* peas planted on Presidents’ Day

Posted on February 20th, 2012 by maitreya. Filed under Experiments, Home and Garden.

As is traditional, I planted peas today.  Two varieties: Alaska Early Bush and Oregon Sugar Pod.  I’m trying a trick I read about somewhere (if this rings a bell, let me know.  It’s driving me crazy that I can’t remember where I saw it.): starting seeds in seedling mix outdoors to help germination.  The idea is that the light fluffy seedling mix is the best environment for starting the seed, but you still get to direct sow outdoors.  The best of both worlds!

First I dug a trench.  This bed has terrible clay soil that I’ve been working to amend.  I grew a cover crop there over the winter, and we dug that in a couple of weeks ago.  I’m hoping the peas will also give it a boost.  Anyway, I filled the trench with compost mixed with some of the dirt and very lightly firmed it.  Then I took a 2 inch pot and pressed it in to the soil every 6 inches.  Closer than that, and my previous hole would cave in as I made the next one.  Once the pot was all the way into the soil, I firmed up around the edges to ensure it would be structurally sound.  Here they all are.

Then I filled each hole with seed starter mix and planted the peas.  Cute, right?  Seed starter mix costs a fortune for some reason, so I wanted to do an experiment to see if this method actually helps.  I planted more peas in between, just in the compost.  Now we race!

2 Responses to “peas planted on Presidents’ Day”

  1. Pearl Says:

    Is it dorky that I’m excited to see who will win? Our soil also has a very high clay content that I’ve been trying to amend for the past year and a half. We’ll see what happens this summer!

  2. Erica Says:

    Can’t wait to see the results of the pea race! Very interesting idea about using seed starting soil…I still need to build my raised beds! I am so behind!


  • maitreya[@]craftlog[.]org

books I’m in


  • Roasted Asparagus with Preserved Lemon & Anchovy Relish - Dishing Up the Dirt

  • This recipe with white beans is probably my favorite farro salad yet. The creamy beans play a huge role in that, along with the sweet tender leeks and fresh parsley. But it's the chunks of salty, citrusy preserved lemon, a condiment often used in Moroccan cooking, that really takes this salad to the next level.

  • Sheet Pan Spicy Tofu and Green Beans + Video - Delish Knowledge

  • Follow Me on Pinterest




creative commons

craftlog is under a Creative Commons Attribution Noncommercial license. That means that you are all welcome to take and repost my photos, replicate my projects, remix my ideas, whatever you want as long as you give attribution (a link is fine) and it's noncommercial. Thanks!