Garden of Eatin'

Around this time every year, I start to sow the seeds of my summer garden. While it is probably cheaper to just buy the stuff I plant, I take a lot of joy and pride out of consuming something I grew, nurtured and fussed over. Plus, I know where it's been. Until recently, you really didn't know the source of the food you bought at the grocery store because there were no laws requiring labels of origin. The time that Bobzilla and I learned that some Chinese garlic and mushrooms are grown in "night soil" quickly shot up to one of the Top Ten Scariest Moments Ever.

Nope, to ensure (and encourage) healthy eatin', it's best to develop a relationship with the food you're going to eat.

Last Tuesday, I planned out this year's garden, purchased my supplies and seeds, and harvested seeds from the dried-out husks I saved from last year. I then planted the seeds in their starter trays and put them on a mini-greenhouse that I set up by installing a wire shelving unit over a radiator by a sunny window. Check it out:

I'm not averse to giving kudos to certain products if they work well. In this case, I am using the Jiffy brand of seed pellets and trays. The peat pellets are free-standing to promote water drainage. This set-up seems to be better than if they were stuffed into little pots or deep indentations. Last year, I didn't use Jiffy. The water in each dirt pocket had no where to drain and simply collected at the bottoms. As a result, the seedlings later became infected with a fungus and almost all of them died.

Here is a list of plants that I am starting for this year's garden:

1. Roma Tomatoes
2. Genovese Basil
3. Thai Basil. These aromatic, distinctive leaves are an absolute must for any kind of Thai stir fry or other rice/noodle dish. We went through forests of the stuff last year. Plus, the plant produces beautiful purple blooms that are also edible and delicious.
4. Cilantro
5. Flat Leaf Italian Parsley
6. Bell Peppers
7. Cayenne Peppers
8. Poblano Peppers
9. Habanero Peppers
10. Jalepeno Peppers
11. Cherry Peppers. These are neat little ornamental peppers that I snatched from my friend's garden and dried out for use this year. In the fall, the entire plant turns black while the fruit remains a vibrant red:


Adding to these seed babies are the garlic, chives, and strawberry plants that have been resting over the winter.

And already, the Genovese Basil and Thai Basil seed babies have started growing! I feel like a proud mama showing baby pictures:


(I'm less proud about those dirty windows. Time for some spring cleaning. Next week. Maybe.)