Monthly Archives: March 2012

This year’s garden just came in the mail.

That is to say, we just got FORTY-FIVE packets of seeds from Baker Creek! I had to jump up on the table to get a picture of everything! If you’ve ever wondered how a whole year’s worth of homegrown vegetables begins, wonder no further.

I got a good number of seedlings started today. There are whole flats of onions, leeks, peppers, tomatoes, and even eggplants (which I hate, but, well, I’m not the only person who needs to eat this summer). There’s a lot more work to do, but it’s a start I’m proud of.

About half of the seedlings are in flats, but the other half are in soil blocks. Everyone who uses them is positively evangelical about them, since they work so well in minimizing transplant shock. I hadn’t ever used them before, and, honestly, was a little mystified as to how a soil blocker actually worked. Luckily, we found a soil-blocker in the barn (don’t you love it when that happens?), and decided to give it a spin. It’s pretty cool, so I thought I’d show you how they work.

First of all, you get your soil really wet– like, squeeze a handful and water comes out (we did this in a big plastic tub, the kind usually used for organizing). You want the mudpie you’re making to cohere.

Next, jam your soil-blocker down into the soil, filling up the chambers with dirt. Rock and knead the block-maker back and forth– the more you compress the soil, the better your block will hold together.

You bring the block maker over to your tray (Zac put these together for me this afternoon. They’re plywood with a bit of trim nailed around the edges. Really, you could use anything that gives a good base to your blocks. These are 18″ x 25″, and hold 84 little blocks),

and, to eject the blocks, press the plunger while pulling up on the chambers.

And look at that! Four soil blocks of eight cubic inches each, with a little dimple in the center of each one, for planting seeds.

Between loading up the blocker, you can dip it in water to clean off the excess soil, if you’d like less scraggly-looking blocks.

Here, I’m planting our peppers: Sweet Italian Peppers, Hungarian Paprika, Jalapeños, and ten precious Ghost Peppers, for Zac.

All our little baby plants are safely tucked away in these two beautiful greenhouses, which were a present from Susan’s mom (thank you, Carol!). I had the distinct impression, while sliding in the trays, that I was getting putting bread into the oven– having kneaded, prepared, and sown, there was nothing left to do but await a magical transformation.

Have you all started your seeds yet? What are you growing? I would love to hear about it– nothing gets me so excited as hearing about garden plans!