Like us, vegetables notice when in spring, the days are lengthened and in the autumn, they shorten. Here is some vegetable that you can plant and harvest early in the year.
1. Beets
To make an early harvest, start the beets cold in pots filled with a mixture half-half of potting soil and garden soil.
Transplant to the vegetable garden as soon as the danger of frost has passed and made sure to keep the soil constantly wet.
When planting the seedlings, sow new beets directly.
Whether planted eventually, beets are the tastiest when they reach the size of golf balls.
Taste other colors of beet, besides red beets: the “Burpee Golden” will look like a sun piece in your salad and the “Chioggia” to a pink and white striped candy.
You may also like to read: Planting and harvesting herbs in 6 easy steps
2. Peas
Peas come in three forms: peas (also known as pea shells), snap peas and snow peas – the last two varieties with edible and crunchy pods.
Choose from dwarf varieties, medium-sized or large-sized and early or mid-season or late types.
If you want to get the best performance per row, choose the peas to snap.
Make a tip of peas: plant them decoratively and conveniently, in a ring around a tepee.
Use thin tree branches with lots of twigs.
Put stakes about 1.5 meters high to a depth of 30 centimeters and plant peas at their base.
3. Radishes
Radishes are often the first vegetables harvested in the spring. They are perfect for salads or for condiments and radishes of the best quality grow quickly on fresh soil.
To encourage the rapid growth of radishes, give them plenty of water. They cannot withstand drought or heat waves.
Sow them where they will have shade in the warm hours of the day. The idea is to plant them near climbing beans or corn.
If you do not have any shade, straw the crops to keep them cool or use a floating shelter to protect the rows in the summer.
There are other types of radishes, including the popular “Easter Eggs” blend, which combines radishes with purple, lavender or pink skin. The “French lunch” is a radish of the red and oblong type, with a white tip; the “white candle” has the skin of a pure white and develops into a graceful conical shape.
4. Spinach
Spinach goes into high gear when they get enough nitrogen.
Plant them in rich, fertile soil and feed them weekly with 15 mL (1 tablespoon) of fish emulsion mixed with four liters of water, until a week before they start harvesting their large leaves crunchy.
Try a variety of textures: smooth leafy varieties like “Space” grow quickly and make good salads, and varieties with wrinkled and curled leaves such as “Tyee” and “Bloomsdale Longstanding” become very crunchy In cold weather.
5. Carded Chips
Swiss chard is a beautiful vegetable from the beet family. They are cultivated and for the ribs of their crisp leaves and for their leaves of a deep green.
They tolerate hot weather better than other vegetables and retain their sweet flavor in summer.
You can eat raw chard but they will be better cooked slightly.
The more fertilizer and compost you give your Swiss chard, the more they will grow. Drop a lot of well-aged manure before planting these big eaters.
Once the plants are 15 centimeters tall, feed them each month with a 5-10-5 fertilizer, using 85 grams (three ounces) for three meters of row.
Light the light: “Bright Lights” is a colorful variety that includes plants with electrically colored stems, from yellow to deep red violet, and outer leaves that can be harvested for cutting and will grow throughout the season.
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