A quick post on this year's GUL progress. From left to right, top to bottom:
Perennial blue flax sprouts; columbine sprouts, collard (new this year) sprouts, French breakfast radishes, some Black & Blue salvia cuttings, and, finally, the frequently grazed greens: red beet, Swiss chard, arugula.
Not pictured is the sprouted end of a sweet potato in the kitchen window which only yesterday showed roots.
I am so lucky that I have a basement so I can grow organic greens out of season. I usually grow kale, but I want to get more calcium from food than supplements so this year will have me checking out collards. They have far and away more calcium per oz. than any other dark leafy green. I'll keep you posted on that.
Next up to sow in March: sweet & hot peppers and Red Robin miniature tomatoes (I should have started them in January, but we were really sick then). These tiny plants give a big harvest and I should grow them in the basement over winter like the greens since tomatoes don't need pollinators.
Otherwise, things are going pretty good downstairs. Too early for annuals & tomatoes. Plenty of time yet.
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