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Starting my container garden in the house about 30 days before the last frost.
I usually the start the seeds in a moist layer of paper towel. I keep everything damp (but not drowned or soaked) and in the dark for about 5 - 7 days or until the seeds have sprouted. The seeds roots will have infiltrated the paper towel, so I use a scissors to cut out squares that will placed in dirt. Here I'm showing growing the seeds in yogurt cups. Bottoms are drilled for drainage. The grow light is crucial to keep the seeds from getting leggy. |
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The green peppers I grew from seeds saved from my favorite farmer's market vendor (I saved them myself and stored them until I grew them here). I used this book to do it: Seed to Seed.
I vermicompost, so the worm tea helps a lot. I recondition the soil every year with fresh worm castings. |
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Even with only 6 hours of sun on the stairs... |
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Did you know that orange and yellow peppers are simply green peppers that are allowed to grow longer? |
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For the herbs, drying them is a great way to keep the garden going for winter cooking.
This is basil tied in a bunch with a twisty tie. As I've grown lazier, I sometimes just drop the basil into a hanging bag as I harvest it. But, you need to check on it occasionally to make sure it's not clumping up. |
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Oregano with a string captured by the twisty tie's last twist. |
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Lunch bags with holes. I use a hole punch and make the holes when the bags are still flat. I use a stapler to close the bag around the string for hanging. Hang in the sun for a few weeks. |
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Dried oregano.
Next, I put them in plastic baggies and put them in the sun for a day or two. If moisture appears on the inside of the bag, they aren't dry yet. Otherwise, store them intact: pull the stems out just before cooking. |
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Dried dandelion roots.
Dried Calendula (Marigold) flowers. Little rays of sunshine in winter tea. |
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Meat eaters.
------ Sauerkraut: Sauerkraut123 Sprouting: Sprouts123 Vermicomposting: Worms123 |