February’s Garden Journal

As we move into February, we find ourselves at the mid-point between the winter solstice and the spring equinox. Each day, the light grows a little longer, a subtle reminder that spring is on the horizon. Our overwintering crops are beginning to stir, pushing new growth through the soil, a sure sign of the quiet work that has been taking place beneath the surface. These crops have been strengthening their roots during the short and often harsh winter days, preparing to burst forth with fresh vitality as the weather warms.

Volunteers potting up jujube trees that have spread rapidly in the garden.

The early spring bulbs, such as crocuses, daffodils, and snowdrops, are pushing through the rich earth, returning with their vibrant blooms and sweet scents to fill the garden with color and anticipation. It’s a welcome sight after the stillness of winter.

We’ve also begun sowing the last of our cool-weather seeds, such as peas, radishes, and spinach, which will soon be ready for transplanting into the garden. At the same time, we’re moving forward with sowing vegetables for the late spring and summer garden—tomatoes, peppers, and eggplant are on the way, marking the transition from winter's slumber to the vibrant growing season ahead.

In the meantime, we’re continuing to harvest a bountiful selection of cool-weather crops. Cabbages, carrots, broccolini, arugula, kale, and leeks are in abundance, filling our baskets and our tables with nourishment. Brussels sprouts are not far behind and should be ready for harvest soon. Inside the hoop house, a beautiful crop of bibb lettuce is coming along, providing us with tender, flavorful greens that will make the perfect addition to salads and sandwiches.

Our team has been busy behind the scenes with a variety of essential tasks. We’ve been dividing strawberries to propagate new plants, sowing apricots, and planting cuttings of elderberry, fig, and Carolina rose, ensuring that the garden will continue to flourish for years to come. It’s a time of renewal and growth, as we prepare for the garden’s next cycle.

This month, with the help of our dedicated volunteers and student groups, we’ve planted over 600 new plants in the garden, expanding our edible and ornamental plantings. We’ve also sown hundreds of seeds in the greenhouse, nurturing them for future planting. It’s been a busy and fulfilling time, and we’re excited for the months ahead.