Seeds are nothing short of magic!

You hold this seemingly inanimate object in your hand. Once you place it in soil, give it some water and light it GROWS! And it keeps growing, giving pollinators a purpose and habitat, sequestering carbon, building soil, and giving you food—plus providing its own seeds to continue the process.

Being part of this process ties us back into nature in a way that very few things can. And more of us are feeling that pull back to nature as gardening continues to grow as a hobby and passion across the globe. There are so many ways to start seeds, from Winter Sowing to Soil Blocking here we’ll focus on starting seeds indoors, under lights.

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Why Start Seeds?

On a more practical level, an obvious benefit of growing a garden from seed is major cost savings. A packet of seeds is usually less than the cost of a single small potted vegetable or herb start. Add perpetual savings if you can save the seeds that grow from the plants as well. More about this in my article, Seed Saving Starts Now.  

Remember only open pollinated varieties are recommended for seed saving, as these are the only kinds that will grow back ‘true to type’. Many seeds sold are hybrids, meaning that they took certain traits from two different plants and combined them. Growing seeds saved from those hybrids will likely revert back to parts of their parent plants, sometimes with really funky outcomes!

Plant Diversity

There are thousands more varieties of seeds to choose from compared to the numbers of plants available to purchase already started in nurseries. I counted over 100 lettuce varieties in one seed catalog! This is similar to the differences in selection at the grocery store versus a Farmers Market…

Plus, you can choose seeds for fast maturing, cold tolerant, different colors (like carrots) and so many other traits. Not to mention that saved seeds become acclimated to the conditions they grow in. You can also play more with Companion Planting when you choose your own seeds.

How To Start Seeds

Timing

The golden rule of seed starting is to not start them too soon!

Seed packets give maturity dates—those will give you dates that you can harvest *from days after transplant*. Many companies suggest a number of days or weeks prior to average last frost date. For my growing zone (4b) the typical last frost date is generally around May 1–10, but this is changing due to climate chaos.

You can also start seeds a little earlier if you plan to transplant them out into the garden under cover. I usually pop up a simple low tunnel to protect my peppers and tomatoes. I make these simply by pounding some stakes (rebar) into the ground, and then sliding over some hollow PVC pipe, forming it into a half circle, then draping some sheet poly over that. Bricks and clips keep the plastic in place.

My basic seed starting schedule:

10-12 week prior seeds = beginning of February

8-10 weeks prior seeds = mid-February

6-8 weeks prior seeds = beginning of March

4-6 weeks prior seeds = mid-March

I grow in Minnesota, Zone 4b/5a

Seed Planting Prep

Trays + Pots

Before you get planting you’ll want to sanitize whatever you’ll be using for seed starting by washing in hot, soapy water and scrubbing off dirt, then soaking in a bleach solution (if 8% bleach use one tablespoon per gallon of water) for a few hours. Rinse well and let air dry. This is important to avoid the fungal disease of damping off, which kills seedlings.

Soil Blocking

I love Soil Blocking so much I wrote a whole separate blog post about it! Read that article HERE !

Also, I give you THIS VIDEO clip of the OG Soil blocker and legendary organic Gardener, Eliot Coleman.

The standard for seed starting trays is the “1020” which is roughly 10” X 20”. I use a solid 1020 with a mesh 1020 nestled inside this for my soil blocks. I also have an assortment of older pots that I use to plant into, always with a solid 1020 tray underneath. I Absolutely swear by Bootstrap Farmer’s trays. They cost more up front but will literally never need to be replaced- so much stronger then the box store trays!

Seed Snails

I’ve also just started some seeds in a ‘Seed Snail’. This method reuses old bubble wrap or polyethylene foam (that thin and flexible packing foam that comes in long strips between electronics). You simply add dampened soil on the flattened foam then roll it up, and plant the seeds on top.

This is a big space saver because the roots only grow into the neighboring plant. I am so curious to see how I like this method compared to soil blocking. I’ve got a YouTube video on it up too.

Seed Starting Mix

Start with a sterile seed starting mix. Do not use regular garden soil, or already used potting mix. There are quite a few good brands out there, I prefer Promix if I’m buying a pre bagged blend. But for when I do my main seed starting, I mix up my own, to be able to control the exact contents (yes, I am a bit of a control freak!) and to save money!

I’ve recently written an entire blog all on making the best Seed Starting Mix.

I’ve got a YouTube Video on my soil mix for starting seeds in trays. There are many ways to create a good seed starting mix. Here’s a link to my Amazon page if you’re interested in seeing all the products together.

I buy compressed bricks of organic coco coir, like these, to make up about half of this mix. I get roughly 3 gallons from one compressed brick after letting it expand for a few hours. So in the Mix recipe below, the 3 gallons = the 6 parts.

Seed Starting Mix
6 parts coconut coir or peat moss (1 brick coco coir =~3 gallons = 6 parts)
2 parts compost or 1-2 parts worm castings
2 parts perlite or vermiculite
1/4 cup blood meal
< 1/4 cup bone meal
< 1/4 cup Azomite (aka rock dust)

soak coconut coir for at 2+ hours prior to mixing, wet more after mixing

Germination

Heat mats

In general, seeds germinate better a little warmer than we keep our northern climate homes in winter. However, there is wide variation here, as I start pea seeds outside in 45F soil. But in general, you’ll get a higher germination rate and quicker germination with the use of a heat mat. Most seed packets or a quick online search will tell you the exact best temperature for germination. These heat mats are plug in units that sit under a regular 1020 tray.

Cover Them Up

After watering seeds in you’ll want to keep them warm and damp. The simplest way to do this is to cover the top of the soil. We’ve all seen the clear plastic domes, to help keep in the humidity. These work well—as long as they are removed as soon as you see green popping up! Keeping the soil and emerging seedlings covered too long invites molds, which are a seedling’s worst enemy.

Grow Lights

There are so many options out there for indoor grow lights. You can get a regular fluorescent ‘shop light’ and do well by your seedlings. But there are some specific benefits to different kinds of light that mimic natural sunlight more—or focus on parts of the spectrum that plants need most. This is a deep subject, and if you’re interested in more info, this podcast on Joe Gardener’s site where he talks with Leslie Halleck covers it really well.  For me, I use these T5 LED Grow Lights and I’m really happy with my results.

Watering

Just like watering plants in the garden, you’re going to want to water the soil not the leaves. And since we’ve got them in trays, we can actually water from below. This will help water more evenly and more fully, hence less often which is also better for root development. You also decrease the ‘splash up’ and most of the chance for fungal and mold (damping off) problems. There are systems you can set up for this, but I still prefer to lift an edge and hand water—it gives me a chance to check on the individual plants better as well. You are going to want to let the top layer of soil dry out a bit, and keep in mind many more seedlings suffer from being over watered than drying out!

This will get your seedlings off to a good start, but the most important step is simply paying attention. Truly, this is the part that brings gardeners the most joy—tending to their babies, watching closely and responding quickly.

Tips for Growing Big + Strong

• When fertilizing seedlings, use a diluted (50%) form of organic fertilizer.

• Pinching off will help some seedlings (like flowers and peppers) grow stronger and produce better crops. Pinching off at the flower bud will keep the plant’s energy going into growing leaves and roots.

• If your seedlings get pests (like aphids) try spraying them off with the  ‘stream’ setting on a water bottle. If needed, you can mix up a simple organic pest spray: in a 1 Qt spray bottle, mix in 1 cup Olive Oil, 1 Tbsp Castile Soap, and then fill with water.

Finally, it will be time to bring them out into the garden…

Hardening Off  

This is an essential part of growing healthy plants, and one of my favorite seed starting tips. You’ll need to slowly acclimate your seedlings to the full power of sunlight, wind, and changing temperatures. This process is called hardening off. You’ll want to find a partially sunny spot, maybe up against a wall and not open to wind gusts. You start with bringing the plants out for 15–30 minutes the first day, and increase 30–60 minutes per day for a week. Only then will they be ready to live outside and be transplanted out into their forever home. Not giving them enough time to acclimate can give them ‘sun scald’ and set the plant’s growth back by days or weeks. This happens to me with some plant almost every year—so a little sun scald is just part of the garden game.

Transplanting

You should plan on transplanting once soil is warm enough for the crop—and as this varies greatly, refer back to the seed packet. Both soil and air temps need to be warm enough so I transplant my earliest plants under cover. Tomatoes, peppers, and other heat-loving plants will especially appreciate the warmer soil and air—plus protection against those dropping overnight temperatures.

A big part of gardening is watching what is happening and reacting to nature—so be patient with nature and yourself!

On a more philosophical level, starting from seed brings you closer to nature. Growing a bean vine with hundred of beans from a single seed is nothing short of magical. I hope you get to experience that magic too.

What was your favorite seed starting tip?

Can’t wait to Dig In!
Michelle

The post Seed Starting 101 appeared first on Forks in the Dirt.

Really, how are we supposed to make dinner EVERY night?!? Not to mention, breakfast, lunch, and ALL THE SNACKS… Even with easy-to-incorporate veggies like cucumbers and green beans, we can all get in a rut.

Since “Food is Fun” is one of my mottos, I’ve gathered a few simple tricks over the years…  And these are different than the hide-the-veggies-in-the-food ideas—which I used to do, but really we should be loud + proud when we eat more veggies!

P.S. There is NO SUBSTITUTE for home grown / locally grown produce because when food naturally tastes good it is easy to eat!

My Favorite Ways to Eat More Veggies

Here are a few of my favorite, real-life ways to eat more veggies—no hiding required. These are the tricks I reach for again and again, especially when the garden is overflowing and I need quick, easy wins at mealtime. They’re simple, flexible, and built around the idea that food should be fun (always). Because when veggies look good and taste good, everyone at the table—kids and grown-ups alike—is way more likely to dig in.

Snack Tray

AKA ‘kid version’ of the charcuterie board… chopping raw veggies and slicing cheese, putting out a few nuts, crackers, sourdough, and of course some dips like hummus and dressings… and—boom!—meal complete.

**Look for different colors, shapes, and sizes of familiar foods.** There are ‘Lemon’ and ‘Dragon Egg’ cucumbers to keep them eating more. Purple, yellow, red, and white carrots are pretty cool too!

Sauté Saves the Day

This high heat browning technique is quickest way to add layers of flavor to veggies. Starting with onion + garlic, toss in larger chunks/slower-to-cook veggies first, and then add shredded veggies—and maybe some peppers or tomatoes for flavor. One of my favorite combos is chard, kale, or beet greens with onion and garlic, plus some tomato to up the acidity and create a little sauce base.

Just Grill It

Like roasting in the winter, grilling in the summer adds so much flavor to food! A family favorite is roasted peppers, onions + zucchini, with an olive oil and salt + pepper prep. The fun part is drizzling a little dressing on afterwards. Salad Girl’s “Curry Fig” is phenomenal on zucchini after—or if you place veggies on foil while grilling, marinating in it first.

Shape Shift

My mandolin is a meal saver. I can shred zucchini into coleslaw or use it as a salad base. I can also shave carrots, beets, or kohlrabi into ribbons or sheets. The mandolin even turns regular old cabbage into an instant salad. I’m using the same tried-and-true veggies my family loves—but presenting them in different ways makes it more fun for my kids. And honestly, it’s more fun me and my hubby too.

Herbal Appeal

Most of us have a few potted herbs around, and this is the time to use them! Most herbs do much better after getting a pruning anyway, and they add fresh, intense flavors to your meals. Thyme with lemony dishes, of course adding basil to Italian dishes, and chives to anything with eggs (including hard boiled) just brightens up the flavors. I’ll also mention that many herbs are VERY easy to dry simply by hanging if you start snipping and realize you have a LOT of green!

Quickles

Quick pickling is a life saver as the dog days of summer wear on. I use a simple quick pickle recipe—and I have found adding a little of Salad Girl’s “Lemony Herb” to the mix goes a long way. Any veggie you enjoy raw makes a good candidate for pickling. From cucumbers to carrots, green beans, radishes, zucchini, cauliflower…pickling these is a great way to eat more veggies.

Basic Quick Pickle Recipe

1 Cup cider vinegar
1 Cup water
¼ honey or sugar
1 T kosher salt.

Heat brine to dissolve and combine. Then pour over jars packed with veggies, seal, and refrigerate for at least 24 hours. Enjoy for a few weeks, if they last that long.

Adding quick pickles to salads is a great way to jazz up salads that soak up lots of flavor—and they’re also amazing over potatoes. This recipe is meant to be played with, so make it your own! My seasonings have included mustard seeds, garlic, fennel leaves, dill, onion slices, peppercorn, hot peppers, bell peppers, ginger, and any garden fresh herbs.

Ferment It!

Another, healthier version of pickling is fermentation. It doesn’t use vinegar, but you end up with that puckering taste, plus TONS of amazing gut-friendly, good bacteria. If you’re interested, check out my blog on different ways to pickle + ferment your beans, cucumbers, carrots, etc. into crispy, crunchy snacks that last months in your refrigerator.

Summer Fun

I love summer—and spending it OUTSIDE is key. So I try hard to make fast work of preserving and putting up food now to enjoy all winter long.  Don’t forget you can freeze things like tomatoes and shredded zucchini to cook with later.

**There’s a reason meal kit services are all the rage right now, but that’s just not my world. Plus the packaging, delivery and processing takes adds up to a hefty carbon footprint that takes a toll on our planet too.**

Closing Thoughts on Helping Your Family Eat More Veggies

I hope this post inspires you to find a few new ways to remind yourself that food is fun—and that eating more veggies doesn’t have to feel like a chore. Sometimes it’s just a small shift, a new presentation, or a fresh idea that makes all the difference. I’d love to hear what works in your kitchen, too. Please share your favorite tips for getting your family to eat more veggies!

Dig In,
Michelle

The post Get Your Family to Eat More Veggies! appeared first on Forks in the Dirt.

With so much up in the air dealing with COVID19, I am soothed knowing the ground beneath my feet is here for me.

Gardening can be a great escape that also keeps you:
going outside and getting sun,
moving while the gyms are closed,
feeding you healthy food,
…which all seem like pretty good reasons to go ahead and plant a (bigger) garden this Spring!

Let’s Dig In!

Victory Gardens were a sign of national patriotism back in the days between WWI and WWII.

Even schools had gardens, which I am happy to say was already well on it’s way to making a comeback! This school garden influx is tied with the national push for Farm to School eating in school lunches!

Those home gardens focused on quick to perish or easy to store at home foods. Home Grown veggies could be found in over half of American’s lawns for a few years! To put that into numbers, “by 1944, an estimated 20 million victory gardens produced roughly 8 million tons of food—which was the equivalent of more than 40 percent of all the fresh fruits and vegetables consumed in the United States,” according to the History Channel.

The Agricultural Departments also urged us to keep our chickens, ‘two for each family member’ and I’d be happy to help you get started with that too I’ve got an article, Chickens in the Hood all about that!

During these uncertain times, I simply feel better knowing I am doing something (anything) to prepare and plan for the future. Of course, I already loved growing food, so growing more makes sense. For those of you not used to digging in and planting there are a few tips to get you planting a successful garden.

Basic Garden Tips

• Plant what you will eat.

• Plant in the sun, near water if possible.

• Fence it in, because critters want to eat fresh veggies too.

• Add compost, good soil matters.

• Grow Vertically to keep the garden footprint small.

Plant Diversity

Consider planting a few fast growing crops like greens (lettuce, spinach) and more expensive herb plants- which also are things that you need to keep going to a store to keep buying ‘fresh’. Beets, radishes, kohlrabi and kale are all ready to harvest in 45 days. Bush beans are another crop that is ready in 60 days, and beans are truly one of the easiest plants to grow!

Or try something like cucumbers that most families love- and if you get too many, quick refrigerator pickles keep well- or go all out and make homemade pickles and slowly become just as addicted to homegrown as I am

There are also lots of plants to grow inside, from salad gardens to microgreens. This is also still time to start some seeds indoors, tomatoes, cucumbers, broccoli, kale. Only onions, celery and peppers are really past their prime for starting indoors.

The satisfaction of knowing you’ve got a plan feels almost as good it will to pick that first ripe green bean, carrot or tomato later this summer. If you want to really go for it you can plant two crops in a row of many crops (yes even in Minnesota). This technique is called succession planting.

Why Garden

For most of us, gardening is a leisure activity, and I think there’s a very good reason gardening ahs been on the rise right along side technology use and stress- because it decreases stress and gets us into the real world. In real time.

Right now, with so many things are out of our control, this is one way to work with the rhythm of nature and take back a little control over our food in a way that keeps us healthy on so many levels!

Watch my FREE YOUTUBE Video on Garden Planning

Get a Garden Plan

So, I urge you to start a garden, even a tomato in a pot, a few feet of climbing beans or a salad garden this spring. If you want to learn more about putting in a sustainable vegetable garden, I’ve got an array of in person and online classes available, check my SHOP to register.

But keep in mind that plants want to grow, that’s their job! If you give them soil, sun, water and protection from animals, the plants will reward you for your help!

Dig In!
-Michelle

The post Modern Victory Gardens for All appeared first on Forks in the Dirt.