Since peppers can take a long time to sprout started these 8 weeks before last frost frost. Also planted a small bush tomato that supposed to be happy in a 6" pot.
I hope the arbole and ancho seeds grow so we can use them in pozole.
Been able to harvest greens and pea shoots from cold frame. Temperatures at night between 20-30F, daytime 40 to maybe 50F and mostly cloudy. Rain and snow this week.
Everything is starting to green up.
4/1/22 planted some things in greenhouse. Greenhouse temperature about 40F at night and about 40-65F during the day.
Planted indoor garden into cold frame before leaving on a week's vacation.
Despite temperatures down to 20F at night with cloudy days maybe up to 40F, everything survived. Although the New Zealand Spinach got frost bitten.
Left over January plants replanted into from cottage cheese containers into shallower salad containers. The alyssum smells nice.
Miscellaneous greens including New Zealand spinach which has very thick leaves.
Grows slowly in 40-60F great rooms but very tasty. Lots of arugula. Protected the shelves from drafts with plastic on 3 sides.
Microgreens growing good. Daikon and turnip take a couple of days to sprout and are ready to harvest in 5-7 days. Sunflower, popcorn, cantaloupe, and squash take 5-7 days to sprout and are ready to harvest in 2 weeks. After sprouting in 65-70F bedroom move to 60-65F kitchen under single grow lights.
Peppers are surviving indoors even though the office is too cold for them at 50-60F. Plus I trimmed them back quite severely.
Grew sprouts again this year.
Grew microgreens in 100% coconut coir in shallow tomato trays this year. (One brick of coconut coir expands to 15 gallons when wetted.) I was able to use sunflower seeds from my summer garden.
Also grew an inside salad garden. Started the seeds in the bedroom which is 65-70F, then moved to great room which ranges between 40-60F. At first started them in 100% compost using cottage cheese containers, then switched to shallower salad containers.
