Spring is just around the corner, and those who can grow fall crops are just starting to swap out winter’s harvest for spring seedlings. Here’s what we’re harvesting this time of year:
- Cavolo Broccolo a Getti di Napoli – Spigarello to many of you
- Root veggies – carrots, parsnips, beets, etc.
There are a few nibbles here and there on lettuce leaves, and more aphids than we’d care to admit, but that’s just an indicator that it’s time to move on.
In spring, we warm-winter climate folks will put in cucumbers, tomatoes, corn, grains, squash, bush and pole beans right about the time that cooler climates are planting what we’ve just harvested. We’ll take our chances planting more lettuces and hope that early season heat doesn’t make them bolt to seed.
We’ll be saying goodbye to kale and chard for the season (no room to plant more), but we’ll be harvesting potatoes before long. The changing of the season means we change what we eat for the season as well. We may be up to our eyeballs in sugar snap peas now, but in a month or so we’ll trade those for green beans.
What are you harvesting right now? Share your bounty here.
Not harvesting? Then share what you’ll be planting this spring instead.