I started my spring crop of tomatoes and peppers last week. New Year’s Day to be exact. I was kind of excited to get things going. I started everything in the kitchen and had to listen to the wife moan about my taking over the dinner table. I left the seed tray there until this past weekend and proceeded to setup shop in our bedroom. I tore apart half the shelf in the garage and brought it inside By this time most the tomato seeds had sprouted and were in need of light, so I moved my shop light from the shed into our room. I had originally installed ‘plant’ lights in it way back when I got it early last year in hopes of turning a part of the shed into and insulated growing space in the winter, but I have yet to do so. I order to keep the soil warm for the peppers, I installed a recently purchased heating pad from a local plant store. And presto. A makeshift growing space.
I turn the light on in the morning around 7am and turn in off at night allowing for a good 12 hours of light. The peppers have yet to sprout. I’ve always disliked growing peppers from seed as it takes FOREVER for them to sprout.
I’ll probably need to find a small oscillating fan to put in here soon so the little babies can get their strength and not get too leggy.
I kept it simple this year with the tomatoes, only growing what we liked the most this past year while adding a variety. Speckled (or ‘striped’ as I’ve also seen) Roman. I say new, I started these last year but they were part of freak frost incident in early March.
The peppers. Just the basics. Though, Misti did direct my to a groovy pepper site that I need to check out. I saw some Ghost peppers on there. And for some reason, I didn’t have any bell type peppers in my cache of seeds.
~ Can you guess the music lyric in the title?