Spring Planting

On this sunny weekend in the Puget Sound, I decided it was time to plant my starts outside.

I’m pretty proud of starting all of these from seeds in my garage. A few years ago I started working with a grow light so I could plant seeds rather than buying starts. It is too cold in the January / February time frame to put seeds outside around here. I could have done them in the house instead, but a) I have found they get less temperature shock going from garage to outside and b) cats. Little cat would eat them and big cat would have no problem knocking them over.

If I could only grow one thing, it would be tomatoes. They are a must have in my vegetable garden. This year I planted four tomato starts, and I’m hoping we have a big enough harvest to make and can tomato sauce. However, with the way I eat tomatoes I’m not counting on it.

In the big planter we also have brussels sprouts and three tomatillo plants. We usually make a big batch of Verde sauce with the tomatillos and can all except one meal’s worth. It is my favorite enchilada recipe – not claiming authentic in any way – and growing my own tomatillos is just another excuse to make it.

Asparagus on the left (year 4) and basil on the right.

We always try to have at least one basil plant. Either we use it fresh as needed or dry it to use over the fall months. You can also see the asparagus coming in nicely. Those were also grown from seed, and we patiently waited the recommended two years before harvesting any of them.

Cucumber plants!

Finally, we have my pickling cucumber plants. I tried to grow these last year, but they did not take for me. I’m hoping I can harvest enough with these two little starts to get a few jars worth of pickles. I mentioned in the pasta sauce post that I like canning, so now you see I was not joking. I’m sure as summer comes and goes this year I will have more canning posts for you.

Enjoy the weather!

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