Thursday, March 17, 2011

Menu changes from winter to spring

We're watching the six varieties of potatoes planted late last month send green shoots upward during these warm days of spring, and contemplating what to plant next. We're still eating lettuce, carrots, beets, turnips, tatsoi, Swiss chard, collards, brussels sprouts and cabbage from the winter garden. Cucumbers, eggplant, squash, tomatoes and peas are in and thriving, and the bed is being prepared this weekend for seeding Silver Queen corn.

What does everyone else have on their plate?

In the Media:
The Organic Adventurer-March 2011 Grow Organic with Community Gardens

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