Time to start the seeds. I like to grow things, although the amount of effort that goes into it annually varies with what else is going on in my life. The last couple of years there’s been time and space to devote a lot of attention to the backyard veggie patch.
It started with a new yard, with decent sunlight and soil. Add a modest greenhouse. It’s about 8′ x 12′. The climate control only goes as far as two passive temperature-gated roof vents, but it does provide some advantages for growing things. So far I’ve discovered:
- Spring plants, like spinach, can be started a few weeks earlier in there.
- In the summer, it gets stinkin’ hot, which sweet peppers, eggplant and cucs love.
- It protects those that get bugged by bugs, or eaten by the garden bunnies, like lettuce.
- Squash do not do well, ’cause they need the bees, to be frutiful, spreadin’ the pollen from flower to flower.
- Depending on the seed type, which I haven’t entirely figured out yet, it seems a better place than in the house for starting seeds. Some plants get all spindly and fall over when started in the house but still need extra time or they won’t make it to maturity before our lovely southern Ontario summers turn to ghastly, chilly, dark falls. Starting them in the greenhouse seems to let nature dictate the timing to nurture a sturdy plant that’s ready for the outdoors at the right time.
Some seeds need months longer to mature than the local climate provides. While the ground remains frozen, snow and ice rage from the heavens, and darkness decends after a scant few hours of sunlight, seeds must be sown beneath a grow-light, in the comfort of central heating. Tomatoes, celery, peppers, eggplant, and others nestle in perfectly engineered soil, sending delicate sprouts into the world, for me to nurture.
Here is day 1. I promise not to post every day for the next 7 months, even if I want to.
Indoors, gardening season is open.