It’s been a whole week.
Not so much about “Oh, the people I met, the places I’ve been, the champagne I drank”, but more about “Oh, the child-based wastewater that I did cleaned up, the nights I worked, I didn’t have sleep ”.
Yes, we were hit by “belly bugs” – a deceptively cozy term for something that contains so much vomit. Still, I’m going to learn not to be so excited to have time to work now that Archie is in preschool. It could also teach me not to arrange customer presentations without first considering “potential teething problems and sleep deprivation”.
As a result, I have neglected to read and write my blog very little and tweeted little because it has proven difficult to document my growing insanity in 140 characters or less.
Somehow I managed to work a bit in the garden – even in the micro garden. My eldest son was stuck at home for two days and the boredom reached such an intense level that even What is New Scooby Doo? was not enough to distract. And if zombie gladiators, mystery machines and interfering kids don’t unfold their magic, it’s time to roll out the seeds.
This isn’t complex gardening, but I’ve wanted to experiment with microleaves for some time now, since I read Mark Diacono’s contribution on this topic already in March.
For those who are not familiar with the term, microleaves are only densely sown plants, the leaves of which are harvested at the seedling stage. The aromas are intense, they can be harvested with a small pair of craft scissors and you only need a sunny windowsill.
Oscar helped me build our micro farm, which included some old margarine cups with holes in the bottom, gravel on the bottom, and seed compost. We then sowed two rows of “crops” in each container.
We had a mix of herbs and vegetables – basically everything I found in the seed drawers, including:
You can also try basil, coriander, dill, fennel, to name a few.
Germination will be slower at this time of the year because the days are so much shorter and the lighting conditions are reduced, but you should still be able to start growing in a few weeks – and even less time for fast growers like the radishes (it’s me) I also give mine an extra boost by putting them in a heated propagator, but only because I’ll be using some next week as part of a book-based project.
Children have the opportunity to try different flavors without having to wait for months. You can cut a few leaves at a time to add to meals, salads, or just sandwiches.
And when they grow, my kids may even be able to keep food down. Which would make a pleasant change.