Our Spring Vegetable workshop will teach you what's possible to grow and pick in early Spring. You will be able to plant next weekend and harvest your bounty later this month. Learn sustainable organic techniques that will let you seamlessly integrate your early spring vegetable garden into your summer plantings of warm-weather lovers.

We will discuss lettuces, spinaches, chards, bok choy, shelling peas, mustard, kale, arugula, cabbage, broccoli and other quick-growing spring veg that will tide you over til the warm weather hits.

Every attendant leaves with a tray of ready to plant spring vegetables mixed with a few strawberry plants, and some companion plants, a bag of compost for the garden, a pack of summer vegetable seeds to take home to tend along with instructions on how to grow them out to harvest.

In addition to the culture requirements of each of the vegetables, the topics covered in class will include: bed preparation, heat and light requirements, frost control, germination tricks, organic pest control, companion planting, fertilizing, and harvesting techniques. Again, this class is taught by farmer Megan Barnwell and will be held at Bountiful Gardens.

Bring the whole family but please no children under 13 for this workshop. We will be offering workshops geared specifically for young children soon.