We're still more than 6 weeks away from the average last freeze of the season (Late April - Mid May), but March is a great time to start cool-season vegetables from seed. These crops thrive in chilly spring weather and can handle the ups and downs of early-season temperatures, including light freezes.

Cool-season veggies prefer cool temps (40-70°F) and tolerate brief freezes without damage. This lets you get a head start on fresh garden produce.

In this Garden Guide, I visit Smile Farms, a local non-profit that helps adults with developmental disabilities find work in the agricultural industry. You can read more about Smile Farms here

Many cool-season crops are frost-hardy and bounce back from light to moderate freezes (down to about 25-28°F). The hardiest include:

I recommend starting cool season plants from seed because they mature relatively quckly, especially leafy greens which you can pick anytime you like!

Direct sow hardy seeds right in the garden when soil is workable (not frozen or too wet from snowmelt). Many cool-season crops germinate in cold soil (as low as 40°F). Make sure to work with loosened soil and don't sow the seeds more than twice as deep as the width of the seed.

This method is simple and the plants will sprout when conditions are favorable for growth. The downside is your plant may not mature as quickly.

Start tender or slower-growing crops inside for an earlier harvest. This works great for cool season plants like broccoli, Kale, Brussels sprouts, and cauliflower since they take longer to mature than leafy greens

On warm days (high temperatures above 40-50°F), take seedlings outside to "harden off". Place them in a sheltered spot for a few hours, gradually increasing time over 7-10 days. Bring indoors at night if temperatures drop below 30F.