Everything went outside yesterday to harden off. It decided to be 80 degrees, so it seemed the thing to do. It’s going back into the 50s and 60s again after our one day flirt with summer, with at least one night close to freezing, so it’ll probably be a full two weeks before I […]
Did my last bit of in house seed planting today – some runner beans, cucumbers and khuri squash, to give them a bit of a head start. It’s been so cold so far this Spring (we had snow last week!), they’ll probably need it.
I’m late to note that the early seedlings were planted up two weekends ago now. They’re doing pretty well, other than the Swiss chard, which for some reason just isn’t doing quite so well this year. I do still have several left (the advantage of planting 12), but I may end up buying some seedlings
Things are finally starting to green up in earnest – here’s my garlic. I was a little nervous – this is seed garlic I bought at the Bennington Garlic Festival. I was pretty sure garlic from upstate New York by way of Vermont would be fine over here in Maine, but I was
Today’s exciting activity – clear out the iris! It’s amazing how much they’ve popped up already. All the herb pots are out of the garage. The chives are the only one showing any activity at the moment, but I imagine the rest will be coming along shortly.
Doesn’t look like much right now, but round one of seeds are planted! This is Swiss chard, two kinds of basil, zinnias, two kinds of kale, calendula, leaf broccoli, regular broccoli, rudbeckia, dahlias (from seed!), two kinds of peppers, and two kinds of marigolds. We are still going to be able to do the
Seeds are set for the year. The cucumbers are for BF – he thought they looked interesting. The kale came along with that, which was nice – it’s a variety I’ve thought about. The rest are flowers to intersperse with the veg I’ll be putting in the community garden. I have all that seed already.
The community garden is officially put away for the season. Well, sort of. We have to clean up everything that needs to be cleaned up, and sign off on it by 11/1, and this being the last weekend before that date, I went ahead and pulled out everything that really needed to be pulled
I dehydrated the Korean peppers yesterday – the kitchen smelled lovely. About fourteen peppers gave me a about a pint jar’s worth of dried shards. (Plus a little room for a desiccant pack – we’re paranoid.) We figure we’ll grind on demand. Not bad considering my yield this year wasn’t great. I’ve got basil
