With high hopes we planted our seeds in late February. Within days they surprised us by sprouting with energy and drive! Just as quickly as they sprouted, they wilted. "What went wrong?" we wondered. The only thing we could come up with was that these fragile plants, residing in our kitchen, were somehow exposed to heat or fumes from our cooking. No, I don't burn everything...but perhaps in the formative days these poor dears needed to send us a message: we can't handle the heat...get us out of the kitchen. After a reprieve to another room they bounced right back! No harm done. However, I can't say I'll be surprised if our herbs/veggies have a slight bacon flavor.
Worried we'd lose them completely we quickly planted another set, identical to the first. Now we have double the produce! Double the fun!
In the recent days they've grown hardy and strong enough to transplant! The process is to transplant to bigger containers until they're strong enough for the ground - and until there is no more threat of a frost! We plan on utilizing this process year round! Fresh, home grown tomatoes in December anyone?
We have tomatoes, peppers, lettuce, cabbage, herbs such as mustard, thyme, and lavendar, eggplant (yay!) and onions transplanted. I'm hungry just thinking about them!
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