Description

Take advantage of our cool spring climate to get your vegetable garden up and productive for the season! Why wait for summer to start harvesting your own healthy, organic produce? This class will teach you what’s possible to grow and pick in very early spring. You will be able to plant and sow in in April, then start to harvest your bounty by late June. Learn sustainable techniques that will let you seamlessly integrate your early spring vegetable garden into your summer plantings of warm-weather lovers. We will discuss lettuces, chards, bok choy, tatsoi, snow and shelling peas, mustard, mizuna, cress, kale, arugula, turnips, potatoes, heirloom tomatoes and other quick-growing veg that will tide you over until the warm weather hits. Every participant gets to sow a flat of seeds to take home to tend along with instruction on how to grow them out.

In addition to the culture requirements of each of the vegetables, the topics covered in class will include: bed preparation, heat and light requirements, frost control, germination tricks, organic pest control, fertilizing, and harvesting techniques.