Some gardeners don't realize that late winter is an excellent time to plant many cool season crops in the vegetable garden as well as the landscape. Some can go in as transplants, but this is also an important time to get seeds purchased and ready for the summer crops. Most of the garden centers have a good selection of transplants and seeds. If they don't have what you are looking for, check online sources.
Transplants that can go in now include broccoli, Brussels sprouts, beets, cabbage, kale, Swiss chard, kohlrabi, cauliflower, lettuce and Irish potatoes. Asparagus can also be transplanted now if needed. Garlic can still be planted if you missed the October planting, and onion sets can go in now. Carrots and radishes can also be planted again from seeds.
In preparation for the summer garden, go ahead and buy the seeds of tomatoes, peppers, beans, eggplant, squash, cucumbers, eggplant, pumpkin and watermelon. They can be started now in a greenhouse-type environment or kept to be planted directly in the garden after the freezing weather has moved on. Some crops work better from direct seeding than others, but it's fun to do a little experimenting.
All about jicama
One of the more unusual plants that can be grown here in North Texas as well as most of the rest of the country is jicama. It is one of the freshest and best-tasting food crops of all, and it is very easy to grow.
Jicama is a vigorous, bushy vine that has heart-shaped leaves and blue or white flowers and lima bean-like pods. It does best in well-drained, healthy soils. Plant the beans in the spring. Use the basic organic fertilization schedule and remove flowers from young plants to encourage the expansion of roots, which are the edible parts of the plant. Like potatoes, jicama can be harvested at any time during root development.
Eating the roots
The tubers are shaped a bit like turnips or beets and can weigh from 8 ounces to 6 pounds. The tubers usually have short roots attached.
The light brown or tan skin will have blotches, but that's no problem. The skin is fibrous, so it must be peeled away completely before eating, including any layer of fiber under the skin. Young ones will have a thin skin and bruise easily. Older tubers have thicker skin and are easier to handle. The flesh inside is crunchy, white, a bit sweet and delicious. Enjoy the process and the wonderful food!
For more detailed information about jicama, go to dirtdoctor.com/garden/Jicama_vq2793.htm.
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