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A Quick Guide to Starting Your Seeds Indoors

Late winter can be a tough time for gardeners. When the calendar turns to March, the days are getting longer, the snow is melting, and the itch to get outside and garden gets stronger every day. Those sunny days when temperatures soar into the 40s and 50s can seem especially cruel when followed by a sharp drop in temperatures and extended cold snaps. For many gardeners the cure for their itch to garden and for their impatience for spring to arrive is to seed vegetables and flowers indoors under artificial lighting for later transplanting into the garden.

The benefits of starting your own seeds indoors are many. Starting my seeds indoors allows me to grow varieties that I would not find as seedlings at a gardening center or large retailer. This is critical when taking into consideration needs such as disease resistance and tolerance of soil type, but also a matter of preference – I do love the different heirloom varieties! Growing from seed also allows us to select varieties that are suitable to our shorter growing season. Plus you’ll control the timing, so your plants will more likely be the optimal size when the time comes to plant them outdoors.A person seeding a tray with seeds

Successfully growing quality transplants requires a good understanding of a number of parameters, so though you’re probably eager to start, take a moment to read this quick guide for a successful seedling indoors. I’ll cover when to start seeds, potting mixes, indoor growing setups, containers, watering and more. Read more A Quick Guide to Starting Your Seeds Indoors

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The Food Preserver’s Garden

One of the great things about food preservation is the freedom to choose both foods and methods that suit our lifestyle. Over the years, I’ve enjoyed pickling vegetables, especially cucumbers, but then they sit on the shelf because I’m not excited about eating them. Nor do I usually eat the jams, jellies, or relishes I make and can. This year, I am focusing on choosing vegetables that I am confident I can preserve in ways that will appeal to me during the winter months. In this post, I’ll share some tricks I’ve learned over the years to grow and preserve foods I like. The Resources section at the end of this post includes links to get thinking about your garden.

Some preserving methods I’ve used in the past include both boiling water bath and pressure canning, pickling, dehydrating, freezing, and fermenting. I know right away that I’ll skip fermenting this year. I know, I know—probiotics, gut health, etc. I’ll get with the program someday, but not someday this year. Pickling is a tad up in the air, too, but I know for sure I will freeze many vegetables, with some canning and dehydrating thrown in the mix.

Last year I planted herbs for the first time in many years, and I was glad to freeze them to spice up winter meals. I prefer freezing herbs because they taste fresher than dried herbs, although I do have some dill and sage hanging around in the kitchen. I tried freezing herbs in a silicon mold and then storing them in baggies. I found I preferred these because they were not as messy as the loose herbs, which stick to my fingers when I use them. Plus, herbs frozen in molds [or ice cube trays] can be pre-measured.

silicon mold
These herb flowers are very convenient to drop into soups and sauces. And they’re cute.

Although technically not a “preservation” method, I dug up and repotted basil and parsley plants, both of which did well in my kitchen window. Snipping fresh herbs for recipes and garnish feels very Martha-like. This year, I will plant basil, parsley, and probably oregano with the intention of repotting them to my windowsill.

potted parsley
This parsley plant has provided fresh flavor to many recipes over the winter.

I also like to freeze what I call “flavor packs”, usually for use in soups. I prepare one-pint portions of recipe ingredients, including the vegetables, and leave out anything that does not freeze well, such as potatoes, pasta, and beans. I add those along with any thickening sauce, roux, milk, or cream when making the actual soup. I grow vegetables to make flavor packs for soups such as:

Read more The Food Preserver’s Garden

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Meet Laurie Gilbert-Smiley, Master Gardener Volunteer

How did you come to be a gardener?

I had the privilege of being raised on a working dairy farm. My father raised most of the forage and also had a large vegetable garden. My mother devised many creative incentives to entice us to help in the garden, but they were never quite worth it… to this day, I deeply abhor a long handled hoe! My brother Joe threatened to turn my dad in for “transporting toxic waste” (garden produce). I wanted to call in an airstrike to vaporize the plot! Then, somewhere in my 30’s, a miracle occurred! I found I loved working the dirt and growing plants.

Nancy (left) and Laurie (right) weeding the pollinator garden
Nancy (left) and Laurie (right) weeding the Daun Martin-Poole Memorial Pollinator Garden at CCE

What is a unique project or endeavor you’ve taken on in your garden?

My gardening friends like to tease me about my love for heavy equipment. When I was learning to run the mini excavator, I started in the garden. It was a nice big “safe” space to learn to handle the controls! My joke is that I weeded the garden with an excavator! 

What benefits do you gain from gardening?

Dr. Chris Lowry, from Bristol University in the UK, has published interesting research on a non pathogenic soil bacterium called Mycobacterium vaccae. Gardeners encounter it while working with the soil, and it triggers an immune response. This response increases serotonin production, which elevates mood, and decreases stress and anxiety. To put it simply: working in the dirt makes you happy. Read more Meet Laurie Gilbert-Smiley, Master Gardener Volunteer