This itch I’ve got this year, it’s a gnarly one.
I want to make this the best gardening year to date.
I will grow scores of vegetables to feed the drunk and hungover masses.
I will do it well.
All will be happy and stuffed full of nutritious vegetables.
This is my plan.
So far we have started corn, cantaloupe, thai chilies, various squash, lemon and armenian cucumbers, old german tomatoes, beefstake tomatoes, poll beans, Hansel eggplant, purple Italian eggplant, Florence fennel, onions, edamame, long island brussels sprouts and big max pumpkins. All of these are perched on a window seal in the kitchen. The majority are fairing well, some are a bit slow to start but with any luck will be bursting out of their shells soon.
It always surprises me how simple it is to start vegetables from seeds. Place in dirt, water, cover for a bit, situate in partially luminous window and 3 to 10 days later BAM little green shoots begin to appear. Life springs forth from those tiny, dry globes. It’s amazing every time.
If you haven’t ever tried to start vegetables from seeds, I highly recommend it. Its simple and it brings you even closer to your future dinners. You saw it through its most delicate, vulnerable stage. You made that green shoot come into being with a bit of attention.
If you buy spinach or leafy greens in the plastic tubs at the grocery store, save them. Go out, get some potting soil and some seeds. Put soil in said plastic tub. Plant seeds. Label. Water. Watch. Easy. Just give it a try, I promise you will not be dissatisfied.
