GARDENER'S READING ROOM
Edibles

Dig for Plenty

Come on folks, get a-goin'
Get those vegetables a-growin'!

Did you know? During the victory-garden era of WWII the U.S. was growing 40% of our vegetable produce at home. It was considered patriotic, even a necessity, to take part in this national duty.

We Americans are once again taking an active interest in vegetable gardening, but this time for more varied reasons. Rising costs, wanting to control the quality, flavor, and freshness of our food, wanting to reduce our carbon footprint and support local sustainability, all play a part in the decisions we make to grow some of the food we consume.

So where can we start? If your soil drains well (raised beds are helpful here - see Charlie's article on construction) and you have good sun exposure, you can plant many cool-season veggies in late winter/early spring. Peas and onions can be planted in February (Presidents' Day, traditionally, speaking of patriotic). Potatoes can go in a month later, as can radishes and many greens such as spinach, chard, lettuce, kale, and arugula. If you want to pop starts into the ground, Sky will have a wonderful selection of Northwest-proven varieties from local growers starting in March. Our seed racks are full now for those who want to get started earlier.

Here are some tasty varieties for your consideration:

• News flash! Not just sugar snap peas, Super Sugar Snap peas - offering higher yields and better disease resistance with the same crunchy sweet flavor.
• For radish lovers, the new kid on the block is Amethyst. As the name suggests, it sports a purple skin, but it also offers a mild flavor and is slow to get pithy.
• Bordeaux spinach has a sweet, subtle flavor - and its wine-red stems and veins will add color to your garden.
• Add some crisp yet tender Flashy Butter Oak lettuce with maroon-speckled leaves and we are already tossing up a fine spring salad.

Wait! Did I mention Magenta Sunset Swiss chard? Face it, you will just have to come in and check out these new varieties as well as your old favorites.

So roll up your sleeves, dig in some compost, pick up some seeds and/or starts, and you're ready to begin planting, nurturing, and harvesting your own food. Even a salad garden in a planter can connect you with nature, save money (and perhaps a trip to the store) and give you the satisfaction of knowing you are eating the healthy reward of your own labor.

By Heather Small
Skylights Spring 2009, Vol 24, No. 1

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