February Garden Chores | Zone 8b | Texas

What to focus on in the garden this month?

February is a transition month. Plants are young, temperatures fluctuate, and protection is just as important as feeding. We are moving out of winter and preparing for Spring. But we have to keep in mind where we live and how it is not unheard of for us to have a freeze at Easter or flooding rains in March. So proceed with the forecast in mind and the ability to protect plants as needed should the need arise.

Feeding

Indoor Seedlings:

Tomatoes, peppers, eggplant, brassicas, and greens should not be fed until true leaves form. These are not the cotyledon leaves. Your true leaves will come on after those and look different from them. The cotyledon leaves are their for nourishment of your young plant start. Once established, use a diluted organic fertilizer and I suggest bottom watering your starts to help prevent fungus on your young plants or in your soil.

Outdoor Seedlings:

Lettuce, spinach, kale, collards, mustard, cabbage, broccoli, cauliflower, and Brussels sprouts benefit from a light side dressing of compost. These are all nitrogen loving plants because they are leaf producing vegetables.

Peas require minimal feeding. Avoid high nitrogen fertilizers, as we want the plant to pour into producing pods not just vining and leaves.

Root Crops:

Carrots, beets, radishes, and turnips prefer low nitrogen. Too much fertilizer leads to excess leaf growth and poor roots.

Potatoes:

Feed lightly at planting. Additional feeding can be done when plants reach 6 to 8 inches tall. Remember to keep them hilled up. You want to give them ample space to grow underground and prevent the sun from hitting your potatoes causing them to be green.

Pest Control

• Check brassicas for aphids.

• Use row cover to protect from insects and cold.

• Slugs may appear during wet weather.

• Keep beds clean and weed free.

• Inspect plants weekly

Harvesting

• Lettuce and spinach harvested as outer leaves. These are a cut and come again vegetable.

• Kale and collards harvested young and regularly. Also a cut and come again vegetable.

• Radishes mature quickly and can be harvested at any size.

• Turnip greens harvested before roots mature to prevent an earthy flavor.

• Harvest during cooler parts of the day to ensure plants are at their peak flavor.

• Leafy greens need to be cooled down immediately. An ice bath is the fastest way to take off the field heat and ensure longevity and flavor.

• Root crops can be topped and tailed in the field, rinsed, bagged and put straight in the fridge.