Garden Week 2: seedlings and pollen bank

Garden plants update

I started all of these seeds on March 17. On day 5 things started to get exciting! (This post running late)

Day 5: Signs of life for tomatoes, honeynut squash, zucchini, and cucumbers.

Garden plot update

I’m having trouble committing to a layout, but I do have some early volunteer plants from the plot’s previous owner. My best guess is that the green guys are garlic.

I started laying out a rough grid but didn’t want to go crazy because I assume it will be easier to plant and mulch without working around a grid.

Indecision town

Premature plants update (started in January)

My one remaining cucumber plant popped out it’s first blossom this week. It appears to be a female flower with a teeny cucumber behind it, but I don’t have anything to compare it to. It’s also making itself right at home grabbing onto the shelves for stability.

This is my first season with cucumbers and I am delighted to report that cucumber seedlings and roots really do smell like cucumbers! Unexpected, but I guess of course they do.

Pollen bank

Pollen can be hard to come by as squash blossoms usually bloom for about a day, and there has to be a male and female flower in bloom simultaneously for the fruit to get fertilized. As such, I’m using my indoor plants to bank pollen in the freezer. I’m not sure how effective it will be but it’s my backup plan.

Garden tour: carrots

I started carrots as an afterthought after radishes proved to be so exciting. I started them late, so I don’t think I’ll see them reach their full potential. So far they’ve gotten very leafy and I’ve pulled a few that are starting to look like carrots.

As everyone on the internet tells you, starting seedlings then transplanting them does in fact result in crooked carrots, but I don’t carrot too much (heh). I was more concerned with making sure the seedling were viable under grow lights before putting them outside because the weather can be so fickle here.

Not too much to report on carrots except to say I’d try them again, and their leaves smell like parsley. Could be interesting to use in recipes.

Growing up