Started pepper seeds on 2/20 as mentioned in the 2014 pepper variety thread
Recycled k-cups with filters (could be a mistake -- we'll see) 2 keurig-punched holes on the bottom and two Xcto knife slits on the side. Placed in vented clear salad container on the heat mat in WP and double covered for extra warmth.
â€¢ AJI CRISTAL
â€¢ ANAHEIM M
â€¢ BOLIVIAN RAINBOW
â€¢ Cuneo yellow bell
â€¢ Donkey Ears
â€¢ Purple Beauty
â€¢ Ramiro sweet pepper
â€¢ SIVRI BIBER
â€¢ TOBAGO SEASONING
â€¢ Corno di Toro Red [xtra]
â€¢ Peppadew or Scotch Bonnet Red [from unlabeled fruit]
Spinach and Swiss chard as usual is giving me problems....
I have maybe 3 or 4 cardinal chard seedlings with true leaves growing. Leeks are growing well and stood up overnight -- I had to get them off their risers so they won't be touching the light.
Some of those little babies I moved out to the garage got socked by sudden chill in the 20's last week or something and they stunted and then died. So I re-seeded the yoi choi sum and the Swiss chard Feurio. Apple mint and stevia are not coming up -- gave up on those and sowed some flower seeds today.
Except for the blue angel salvia, these are my first try with impatiens, petunia, and balsam. Also started eggplants. I brought the lavender inside to hopefully germinate.
SALVIA BLUE ANGEL (microblocks in fridge for two weeks )
microblocks in Chinese food tray on heatmat
â€¢ Eggplant Orient Express (Ellie)
â€¢ BALSAM DOUBLE CAMELIA MIX
â€¢ IMPATIENS ACCENT STAR MIX (F1)
â€¢ PETUNIA DOLCE FLAMBE