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10 Fast-Growing Spring Vegetables You Can Harvest In About 30 Days

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We live in a day and age where instant gratification is the norm. Therefore, when it comes to gardening, sometimes we want and expect the same. Unfortunately, as a general rule, you can’t speed up the natural world. Plants live and die by the seasons, day length, sunlight and climate. That leaves us gardeners sowing seeds, planting plants and ultimately waiting in order to reap the rewards of our efforts.

Most vegetable gardeners know the great joy and excitement when they finally harvest and taste that first ripe tomato of the season. Fortunately, not all vegetables take so long to mature and produce a harvest. But if instant gratification is more your speed, try planting some of the following fast-growing vegetables in your garden this year. You’ll be eating fresh and tasty homegrown produce in no time!

1. Radishes. For the fastest-growing radishes you’ll want to stick with spring radishes. I’ve had great success with “French Breakfast” radishes in my own garden. These are seeded directly in the garden in the spring and take about a month to mature. You can even eat the tender radish sprouts in salads or on sandwiches if you need to thin your crop, or if just can’t wait the full month until the root is mature.

2. Turnips. Spring turnips have really taken off in popularity the past few years, and for good reason. They are tender and sweet and can be eaten cooked or raw. “Hakurei” and “Tokyo” turnips are two of my favorite varieties, both taking about a month to mature. Don’t forget about those turnip greens! They are delicious tossed into soup or sautéed in a bit of butter on the stove.

Need Non-GMO Herb Seeds For Your Spring Garden? Click Here!

3. Salad mix. Salad mix is a great option for fresh salads all spring and early summer long. If you are looking for the fastest producing mixes, choose those containing only leaf lettuce. With days to maturity right around one month, and the ability to harvest multiple times from one seeding, salad mix is a win-win choice!

10 Fast-Growing Spring Vegetables You Can Harvest In About 30 Days

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4. Kale and other leafy greens. When choosing quick-growing leafy greens, the options are many. Baby kale, Swiss chard and arugula are a few of my favorites. These are also crops that you can harvest and let regrow for multiple cuttings. Days to maturity depend on specific varieties, but tend to average around 40 days at their baby size. If you don’t get around to harvesting them when they are young, they are equally delicious fully grown.

5. Green onions. Many people would agree that no meal is complete without a touch of onion. Come spring, green onions are a go-to allium available fresh from the garden. If starting these from seed, you can seed about 10 seeds per transplant cell to make for easy harvest of a full bunch when the time comes. Beth red and green varieties are available, with days to maturity averaging about two months.

6. Snap peas. A favorite of many a spring gardener, snap peas taste as sweet as candy when harvested at their peak of freshness. In some climates, you can manage both a spring and fall crop, but they always seem to taste a bit sweeter in the spring. Most varieties will need trellising and will mature in about two month’s time.

7. Spinach. Spinach loves cold weather and can even be over-wintered in some locations. Sold in both smooth and savoyed leaf varieties, spinach takes about a month and a half to reach harvest size. This is another green that can be harvested multiple times from the same plant, and will continue to regrow until the temperatures get too hot.

This New All-Natural Fertilizer Doubles Garden Production!

10 Fast-Growing Spring Vegetables You Can Harvest In About 30 Days

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8. Bush beans. Bush beans are a great season long garden choice, performing well in spring, summer and fall. “Provider” bush beans are my personal favorite for consistent and productive yields. Bush beans do not need trellising, but they do benefit from regular harvesting to maintain productivity. If you end up with more beans than you can eat, they are easy to freeze for future use. Days to maturity for bush bean varieties averages about a month and half.

9. Baby carrots. So much tastier than those found in the grocery store, baby carrots such as the variety “Napoli” take about a month and a half to reach maturity. Spring and fall carrots will taste the sweetest, and seed germination is much easier to achieve in cooler temperatures. With that being said, once germinated, carrots are able to grow all season long.

10. Pickling cucumbers. Not only are pickling cucumbers great for making pickles, but they are equally tasty sliced on sandwiches and into salads. Pickling cucumbers take about two months to reach maturity, and prefer slightly warmer soil temperatures, making them great for summer-long harvests. Many pickling cucumbers do not require cross-pollination, making them great options for balconies and greenhouses.

It’s obvious from the above list that options abound for quick-growing garden vegetables. While there’s nothing tastier than waiting for the first taste of a vine-ripened summer tomato, with proper seed and transplant selection, you can be feasting from your garden in virtually no time!

What fast-growing vegetables would you add to this list? Do you have any other advice? Share your tips in the section below:

Every Spring, Gardeners Make This Avoidable Mistake — But You Don’t Have To. Read More Here.

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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