A to Z

FROM AMARANTH TO ZUCCHINI:

SOLVING THE GARDENER’S DILEMMA

There’s nothing like growing your own vegetables, herbs and flowers, but it sure can become expensive if you like variety and lack reasonable self-control. Every January, gardeners make their wish list and then have to come back down to earth when the seed order totals hundreds of dollars! And what to do with the 988 leftover lettuce seeds after you’ve started your 12 seedlings? While cramming the extra seeds into a container in the fridge, the gardener assures her/himself that archeologists find viable 2,000 year old seeds all the time,  so these can be passed onto the great-grandchildren.

Here’s help with this perennial problem.  I’ll be teaching two new classes at The Kitchen Garden Cooking School, one in February for the hardy plants and one in March for the tender types.  Students will have access in each class to over 100 varieties of vegetables, herbs and flowers with all materials provided (except plant labels – BYO) including seeds, potting soil, flats, fertilizer and instruction on indoor growing and planting out.There’s a list of varieties on the class web-site.

For direct seeded crops like corn and zinnias, students will have to exercise their own self-control.

Sheila

Any questions whatsoever, call me at (610) 847-2853

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