I’m a little more rusty when it comes to seed starting than I thought. I’ve been meaning to write this post for weeks now but every time I checked my little grow corner I had nothing but problems.
While I was using a timer for the grow lights, the heat mats were constantly on and sabotaged my watering efforts. I thoroughly cooked most of my first sow seeds and they’ve been moved to the cold basement to wait until spring. I’ll probably just recycling the potting soil outside and if some seeds manage to come up where their dirt was planted, that’s fine with me. The few that did survive, thyme and rosemary, got moved to the kitchen window on a mini heat mat and are still alive.
Monday I cleaned out the graveyard and sowed and re-sowed new and previous seeds. Pretty much all the herbs: Cilantro, Parsley, Dill, Mint, Oregano were planted again. The flowers and supporting plants: Comfrey, Lavender, Calendula, Lemon Balm were also included. I know a lot of these I will probably direct sow in a month or so but I really don’t think I can have too many of these helpful guys~
Moving on to proper calorie crops, here’s what was planted:
- Amaranth (3 varieties: Red Garnet, Pygmys Torch, Golden Giants)
- Small Gourd Mix
- Butternut Squash (Honeynut)
- Cucumber (Spacemaster)
- Broccoli (Purple Sprouting)
- Tomato (Spoon, from Baker Creek as a freebee when I ordered a bunch. This lil guy is t i n y and I hope he does well~)
- Strawberry (Heirloom Pineapple)
- Lettuce (Merveille Des Quatre, Merlot, Mirlo OG MTO Butterhead, Red Cross)
- Chard: (Fordhook Giant, Vulcan, Orange Oriole, Bright Yellow)
Looking back on my notes and what was in the 1st sow, I think I’ll be adding more Amish Paste tomatoes to a 3rd sow since I’m really obsessed with making my own red sauce and using my own tomatoes really made a difference.
Check back later this week with a seedling update cause some of these babies can’t grow fast enough~