So it’s been nearly a month since I began my lettuce-and-tomato-growing experiment. And so far, it’s going pretty well. After making it through a rough patch with the tomatoes, in which several of their lower leaves began turning yellow, I think we’re in the clear. Everything is still alive and relatively healthy-looking.
I have learned a few lessons, though. Thanks to last week’s episode of You Bet Your Garden, I discovered that I probably “rushed the season” a bit with the tomatoes. I thought they would be okay outdoors once there was no more danger of nighttime frost, but apparently they’re tropical plants and don’t take kindly to nighttime temperatures lower than 50, either. I also learned that when I planted my tomatoes, I should’ve put crushed-up eggshells in the planting holes for extra calcium, and I should’ve buried more of the plant’s stem. (Did you know that you can bury about two-thirds of a tomato stem, and it’ll grow roots all the way up?)
I also learned that most real gardeners were planting their last crop of lettuce and spinach in April. So I probably waited a bit too long to get started with those.
It’s a learning process. I won’t make those mistakes next year.
But even despite my clumsy, novice attempts, my lettuce and tomatoes are still alive and relatively healthy-looking. It’s amazing to see how much the lettuce, in particular, has grown. Although it’s weirdly colorless – the Romaine lacks that deep green I associate with Romaine, and the red leaf isn’t quite red – I still love to look at how full and lush my little baby lettuce plants are becoming. Here they are at the beginning of April:

And here’s how they look now:

The tomatoes, although they haven’t grown quite as dramatically as the lettuce, are no less exciting to watch. About a week and a half ago, they started producing little yellow flowers, and a few of the plants have grown tall enough for me to stake. I’ve added a couple of little basil plants to the pots, since I read that tomatoes and basil often grow very well together. (To say nothing of how good they taste together – look! I’m growing my own bruschetta toppings!)
Best of all, though, is the discovery I made last night while inspecting my “crop”:

Omigod! Omigod! Omigod! It’s a baby tomato! My first tomato! Isn’t it precious?