After procrastinating in favor of books for about three weeks, I finally got around to getting seeds started this year. Nothing like a sunny 70 degree day on the porch during a world pandemic to kick you into gear.
If WordPress weren’t being such a persnickety old maid this evening, you’d see an artfully edited and filtered photo of three flats of plants. You’ll just have to envision the scene, carried aloft on the magic carpet of my descriptive powers. I started three trays of seeds tonight, each containing 36 cells. The six-pack cell is what you generally see at the greenhouses.
In the first tray, I did 12 cells each of Calabrese broccoli, Self-Blanche cauliflower, and Long Island Brussels sprouts. In the second tray, I did six cells each of Opalka, San Marzano, Amish Paste, and Roma, all heirloom sauce tomatoes, along with Yellow Pear cocktail tomatoes and Gardener’s Delight cherry tomatoes. The third tray is also divided into six cells for each type of heirloom slicer tomatoes: Green Zebra, Red Zebra, Ace 55, Trip-L-Crop, Chocolate Stripes, and Vintage Wine.
I grew most of these last year and what the deer, birds, squirrels, and blossom end rot didn’t take were damned delicious. I’m forewarned this year, which as I understand it is forearmed, so I expect to be eating more tomatoes.
I also started to porch pots of basil, because really, what suits tomatoes better than basil? I chose large leaf Italian basil and the classic Genovese basil. I use so much in cooking that I’m hoping to harvest from these pots all summer.
Is anyone else ready to garden as a means to get out of the house? Stir crazy much, as we shelter in place from Covid19?