Starting from Seed

It's now September, so Dan and I thought we should get started on planting some late fall and winter veggies in the garden. But, this time instead of working with transplants, we decided to start from seed. This is a first for both of us so we'll be keeping our fingers crossed that this little experiment works.

We selected a number of greens and root vegetables and discovered that only a few of them should be started indoors. The rest need to be sown outside. We just finished assembling the little seed pots and planting the seeds for Red Velvet Lettuce, Little Gem Lettuce (a mini-Romaine), Oak Leaf Lettuce and Black Tuscan Kale. Five little pots of each.

In a couple of more weeks, we will prepare the beds and sow the rest of the seeds directly into the soil. Right now, it's still too hot in sunny L.A. during the day and too warm at night to get the rest started. But, with any luck the weather will start to get a bit milder as we move closer to fall.

The other veggies we'll be growing are Bordeaux Spinach, Detroit Dark Red Beets, Easter Egg Radishes, Scarlet Nantes Carrots, Five Color Silverbeet Swiss Chard and Arugula. With any luck, we'll be able to provide some of our own produce for Thanksgiving this year.