Tomato check-in, around a month after germination. On the left, the pair of plain, generic-looking seed leaves that come first—they’re still stuck together at the tip by a tiny bit of the seed shell. On the right, the true tomato leaves are taking over. See the tomato grow! :)
Veggies
Pepper’s eye view
Here’s what the tiny sweet pepper plants would be seeing if they saw like we do, from under the fluorescent tubes in one of the light racks. It has a bit of an alien spacecraft hovering feel. The seedlings would be more pleased with the zillion times stronger real sun, but considering that it still drops down to freezing outside at night, they have to make do with weak substitute sun and indoor warmth as they get an early start on the growing season. These peppers are about a month old, still with only their seed leaves. Welcome to this season’s tiny farming transplant production!
Tomato two weeks in
Around two weeks from germination, and the tomatoes are spreading their leaves and aiming for the sun. These Big Beef are growing together in a tray and will be separated into their own cells of soil, and maybe even small pots, all depending ono the weather and how long they stay indoors.
Toddler tomato
In the spirit of dog years and fast-growing plants, this tomato seedling at about 10 days from germination is a toddler, or maybe more an infant. Root, stem, then leaves push out of the seed and up to the light, and eventually toss the dried-out seed coat aside. We don’t need to be amateur biologists to eat a tomato, but remembering the growing journey seems to add to the enjoyment and satisfaction, just like a pinch of salt!
First tomatoes
The generally reliable Big Beef variety, five days old. Always the little miracle to see dry specks of seed germinate with a little warmth and moisture, and to imagine them in four or five months, sprawled around the field (or maybe, supported), producing a steady supply of tasty, hybrid-perfect beefsteak tomatoes!
Growing in the dark
Beets, harvested last fall, stored for six months in a covered bin in a cool room, have been busy growing in the dark. This is a familiar early season sight, there are always leftover beets from last year. They’re still firm and tasty, though a lot less sweet. The new growth has a nice crisp texture and a slightly sweet, beet-y taste, what you might expect! They’re headed to the compost heap, part of the spring clean-up. You could call it wasted food, but I think of it as recycling.
The veggies are alright
Checking in again with the veggies in storage, about a month after the last inspection, and they’re all still doing fine! The potatoes are starting to sprout. The red onions, not recommended for long storage, are losing their color on the outside, but still firm, and colorful a couple layers in. Garlic: check! Butternut squash, even with the healed nicks from last summer’s intense hail attack: check! Months since harvest, casually tucked away in a closet/pantry, still delicious!