Hey Reader,

Lots of new faces here this week, so if you’re new, welcome!

We’re in that early spring stretch where everything is happening at once, even though it still looks quiet outside. Seeds are sprouting, trays are filling up, and yesterday's sunshine has me ready to start all the peppers and tomatoes.

Here’s what to expect in this email:

• What I’ll have at the Vancouver Farmer's Market this week
• What’s growing in the greenhouse
• A few ways to get more support if you want it (Plant CSA, garden planning class, etc.)

At the market this week:

• Organic + homemade raspberry jam
• Artichoke - Colorado Red Star
• Beet - Golden Detroit
• Bok Choy - White Stemmed
• Calendula
• Pea - Laxton’s Progress #9 (a shelling pea)
• Pea - Super Sugar Snap
• Radish - French Breakfast
• Radish — Cherry Belle
• Radish - Golden Helios

What’s growing right now (looking ahead)

Arugula - Uber Beet - Golden Detroit Broccoli - Di Cicco Brussels sprouts Chives Cilantro - Slow Bolt Dill Echinacea Fennel Kale - Black Magic Kale - Premier Kale - Red Russian Kale - Scarlet Lavender Leeks - American Flag Lettuce - Flame Lettuce - Little Gem Marigold - Dwarf French Marjoram Miner’s Lettuce Onion - Patterson (F1) Onion - Rossa di Milano

Oregano - Greek Parsley - Hamburg rooted Peppermint Radish - Starburst Rosemary Sage - Broadleaf Spinach - Viroflay St. John’s wort Thyme - Common Thyme - French Thyme - Orangelo Valerian Viola - Chicky Chicks Wormwood Yarrow - Common White Yarrow - Double Diamond Pearl Zaatar

Garden planning class this Wednesday March 4 at 8:30am

Reminder: I’m teaching a garden planning class this Wednesday 3/4 at 8:30am!

If you haven't started planning your garden yet, now is the perfect time to get started, especially if you have not done this before (or if you want to be a little more strategic with your garden this year).

And before you write off planning because you have a small space...

Believe it or not, I was a long-time container gardener before I had a yard, and I’m used to working with constraints. Even now, I’m working with the very large pine trees on my south fence.

But if nature can find a way, then so can we. Whether it is microgreens on your counter or herbs in pots by your door, we can figure out a way for you to grow some of your own food.

Urban Abundance + Resilience Gardens

Do you have a grassy front yard that would make a great garden, but you do not have the time, energy, or money to put it in from scratch?

Urban Abundance, a local gleaning organization, has a program called Resiliency Gardens, and it’s a straightforward way to partner with a local organization to turn an accessible patch of yard into a publicly accessible food garden.

Here’s what makes it feel doable:

• They can provide seasonally appropriate veggie starts and seeds.
• They provide clear signage for passersby so the purpose and basic guidelines are obvious.
• They can also provide some supplies (depending on capacity), like organic fertilizer, hand tools, and trellising.

Your job as host is to steward the space through the season. You can harvest from it, donate excess to a nearby food bank or pantry, and encourage neighbors to harvest too.

​If that sounds like your kind of involvement, learn more (or apply to host) here.​

Plant CSA

If you want edible plants and herbs for your garden without having to overthink every single decision, my Plant CSA is basically that: a seasonal share of plant starts, grown here, picked up locally, with guidance so you’re not guessing. (Pst - you get workshops for free as a CSA member!)

Talk soon,

Dusti