|The Furrow Maker in action
1/4-inch dowels glued to its underbelly, creates a miniature farm field. Into the tub’s “field” go rows of fresh onion and leek seeds (fresh is important with these seeds, which lose viability after a year or two), about 7 seeds per inch, which is enough to well populate the “field” without causing crowding. After the seeds are covered with soil and gently and thoroughly watered, the tub gets covered with a pane of glass and placed on a heating mat that provides gentle warmth of between 70 and 80 degrees F.
16 hour days. The plants shift gears and redirect their energy into pumping up growing bulbs. More leaves at that time means more stored energy available to swell up sweet, juicy bulbs. That’s what I want and why I go through the trouble(?) of early, indoor sowing. I’ll plant out the seedlings in early May.
|Fennel, chard, lettuce, and kale in this bed
necessitated transplanting self-sown mâche from outdoor garden beds into the greenhouse last September.
|Celery for eating and celery babies for transplanting
of bread sitting innocently on the kitchen counter. Bob grabs a knife and already has a sandwich in mind. “Do you have any tomatoes,” he says. What? Tomatoes? It’s midwinter!