Planting the Seeds
Tucked under the grow lights are the makings of several vegetables that now, awaking from their silent slumber, begin their long transformation into something delectable for my dinner plate: purple and red bell peppers, red chard, sweet banana peppers and poblanos. Joining the party to spice things up are herbs: marjoram, rosemary, summer savory, garlic chives, tarragon and Thai basil. And to dazzle the spirit along the journey: lobelia, dahlias, snapdragons and the dear-to-my-heart calendula.
I am jumping the gun on a few things here, I know. But in some cases the seeds are two or three years old, so this is a bit of an experiment to see what will still germinate.
What will be the first thing to sprout, I wonder?