Small Veggies with Fruit: lettuce, parsnips, spring raab or spinach, sweet potatoes, onions, carrots, sorrel or parsley, and pink lady and ever crisp apples.
Large Veggies with Fruit: turnips or rutabagas or gold potatoes, brussels, dandelion or collard greens, lettuce, parsnips, spring raab or spinach, sweet potatoes, onions, carrots, sorrel or parsley, and pink lady and ever crisp apples.
Fruit Only: apple cider and apples – pink lady, fuji, and red delicious.
Parsley: has bright green serrated leaves. Store in the bag in the fridge. Wait to wash until you are ready to use. Use within a week.
Sorrel: has long, arrow-shaped leaves with a bright, lemony flavor. Can be used both fresh in salads and cooked in soups and casseroles. Store in a plastic bag in the fridge for up to a week.
March tends to give us a false feeling of “it’s time to plant” because we see all these little sprouts popping up from the plants that overwintered in the ground. Don’t listen to those urges! It may be warm enough for garlic and daffodils to start sprouting (and it may not), but it is still too way way too early to plant your tomatoes, peppers, and green beans in the ground. Plan your outside plantings, get your ground ready, start seeds indoors. But do not plant outdoors quite yet.
The garlic pictured here was planted last November (a little late, October would have been better. Oops). In a few months we’ll harvest the garlic scapes – the flower stems that the garlic sends up – and a couple months after that, the garlic bulbs. And repeat the process all over again in a different field.