Chronicles of Less Urban Living, Fresh from In the Night Farm

Seedling Season

As good as Saturday’s Greek Zucchini & Spinach Salad tasted, its grocery store ingredients couldn’t compare to produce from our own garden.

Last year, we harvested more each day than we could possibly eat.

This year’s produce is still scarcely more than a dream. We ordered all our seeds from Baker Creek Heirloom Seeds. So far, germination has been nearly 100% on all six tomato varieties, as well as the Genovese basil. The sweet and hot peppers are just coming up.

Travis has tilled the main garden three times already. This is good organic weed control. Tilling every ten days or so throughout the spring allows weed seeds near the surface to germinate, only to be tilled under to perish while another weed crop germinates.

We’ve also tilled new garden plots for strawberries and bunching onions, corn, and vining plants. Last year’s squash vines consumed too much space in the main garden.

Tonight, I’ll plant more hopes in the form of tomatillo, leeks, hibiscus, chichiquilite huckleberry, and ground cherry. The wait feels long, and yet there is scarcely enough time. A pleasant tension, this.

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