By the time winter is turning to spring, we’re all excited to get into the garden. If you are going to plant your vegetables in spring, you will need to have spring planting tips.
Here are 8 spring planting tips for vegetables, followed by a recipe you can use to enjoy those vegetables!
1. Start with a Good Foundation – Soil
Make sure that your garden has good drainage, with lots of organic matter like compost. If compost isn’t available, mix peat moss or composted manure into the soil.
2. Plan the Garden Out
Take measurements, and draw how you are going to set out your garden. Stick with this plan when you go to the garden center for seeds and start to doubt what you were going to do.
3. Stagger the Vegetables by Growing Time
Consider the growing times of the vegetables and keep that timing in mind when planting. For example, if you plant ten heads of lettuce and they all come in at the same time, then you have too much lettuce all at once.
It takes planning, but try staggering earlier and later maturing varieties and planting at different times. That way, you can have a more consistent supply over a longer period of time.
4. Location, Location, Location
Each type of vegetable needs to have its needs met, so you have to make sure you plant them in the right place so that they have enough room to grow, and they get the light they need.
Once there is no risk of spring frost, plant seeds or transplant any plants into the garden. You can also transfer any plants you have been growing in containers indoors into the garden.
6. Mulch and Fertilizer
Later in the spring when the soil is warmed, add mulch around the plants to conserve moisture and prevent weeds.
You can use straw, sawdust, leaves, bark or manure.
Weed, water and feed your vegetables regularly and use a good fertilizer.
8. Control Pests
Keep out larger pests with fences. Insects can be controlled by picking them off by hand or using pest control products.
Here is a recipe that features green beans, carrots and onions, all that can be planted in spring.
Green Bean and Mushroom Side
½ pound green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
¼ cup butter
1 onion, sliced
½ pound mushrooms, sliced
1 teaspoon salt
¼ teaspoon garlic salt
¼ teaspoon pepper
Place green beans and carrots in boiling water.
Cover, and cook until tender but firm. Drain.
Melt butter in a large skillet over medium heat. Sauté onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes.
Stir in green beans, carrots, salt, garlic salt, and pepper. Cover, and cook for 5 minutes over medium heat.
Serve and enjoy!
Growing vegetables is exciting and fun, and eating them is better than any vegetables you get in the grocery store.