By Penny Stine
Tuesday, March 15, 2016
My friend, Jan, came over to my house over the weekend so we could get more of our seeds started. We planted eight different types of tomatoes, one eggplant variety and about six or seven different kinds of peppers - both hot and sweet.
We have four bio-domes from Park Seed, and we also had some cow-pots from Johnny’s that I wanted to use for some of the tomatoes. They’re made from 100 percent biodegradable fully composted manure, so you can simply plant the entire pot in the garden when it’s time. As it continues to decompose, it’s supposed to add nutrients to the soil around the plant. I ordered one five-package of six-tray cells, giving us room for 30 tomatoes.
That would give us 15 tomato plants each, but since we had 8 different varieties, and since we can them, freeze them, dry them and juice them, we decided 15 tomato plants was not enough, so we started some in a bio-dome, too.
I’m excited about several of the varieties we’re trying this year, especially the Black from Tula ones, which are a large, beefsteak-sized dark purple tomato. We’ve also got some clear pink early determinate tomatoes that are supposed to be ready in 58 days. I’ve never had a tomato ready by the time the seed packet says it will be, but I continue to try.
Tomato Growers had a couple of peppers that I just had to try. Trinidad Perfume looks like a habanero and supposedly has the flavor of the Caribbean, but with no heat. Lemon Drop is hot, but with lemon flavor. It’s supposed to be good for drying.
Who could resist those? They’re in one of the bio-domes.
We also have two heat mats, so the bio-domes on the bottom shelf are on heat mats, which should help with germination. The grow lights also put out a little heat, as well as lots of intense light.
I planted some cool weather crops a week ago, and as you can see, they’re up and looking good.
No, they’re not growing toward the dark side of the room. They reach for the sun every day, and I try to rotate the bio-dome every day so they end up straight. Hopefully, these will be big enough to transplant in a few weeks when we have irrigation water.
By Penny Stine
Thursday, March 10, 2016
I grew pak choi toy choi last year, or baby bok choi, which was great because I planted it in April, it grew quickly and then it went to seed and I could let some other plant take over the space where it was.
I loved the little bok choi leaves and picked it the same way I’d pick any other garden green - never the entire plant, but just a few leaves at a time.
After it went to seed, I picked a bunch of the seed pods to use this year.
When I was digging around in the garden in late February, I realized the soil was soft enough to work, so I decided to go ahead and scatter the seeds I’d saved from last year.
Look what’s up!
By Penny Stine
Monday, March 7, 2016
I took a look at the calendar and realized I had to get busy with seeds. My gardening pal, Jan, is coming over on Saturday and we’re going to get the tomatoes, peppers and eggplant started, but after seeing nice-sized broccoli plants for sale at Bookcliff Gardens on Saturday, I realized we were way behind on the cold-tolerant stuff.
We probably could have started most of this stuff directly outdoors, but since I won’t have any way to water (except by dragging around a hose or watering can) until April, I decided to go ahead and start them inside.
We are growing kalettes this year, which are a new cross between brussels sprouts and kale, and the catalog recommended starting those inside. One year, I noticed that the swiss chard I started inside did better than the swiss chard I direct-sowed, so I started those, along with the Portuguese kale, and a broccoli variety called di cicco. The di cicco is an Italian variety (surprise, right?) that forms one small-to-medium head and then it’s supposed to continue to produce smaller side shoots and heads until the first frost. It’s also supposed to be a good one to freeze.
Who could resist all that? Of course, I had to try it.
I started those in one of my Park Seed bio-domes, which are so very handy for certain veggies.
I also wanted to start leeks and onions, which can’t be started in the bio-dome, since the sponges get in the way of the forming bulbs and roots. We bought redwing onion seeds, which came with a recommendation to start indoors six to eight weeks before transplanting. It’s a red onion that’s supposed to keep all winter long.
We probably should have started all of these about a week or two ago, but we didn’t, so I started them over the weekend. I hope to be able to plant them all outside by mid-April, once the irrigation water is in and we’ve discovered and fixed all the problems.
Yes, there are always problems.
In the meantime, yay for the start of the 2016 garden season!
By Penny Stine
Wednesday, March 2, 2016
I often let things go to seed in my garden. I do it partly because I’m not a neat and tidy gardener and partly because I like it when they reseed the following year.
Take this lettuce - I planted it here last year, and it did OK, but it went to seed in a pretty spectacular way, so now I’ve got at least a dozen little heads of lettuce coming up in my front flower bed. It came up in February and it’s in a very sunny bed. I’m probably going to have to water it with once or twice a week in March, but since this bed is two feet from my hose bib, I’m not too worried about needing to water it.
I had, however, decided not to even try growing lettuce this year, since mine usually doesn’t taste all that great. Perhaps this spring conditions will be right to have fabulous lettuce. Perhaps because it came up when conditions warranted rather than after I planted and pleaded it will taste better and I’ll decide to let it go to seed again for next year!
By Penny Stine
Tuesday, February 23, 2016
Do you see this?
My spinach is not only up, but it’s forming true leaves, not just the first two little leaves that look like blades of grass.
This is in a bed that gets some nice winter sunshine, which means I’ll probably have to water it once a week or more, but I can carry a watering can if it means I’ll be picking spinach soon. And by soon, I mean April, which is only a month and a week away!!! Woo-hoo!
The garlic is looking nice, too.