This is the best time of year. I’m leaving behind the ill-timed fall plantings—tat soi, pak choy, cabbage, cauliflower, and turnips are all bolting; winter sowed spinach always does great—and starting over. Rotten wood has been removed, new beds installed, compost top-dressed, and seeds sown.
I’ve planted carrots, arugula, lettuce, cilantro, fennel, Napa cabbage, radishes, fava beans, scallions, beets chicory, escarole, plus more tat soi, pak choy, spinach, turnips, and daikon. Inside, the tomato, chile, and eggplant seedlings are under grow lights.
Now it’s waiting time. Waiting for seeds to sprout, waiting for warmth. Happy Spring!