The other day I wrote about hardening off onion and leek seedlings. This week I am planting out onion and shallot “sets”. Planting sets may seem redundant since I already have seedlings on the go, but I assure you there is a method to this madness.
In my house, we cook with shallots and onions everyday and we never seem to have enough. This year I plan to step up my game and grow more than ever. I don’t want them to be ready for harvest at the same time. Now THAT would be madness. Starting from a range of sources (seed, sets, and even store-bought transplants) allows me to have a steady stream of edible alliums (as well as tender onion greens) available for use in our meals throughout the growing season and well beyond. Not only have I already been using the fresh greens clipped from my onion seedlings, but I have even harvested some of the full-sized perennial bunching onions that I planted last fall! Over the years I have found that if I take care to plant at intervals and protect the plants, I can have some form of edible allium available almost year-round!
I’m currently in the process of hardening off the first round of onion and leek seedlings in preparation for permanently planting them outside. To recap, here’s the planting calendar that I follow:
It’s no secret that I love tomatoes. Growing them is an exciting, ever-changing challenge with a big reward at the end. I strive each year to experiment with as many different varieties as I can fit into my small gardening spaces, testing them in a variety of growing conditions to see how well they will perform. Some of my results are shared here.
Since many of you have already started your seeds and even have your plants outdoors in the soil, and others, like me, will be starting seed soon, I’ve waded through the extensive tomato archives on this site and picked out the posts that are most geared towards how-to growing, care, cooking, and preserving information. They’re now all available in one place that you can return to again should you need the help or inspiration.
Click here to see the You Grow Girl Tomato Growing Guide.
Salad greens are one of the first crops that I start outdoors. It snowed today, but as soon as the soil is workable, I will be out there, seeds in hand, to get started. As with Seed Starting 101, I have created a permanent page that lists all of the best posts around the subject of growing (and eating) lettuce and salad greens. If you come back looking for it in the future, you will find it over here on the Resources page (link in the top bar).
The photo (above) depicts a winter salad mix that I grew in a big washbasin the last two years. It includes a really pretty burgundy mizuna variety called ‘Red Frills.’
2011. It was the first year in my new garden, and with what initially felt like space to spare, I went wild, starting seed from every tomato that caught my fancy. I had heard about Italian long keeping tomatoes and was eager to try them. These are tomatoes that don’t ripen well on the vine within the growing season. Instead, they are brought indoors before the frost and hung in a cool spot (usually a basement or garage) to be enjoyed fresh throughout the winter. For the first time in my adult life I had a basement, so it was all systems go. I started the seed from two varieties: a small orange, bicolour fruit called ‘Giallo a Grappoli’ and the more commonly known red type ‘Grappoli d’Inverno.’ It turned out that my eyes were a lot larger than my new garden. When forced to make a choice I chose orange, ‘Giallo a Grappoli.’