February 18, 2017: Weekly Walkthrough: Starting Tomatoes

Hello, everybody happy weekend four-day weekend. Well, no three for me for some of you, yay, I'm sitting here by the beehive because I thought you'd like to see all the activity that's going on back there. Wow, look at them go. They are really busy today. A lot of pollen coming in for the new babies, which is great, so it's been raining here really, really rainy, but I thought, I'd take an advantage in the break with a break in the rain right now.

It's still pretty windy to come out and show you the garden. Because all this rain and then little periods of Sun, the gardens really pop in, and so I want to take you around the garden, and then I also want to start some seeds. It's time, I, can't, wait, any longer I must start the tomatoes and the peppers I'm supposed to wait till March, but I can't. So I'm going to do it today, so we'll do that, um next weekend. When it's not too windy, I think we'll open the hive and take a look inside I'm, really anxious to see what's going on in there. It looks active and busy, but um, When it's a sunny day, that'll be a better time, sunny warm not windy day, that'll be a better time to open the hive.

So maybe next weekend we'll do that. But this weekend lets's go check out the garden and let's go plant. Some seeds shall we come on here. We are in the South garden. Everything looks great here. There's chard to eat I've seated, turnips and radishes they're all coming up and some romaine and the garlic's doing well and the onions.

And this is that cover crop I planted the clover crimson. Clover so, after that blooms, I'll cut it down that mule is providing nitrogen to all the beds' nitrogen. What did I just say, and I have to show you the most beautiful p, blossoms I've ever seen? And these are not sweet peas.

Folks, these are shelling peas. Can you stand it? Are they not the prettiest little blossoms you've ever seen?

I think they're saber is the kind that I planted here. I just think they're so beautiful. Anyway, that's kind of fun. So I wanted to show you that there are some baby strawberries. Coming out, oh, yes, cilantro. Lots of cilantro coming up. Alright?

Star flowers. Okay, let's. Go. Look on the other side at the North garden.

Oh, I wanted to show you these blueberries. Look at these look at all the flowers on the blueberries, we are going to have such a great blueberry crop this year, I, really I. Can't, wait.

These flowers are so interesting when they see if I can you see in there really beautiful, so we're going to have a great crop of blueberries that is very exciting. And over here things are. Really starting to go to this is exciting over here.

So the first thing I know, you'll want to know have the carrots germinated are we going to have carrots and folks I'm here to tell you it's happening its happening, there's, there's, there's, green stuff coming up all over here, carrots, carrots and lettuce coming up in the next bed and potatoes. And these are braising greens and there's. Some kohlrabi, starting braising, greens, braising greens, kale spinach. And then I got to show you this. Has been a really neat invention.

So when I transplanted the seedlings of the classical into these little solo cups, I just turned them upside down to protect the seedlings because seedlings were getting eaten like bot. And this has really been great. It keeps the humidity in it's been great I've done it with the broccoli, the cabbage and that's really helping there's, not a lot of flowers yet there's, a few I can't. Remember what these aren't those sweet and then there's, some forget and the forage. Is going to go anytime the forage is going to start blooming. Okay. So that's, the state of the garden chickens are fine they're, really laying eggs again.

Everything out here is looking perfect for this time of year. So let's start some see did you just take out of the refrigerator? Well, we check out the country, ham, it's, a time to it's been in the refrigerator for about 60 days.

And so now it's time to take it out of its butcher paper and rinse and wash off rub some Cure and put it in a. New ham sock and hang it up, I think we're going to hang it up over at Elizabeth's folks up in their outside shed redwood house, the regular house, where is the ham? Can you show us? Sure come on over this way it's not unwrapped?

Oh, yeah, no, not yet. Not yet. But here it is, uh. And so it's pretty hard as a rock it's, pretty hard.

Well, that's good. What time would happen does that what does that happen? Well, it's, um, I, don't have a scale.

That's rated high enough to our kitchen scale. Maxes out at about 15 pounds. I think and this is more like 25, 30 pounds, um, so lets platter. Its was a bunch of water. So it's, it's hard also it's been in there. You know, the refrigerator so kind of you know, firms up there, naturally, this is that lovely painters tape. Yep, yep, yes, the ham soccer and that's, the ham stock.

And so we're going to take this thing off and unwrap all the butcher paper and see what's going on inside cool. I have a lot of seeds, um, I, I, don't know if I can plant all of these. Okay, this tray is full of this.

The moistened soil is soil mix. So the seed starting mix is sterile. It usually has equal parts like vermiculite or per lite, either Pete or coconut coir and usually something like I, don't know, earthworm castings.

What is this one? Huh? Mostly Pete, not a huge fan of heat, Oh, some limestone. Okay. So now I'm put a little divot in each one of these, and now I'm going to put one seed in each one. Now you could do more than one, but I'm going to do one in each one. And the most important thing is to mark.Then, you ham break Tom's unwrapped.

A ham let's, go, see it I've unwrapped it. And here it is waiting, so there's, a little salt on the outside here. But a lot of it is but a lot, but um we're off to go back to the pictures that we had one first. It was just covering, and it was covered, and you can see, and you can see kind of how much this how much this is all kind of retracted here.

Extra fat layers, yeah, yeah. So their song, like how read meters? Yeah, good grief. Yeah. So, huh. This is anything I mean, It's all foods all big experiment here, it's time for wood chips again.

So we had a pile delivered. This is probably about. Oh, how big is this pile?

This is probably 10 or 15. This is probably 12 cubic yards how's that for an estimate and I wanted to show you. Can you see what's coming off?

It? Can you see the steam? This pile is cooking.

It is simply cooking look at that. So we're going to let it sit here for a couple of days, and then we're going to start with the wheelbarrow. And then we need to get a pile of. Compost to top off the beds. So this is our spring work out almost every spring. Well, I've got everything planted everything that I had. And in this tree of 72, there are eight peppers two of each of everything, but eight pepper.

So 16 peppers. And then the rest are tomato. Some have grown before some I've, never grown before, so it'll be interesting to see how these do now I fit all of these in one tray, two of each and one tray, if I feel the need to in another two weeks, I can plant a whole other batch.

And at the proper time and the beginning of March and see how they do. Meanwhile, I have some ideas about what to do with the extras let's talk about that a little and let's talk about see, you know, you don't have to plant everything from seed. You could just go to your local nursery, a reputable nursery, not like not one of those big box stores, but a reputable nursery, and you could buy all of your vegetables from starts rather than from seed starting them from seed, or you could go to your.

Local farmers market and I bet there somebody there who's selling seedlings for cheapo prices, and they're, just like me, they've just been starting all their own seeds. I mean, that would probably be your best bet, or you could contact your local Master, Gardener program and I bet. They have a sale that you could go to totally worth it. All of that money goes to something like a homeless program. So you don't have to start things from seed it's. Just that the nice part about it is that you have some. Control over, you have some control over the process from the very beginning to the time that you compost the plant at the very end of its life after its provided you with a ton of food and that really appealed to me.

And also the idea that I could plant a bunch of different varieties and try new kinds of tomatoes, all the time or broccoli, or whatever and that's exciting. My sum there, it's dangerous because your number of plants like doubles every year, because you start to find all these. Different things that you want to try to plant, so I guess there's a good side to it a bad side to it. But if you really want to try things that you can't find the way to do, it is just is to start from seed. So you can go either way, Cesar's kind of miraculous. They hold everything in them that they need to become huge productive. Plants.

That's, cool, that's, that's, really cool. And so there's that miracle thing going on with seeds. Now there are some seeds that you want to plant in place like peas' lettuce. Is mostly you could transplant lettuces, but why so there are some things you plant right in place, and you'll just need to you'll just need to look at the seed packet and see what it says to do a lot of flower seeds, I just throw in the yard and see what happens, but I think it's really rewarding to start a lot of vegetables from seed indoors. And then transplant them, although it is more work. Now, I have a lot of seed left over, and I could save it I.

Could put it in the refrigerator like I do every year. Or I'm, really thinking about starting I'd, really like to start like a neighborhood seed swap and see if we could get some like-minded neighbors together and all of his trade sees that we have left over, for instance, I totally forgot to buy or save jalapeo seed, so I'm going to need some of that. So what if I said to somebody, hey, I've, got calabrese, peppers I'll, swap you some of those for some of your jalapeos.

And that way we all form a community of people who are interested in the same. Things or maybe I should start a seed library. We don't have one in my area, I don't really know how those work. But I think I'm going to really dedicate some time this week to figuring all of that out so that's, what I'm going to do with the leftover scene now, um, I.

Guess, that's it for this week. Time goes fast. The sun's coming out a little, which is really cool. So I might keep working, but I'm so grateful that you stopped by and watched our video I hope that you're having some peaks of Sun wherever you. Are and promises of spring, I hope, you're outdoors enjoying it. And thanks for watching we'll. See you next week, where I think we're going to talk about bees?

See you then bye.

Dated : 22-Mar-2022