Darsham Nurseries Cafe, potager, kitchen garden, vegetables from seed, harvesting vegetables,
The Daily Dibber

Kitchen gardener for the Darsham Nurseries Cafe. Seedaholic. Grower and lover of food and flowers.

Ready, Steady, Sow part 3. We have lift-off.

The ‘Hotbox’ worked, we have good even germination of the tomatoes along the entire base. Phew.

The chillies and peppers will take longer, some varieties can take up to 25 days to germinate.

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These tomatoes can now be moved out of the ‘Hotbox’ to allow room for the next batch. Hopefully 2016 will be a record year for tomatoes and peppers.
The next varieties that got sown were:

Tomatoes
‘Dixie Golden’
‘Yellow Brandywine’
‘Gold Medal yellow’
‘Worlds Smallest’
‘Patio Orange’
‘Porterhouse’
‘Indigo Blueberries’
‘Cherokee Chocolate’
‘Costoluto Fiorentino’
‘Black Krim’
‘Gardeners Delight’

Peppers/Chillies
‘Yellow Monster’
‘Banana’
‘Sweet Chocolate’
‘Ancho’ (Poblano)
‘Anaheim’
‘Paradiscum Alaku Sarga Szentes’ ( I challenge you to pronounce and then remember that one)

The days are getting brighter which significantly raises the temperatures inside a greenhouse or polytunnel.
Artichokes, spring onions, chard, kale, early lettuces and radicchios, shallots and cauliflower seeds were also sown.

Hardier herbs such as fennel, dill, parsley, chives, lovage, sorrel, chervil and chamomile have also begun their journey.

Sweetpeas and peas were planted in root trainers.

A rare Dutch shallot ‘ Ouddorpse Bruine’ was planted in our overspill allotment area.

We are running out of space already, and yet haven’t even begun to discuss courgettes, cucumbers , beans or melons. Heaven.

limegarden@sky.com • 17th March 2016


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