As we have a large indoor seed starting setup area in the cellar (it was in the basement of the new part of the house) but has now moved to the Cellar which is the the basement of the old part of the house, they are same ground level but have a solid wall between then but for the narrow opening that brings in heating ducks/power and so on.
Given the price point of salad greens, i have leaf type lettuces in seeding rotations, some being used as leaf picking but more being transplanted up into larger sized but still smaller pots to grow to mid size an being cut and serve. Add to that we have started patio size cucumbers, zucchini and cherry tomato, along with green onions, radish and i think i am going to start some beets in a larger pot this week as well, just for wee baby whole with greens as a lovely change of a side dish.
The price of food along with all the rest of the “things” happening, i did a good top up on basics that while i might have a good amount of yet in my seed drawers, they were getting either close to or outdated and they will get used up but i wanted to make sure i had fresh seed with the highest possible germination rates on certain things. The drought last year was brutal and it meant that a few things got full seed out planted that are favorites that i had come to count on that always gave me seed saving at the end, I do still have saved seed on most but its older stock as sometimes i only grow certain things every three or even four years.. and i got caught on it last year, i expanded the garden massively, used a lot of seed and then had almost all of them die in the heat and lack of rain/drought
Thankfully at this time, we had the funds and the ability to restock the seeds from a local ontario seed company. Last year in some cases a single flower plant could cost up to a $1 each, including my favorite marigolds that are used and interplanted in my gardens in large amounts, i have always loved supporting my local greenhouse family five min up the road, they are a multi generational greenhouse family and they do have some of the best price points and i will buy my massive in bloom often with some fruit already three plus foot tall first tomato plants and a few other things, if you do not support your locals you will lose them.
None the less, this year despite the lack of space inside for early flower starts, i need that room for veggie starts, i am going to do a good amount of winter sowing and i have my eye on a space in the croft barn that might have to be changed into a plant growing space for a while this spring and then it can be shifted back into more regular stall use.
I am going to try a few different ways to winter sow, the one thing i am going to do this year for sure, is go pick up a load of garden top soil and bring it back, while it might prove hard to keep it covered and dry compared to the bags, the cost price point and the fact that i want to make a new raised bed and need to top up all the beds in the kitchen garden means this is very much needed.. The kitchen garden beds are coming 6 years old this spring and while we have lightly dressed them and certainly feed them, they need a good top up of three or four inches of garden top soil added and this is a the year for it.
Are you already using your indoor seed starting equipment to grow a little extra for the kitchen, are you planning on trying to start your own garden starts from seed or are you buying at your favorite center, have your seen a price increase at your local centers? Will you be needing to make the investment into a top dressing of beds this year?
Just another Day on the Farm 
I love that you seed-save – I’ve done it for a few easy plants but not a lot. Do you seed save for green onions? I have a perennial green onion (“Welsh onions”) and they are fine for now, but I know onions are often short-lived so wondered if there is something I can do to keep them coming.
Good Morning, i had to go make sure that Welsh onion is something i know and its what i call chives, the green onion type and yes i do know of something that helps keep them going, spring clump splitting.. as they are a clumping growth habit, if you in early spring, take out one of your clumps, gently tease it apart, i normally do it by 3rds, amend the soil and plant the largest back into the space you know produces well, then plant the other two into different spots in the garden, look to find different micro climates, try one by a rock (heat sink) with early spring sun, try one in edge shade that will slow its growth and its bloom time, pot on of them up for the deck corner for heavy clipping use for the kitchen giving others time to reach bloom time before harvesting. I have never tried to keep seed on these, but i have certainly seen it for sale, no matter where i have moved and lived over the years, i have always been able to find a clump or two available at a church plant sale or splitting’s offered locally and i have gifted them out at splitting time freely for those seek.. If you do not yet have the garlic flavored, it is lovely to have both types Now i feel the need to save seed from one of these just to try and see how it goes. The flowers do dry down to produce tiny black seeds and i have shaken the heads to give a good seed cover around the mother clump, but like rhubarb while it can be grown from seed, i feel its much easier to keep it going with splitting and replanted, hope that helps, have a great day
Thank you! That makes total sense re: splitting; I’ve always done that with rhubarb, too.
Garlic chive flowers make the most awesome vinegar to sprinkle on fries…and as a bonus, the vinegar turns pink, so it’s a nice gift to pop into a basket at Christmas.