3 March Weekly Update

Mung bean sprouts

Mung bean sprouts

The only “harvest” this week was mung bean sprouts which we sprout in our kitchen.  Everything was under covers most of the week as temperatures at night were consistently in the mid- to upper-20s.  We’re really hoping the asparagus will start soon as we’re ready to get tired of eating fresh asparagus!

Carrot box prepped

Carrot box prepped

We had planned to sow some seeds for lettuce, carrots, beets, and radishes this past weekend but we will wait until mid-week this week to do so as temperatures at night are forecast to be more favorable.  We prepped the two boxes for lettuce and carrots on Sunday afternoon by turning the soil over deep using a shovel and then adding some “Harmony” fertilizer (chicken manure product) and Epsom salts (for magnesium) and working that in well with a garden tine.  (The boxes that we attempt to grow root crops in also get a bit of boron – about 1 teaspoon per long box – be sure not to overdo boron if you use it because it’s one of those things where a little is good but too much is toxic).  We then smooth out the surface and remove surface leaves that are left (but we don’t get crazy about trying to get everything perfectly level or to get every last leaf!)

Since the various peas we seeded on February 12 haven’t come up yet, we decided to poke around to determine if they are rotted or if they were still viable.  Three test digs revealed the seeds had not rotted.  We’ll wait to do anything (like sow new seeds) in hopes that forecast higher temperatures will cause them to spring forward.

Under the lights

Under the lights

The big garden task we did this week was starting our tomato, eggplant, pepper, and tomatillo seeds inside on heat mats and under the lights.  While I was as it, I decided to up-pot many of the cabbage, broccoli, kale, mustard, and cauliflower plants we started last month as many of the starts were really getting a bit big for their 1” cells and they won’t be planted out for two more weeks.  Summer “crops” started this weekend were:

Tomatoes:  6 Better Boys, 6 Early Girls, and 18 Amish Paste

Eggplant:  3 Thai Long Purple and 3 Black Beauty

Sweet Peppers:  5 Orange California Wonders, 5 Yolo Wonders, 5 Pimento, 5 Red Pimento, 3 Red Marconi, and 5 California Wonders

Hot Peppers:  2 Thai Hot, 6 Habanero, 6 Caribbean Red, 3 El Chaco, 2 Tabasco, 5 Jalapeno, 4 Cayenne, 2 Serrano

For the most part, we start 1 more seed than we’re hoping to end up with, except the Amish Paste tomatoes which we hope to get 15 plants but we planted 3 more than we need since we want a larger number of plants.

In a couple of weeks, we’ll start our cucumbers and summer squash inside but these grow faster than the things we started today so we wait to do them.  (All of these summer plants get planted out at around the same time – shortly after the last frost date which is April 15 for us).

New rain barrel faucet

New rain barrel faucet

In other mundane but “needed to be done” news, we also took care of replacing a faucet that had started to leak on one of our rain barrels.  And we’d like to report that the vodka and tequila infused with our own Thai Hot peppers (featured in a post last month) is quite to our liking!


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5 Responses to “3 March Weekly Update”

  1. Barbie Says:

    Looks like you’ve been working hard. Sorryt o hear that all that work was only worth your bean sprouts, but a harvest is still a harvest! Seems like this is that time of year we all work diligently to very little avail. LOL.

  2. Shawn Ann Says:

    Looks like your garden prep is coming along great! I started my peppers and tomatoes this week too. I have not planted peas yet, but will very soon. I think it has been a bit too cold for them yet here.

  3. Lisa Says:

    danged songbirds ate all my baby peas!

  4. kitsapfg Says:

    The infused vodka and tequila sounds quite delicious! I am up to my eyeballs in seedlings too and have more to start in another week or so. It’s a happy thing but definitely keeps you hopping.

  5. Daphne Says:

    I wish I had enough asparagus to get tired of eating it. I’ll be happy to have a couple meals this year.

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