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There was "One World" by Wendell Willkie, "War of the Worlds" by H.G. Wells, and Jules Verne took us "Around the World" -- but a world that was mostly green existed and was taken for granted. Most of the population of the U.S. lived on farms. They drank water from wells, recycled and grew the food that they ate -- food grown without chemicals.
On our ranch-type farm in Missouri, my father raised cattle -- Hereford for beef, Angus for milk. The cattle were fed from the crops he grew in many pastures. Our family was fed from the large vegetable garden that was fertilized in early spring with cow manure from the barnyard. The chicken pen gave my mother the fertilizer she needed to grow spectacular roses and perennial flowers. Coffee and tea grounds were spread in the gardens. The kitchen scraps went into the cats' dishes on the back porch.
When the drought came in the '30s, the cow pastures burned up and food had to be bought. Except for a few milk cows, the cattle were sold. The vegetable garden with asparagus, rhubarb beds, berry bushes and fruit trees grew larger. One of my jobs was the bug patrol. Every day I picked worms off tomatoes and grasshoppers off green beans.
Mother's beautiful gardens were on display each spring when her garden club met at the house. There was a seed exchange, as seeds of choice plants were always saved for the next year. Mother ordered seeds too from Burpee's Seed Company; her flowering shrubs and trees came from Wayside Gardens in Mentor, Ohio.
When I began to garden in New Jersey more than 50 years ago, I soon found that I was "going green." It began with a compost pit and gradually I sought out the products that were kind to the soil and to wildlife. Garden magazines and newspapers began to publish articles about organic ways to garden. "Green" was beginning to be more then just a color.
Today's terms "certified organic" and "approved for organic use" are applied to pesticides, fertilizers, composts and more. An organization that gives the seal of approval to manufacturers of bagged soil products is the Organic Materials Review Institute. Some organic gardeners look for OMRI-certified products because they know the products have been tested for contaminants such as E. coli, salmonella, arsenic, cadmium and lead.
Many backyard gardeners simply want a good, healthy soil blend with no sewage waste or chemical additives like synthetic fertilizers. Knowing the ingredients and how the products were made can go a long way toward winning over this group of dedicated, knowledgeable customers.
Each year our population of knowledgeable gardeners grows, and it shows in February when those who want to know what they're getting and growing buy seeds and grow their own from scratch. Those who like to try new varieties or plants not available in garden centers find seed-starting satisfying and enjoyable.
Light is not important for starting seeds, most seeds started indoors want a temperature of 75 to 90 degrees, best to get this with bottom heat. I usually start easy-to-grow-and-germinate lettuce on top of the refrigerator. Pre-soak the soil medium and put a cover over the container after planting. Fertilizer is not required until seedlings emerge.
As soon as the plants start to emerge, put them under lights. After one week start to fertilize (I use a weak solution of fish fertilizer) and water from the bottom. Thin seedlings after real leaves show. When plants approach transplant size, take them outside to a cold frame to harden off before planting in the garden or containers.
Vegetable gardeners who have plenty of sun can grow almost any vegetable, though salad greens will produce longer if given some relief from afternoon sun. Gardeners with little sun or little growing room can grow in containers that can be moved round. The seed companies are recognizing vegetable growers who have small-space gardens with the introduction of more petite vegetables each year. Renee's Garden gives good information on size and heat tolerance. I've ordered a container lettuce, "Sweetie Baby Romaine," and a tapas pepper, "Spanish Padron."
Heirloom seeds became popular a decade ago, and there are ever more varieties on the market. Cooks Garden has a very much fun heirloom tomato mixture. While you're ordering spring seeds, be reminded that now is the time to order the seed that is planted here in late summer and into fall. Cooks has the new and Italian heirloom broccoli "Romanesco" to plant in the fall.
If you're big on growing basil you'll want to peruse Richters Herb Catalog; there are 27 basil varieties and 373 other herbs to order. I've sent for the "Blue Spice" basil and summer savory which is a favorite of mine in cooking and difficult to find as a plant.
I'm getting tomatoes from seed from Tomato Growers in Fort Myers, Fla. I figure they know about heat there; and chose heat-tolerant "Porters Pride" and "Super Fantastic" VF hybrid said to bear continuously through the season.
