By Amanda Boyle, Events Manager and Laura Matter, Garden Hotline Program Coordinator
And…we’re back! Seattle Tilth’s March Edible Plant Sale returns for its fifth year of springtime favorites. Expertly chosen varieties for cooler northwest weather will allow you to have a flourishing garden this spring – why wait until summer?!
The sale will again be at the Pacific Market Center (get directions), a centrally-located space just south of downtown, March 15, 9 a.m.-3 p.m. The sale will be full of information for your garden and we’ll have food and drink to keep you well fueled.
Consider adding more perennial flavors to your garden this year. We’ll have rhubarb and many varieties of blueberries and strawberries. Burnt Ridge Nursery will have an impressive selection of fruit trees and shrubs, as well as nuts and natives in the parking lot outside of our sale. See the fruiting tree and shrub list.
Experiment with new culinary herbs to add intrigue to your garden and flavor to your cooking. You’ll be able to choose from dozens of tantalizing varieties like mint ‘Julep,’ garlic chives, ‘Hot and Spicy’ oregano, lemon thyme and tarragon. See the herb and flower list.
Be adventurous and try some nutritious gourmet greens. You will not only be nourishing your body, but you will be adding a whole new flavor component to the mix. Here are some great choices (or see the full vegetable list):
• Persian Cress is a tart, spicy and “good for what ails you” veggie. It’s a small plant that can be grown as a micro green, a good choice for small spaces. It is not fussy and is super quick to harvest, making it great for succession planting. Great with poached eggs, casseroles and some soups.
• Endive, radicchio and escarole are cousins in the chicory group. These nutrient-dense greens are often perceived as too bitter. Grown and prepared properly, the tang can be mellowed and become highly desirable. Cultivate these beauties as you would lettuce with well-drained soil in good sun. Cooking will soften their bitterness, and they go well with flavors like anchovy, lemon and garlic.
• Fennel is a gourmet grower’s delight! This plant yields delicate tender foliage, crisp firm bulbs and tasty seeds. The trick to getting fennel to perform well is to water it deeply and not let it dry out. Use the leaves and tender stems as a garnish around deviled eggs. Thinly slice the bulbs and toss them into a salad, or add to a good white fish with lemon and bake.
We can’t wait to share with you all of the amazing plants we’ve selected for this sale. We’ll also have worms, compost, potting soil, cloche kits and seeds. See you at the March Edible Plant Sale!
Avoid the Crowds
Shop early and get first pick of the plants in a leisurely environment at our Early Bird Sale on Friday, March 14; 6-7:30 p.m. Tickets are only $25 and directly support our educational programs — buy tickets now!
Mark Your Calendars
Our March Edible Plant sale is the first of TWO sales this spring. We hope you’ll also join us at our May Edible Plant Sale on May 3 & 4; 9 a.m.-3 p.m. in Wallingford, where you’ll find the region’s largest selection of organically, sustainably and locally grown vegetable plant starts. Find summer gardening favorites like tomatoes, peppers, squash and corn!