So many readers have asked for my advice on the best tools for gardening in the greenhouse. There is no “one size fits all” but I have my favorites that I’ll share with you.

You don’t want bulky tools unless you have a commercial sized greenhouse. Using tools to fit the size and type of plants that you grow makes the most sense, so here are my picks.

For anyone who gardens for long stretches of time, or for anyone who spends too much time in front of a computer (like me) and gets sore wrists, check out the Radius series with their ergonomic handles. This set is comfortable in the hand with narrow enough blades to fit into the smallest spaces. They’re available individually or as a set.

These Micro-Tip pruning shears by Fiskar is a must have in a greenhouse. The slender tip is perfect for your most delicate plants – they’re more like spring-loaded scissors. I also like the feel of the handle. It’s soft in the palm but large enough  so your hand doesn’t get tired. They’re also very light, but Fiskar makes a very durable product. Read additional reviews on Amazon.

Of all the pruning shears I own, the one I use over and over is the Felco Classic. A bit more pricy than many others, and with a hard grip, this hand pruner is the toughest tool I own. I can cut through woody branches that a lesser hand pruner couldn’t even dent. I used it on an old wisteria vine that was threatening to devour my greenhouse. The stems were so old and hard that I thought I would need a saw, but my Felco cut right through. It’d a tool for inside the greenhouse and out. Mine is over six years old and has seen some hard times but it keeps on cutting. Amazon has it for a great price here.

When you’re ready to move your greenhouse plants outdoors, this Rumford Transplanter is the one I use. Transplanting from the tiny seedling cell packs calls for a narrow blade, but with this Rumford model it’s also large enough and strong enough to dig in even the hardest soil. If you move your plants from your greenhouse to the garden outdoors, this is a handy tool to have.

Last but definitely not least is a set of micro pruning shears I keep in my greenhouse at all times. When I need to work with delicate young plants in the spring, these micro pruners are the right size. Sometimes the full size hand tools are just to bulky like when I snip a bunch of grapes from the vine. These are also good for house plants. Rumford makes such a quality product you will keep these for years. They also make a great gift, but you probably won’t want to give them up. As of this writing, Amazon had a few sets left.

These are just a few of the tools I use on a regular basis. I’ve found that the collapsible wheelbarrow I reviewed in an earlier post comes in handy and of course, there are many other tools I use and love. Seeds and garden tools – not bad addictions to have, I guess.

Do you have special tools you love? Please share them with us.

Vertical gardens are being talked about more each year. While not new, there are many advances to the technology that make it easier then ever to try your hand at this innovative and beautiful way to save space, create a sound barrier, even improving air quality.

The most extreme of all is the ACROS (Asian Crossroads over the Sea) in Fukuoka, Japan. 15 one-story terraces cover a one million square foot commercial building. Within these terraces are stairs, waterfalls and seating areas.

The Atlanta Botanical Garden boasts a 55 ft long wall with over 2,000 herbs. This is its second year and promises to be more beautiful and lush than ever.

There are many ways to grow vertically. For an extreme example, Patrick Blanc, a French botanist has built vertical living walls around the world.  Looking for a method of protecting and insulating building facades, he patented a technology which has proven effective is doing just that. You can read more about Patrick and view his many gardens at www.verticalgardenpatrickblanc.com.

Bringing the extreme back to our own homes, whether in a greenhouse or in your yard, here are some examples from around the web.

Share your own ideas with us. We’d love to show them off!

It’s overwhelming choosing what variety of seeds you want to plant each year. Every spring I look at the array of varieties of carrot, tomato, basil, cauliflower, to name just a few. I remember back in the day when there wasn’t much more than 2 or 3 types of tomatoes to choose from, and about the same for carrots.

Today I’ll compare carrots. The length of each type will help you decide which to plant, especially if they are to be grown in containers.

photo credit Johnny’s Seeds

The chart below will also help you decide which variety to plant during different seasons.

Now that you can see how they look, keep reading to learn how they taste. Of course, words don’t do them justice, but it’s a start. I’m showing the days to maturity but you can always cheat if you can’t wait.

	Nelson - This has long been a favorite because of it’s sweetness. They are very crisp and tender. 56 days to maturity.
	Yaya - This carrot is smoother than the Nelson but is not quite as sweet. 56 days to maturity
	Mokum – This is another early favorite. Also about 6″ in length, the Mokum is more slender the the Yaya and Nelson. Crisp and sweet. 54 days to maturity.
	Napoli – The Napoli is best for a winter harvest. They do especially well in winter greenhouses. About 7″ long they are said to mature in 58 days but may be a bit longer if the weather is cold.
	Hercules – True to their name, the Hercules adapts to difficult growing conditions. Performs well in rocky, shallow or heavy soil. 6-1/2-7″ long, they are a tasty summer and fall harvest. 65 days to maturity.
	Vitana- This carrot has a mild and sweet flavor and can grow well in the heat of summer. They are equally flavorful as babies or full grown. 65 days to maturity.
	Bolero – A longer variety at 7-8″, this French carrot is thick and blunt. It’s a favorite for fall and winter harvest because it stores well. It has a good, fresh flavor. 65 days to maturity.
	Nectar – Getting longer now, the Nectar carrot grows to an average of 8″.  They grow very straight and uniform. Usually producing a high yield they are very flavorful. 72 days to maturity.
	Sugarsnax – Tender and sweet, the Sugarsnax is high in beta-carotene as evidenced by the deep color. Smooth and long (9″), they grow uniformly. 68 days to maturity.

Watch for more posts that compare varieties of fruits, vegetables and herbs. Hope this helps.

While your greenhouse is still cool, plant micro-greens. You can pick and choose which ones you like and grow them all together in any combination. If you keep the seeds in your freezer or refrigerator they will last for 4-5 years so you can purchase them in bulk. I have a couple of dozen seeds in my freezer all the time. When I’m ready, I pull out what I need, soak them if required (most are not), and plant. Within a few days I have a microgreen salad ready to go!

Here are some of my favorites:

Chia has become a popular seed to add to a micro-green mix. It is of the mint family and was originally cultivated by the Aztecs. The seeds transform into green shoots ready for eating in 5-6 days and are said to be filled with vitamins (A, B, C and E) and minerals (Calcium, Iron, Magnesium, Niacin, Phosophorus, and Potassium) They are 20-25% protein and loaded with antioxidants.

Buy a ChiaPet if you must, but they do even better ON, not in, a hemp bag. Just lay the hemp bag on a plate, get it wet,and sprinkle seeds on the surface. It’s so easy that it’s a great beginning planting experience for your kids – without the pet.

Arugula is another favorite. Mildly spicy, Arugula is from the same family as broccoli, cabbage and radish. It sprouts in about the same time as chia and can be grown on the same hemp bag.

Curly Cress is another favorite. Similar to Arugula in its flavor it is from the same family. Toss a few of these seeds on your hemp bag as well.

A few others to try:

Mustard Greens
Daikon Radish
Broccoli
Flax

Of all these seeds, some are mucilagineous and same are not. Mucilagineous means they store water around themselves. They are difficult to grow in a normal sprouter, but since some of the micro-greens are mucilagineous and some are not, they can be mixed together and easily grown on your hemp bag.

If you want more details on the individual seeds and the best place to purchase them, check out sproutpeople.org. Gil has been a diehard sprout guy since the early 90′s when his wife Lori sort of pushed him into it. They are the most knowledgeable people out there and they are the reason my freezer is full of seeds. I don’t make any money from this recommendation, I just believe in them!

If you haven’t tried sprouting yet, you must. Not only is it quick, I truly believe there is more nutrition in sprouts than almost anything else you can eat.

Photo courtesy of sproutpeople.org.

Scheduling is one of the most difficult problems that we gardeners have. We’re all pushing for warmer days, but in some parts of the country, the weather just won’t cooperate.
If you plant your vegetable seeds too early you won’t be able to transplant them at the right time. The seedlings, still trapped in their tiny containers, can become confused and begin to flower. This means their internal clock is off which can translate to lower yields.

As soon as you see a plant beginning to bloom, immediately pluck off the blossoms and continue to pluck until you are able to transplant.

Since the weather is changing so dramatically all around the world, the plant charts that gardeners have been using for years aren’t too accurate any longer.  Even if the weather is warming and you think you’re safe moving your vegetable plants outdoors, a surprise storm can ruin all your efforts.

What’s the safest solution? Consider a temporary greenhouse that you can place over any area of your vegetable garden to protect the tender plants from a freak storm. When the weather is safe again, simply remove the greenhouse. There are several different types that work well for just this purpose – I’ve reviewed several of them on the review pages of this site. You can read my review of the Spring Gardener Gable here.

If you’re not ready for a greenhouse, at least consider planting your seeds in larger pots so if you have to wait to transplant, at least they won’t have their roots stunted in tiny containers.

Photo from Annie’s Kitchen Garden.

There’s nothing more fun than gardening with your kids or grandkids. I have a 5 year old grandson who loves two things: trucks and vegetable gardening. He gets so excited when he sees a garbage truck or a backhoe, but he gets even more excited when his tiny seeds break through the soil in the springtime.

	What about planting edibles that are just their size. How much fun to grow a watermelon that they can lift when it’s full grown. The Sugar Baby is a good size, about 8” in diameter. There are others that are even smaller but they are so small there’s nothing much to eat.
	Or check out The Rare Tigger Melon. It’s really beautiful, yellow with brilliant fire-red, zigzag stripes (just like Tigger) and golden color flesh. Only about one pound each, they are just enough for one little person. They’re easy to grow too.
	Try the Mini Bell Peppers . The fully grown bells are only about 1”. Nice for garnishes but even more fun for a child to grow.
	There’s even Tiny Blue Corn. Yellow too, but kids like the blue ones. The Blue Corn plants grow to just 2-3 feet.
	Not tiny, but very colorful and fun is the Carnival Blend of carrots.
	Last but not least, the Micro Tom Tomato. These are beautiful little plants and grow lots and lots of tiny tomatoes.
	For Christmas this past year, I gave little man Ford a PlantCam. I can’t wait to see the time lapse pictures he takes of his garden this year. He’s very excited, and so am I. Do you have other tiny fruits and veggies you can share with us?

Basil is one of the most loved herbs, but what do you do with all those leaves every time you prune your plants? It goes to seed quickly if it’s not pruned regularly. It seems there is either too much at one time and not enough when you need it most.

Try Basil and Olive Oil Ice Cubes. You’ll never run out.

Step 1.  Use an ice cube tray that you don’t plan to reuse for regular ice cubes ever again.

Step 2.  Pick a large handful of basil leaves, wash and pat dry. Spread each leaf on paper towel and allow them to air dry thoroughly.

Step 3. Chop the basil into very fine pieces. For all you fresh herb-lovers, here is a must have herb chopper.

Step 4. In a bowl combine the chopped basil with enough extra virgin olive oil to fill your ice tray.

Step 5. Spoon the mixture into the ice cube tray. Just eyeball it to be sure you have about the same amount of basil in each cube. You can add a little more oil if needed.

Step 6. Freeze for at least 2 days. When they are frozen, you can pop the cubes out and put them in a ziplock freezer bag. Now you’re ready to make another batch.

You can use these for any dishes you prepare with oil and basil. Pasta dishes, egg dishes, beef, fish, or chicken or add it to baked vegetables.

I few days ago I wrote a post about growing early potatoes. Since then, I’ve been receiving emails about growing potatoes and other root vegetables in stacks of old tires which I didn’t mention as an option.

Here’s my response.

Tire rubber is toxic!!! Of course it is, and over time the microbes break down and leach compounds into the soil. Leachate from rubber mulch has been shown to contain aluminum, cadmium and chromium, plus rubber plasticizers, softeners and accelerators used in the vulcanization process. Also, zinc can leach from them at toxic levels.

If you walk into a tire warehouse, just the smell will put you off.

Stick with containers made of natural materials. Who wants to eat rubber?

There are always new, creative ways to make money from your greenhouse or garden. Baking pies with fruit from your own garden is not new but . . .

Are pies the new cupcakes?

For any of you who are fans of the Food Network and their many cupcake and cake decorating shows and challenges, is it time to jump off that bandwagon? Whenever anything becomes so popular, you know it’s only a matter of time. I mean, turkey and cranberry cupcakes – really.

When the New York Times and CNN start talking about what’s new, maybe it’s time to listen. Apparently there are new pie shops opening all across the country.

What can you grow in your greenhouse or garden that would make a great pie filling? Be creative. Even if you live in a part of the country that prefers the old tried-and-true, give it a twist.

What about apple pie with cheese baked right in with the apples or baked into the crust? Or apple pie with caramel. What about apples and chiles like Trevor Logan does in his Green Chile Kitchen in New York and now his Chile Pies and Ice Cream in San Francisco.

Or you might have an avocado tree gone wild in your yard. For those of you fortunate enough to have your own tree, you know how prolific they are. When I used to have one, my neighbors would line up at the door with their baskets. Here’s a wonderful recipe for an Avacado Pie from Clay and Zach’s The Bitten Word blog.

The idea is to come up with two or three pies you can create and make your own. Work the recipes until they are 6 stars out of 5. Be the best! With the trend toward quality and freshness today, you could be the next big thing. Organic pies. . . yumm.

When you make your list of vegetables and fruits to grow this coming season, keep in mind the most important ones to grow organically.

“Dirty” means they are most likely to have chemical residue on them, even after a thorough washing. This is the first year potatoes made the list. They are sparayed frequently thoughout their growing season and not only to combat pests. The demand from the fast-food chains and potato chip producers is for uniform shapes and sizes which the chemical spraying helps to control .

After these “dirty” fruits and veggies are harvested, they are sprayed again to ward off mold and unwanted sprouting.

If you have limited space to grow, choose the ones that are on the dirty list. At least the clean ones, purchased from your local grocer, won’t be as dangerous.