We started the seeds listed below on Saturday. We made a tray of micro-blocks for most seeds but put the choi and lettuce in another tray of mini-blocks. The micro-blocks will be transferred to regular blocks once the viable seeds sprout. The mini-blocks will be planted directly outside once the seedlings are strong enough to withstand insect pressure. The peas are soaking and will likely be planted in blocks this evening. The trays are stacked on top of a thermostatically controlled rope light set to 72 degrees F with the micro-blocks on the bottom. As soon as they start sprouting, I will place them under the lights and set up a fan so that they grow up strong (thigmomorphogenesis). I am going to follow the method of this study (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC35122/) and turn the fan on three times a day for 30 minutes.
3 Beefsteak tomato
10 Brandywine tomato
12 Cherokee tomato
12 Red Cherry tomato
12 California Wonder pepper
12 Biscayne pepper
16 Giant Italy parsley
20 Curly parsley
20 Calypso cilantro
10 Sweet Italian basil
10 Sweet basil
20 Genovese basil
20 Tango celery
20 Rhubarb Red chard
20 Nash Green kale
5 Toscano kale
10 Joi choi
10 Tatsoi
20 Romaine Ridgeline lettuce
20 Muir lettuce
20 Oakleaf lettuce
20 Red Sails lettuce
50 Peas
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