And so it begins

[ksmith]

It’s March 11th, and I put some of the potted plants outside to soak up the sun. It’s about 62F, I have doors and windows open, and I am wearing shorts.

And I have just finished tucking tomato and basil seeds into the starter tray.

Five types of tomatoes, a mix of US and Italian varieties: Arkansas Traveler, Black Cherry, Red Pear Sel. Franchi (a beefsteak-type), San Marzano (sauce) and St. Pierre (a salad/fresh). One type of basil, Italian Classic.  I have them in the window with the grow light and a heating pad. Not sure if the heating pad will do much good, but I will turn it on every so often and check if the tray feels any warmer.

It’s clouding up now, but the next 7 days are supposed to be May-like. I may leave the Mona Lavender and the baby pine tree outside for the week. The herbs–not yet.

I keep reminding myself that we could conceivably still have some snowfall. A blizzard, even. But it’s kind of hard to wrap my mind around that given that I will be grilling salmon on the deck later this afternoon.

 

Mirrored from Kristine Smith.

Comments

[qnofhrt.livejournal.com]

I too keep thinking that we're going to get clobbered by all the snow we didn't get this season. It's like we've had 3 months of November weather.

[kristine-smith.livejournal.com]

I feel the same. But it's all 60s/70s for the coming week. First crocus opened a couple of days ago. It's crazy.