Planting in the Vegetable Greenhouse
I am always so happy to have fresh, organic produce growing at the farm - everything I grow is shared with family and friends, used for video and print shoots, and saved for making my delicious daily green juice.
My outdoor vegetable garden is still producing lots of great foods, but we also use my vegetable greenhouse - a special structure inspired by four-season farming expert, Eliot Coleman. Planting is done in succession, so there is always something ready to pick. Last week, my head gardener, Ryan McCallister, planted new crops of cilantro, basil, arugula, dill, and parsley. Some of the seeds came from a few of our favorite sources, including Botanical Interests, Kitazawa Seed Co., Baker Creek Heirloom Seeds, Seed Savers Exchange, and Johnny’s Selected Seeds.
Enjoy these photos.
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- We always have a large variety of seeds to grow. I am always on the lookout for different seeds when I travel, but seeds are also widely available online and at garden centers. Ryan keeps track of what seeds do well at the farm – indoors and out.
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- We do a lot of prep work to get the beds ready. In this greenhouse we use a compost-based potting soil mix from the Vermont Compost Company in Montpelier, Vermont. This soil is specifically developed for organic gardening called Fort Vee potting mix. Ryan uses this bed preparation rake from Johnny’s Selected Seeds to create furrows in the soil.
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- Hard plastic red tubes slide onto selected teeth of the rake to mark the rows. The furrows don’t have to be deep. In general, seeds should be planted at a depth of two times the width, or diameter, of the seed. A seed that’s about 1/16-of-an-inch thick should be planted an eighth-of-an-inch deep.
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- Here’s Ryan at one of the raised beds. Raised bed gardening allows good drainage, prevents soil compaction, and provides protection for those plants that may otherwise get trampled.
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- These seeds are cilantro, Coriandrum sativum, also known commonly as coriander or Chinese parsley. Coriander is actually the dried seed of cilantro. Cilantro is a popular microgreen garnish that complements meat, fish, poultry, noodle dishes and soups.
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- Ryan sprinkles the seeds in the furrows. These raised beds were designed for easy reach from all sides. We always plant in succession. Succession planting is a practice of seeding crops at intervals of seven to 21 days in order to maintain a consistent supply of harvestable produce throughout the season. This dramatically increases a garden’s yield, while also improving produce quality.
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- The seeds are very small – it’s hard to believe these tiny seeds produce such beautiful vegetables within weeks.
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- These are Arugula seeds. Arugula is a lesser known cruciferous vegetable that provides many of the same benefits as other vegetables of the same family. Arugula leaves, also known as rocket or roquette, are tender and bite-sized with a tangy flavor.
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- Basil, also called great basil, is a culinary herb of the family Lamiaceae. Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide.
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- In a nearby bed – some mature basil ready for picking. Basil is a hardy herb that grows extremely well both indoors and outdoors.
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- What is known as dill “seed” is actually the flat, brown fruits of dill weed. Similar to caraway in flavor, dill seed is widely used in northern Europe as an ingredient in pickling seasoning and to flavor breads, cheese, meats and vegetables, especially potatoes and cabbage.
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- Once all the seeds are dropped into their various beds, Ryan uses the back of a tine weeding rake, also from Johnny’s Seeds, to backfill all the furrows. This model is also good for working in tight areas.
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- And then everything is given a thorough drink of water. In several weeks, we’ll have gorgeous, nutritious vegetables to eat, share, and enjoy.
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- Other vegetables already growing in this greenhouse include the Swiss chard. Swiss chard colors are so vibrant with stems of red, yellow, rose, gold, and white. Chard has very nutritious leaves making it a popular addition to healthful diets. The most common method for picking is to cut off the outer leaves about two inches above the ground while they are young, tender, and about eight to 12 inches long.
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- Pronounced bee-KEE-nyo, the name of this pepper from Brazil means “little beak,” and adds great flavor to many dishes. The bright one inch pods taper to a point like an inverted teardrop. The pepper has the distinctive smoky flavor like other members of this species, but also a rich fruitiness that is enhanced by sugar or sweet-and-sour marinades. It also makes the perfect garnish for barbecues and pickles. My family loves these peppers.
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- Do you know… sweet potatoes are actually not grown from seed? They’re grown from “slips”—sprouts grown from existing sweet potatoes! The heart-leafed vine that produces sweet potatoes requires a longer growing season – 100 to 140 days. The young shoots and leaves are also sometimes eaten as greens.
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- The scallions are also growing wonderfully. Growing scallions is actually easier than growing onions since they have a much shorter growth period. Varieties sown in spring can be harvested just 60 to 80 days after planting or when transplants reach about a foot tall.
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- In one corner of the greenhouse, we planted this Star Fruit tree, or Averrhoa carambola. I’ve had it many years, but only recently planted in this bed and it is thriving. Star Fruit is a tropical fruiting tree in the oxalis family that’s native to tropical Asia.
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- There are so many fruits growing. Star Fruit is juicy with a delicious tart flavor. The yellow fruit is three to four inches long with a waxy skin and five prominent ridges. Star Fruit is low in calories and low in sugar. When it’s grown in the tropics, one Star Fruit tree can provide fruit for up to three families because of its prolific fruiting habit.
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- In the center of the greenhouse, I have a potted ruffled fan palm, Licuala grandis. It is an unusual and gorgeous species of palm. Ruffled fan palm is native to the Vanuata Islands, located off the coast of Australia. It is a very slow growing palm which can reach up to 10 feet, but usually closer to six feet when grown in a pot. They are grown for their gorgeous pleated, or ruffled, leaves.
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- And here is the Passiflora, known also as the passion flower – a genus of about 550 species of flowering plants. These flowers grow on tendril-bearing vines. They can be woody or herbaceous. Flowers come in several different colors including lavender, blue, white, pink, and red.
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- Here is another passion flower. The striking appearance of these flowers is admired by all who visit this greenhouse. I’m fortunate to have lots of wonderful vegetables, fruits, and other plants doing so well here. How have your gardens fared this summer? Share your comments below.
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