March is a great time to start some of your early cool season vegetables. Cool season vegetables are your leafy greens and root vegetables. Things like Beets, Broccoli, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Collards, Kale, kohlrabi, Lettuce, Mustard, Onions, Peas, Potatoes, Radishes, Rutabagas, Spinach, Swiss Chard, and Turnips can handle your cooler temperatures.

Prior to planting, ensure to remove any winter weeds and turn your soil a bit to prevent any compaction. This will allow for water and air to move through the soil more readily. If raised bed or container gardening, look to see if you need any more soil or compost. If you have any playful toddlers like I do, then soil tends to leave its container more often than we like.

If you had great success last year then try to branch out a bit and plant something new. The best part of gardening is testing out and experimenting with new fruits and vegetables. The stores have started carrying some seed starting supplies. I am starting some of my hardier herbs and leafy greens now. If you’ve never tried to plant and grow Bok Choy, give it a try. It is a leafy like cabbage from Asia. It is prevalent in several asian dishes and I love it in soups. Kohlrabi is a turnip kind of vegetable from Europe. It can be used similar to Bok Choy and I’m excited to give it a try.

I am starting some herbs in seed trays, like Basil and Marjoram. Herbs like these are super easy to grow in containers and are readily available from a sunny windowsill. I am trying a new technique recommended by one of my Master Gardeners. You essentially take a clear plastic tote or container and, using a bag of soil, create a mini greenhouse to start some leafy greens and other hardy vegetables in. I will do a follow up article detailing this experience once the lettuce has taken root.