I love yogurt (or for non North Americans, Yoghurt) – have some every morning, sometimes as a topping for melons, berries or nuts, sometime right from the little plastic container. Of course, all these containers go into the recycling bin, and I can only hope some intrepid company is melting them down to make new plastic thingamjigs somewhere in the world.
I also love the three “R’s” – Reduce, Reuse, Recycle, and it struck me a few weeks ago that I can possibly Reuse before Recycling, and save a few pennies as well. So I started collecting the yogurt containers, large and small, to use for seed starting.
I’m not sure if it will work. The wonderful thing abut using Jiffy® pots is you don’t need to disturb seedling roots when planting out. With the yogurt containers, I’ll have to carefully slide the root mass into the planting hole. So I’ll be conducting a quasi-scientific study — half of my new tomato seedlings in Jiffy, half in yogurt. All else will be the same (starting medium, heat and light while in front of the window, and side by side in the garden). I’m looking forward to the results!
Here are some of my seeds this year. There’s a grape tomato from Stokes® called Chocolate Sprinkles and an All American Selection cocktail tomato from Earthworks Seeds called Red Racer. I love cocktail tomatoes – they’re the perfect size for salads. I’m also trying to start my chard this way – this variety is Scarlet Charlotte from Renee’s Garden. They recommend starting them outside when there is no danger of a hard frost, but in my experience the rabbits think chard seedlings are an appetizer so I’m hoping that by planting a lot of larger plants I may get a harvest.
I wasn’t sure how to put drainage holes in the bottom of the yogurt cups so I tried with secateurs and a knife before realizing plain ol’ kitchen scissors work best.
I wanted three triangle holes – the scissors provided the cleanest and easiest cut.
I’ve never done this before but the Stokes seed pack suggested soaking the Jiffy pot in warm water before adding growing medium. It makes sense – otherwise the sphagnum peat moss would pull moisture from the medium, causing it to dry our faster and making watering a bit trickier.
The final result – four pots for each tomato variety, two started in a yogurt container and two in the Jiffy pot, and a whole lot of chard! The tray is now covered and on top of the freezer where it’s a titch warmer than my windowsill (if I had an electric heating mat I’d use it – maybe next year!)
