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.
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!