I’m not sure if March ended like a lamb. It certainly wasn’t worse than its entrance, but compared to the gentle, idyllic springs of the past two years, it was lacking. Last month found me in the process of moving off the boat and onto solid land. I’m sure there are things more exhausting than moving, but at this moment, I can’t think of anything.
No matter how much you think you own, nothing prepares you for the realization of how much you actually have. I knew I had a lot of containers on my back deck, but do you know how much soil was in each one? Neither did I.
The move is throwing off my springtime rituals even as I plan new gardening projects. I’m hoping to get more settled and to begin some starts soon. It’s not time for the tender plants such as zucchini; now you can begin kale, Swiss chard, kohlrahbi and pak choi.
These vegetables can be sowed directly into the ground, but there are advantages to beginning them inside. Larger plants are less vulnerable to predation. As the plant emerges, slugs feast upon them and you never get a viable plant. Beginning them inside also means that you can harvest them sooner.
There was a time when I felt there was too much kale in my life. I don’t feel that way anymore. I like the taste and the different textures that are available. From dinosaur-leafed Lacinto and Nero di Toscano varieties to the ruffle-edged Siberian and Winterbor or to the flat-leafed Red and White Russian varieties, it’s all good. One of my favorite plots at the community garden consisted of different varieties of kale. The dark green to the purplish colors, combined with the various textures, made an attractive display.
Another bright spot in the world of vegetables is Swiss chard. Bright Lights is a multi-colored variety, but don’t overlook Golden for its yellow hues or Argentata with its big green leaves and white stems. Unlike the kale mid-rib which is too tough to eat, the center rib of Swiss chard has a clean, crisp flavor and is nice to add to salads.
Kohlrahbi has been one of my favorites since my friend’s dad would lean over our fence and hand us slices that he cut. Try Early Purple Vienna, Early White Vienna or Delicacy White.
Pak choi does well here, either as a cut and come again vegetable or something that is sown two or three times a season for multiple harvests. I appreciated Joi Choi last year in my plot. It was a mix between the baby and the long, Bok Choi stalks. It didn’t do well in the plot where slugs frequented, but I harvested in up to the end of the season. Cutting it two inches above the soil line and letting it regrow.
I have been thrown off by my life changes, but I did manage to plant a hanging basket with cilantro, basil and parsley. It’s nice to know that some rituals will continue, whether I’m rocking with the tidal changes or planted firmly on dry land. Well, a ground that will eventually dry out when the final snow melts.
• Corinne Conlon is a freelance writer based out of Juneau. She can be reached at dirtgirlgardening@gmail.com.
