Here in Portland, we always seem to get a window of Spring-like weather in the middle of February. It’s traditionally the time to direct sow peas, onions, and radishes, and to start tomatoes and peppers indoors. Even though the gods of climate generally plunge us back into the dark and rainy for another month, the opportunity to get the garden going is like a life-line from the future: a reminder that—even though we haven’t seen the sun for two weeks—Spring really does exist.
But this year’s Spring-tease has come early: It’s only January 28th, we haven’t had a hard freeze in a month, and it’s been in the upper 40s and low 50s for over two weeks. The tulips are up, buds are swelling on the cherry trees, and I’m faced with an exciting dilemma: Do I risk some the peas I saved last year and hope the mercury doesn’t dip far below freezing again?
Of course!
Get Growing Early
Here in Oregon, even though we can grow many vegetables almost year-round, lots of folks don’t start thinking about planting until April or May, a full 2-3 months after many seeds could have already been in the ground. These gardeners not only miss out on some of the best time for cold season crops (radish, arugula, spinach, etc.), but they also miss out on a lot of productivity. While it varies by species and climate, planting sooner generally means that plants reach maturity faster, and thus, yield more.
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