My records indicate that the earliest I’ve ever planted is April 2. That was in 2004.
This year, I beat it by one day.
On April 1st, I sowed the following:
- Lolla Rossa Lettuce
- Red Oakleaf Lettuce
- Tatsoi Mustard
- Sylvetta
- Golden Detroit Beet
- Early Wonder Beet
- Easter Egg Radish
- Sparkler Radish
In the two weeks since, I’ve added:
- Jade Cross Brussels Sprouts
- Bronco Cabbage
- Red Express Cabbage
- Oregon Sugar Pod Pea
- Mesclun
- Nantes Carrot
This year is the first time I’ve sown cabbage (or the like) directly in the garden. I usually start them indoors and transplant them in early May. But the weather has been outrageously beautiful, and I was running out of indoor growing space, so the decision was made.
Returning herbs:
- Chives, chives, chives
- Thyme
- Sage
- Mace Yarrow
- Greek Oregano
- Egyptian Onion (of course)
The oregano was a nice find; I plant it as an annual here because it never usually survives the winter. The Egyptian Onion is always satisfying to clean up every spring; I still don’t have a lot of uses for it, but it’s a good conversation piece.
Jobs I’ve been puttering at:
- Erecting trellises
- Pruning perennials
- Dismantling the old garden beds
- Weeding my paths
- Amending my beds
- Pruning my bush
- Clearing a path to the old compost pile
- Building the new compost pile
In my “indoor growing facility”, the following seedlings are thriving:
- Hungarian Heart Tomato
- Black Krim Tomato
- Sweetie Tomato
- Roma Tomato
- Persimmon Tomato
- Cosmonaut Volkov Tomato
- Old German Tomato
- Carmen Pepper
- Purple Star Pepper
- Early Sunsation Pepper
- Japanese Eggplant
- Curled Parsley
- Italian Parsley
- Lancelot Leek
- Greek Salad Onion
In addition to the spinach from last year’s fall planting, there are carrots, mesclun and some unrecorded lettuce (might be cos) making a respectable comeback. Although, I probably would have cut my first salad greens already if I didn’t have two rabbits snacking on them every morning.
Time to shake my hot pepper flakes.
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