Mixing Soil. Like a Boss.

I wrote about my soil mixture that I use for my raised beds here a few years ago. It’s a mix of 1/3 peat moss, 1/3 vermiculite and 1/3 manure or compost.

It’s essentially “Mel’s Mix” from the Square Foot Gardener Mel Bartholomew. Here in Edmonton you can find the large 3.8 cubic foot block of peat moss just about anywhere (Walmart, Canadian Tire, any Garden Centre). I buy my 118 litre bag of vermiculite at Apache Seeds and the manure wherever I can find good selection. Altogether it costs about $52 to make up a large batch of soil which I use to supplement my existing beds or make new ones.

Some of my raised beds don’t really need more volume, they just need the addition of compost or manure. Every fall I dig in leaves and grass cuttings which help to lighten the soil, then in the spring I like to add some composted material as well. This keeps the garden healthy and helps with moisture retention over the warm summer months.

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I use a tarp to mix my soil

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Peat moss, vermiculite and manure

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Topping up my raised bed

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Sowing Salad Greens in Planters

 

Mesclun mix

This morning the sun was shining brilliantly on my south-facing patio and it felt like spring had finally arrived in my zone 3 Edmonton backyard. Because we’ve had so much snow this winter, it’s taking forever for the grass to appear and the garden to make it’s way to the surface.

But today was warm, bright and sunny, chasing away the cold weather blues that have engulfed our prairie city for so many months. It seemed like the perfect day to sow the first of my outdoor seeds – the greens.

I don’t like to refer to my greens as “lettuce” because I plant so much more than that. My mesclun mix is a combination of lettuce, arugala, endive, mustard greens, radicchio and who-knows-what else. The oriental greens mix has gai lan, pac choi, mizuna, red leaf mustard, tokyo bekana, spinach mustard and toy choi. I don’t even know what half of those are!

I began by removing a significant amount of last year’s soil from two large planters I use for my salad greens, leaving about six inches in the bottom and topping up with fresh sterile starter mix. I do this so that I don’t have any random seeds in my mixed greens – I don’t want any poisonous plants growing among my yummy salad leafs. I wouldn’t know which were safe and which weren’t.

After I moistened the soil, I spread a small handful (about a teaspoon) of seed evenly over the surface and lightly pressed them in. I placed a brick under the back of each planter so they would tilt slightly to the sun, encouraging as much heat and light as possible on these early spring days.

Finally, I covered one of the planters with a specially designed wire mesh which I built last year to protect my seeds and shoots from the birds. The local sparrows were watching me closely as I covered their favorite open-concept dining room, and they were not amused.

In a week to ten days I’ll have my first few sprouts and within a month I’ll be eating fresh greens plucked from just outside my back door. By reseeding every two weeks I can have baby greens all summer long.