Transplanting: The next step

At this time of year, Steve seems like he is constantly seeding and transplanting seedlings, probably because he is. Transplanting is the next step in starting plants from seeds. Steve takes the small seedlings that he planted and nurtured out of the recycled sterilized cream cheese containers before they become root bound and too tall and transplants them, one at a time, into sectioned trays. He keeps these inside our small side greenhouse that he keeps warm with a wood burning stove. When they get big enough he will put the trays outside, as I wrote in our last blog, to get used to the weather prior to planting them in the ground. The temperature that you need to keep the seedlings at will vary depending on the type of plant you are growing. if the temperature is too high or too low the plants will stop growing and/or perhaps damp off (die). Tomatoes and peppers like more heat around 70 degrees F to 85 degrees F. Celery likes it cooler around 68 to 70 degrees F. Even a few degrees make a huge difference so look up the germination tempurature of each plant prior to starting seeds. Steve keeps a close eye on the seedlings and adjusts the tempurature if it seems the seedlings are not growing or are damping off. It is a bit more difficult with using the woodburning method for heating than it would be with a controlled thermostat but that is what we have.

There are so many tasks to be done this time of year to prepare for the season. Ryan Campbell has been coming out once a week to help steve in getting all of those tasks done which included pruning all of our fruit trees, fixing and straightening fences, mending wooden crates, weeding the greenhouse, harvesting the over winter greens gathering wood and cleaning up areas of the farm to get ready for tilling. Steve will be opening up a field we have not used for a while this season. We will have more space to plant and more need for volunteers to come and lend a hand! We are so very greatful to Ryan for his generous donation of his time and his ongoing interest in the farm.

Your Future Veggies: How we start seeds

We are all excited about the 2011 C.S.A. season and there is nothing better than to wake up every morning and turn on the lights for the little seedlings Steve started. The photos are of the parsley and broccoli seedlings. As you can see, Steve starts the seeds indoors. He sterilizes the dirt and the containers (we recycle plastic cream cheese containers etc...) he plants the seeds and keeps them warm with a small fire in the wood stove until they start to come up then he moves them to a light source. We use a few fluorescent bulbs and some bricks to raise the seedlings closer to the light. They love it! He keeps them watered and waits until they are up enough to transplant to larger containers and ultimately they will be planted outside. Before he plants the seedlings outside he takes the containers and puts them on a table outside so the seedlings will get used to the wind and weather, in other words to toughen them up or make them hardy.

Steve demonstrated how to start seeds at the seed swap in Carbondale recently. People have been asking about the ratios in the potting soil he makes. Steve uses two parts soil, one part Perlite and one part sand. Remember to measure by volume and not by weight.

*Perlite can be found at Lowes.


These will hopefully be on your plates at some point this season. I, for one, am ready to be eating fresh local, organic vegetables and herbs...the fruit comes later folks!

We are keeping a good thought about this seasons weather. We have planted a large variety of produce this year so your bags will be filled with a bounty from Hollow Pumpkin Farm.