The seed planting calendar shows that today is the day for sowing the cucumbers and squashes.  Rachel is laid up with a nasty head cold (get well soon!) so I am answering the garden’s call by myself.

After our first round of indoor seed sowing (see March 24, 2013), I know the drill:  moisten the soil mix; fill a tray with it; label the rows, drop in the seeds; cover with more soil mix; water; put the lid on the tray and place it on a shelf.

Cucumber and squash seeds are large and flat, similar in appearance but not as big as pumpkin seeds (their cousins in the cucurbit family) with which most people are familiar.  (I find it odd that I do not usually consider cucumber or zucchini seeds to be related and have thrown away thousands of them without any thought.)  The seeds are planted at a greater depth—one inch—and I used a pencil as a dibble to form holes for them.

After watering the tray, which holds eight seeds each or two types of squash and twelve seeds each of two kinds of cucumber, I placed it at the top of the seed growing apparatus (I moved the basil to the bottom).  As the youngest and only seeds not yet germinated, the cucurbits will get exclusive use of the heating pad until their seedlings emerge.

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