stay in the ground successfully for many months and over winter. Water if the weather is especially dry.

radishes: Begin sowing in February-March. Many varieties will be ready to harvest in only 4 weeks. Diakon radishes will be ready in 7-8 weeks. Plant in rows 3/4 to 1 inch deep placing a seed or two every several inches. If you want you can interplant the radishes with carrots. The radishes will break of the soil so the carrot roots will have an easier time growing. You can harvest the radishes and leave the carrots to mature. Plant every 10 days if you want a continuous crop. Harvest as soon as they are the size indicated for the variety you planted. They get woody very easily.

turnips: Sow outside beginning in March. Sow every three weeks if you want a sucessional harvest. To encourage root growth thin to every 3 or 4 inches. Harvest your main crop of turnips when the roots are tennis ball sized. You can also leave them in the ground until around New Years and continue eating the green tops.

potatoes: Potatoes need a fair amount of space but give a good return. Plant in spring for an early and late summer crop. For an autumn crop plant in summer. 13-20 weeks from seed to harvest. Plant in trenches or holes 3-6 inches deep. You can also plant them in a hill. Keep piling soil on top of developing tubers. You can harvest early varieties as early as June and July. Usually you begin harvesting as soon as the foliage begins to die. To store: rub off excess soil on a dry day and store them in a dark cool ( 45 -50 degrees) place.

spinach: fast growing. Mature 5-10 weeks after planting. Sow in thin rows and keep watered in dry weather. As soon as plants are 2 inches tall you can begin to pick single leaves. Pull the whole plant when it is 6-8 inches tall. Use fresh or freeze for storage.

arugula: Fast growing and can be eaten as early as 3 weeks after sowing. Can be grown for most of the year. Likes to stay moist so water well. You can make regular sowing from February to June for a continual crop.

leaf lettuces: Sow in 2-3 week intervals. Sow close to top of soil.

kale: Very hardy. Can be ready to eat in 7 weeks. Sow three or four seeds ever 16-18 inches and thin later to one seedling when needed. Pick leaves as needed from mature or young plants.

chard: Ready in 8-12 weeks. Relative of the beet and grown for the stems and leaves. Sow about 1/2 and inch deep. Plant every 9 inches. Water when dry. You can mulch them for moisture retention. Pick outside leaves as soon as they are big enough ( pretty much however big you want them to be. Probably at least 6 inches tall, but perhaps up to 1.5 feet).

Cilantro:
Put the seeds in the soil and then cover them with about a 1/4 inch layer of soil. Leave the cilantro growing until it is at least 2 inches tall. At this time, thin the cilantro to be about 3-4 inches apart. You want to be growing cilantro in crowded conditions because the leaves will shade the roots and help to keep the plant from bolt (go to seed) in hot weather. From: http://www.gardeningknowhow.com

parsley: Sow seeds thinly. Parsley seeds are so fine, you can sow on top of the soil and just water them in. Germination can take two weeks. Young plants will grow slowly, but steadily.
Parsley can grow in partly shady areas. The soil should be rich. This easy to grow herb, tolerates poor soil and poor drainage. So, you can be put parsley in areas of the garden that other plants do not like.

Begin to pick parsley as soon as the leaves begin to curl and are of sufficient size for your recipe. For best flavor of this mild herb, pick early in the day when the oils are the strongest.

from: http://www.gardenersnet.com/vegetable/parsley.htm

HAPPY PLANTING!

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