Wednesday, May 27, 2015


On Memorial Day morning, we spent an hour or so thinning the new plants that recently sprouted. This is a pretty typical part of the process when you start from plant more seeds than you will think will actually grow, and then a bunch pop up, and then you have to thin them out. Otherwise, the roots don't develop properly, and when you're growing things like radishes or carrots, the thing you're growing doesn't have space to grow to a decent size. SCIENCE! (ahem)

Here's an example of what I mean - the before photos are in the top row; the afters in the bottom. It's a little hard to see. I'm not a great photographer.

Will, thinning the radishes (left).
I thinned the fennel (right).
Will in the garden, thinning our beets.
The carrots (under his right hand) are not quite
ready to be thinned...they're a little too little.

And lest you think that those thinned out bits go to waste...they're totally edible, and totally delicious! We're going to have a radish, fennel and beet sprout (aka "microgreens" - they're not technically sprouts) salad with dinner tonight.


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