Seeds to organize, start, and bread to bake - we're never at a loss for things to do on a cold, snowy, wintry Day in Central PA. First up, my seed "box" was a mess. There were packs of seeds in there from 17 years ago and it was time to
clean house. The really old packets that I was unsure where the seeds came from (i.e., a commercial seed producer), were tossed. The remainder was organized by when I'll either start them outside, start them indoors, and whether they are early or warm weather (outside). Next, the timing is about 6 weeks until the
broccoli goes in the ground, and 10-12 weeks until the celery would go in, so today is the day to start them both. For those new to seed starting, the starter will need moistened before you put it in the cell packs. After its good and moist (it should hold its shape when you take some and make a fist with it... but it should then crumble easily - it should not be drippy wet), fill the cell packs packing the starter down a bit to pack it in slightly (not too tight or the tiny seedling roots will not be able to grow). Then, sprinkle 2-3 seeds in each cell (you'll pull them later -- a couple extras are going in just in
case that one doesn't start), and cover ever-so-slightly with a little starter. Make sure you read the seed packet or a good reference book to make sure the seed should NOT be covered. Some seeds (impatiens, as an example) are not to be covered and need light to germinate. I haven't found that with the vegetables though. Next, slightly level the cell packs with your finger to pack in a little. Then, a seed-starter's required equipment -- the spray bottle. You'll drench the seeds if you use a watering can, so spray each cell with a couple shots with the spray bottle to make sure
the seed is wet. You can put water on the bottom of the tray too to make sure the starter gets good and moist on the bottom. Then cover, and sit in a warm spot. Some folks use a heated pad, but we keep our house warm enough (70-72) that I've never had a problem with sprouting. Now we wait. Oh, and I made bread this morning too. Something new -- organic "white" french herb bread. OMG it was good. I don't normally make white bread because it lacks nutrition -- so it was a nice change.
Seeds to organize, start, and bread to bake - we're never at a loss for things to do on a cold, snowy, wintry Day in Central PA. First up, my seed "box" was a mess. There were packs of seeds in there from 17 years ago and it was time to 
clean house. The really old packets that I was unsure where the seeds came from (i.e., a commercial seed producer), were tossed. The remainder was organized by when I'll either start them outside, start them indoors, and whether they are early or warm weather (outside). Next, the timing is about 6 weeks until the 
broccoli goes in the ground, and 10-12 weeks until the celery would go in, so today is the day to start them both. For those new to seed starting, the starter will need moistened before you put it in the cell packs. After its good and moist (it should hold its shape when you take some and make a fist with it... but it should then crumble easily - it should not be drippy wet), fill the cell packs packing the starter down a bit to pack it in slightly (not too tight or the tiny seedling roots will not be able to grow). Then, sprinkle 2-3 seeds in each cell (you'll pull them later -- a couple extras are going in just in 
case that one doesn't start), and cover ever-so-slightly with a little starter. Make sure you read the seed packet or a good reference book to make sure the seed should NOT be covered. Some seeds (impatiens, as an example) are not to be covered and need light to germinate. I haven't found that with the vegetables though. Next, slightly level the cell packs with your finger to pack in a little. Then, a seed-starter's required equipment -- the spray bottle. You'll drench the seeds if you use a watering can, so spray each cell with a couple shots with the spray bottle to make sure 
the seed is wet. You can put water on the bottom of the tray too to make sure the starter gets good and moist on the bottom. Then cover, and sit in a warm spot. Some folks use a heated pad, but we keep our house warm enough (70-72) that I've never had a problem with sprouting. Now we wait. Oh, and I made bread this morning too. Something new -- organic "white" french herb bread. OMG it was good. I don't normally make white bread because it lacks nutrition -- so it was a nice change. 
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