Yup.

I ordered more seeds.

I placed an order with MI Gardener previously, and it arrived a while ago. So why did I order more? Well, MI Gardener prices are some of the best around right now, even when ordering from Canada. I’m on their email list and they announced a 25% off sale that started today. I happened to be up past midnight, so I went ahead and placed an order to take advantage of it. In fact, I might even made another one. I haven’t decided yet.

I took advantage of our winter sowing experiment to clean out my seed inventory of older seeds, so part of my goal was to replace things with fresh seed. With the sale, I’m continuing that, but I am also building my my seed inventory with extra. How much we actually plant will depend on how many beds we have ready this fall for winter sowing as well as for spring sowing and transplanting next year.

So, without further ado, this is what I ordered last night/this morning.

This time, I’m going to link to each item I ordered. All links should open in a new tab. They are list below in the same order as in the images above.

Tigger Melon This was something I had in my wish list. It’s a tiny, personal size, melon. More importantly, it takes 90 days to full maturity, and we average 99 days between first and last frost. In theory, we could direct sow them and get a harvest, though I would start them indoors, just to be safe.

Summer Savory This year, I bought a summer savory transplant. We plan to expand our culinary herb garden, and this will be part of that. Only 65 days to maturity.

Golden Sweet Pea I got another colourful variety last time. We have other peas as well. I just like to have a variety to shake things up. 😊 60 days to maturity.

Black Futsu Squash We have a variety of winter squash seeds, but we’re still experimenting to see what we like. This variety has an edible skin and stores 4-5 months. It needs 110 days to maturity, so definitely one to start indoors.

Orange Currant Tomato This looks very much like an orange version of the Spoon tomatoes we’ve been growing for a few years now – and it the only tomato that has anything we can harvest at the moment. It would be great if these do as well. 65-70 days to maturity.

Yellow Swiss Chard We have Rainbow Chard. We have Fordhook Giant Chard. Why not Yellow Chard, too? As with the other chards, this one is heat tolerant, drought tolerant and can grow in cold weather, so it can be succession sowed as well as winter sown. 28-57 days to maturity.

Sweet Siberian Watermelon One of these days, I’d really like to get watermelon! I only get short season varieties, of course, but so far, none have done well. The one Cream of Saskatchewan melon we got last year about about the size of a baseball, and they’re supposed to be much bigger. This variety is supposed to produce 15-20 pound fruit, yet has only 80 days to maturity. It does come with the warning that it needs lots of room to spread!

Shogoin Turnip a good cool weather variety that needs only 40-60 days to maturity. Plus, it’s really pretty.

Lemon Squash In our first couple of gardening years, we had good summer squash production. Then… nothing seems to be growing! I’m hoping this variety will do better. It’s supposed to be prolific, and only 50-60 days to maturity.

Hailstone Radish with finally being able to grow radishes, and even radish seed pods, through winter sowing, I’m more than happy to experiment with different varieties. This one is only 25 days to maturity!

Garbanzo Bean Okay, this is an odd one. Until fairly recently, I didn’t even know garbanzo beans, aka chickpeas, could grow here. I happen to really like chickpeas. However, they are also drought tolerant, nitrogen fixers. They are 100 days to full maturity, though, so it’s touch and go for this one.

Early Prolific Straightneck Squash So this seems to be another winter squash with an edible skin? The description specifies it is like zucchini, and that the whole thing can be eaten. I’m not sure, but with our luck with any squash these days, I’m willing to try it! Heat tolerant and somewhat drought tolerant. Only 70 days to maturity.

Chicory Okay, I’m not sure how to categorize this one. Perhaps it’s one for the kitchen garden. The leaves can be eaten, and it can be used medicinally, but it’s mostly the roots I’m interested in, as they can be used as a coffee substitute. I remember my parents sometimes buying it at the store, but never tried it. I don’t drink coffee, but my daughters do, and that stuff’s getting really expensive. So… worth a try. Especially with only 80 days to maturity.

Caspar Eggplant I’ve definitely got a “white” theme going on this year! This is described as a rare Japanese variety. Of course, I see “rare” and I’m all for growing it to save seeds. 😄 75 days to maturity.

Blueberry Tomato yes, another tomato to try! A cherry tomato with a lovely appearance. Hopefully, it’ll taste as good as it looks. 75-85 days to maturity.

Purple Savoy Cabbage Growing cabbages is something that’s been our list for when we have more space in the garden. Cold tolerant and good for storage. Only 65-70 days to maturity, too.

Daikon Radish I actually meant to order this last time, but they were sold out. I got the icicle radish instead. My younger daughter really likes Daikon radish. The last time we tried to grow it, something ate them as soon as they sprouted. With winter sowing, we might actually succeed this time! Best of all, only 55 day to maturity. Long for a radish, but well within our growing season.

Florence Fennel This is another one that we tried before, but it did not succeed. We didn’t have the right growing conditions for it. This is one of those vegetables we like, but almost never buy, just as a matter of budget priorities. 70 days to maturity.

And now I’ve gone and removed everything I’ve ordered from my wish list, so I don’t accidentally buy them again! 😄

All of these cost US$27, which is pretty darn good!

Oh, look at me… I’m already going through what they’ve still got in stock to see if there’s something else I want to order.

😂

Anyhow.

We will now have lots of options to choose from when we do our winter sowing in the fall. Last fall, I just scattered mixes of seeds. This time, now that I’ve seen how things worked out, the sowing will be more planned and more attention paid to spacing. Plus, our seed inventory is built up again, so if some things don’t work out, there are other things that can be sown in their stead.

Of course, that means continually adding more garden beds!

Little by little, it’s getting done.

The Re-Farmer