In my last post, I droned on about the method to our seed-starting madness (probably not for the last time, rest assured), but I realize I didn’t reveal precisely *what* we put in each of those 336 cells. Usually, we tend to start closer to 500 seedlings. However, last year, with great success, we cheated a bit on transplanting, and it saved us time and quite a bit of sanity. Hence, the lower volume. A precise explanation is definitely to come.
So, what seeds did we sow, exactly? Obviously, if you know anything about Victory Farms, you know that there were tomatoes. Lots of tomatoes. LOTS. Like? Like Betty, Costoluto Genovese, Cuore di Bue, Fried Green, Goldman’s, Grand Marzano, Green Zebra, Indigo Ruby, Juliet, Martino’s Roman, Nova, Pompeii, Pozzano, Principe Borghese, Purple Cherokee, Ramapo (THE Jersey tomato — much more on this later, too!), Red Brandywine, Roma, Rosso Siciliano, San Marzano, Striped Roman, Super Sweet 100, Thessaloniki, Toro, and Valencia.
The only eggplant we adore is Rosa Bianca, so that is the only eggplant we grow. These creamy delights share a tray with tangy tomatillos — purple and verde, along with Frank and Rubine Brussels sprouts (with which I’ve had little luck, but hope, if not success, springs eternal in Victory Farms).
The cabbage that will become sauerkraut, courtesy of our Gairtopf, includes Ballhead, Couer de Boeuf, Danish Ballhead, Famosa, Ruby Ball, and Red Express, and boasts a brassica-only tray.
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