You may remember (and if you don’t, scroll down, it’s not long ago) that I recently ordered seeds to start our vegetable garden. Here is Texas, the last frost date is in mid March, so we get started EARLY. We take a hefty break in the summer when scorching heat kills everything in sight, and replant in the fall. I am hoping to keep the tomatoes, cucumbers and herbs going through the summer; everything else will have to be harvested by the end of May, failing a drastic change for the mild in Texas weather.
This morning, we got out the seed flats and organic seed starter soil we got from Calloway’s. Note: if you want organic produce, all you have to do is use organic products. Eventually we will have our own (organic) compost, but it will take a year or two for that program to really develop. We could have used egg cartons or any number of other containers, but since I will be sharing these little plants with others in our family, I went ahead and sprang for the $15 for the nice looking, reusable 72-plant flats. We have a nice, big light hung up over the flats, and a drain pan beneath them. We planted two varieties of carrots (which promptly got mixed up, because I had little hands helping, but I don’t much care this time around) in one flat, and a whole flat of spinach. We used about half the seeds of each packet, putting 2 or 3 seeds into each little cup of dirt.
When the little seedlings are big enough, we will harden them off by letting them spend a few hours each day outdoors for a week, before planting them in the garden. Before then, we will need to till said garden with our enormous tiller and add about 3″ of organic compost. BTW, how does one create one’s own organic compost? By adding organic material! That’s about it. Funny how something that seems so grand can be so simple. It’s all about the materials you start with. After that, we will start a new round of seedlings inside, this time a mega planting that will include lettuces, beets, herbs, onions, peas, broccoli, radishes and turnip
|Enough people have asked that I feel compelled to give a list of all the vegetable seeds we have.The seed company, Texas Ready, does not publish a list of all the varieties of seeds they supply, since their stock changes a lot depending on what has done well and how much each crop produced. I hope they don’t mind, but I am going to tell you what I got in MY ammo box – I mean, seed bank. What comes in someone else’s bank might be quite different, I don’t know. I sure am excited, though!
Herbs – broadleaf sage, Italian large leaf basil, bouquet dill, long-standing cilantro, chives and Italian giant parsley.
Peppers – cayenne, jalapeno, California wonder and Hungarian hot wax.
Tomatoes – roma, large cherry red, marglobe improved, homestead, rutgers and beefsteak
Giant Noble spinach
Carrots – danvers, imperator, chantenay red core
Greens – white vienna kohlrabi, collards, arugula, Swiss chard, siberian kale, Copenhagen cabbage and all season cabbage
Lettuce – red salad bowl, buttercrunch, oakleaf green, Paris Island romaine
Squash – summer straightneck, spaghetti, Waltham butternut, dark green zucchini, jack o’lantern pumpkins
Melons – rockyford cantaloupe, hales best cantaloupe, honey dew, Charleston grey watermelons
Asparagus – Mary Washington
Radishes – Scarlet globe and white icicle
Turnips – rutabagas and shogoin
Celery – golden pascal
Brussel sprouts – Long Island
Okra – long green pod
Broccoli – Waltham 29 and calabrese
Cucumbers – Armenian dark, spacemaster and straight eight
Eggplant – black beauty
Beets – Detroit red and early wonder
Sunflower – mammoth
Onions – Texas grano 502 and red Creole
Cauliflower – snowball
Mustard – southern giant curl and tendergreen
Corn – yellow dent, truckers’ yellow, white surecropper and ornamental/cornmeal
Beans – Thorogreen lima, golden wax bush, Florida speckled lima, Jackson wonder pole, pinto bush x 2, tenderette bush, Kentucky wonder pole
Peas – wando, colossus, Austrian winter
Cowpeas – southern, cream zipper, purple hull