You can find your own daylength table here.
All of this information makes winter more tolerable and seemingly shorter. Considering the longer days is a shining light. Hope and promise. With this information I sow.
Over December break I started sowing seeds in the basement nursery. Today I planted seeds in pots in the dome.
Because I have a problem with slugs in the dome I decided to
suspend a tray by hemp to evade them. Slugs particularly love
tender seedlings. The tray on the left was one I planted last fall with varying
winter-hardy seedlings, like California poppies, Snapdragons, Larkspur and Nigella.
In the right tray I planted Snapdragons (3 kinds), and Fragrant Cloud & Woodland Tobacco.
Knowing that these seed varieties are often early germinators I thought it was safe to start them in the dome.
The benefits of starting in the dome are no energy need and no hardening off.
In the basement nursery- Lovage, Valerian, Parsley & Fennel
(left to right)
Hollyhocks and Blanketflower germinating.
Today I set a flat of spring greens outside for an hour. It's misty, gray and warm enough. I thought they may enjoy it.
The state of Chard- regrowth
Overwintered Hellbores & Russian Sage (was looking promising until recently)
I think this is a Mizuna. It was in a mixed pack of veggies.
I LOVE it. I nibble on it in the dome. I hope to collect seed from
it as it's a new fav. It is both peppery and earthy.
Self-sown corn salad (mache)
I finally realized why I don't love this veg.
The name implies the flavor- corn, and I don't love corn that much.
This is also one of the few plants not eaten by slugs. I think that says something.
The state of collards.
Celery made it!
I say that like winter is over.
I'm not a fan.
Needed to get this done as the bulbs are showing
Star of Bethlehem
One of my favorite fragrances- Fragrant Olive
With the nice Sweet Potato harvest I think we've had sweets at least a dozen different ways this
winter. This recipe was from a recent gifted cookbook. The sweets are cooked in a spice mixture I wouldn't have thought of. Served over spiced polenta (or grits). Yum.
Happy Gardening makes for Happy Eating!