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Today's harvest from my postage-stamp sized garden was mostly flowers, so I froze some and made a small chopped salad with Dijon Dressing.
I have two kinds of lettuce, squash blossoms, snapdragons, petunia, Nasturtiums, spearmint, oregano, and leeks scapes.
Just a reminder for me to soak another batch of these seeds overnight, as it will be 21 days until the first bud appears and then a few weeks more before they flower.
In practice, it really doesn't matter which supermarket squash seeds I start as I am growing them for the greens and flowers. The heritage seeds that I actually bought will need to be carefully labeled as it is pretty hard to tell one squash from another until they bear fruit.
I will get soup and a salad out of this.
I bought Ronde de Nice Squash seeds from MizzTizziesWeedsSeeds on Etsy and sprouted them in an EZ-Sprout, then as soon as their seed leaves opened, I put some outdoors in dirt, some in an AeroGarden, and this one in a small pot with a batch of Bok Choy microgreens.
This flower first showed as a tiny bud about 20 days after I started the seeds on Leap Year's Day. Here it is on March 23.
This was so exciting for me that I decided to try sprouting some spaghetti squash seeds that I had saved and dried to grind into flour to augment my bread dough.
More about spaghetti squash here.
The ones I put outdoors are going to make it, but they are far behind.