Each year around mid-to-late March I work with a group of high school students to start seeds for most of the gardens in the Burlington School District. This is one of my favorite aspects of the growing season! I love spending time in the greenhouse whether it be seed starting, watering, or potting up plants that have gotten too big for their original growing flats.
Yesterday, on the first day of spring, we gathered to do our first round of seeding. For folks in similar growing climates—or plant hardiness zones—this may seem a little late, but that’s because we generally use June 1st as our transplant date (also a little late) to be able to work with a group of students participating in some end of year programming focused on urban agriculture.
Yesterday’s seed starting was focused on some crops that take the longest to mature, an assortment of nightshades (peppers and eggplants), alliums (onions, leeks, etc.), brassicas (cabbage and kohlrabi), and herbs.
While I love alliums, peppers are probably my favorite thing to grow, especially the hot ones. Not only do I enjoy using hot peppers in a lot of my cooking (as do many of the older students I work with), I also really like to experiment with making different types of hot sauce. My favorite pepper that I recommend to just about everyone, is the Shishito, a mild Japanese variety that’s particularly delicious when pan-fried with a little bit of coarse salt.
Our next round of planting will happen in approximately two weeks, by which time we’ll probably start to see a few sprouts! Until then, we’ll simply focus on keeping our many growing flats well-watered.
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