Sowing the Future: A Peak Inside Our Seed Starting Process
We start most of our seeds indoors, weeks before we will be able to plant them outside in the field. It might be my favorite time of the year because the whole process of starting seeds is full of hope and anticipation. While the temperature outside is still in the 30s and the winter winds are still relentless, our grow room is starting to fill up with tiny green sprouts that will eventually grow up to be the beautiful blooms we sell at the farmers’ market and deliver to our bouquet subscription customers.
We start most of our seeds in ¾ inch soil blocks using the Gardener’s Workshop recipe—16 cups of sifted peat moss, 4 cups of sifted compost, ¼ cup green sand, and a ¼ cup rock phosphate powder. We mix up the dry ingredients with water in a ratio of about 3:1.
We use a soil block maker tool to create groups of 20 3/4-inch soil blocks. Tiny seeds, like snapdragons, require a steady hand and a damp toothpick to set them on the soil blocks, while others can be gently pressed in by hand.
The soil block trays then go on heat mats so the seeds can germinate. Since different seeds need different temperatures to germinate, we have several different heat mats connected to thermostats to regulate the temperatures to keep them where they need to be. We cover the trays with plastic wrap to trap moisture and keep them warm.
After a few days—or sometimes longer, again, depending on the flower—little sprouts start to pop up. When most blocks have sprouted, we remove the plastic wrap and move the trays under grow lights. We have two wire rack shelving systems set up in the grow room with lights hanging from each shelf. We’ve experimented with a lot of different types of lights to try to find the best lights that are wide and long enough for our trays and also provide the best heat and light without frying the delicate seedlings. Right now we’ve using full spectrum LED lights which run cooler than fluorescents so they don’t cook our plants.
Our grow room is right off of our kitchen, which makes it convenient for us to keep an eye on the young plants. We water them nightly from the bottom, which helps keep us from overwatering and encourages healthier root development by forcing roots to actively reach down to absorb water.
Each week, we start a new round of seeds according to a schedule that will hopefully ensure a steady supply of seedlings ready for transplanting at just the right time. By carefully planning successions, we can keep fresh blooms coming throughout the season, so there’s always something beautiful ready for market and bouquet deliveries.
Though it’s still early in the season, these February and March weeks are critical for setting the foundation of our flower farm. Every tiny sprout in our grow room represents the future and the promise of strong, beautiful blooms to bring to market and deliver to our customers.