Archives for posts with tag: micro-greens

[Obviously, I’m a bit behind on my garden blogging this year. Okay, much more so than usual. If I have any readers left, however, they will be relieved to know that I am not behind on my garden planting; there is plenty going on there. Over the next few weeks, I’ll try to catch up. Please note, though, that many of the posts will contain very little text, if any.]

Well, so much for 2014.

It was a long one, trying in many ways, but in the end a good year. That was true for life in general and for the garden in specific.

What worked and what didn’t? Let’s start with the negatives.

Growing herbs from seed: It’s a wonderful concept and something that promises the heat of summer in the dead of winter. I started thyme, rosemary, basil, oregano, spearmint, and sage at the end of January last year with high hopes. The only seeds to germinate were the rosemary (perhaps two) and the basil.

I sowed a second batch of thyme, oregano, spearmint, and sage in early March, this time with fresh seeds. The germination rate was much better but the growth of the seedlings was slow. They did not need potting up until the end of April and we didn’t set them out until late June (everything was late last year due to the harsh winter). My conclusion is that herbs are best purchased as seedlings.

Eggplant and peppers: These are not exactly negatives—we had a decent harvest—but they needed extensive feedings (weekly) and did not produce ripe fruit until the early fall. It is possible that I planted them too close to each other (again!) and this year, we will give them even more space. I’m determined to make them work because their flavor is so much better than what you can get at the market, even the farmers’ market.

Photo by Rachel

Radishes and carrots: It pains me that neither the radishes nor the carrots performed well last year—or the two prior years, for that matter. Radishes in particular are supposed to be one of the easiest vegetables to grow. They are also supposed to be quick to mature. In our experience, they are quick to sprout but then their growth slows to a crawl. Carrots are slow in all respects.

With most of the root vegetables, we have also had the problem of too many greens and not enough roots. It’s not a huge problem—I enjoy radish, beet, and turnip greens as much as I enjoy radishes, beets, and turnips—which is a good thing because there does not seem to be anything to be done about it. We will continue to try different varieties to see what works best in our garden.

Cucumbers and summer squash: Like radishes, summer squash is supposed to be easy. It is also supposed to be prolific. Not for us. We had enough but leaving sacks of zucchini and cucumbers on the neighbors’ doorsteps was never an option. This is another case where finding the right variety—a trial and error approach—is really the only solution.

Photo by Rachel

And now, the positives.

Lettuce from seed, indoors: Sure, the germination rate of lettuce seeds is abysmally low but there’s no reason not to sow a hundred seeds at a time. If too many sprout, they can be culled and used as micro-greens (in salads arranged with tweezers!). More likely, only just enough will grow to fill out the planter.

We use window boxes that fit nicely on the bottom shelf of our seed-starting apparatus. We keep one fluorescent light fixture on them continuously (controlled by a timer) and so I only need to remember to water them every other day or so to maintain a steady harvest. If I can figure out a safe way to automatically irrigate the boxes (without fear of flooding the basement!), then the process will be perfect.

Photo by Rachel

Sugar Snap peas: Peas with edible pods are tied with turnips as my favorite home garden vegetable. They are the first to start outdoors (theoretically, as early as March 17) and quickly add a touch of spring green to the garden. The sprouts are useful whether raw, as a topping for crostini, say, or cooked in a stir-fry. The blossoms are beautiful and once the vines start producing, they continue for weeks.

Turnips and beets: Turnips are my co-favorite home garden vegetable both because they are easy to grow and are versatile. Unlike the other root vegetables, we’ve never had a problem with too many greens, which are delicious raw (in a salad, usually) or sautéed (e.g., with onions and garlic). Likewise, the roots can be eaten raw—thinly sliced, with bitter greens and a honey-based dressing—or cooked. I don’t know why more chefs haven’t included them in their farm-to-table menus.

Beets are slightly more problematic and sometimes the roots suffer due to over-abundant greens growth. On the other hand, they are very resilient and last until early fall. (And for all I know, they could over-winter in the ground without damage.) Despite the additional effort needed to spur their root growth, home-grown beets are worth it. Nothing beats the earthy flavor of beets, pulled from the ground and roasted in a hot oven. That’s terroir defined.

Tomatoes: As in previous years, we planted twelve vines last year but only six in a raised bed. The other six we planted in the ground, in alternation with the summer squashes. Also unlike ever before, we only placed one tomato vine per cage. More experienced gardeners might be saying, “Duh!”, but we’ve finally arrived at the conclusion that the tomatoes are easier to manage (by which I mean, easier to keep pruned) when they have more space between them.

Photo by Rachel

We also benefited from an unusual late-season growth spurt last year; our vines were still producing fruit in mid-November. It was odd, but in a delightful sort of way. Having fresh tomatoes in the fall—which were still green, for the most part—made us think about them in a different way. Whereas the soft, ripe, red tomatoes of summer were best eaten raw, the firmer, tart, green fall tomatoes tasted better in cooked dishes.

String beans: Pole and bush beans are another vegetable on the too-short list of reliable producers. Their preferred schedule (mid-summer to early fall) makes them the perfect candidate to follow the Sugar Snap peas when they start to peter out. Like the peas, beans sprout quickly, climb their trellis rapidly (one can almost see them creeping upwards), and supply an abundant crop of crisp, brightly-flavored beans that last for an extended period. They are a good choice to end the growing season.

One of the benefits of growing plants indoors in compartmentalized seed trays is that no thinning is needed.  We sowed one seed per compartment and they either germinated or they didn’t.  No effort or thinking is required.

The planters outside are another matter.  The smaller seeds—the carrots and turnips—were sown “thinly”, a qualitative term meaning closely spaced but not touching (the only quantitative definition I’ve found says to space them at three to four times the size of the seed).  Small seeds are difficult to place, however, and in practice they can wind up clumped together.  Consequently, when they germinate, the sprouts are literally on top of each other.

The larger seeds—the beets and radishes—are easier to place but some of them still end up too close together.  If nothing is done about them, they will hinder each other’s growth and stifle root development.  And for these vegetables, whose roots are what we eat, that would mean the failure of the crop.

So, we thin.  Or, to put it more harshly, we cull, pulling out the weaker seedlings so that the stronger ones can thrive.  Where there is no obvious choice, we remove seedlings to result in a uniform spacing.

And actually, I do not pull the seedlings out.  Doing so would loosen the soil and could damage the roots of the nearby seedlings that remain.  Instead, I use a pair of small clippers to cut the seedlings off at the soil line, leaving the ground undisturbed.  The beheaded roots will stop growing and, as they decompose, add organic matter to the soil.  In the case of the peas, the roots are especially enriching (they can be grown as “green fertilizer”).

The seedlings are still very small so I only thinned the most closely spaced ones.  After I was done, there were no spaces between sprouts smaller than a half-inch or so.  When the seedlings get larger and again start to encroach on each other, I will thin them at least once more to achieve a spacing closer to three inches for the turnips and beets and one to two inches for the carrots and radishes.

I did not attempt to thin the carrots yet.  Their seedlings are still small and frilly and I can barely see them let alone clip them.  When they get a bit larger, I’ll take a stab at them.  I also left the pea shoots.  They are already spaced at about an inch (their final spacing will be four inches) and are almost big enough to stir-fry but not quite.

Tonight, we will enjoy the first produce of the garden (Micro-greens?  Nano-greens is more like it) on slices of buttered bread.  Such delicacies are one of the main reasons I enjoy keeping a garden.