Many greens can be planted from seed as early as late February. Root crops and many herbs can be planted in March. Vegetable starts (seedlings) should also be set out at this time.
We will plant the following garden, seeds and transplants for $90
At current market prices based on PCC organic vegetables this amount of produce would cost $600
A standard 4ft x 8ft raised garden bed contains 32 sq.ft. of growing area. Properly managed, this garden in 60 days can produce:
GREENS
8 heads of butterhead lettuce
8 heads salad bowl lettuce
8 heads ruby lettuce
8 heads romaine lettuce
36 bunches of spinach
16 bunches swiss chard
ROOTS
32 full size carrots
32 small carrots
64 radishes
32 scallions
32 beets + 8 bunches beet greens
18 turnips
COLE CROPS
2 heads cabbage
2 heads cauliflower
2 heads broccoli
LEGUMES
10 pounds sugar snap peas
Even organically grown commercial produce cannot compete with the quality of FRESH produce picked and eaten within hours. The half life of the live enzymes and vitamins is one day. That means that for every day that passes after a vegetable is picked, half of the vital nutrients expire. Personally, as two people who love to cook, we find the bursting flavor of fresh from the garden vegetables unsurpassed. Dinner guests often exclaim at the flavors and ask about 'secret' recipes when all we have used is salt, pepper and olive oil on incredibly fresh delicious vegetables.