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Ready, Set, Garden! Garden Sense

How-To-Actually-Begin-A-Vegetable-Garden1

Ready,Set,Garden!

Even though it may be too early to plant in your area -unless you use a cold frame- it is time to think about doing outside activities.

  • Clean-up winter yard debris; toss branches ,leaves and old mulch in your compost pile.
  • By now many early bulbs like snowdrops and some crocus have bloomed. Daffodils and some spring bloomers are starting to emerge. Remove any compressed leaf mulch and lightly fertilize.
  • Jump start your compost pile with vegetable food scraps and water as weather permits.
  • This is the time to install trellises, latticework or other support structures before perennials start active growth.
  • Refer to your garden planner , and stake off the area . If you waited to draw-up a garden plan, do so now. Keep these things in mind when planning your area.
  • You can “recycle” space by planting fast growers like spinach and leaf lettuce after harvesting cabbage ,broccoli or other cole crops. Order extra seed accordingly.
  • *Keep mature plant heights in mind when spacing to ensure the best light possible for all plants.
  • Make sure the center of any raised beds can be reached from all sides.
  • Allow enough space between rows to work comfortably.
  • Getting the garden ready now will save you valuable planting time later.

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    About the author

    Cindy's Recipes and Writings

    As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
    esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
    Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
    Of course I write about food; it's in my blood!

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