Staff Blogger: Josh Hilgenberg, Journalism/Creative Writer Intern
The winter is relenting, and spring is on its way! Not only does that mean we’re only one season away from summer, but it also means there are plenty of ripe fruits and vegetables to start eating.
Thinking about spring vegetables, there are two important concepts to keep in mind – hard frosts and light frosts. Hard frosts are around 25-28 degrees Fahrenheit, while light frosts are around 29-32 degrees. The type of frost that occurs affects produce in different ways, and makes some taste even better than it usually would.
Like the name implies, hardy produce love hard frosts. Anything in the lower 20’s is great for foods like broccoli, kale, leeks, mustard greens and spinach. Kale, for example, becomes sweeter when it grows during a hard frost. Try and give it a second chance if you’ve had it before and didn’t like it! Proper growth does wonders for vegetables.