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Hey, Reader! Most of us struggle with seed starting for one of two reasons. We try to grow too much, too fast. Or, we have tried before, something didn’t sprout or didn’t survive, and we quietly decide we are never doing that again. Like this tray of anise hyssop. What changed everything for us was starting small, tweaking what we could, and then trying again. Sometimes with the same seeds. Sometimes with fewer. Sometimes with a little more patience. Seed starting is about experience more than anything. You try, you observe, you pivot, then try again. And because of this, maybe the most important skill it teaches is mindset. That is exactly what Dave and I want to help you practice in Seed Starting 101 on February 24.Reader
This is a calm, practical workshop designed to help you:
For a little encouragement, we’ll also share photos sent in by fellow gardeners in this community. Some starting seeds with all the tools. Others using what they already have. Both are growing. If seed starting has felt heavy in the past, consider this an invitation to do it differently this year. And yes, bring all your seed starting questions. 👉 Register for Seed Starting 101 Grow abundantly, |
Nicky and Dave Schauder are passionate about helping families grow their food, and medicine and find God in the garden. Learn how to build your own permaculture garden Get our Guild Guide when you sign up!
Dear Reader Why We Grow You may already know what first got us into growing food. Our first two children were born with food allergies. Ethan, our second, had eczema so severe we could see it on his face after every meal. 2 year old Ethan with eczema Dave and I started questioning everything. What was in the food we were buying? What were we actually feeding our children? We wanted to know where our food was coming from. And we wanted to be the ones growing it. We switched to organic. At the...
Dear Reader, Last February, one of the growers we mentor, Lindsey knocked her curtain rod loose in her kitchen. The rod that held her seedling trays in place. Every seedling she had started, lettuces, microgreens, pepper, went flying. Soil on the walls. Trays on the floor. An hour of cleanup. She could have cried. She almost did. But she didn't quit. By March she was filling raised beds with cardboard, straw, old leaves, and half-finished compost from a bin that had spent the winter getting —...
Hello, Reader, We are beyond grateful that right now on our farm, we're getting the following from our garden so far: 1 lb of beans/day 5 lbs of tomatoes/day cucumbers blackberries raspberries peppers corn small Japanese tiger melons and we're spoiled for herbs on top of it. Pro-tip: Harvest tomatoes at first blush. They tend to produce more that way. I was out weighing today's tomato harvest from our research beds, where we've been comparing compost tea, organic fertilizer, and an untreated...