Planning Out Your New Spring Vegetable GardenMarch 24, 2015
You’re faced with several options when trying to decide what to plant for this coming spring season. First, you need to decide if you’re going to be focusing on flowers, herbs, or vegetables; having done so, you can then get down to the specifics of the task. If you chose to plant a vegetable garden, you made a great choice! Vegetable gardens are fun, allowing for tons of choice and customization, and always teach you something new every year that you plant them. Best of all, the fruits of your labor, so to speak, are quite delicious and nutritious! It’s about as close to faring as you’ll come short of actual, large-scale farming. So, what should you be planting this year? Well, it’s up to you, but we have some suggestions:
As a food, broccoli goes well in just about every dish. Its taste is not terribly overwhelming, thus allowing it to serve as a palate cleanser in most cases, while its nutritional value is undeniable. From a gardener’s perspective, it’s not a terrible thing to have in one’s garden, either! You should sow your broccoli seed roughly four weeks before the last frost date (an important date to be aware of for your area when planting!). For broccoli, use a low-nitrogen fertilizer and you’ll have some delicious sprouts in no time!
Potatoes are a whole other story, but they go with just about any meal as well. Nutritious, filling, and capable of being made into a wide variety of dishes, you just can’t go wrong with a potato! Keep the soil that you plant your potatoes in loose, fertilized, and drained, as the potatoes themselves grow underground and thus are subject to a number of pressures that other plants may feel not-quite-so strongly.
Unlike the previous two suggestions, Spinach is a food that can have a stronger taste, but its nutritional value is well-known, and it has applications across all manner of different meals and cuisines. Spinach wants very, very fertile soil to grow quickly and with soft, tender leaves (all the better to munch on).