Preparing Your Garden for Spring in Virginia
February 26, 2026
Insights from Lead Farmer Patrick at The Tides Inn Farm
February in Virginia carries a quiet sense of momentum. The fields may still rest under frost, and the air remains crisp, but beneath the surface, the next growing season is already unfolding. At the Tides Inn Farm, this time of year is less about visible planting and more about thoughtful preparation - laying out the groundwork for a productive and abundant spring.
For our Farmer Patrick, the season always begins with the soil. In Virginia, soil health sets the tone for the entire year. As temperatures begin to rise, February offers the perfect opportunity to test nutrient levels and pH, making adjustments before new growth begins. Incorporating finished compost from the winter months enriches the beds and improves structure, allowing roots to establish more deeply once planted. Even a modest addition of compost can transform a garden’s vitality. Healthy soil now leads to resilient plants later.
Inside the greenhouse, February is one of the busiest months of the year. Trays of seedlings begin to emerge in careful rows, each labeled and timed for succession planting. Cool season crops such as broccoli, cauliflower and cabbage are started indoors now so they can be transplanted in April when conditions are right. Herbs like parsley, cilantro and basil also make their early debut, thriving in warm spaces long before outdoor harvests are possible. For home gardeners, a sunny kitchen window can offer the same early promise of spring.
At the Tides Inn Farm, diversity is central to the planting plan. A balanced ecosystem supports not only soil health but also the creativity of our culinary team. This season’s crops include potatoes, annual herbs, cabbage, ginger and tomatoes grown in our high tunnel. Each selection is intentional. Lead Farmer Patrick works closely with our Executive Chef Kyle Perkins to align what is grown with what will eventually be served at Salt & Meadow, ensuring that the connection between farm and table remains authentic and deeply rooted in place.
Virginia’s late winter weather requires patience and experience. February can bring snow one week and mild temperatures the next. A heated greenhouse allows for early starts, but careful timing remains essential. Subtle signs begin to appear – new growth on perennials, native plants stirring, soil temperatures gradually rising. Yet the possibility of a late freeze always lingers. Light frosts can be managed with row cover, but a hard freeze during sensitive bloom periods, particularly strawberries, can significantly impact yields. Farming demands both attentiveness and adaptability.
Beyond planting and soil work, February is also about readiness. Irrigation systems are checked and prepared before the first major plantings begin. Drip lines, connectors and regulators are organized and tested to ensure seamless watering once the season accelerates. Equipment maintenance completed at the end of last year is revisited with small adjustments, tightening belts and confirming that tools are ready to move when the soil warms. The visible harvest may still be months away, but the preparation is already well underway.
February gardening may not be glamorous, but it is foundational. It is a month defined by planning, nurturing and quiet progress. When spring finally arrives in full color across Virginia’s Northern Neck, its abundance reflects the steady, intentional work happening now.
If you are tending your own garden, embrace this transitional season. Test your soil, start your seeds, prepare your beds and watch closely for the first signs of renewal. And if you find yourself at the Tides Inn, stop by the farm to say hello to Patrick and see what is beginning to grow. Then experience the harvest at Salt & Meadow, where fresh, farm-driven ingredients shape every dish and tell the story of the season from the ground up.