Food Gardening Science & Nature

Drop seed

Over the last couple of weeks, I’ve been on a seed-sowing frenzy. Last year – my first full-on foray into vegetable and flower gardening – was a great boot camp.

This year, after more research and guidance from Jedi Masters, I’ve taken a far more aggressive approach. No tentative Andrew this year. It’s all about doing what I can with the resources I have. Last year, I chose plants that were deemed safe for beginners. This year, I am cultivating those plants again, but also diving into patience- and skill-trying territory. Three varieties of potato, 5 varieties of tomato (one of them named after Clint Eastwood), cauliflower, broccoli, experimental hot peppers (one of them purported to be the hottest pepper on Earth), several varieties of lettuce…the list goes on.

I’m also going to see what’s involved in growing enough sage, marjoram, basil, coriander, oregano, thyme, chives, and mint (all of which I use with on-and-off regularity in my cooking) to avoid ever having to buy any from the store.

I’m branching out with flowers, not only for their loveliness, but for their ability to attract pest predators (like hornets who eat caterpillar larvae) and distract other pests from my vegges.

I now have enough compost and regenerated soil (from last season) to fuel a large garden for the new season. I have two grow houses for the maturation of seedlings and am staring at approximately 60 seed bins in neat little rows on top of my refrigerator (where they spend their evenings to avoid the cool outside temperatures).

When I get to the point where I don’t have to ever buy produce, I’ll upgrade to chickens and piggies because bacon-wrapped chicken breasts are sort of awesome.

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