Round about the start of February, we see a new manifestation of seasonal energies. All through winter we have been preparing ourselves for this time, the coming rebirth of the land. My hope for you is that there was some space for rest and dreams in the past few months, because it's time for the physical work of the year to begin. You have likely spotted a few of the first bulbs peeking up through the detritus of last years garden, telling you that soon the work of cleanup and cutting back and mulching will begin. Out at the farm, the field lays quiet, much of it blanketed in a low stubbly blanket of cover crop, winter rye, field peas, crimson clover, that will burst forth from it's dormancy as the daylight lengthens. While I wait for the stirring of the fires of life within the land, I start with sowing seeds in the greenhouse.
The first round of starts in the greenhouse are in the allium family, so all of our onions and friends like leeks and scallions. I am experimenting with leek succession seeding this year, sowing several different varieties now that have successive maturity dates, so that they are ready to harvest over a prolonged window.
I am particularly excited about a new onion variety I am trying called 'Rossa di Milano' which is a classic Italian heirloom. The flavor and storage quality are supposed to be tremendous, and they have this unique shape with a flattened top that I just can't resist.
Next week I'll take shelter against the snow and rain in the greenhouse and sow a majority of my spring seedlings. It's a long list: beets, spinach, lettuces, radicchio, kale, broccoli, sprouting cauliflower, cabbages, Swiss chard, fennel, bok choy, peas. After a few days of solid work the benches will be brimming with trays, and by the end of the month, brimming with life. I've been working on reorganizing the greenhouse space this past week to set a perfect template for the season, and I have such good intentions of keeping it so nicely organized and keeping up with all the record keeping all year long.
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