The Victory Garden Thread - March, 2026

March 1, 2026 | Diana in WI/Greeneyes in Memoriam

[Diana in Wisconsin]

The MONTHLY Gardening Thread is a gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

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It is impossible to hijack the Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to/removed from our New & Improved Ping List.

NOTE: This is a once a MONTH Ping List, but we DO post to the thread all throughout the month. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time.

[Pollard]

Split it up and do an experiment. Some on way, some the other. You’ll get your answer.

[ansel12]

I hope it will never come up again, this year I just didn’t feel like starting my seeds back in January and going through the normal process

[FrozenAssets]

Moose is September. No shortage of things to do, starting with repairing the big snowblower because some “professional” doesn’t know how to weld. Professional...buy stuff. Pay a lot of money. Fix their stupid mistakes. Lot’s of wood projects as well. Building a pedestal desk for the Missus.

[Paul R.]

I was trying to explain: I think it depends on how you do it and whether you can avoid disturbing the roots. If by contrast, putting the plants in the ground for whatever reason, cooler conditions, poorer soil (than would be in the repotting pot), etc., slows down the tomato plants, then I think you could be looking at couple weeks or less, IF you can avoid disturbing the roots when repotting. However, that also depends on your definition of “substantially useful”.

Note that I am using strong lighting and warm (usually warmer than outdoors) ambient temperatures, and sometimes supplement with a little plant food such as Miracle Grow, and / or root stimulant.

When I repot as I describe, into new potting soil, etc., the tomato plants seem to take off right away, with little pause if any. HOWEVER, the roots may not take full advantage of their new soil for, oh, I’m not sure: Maybe 2 weeks? That depends a lot on the size of the new pot. My 2 liter soda bottle “pots” are about 8” deep, so, it takes longer for their roots to fill in to the bottom of the “pot”: When I go to put them in the ground, often soil will fall off the bottom of the roots.. IMO that’s not a problem: Instead, it gives me flexibility. 2 weeks of rain, starting 2 weeks after the repot? Just leave the plants in the soda bottle pots. Ideal conditions to plant outdoors 2 weeks after the repot? Fine: The loose potting soil can be dumped in with the plant going in the ground, or, saves and re-used.

8” deep pots mean watering “regularity” is less critical, too.

Another nicety of “pots” with transparent or translucent sides is that you can monitor the roots’ progress:

“Ah, first root at the side!”

“Ah, she’s filling in!”

“Yikes, it’s root-balling!” (Rare - usually the plants are too big to have many of them indoors, by then. But I did run into it last year when it just kept raining and raining and drowning plants in the garden - so I held more indoors, and then got to untangle them when I could finally take them out!)

It seems to me perhaps the question is, does a little more growth and the less critical watering schedule justify the repot effort? But, then again, it’s arguable that almost any relative strengthening of the plant against outdoor perils, before taking it outdoors, is worth it. It’s not just a growth consideration, it’s a “losses outdoors” consideration. If you don’t have much trouble with, say, cutworms attacking plants taken from small pots, repotting loses some of its advantage.

All that has led me to this year’s experiment (also prompted by my having an excess of seeds, and also finally having seeds of every tomato variety I want to try this year!): I’ve just seeded in the soda bottle “pots”, and depend on my plant, er, shop, lights, to keep the soil temperature @ seed depth up, on days my plant room gets a bit cool. The heat pretty much ends up in the house anyway... So far, so good. Germination has been pretty good, and I back off with the lights a bit once sprouts are showing up. (I can adjust heights of the lights easily.)

Hope this helps!

[Paul R.]

Good points.

[Pete from Shawnee Mission]

Posted along with the Orders of the Day!

“Last night someone broke into our house and took a dozen eggs. They left a sauce pan filled with hot water. The police suspect poachers.”

(Thanks for the groaner L.P.!)

[FamiliarFace]

Sometimes when I make egg salad for myself, I add some chopped olives, either green or Kalamata, but not both. Hubby hates olives so I make his first then make mine. I love it on lightly toasted sourdough. I think I’ll do that sometime this week. It’s a guilty pleasure, and the way my Mama made it when she wanted a little extra something,

[Liz]

Raspberry Cheesecake Bars / Store in fridge

Ing Crust 1/2 ea sugar, softened butter, 1 1/4 c flour. Filling 8-oz cream cheese,
1/2 c sugar 1/2 tsp almond extract 1 egg. Topping 4 tbl seedless red raspberry jam

Method---CRUST combine well sugar/butter. Add flour lightly spooned into measure; then leveled off; mix til crumbly. Press on bottom of 9" sprayed pan. Bake 350 deg 15-18 min (edges are light golden). Remove pan to counter; pour filling over. TOPPING stir/soften 2 tbl jam. Spoon over cream cheese. W/ tip of spoon, carefully swirl jam into cream cheese. (Do not disturb crust.) Return pan to oven; bake 15-20 min til set. Cool 30 min. TOPPING Stir rest jam; spread evenly over bars. Refrigerate 30 min. Cut into bars. FILLING combine ingredients; beat well.

[Qiviut]

I love olives ... will have to try this.

[Paul R.]

That’s a good recommendation, as then many local variables, environmental factors, etc., will be part of the experiment.

[Paul R.]

Speaking of foods, one of our local groceries had Sara Lee pies on sale. I’ve not had any Sara Lee pie for ages, so I thought I’d try one, specifically a cherry pie. I baked it while still well frozen, as soon as I got it home:

The filling is good - probably as good as the Marie Callender cherry pie. Unfortunately the crust is awful. Marie Callender’s pie crusts are MUCH better, even the “standard” ones.

Lesson learned.

My memory from many years ago was that the Sara Lee pies and their crusts were good. I wonder what happened?

[Diana in Wisconsin]

We love Stuffed Peppers - so versatile! You can add meat or go Veggie with them and they’re still a satisfying meal.

We also like Stuffed Pepper Soup:

https://www.allrecipes.com/recipe/13378/stuffed-pepper-soup-iv/

It doesn’t need to be ground ‘Sirloin.’ Ground turkey is good, too - I’ve also made it with ground Venison and ground Bear...but we eat a lot of wild game. ;)

[Diana in Wisconsin]

LOL!

[Diana in Wisconsin]

Back when I lived in ‘The ‘Burbs’ I was robbed! We were out of town on a family emergency day after Thanksgiving and I forgot to put the bar in the patio door, and he broke in that way.

He took jewelry, wrapped Christmas gifts, a bottle of Jack Daniels and the last piece of Pumpkin Pie! He hit all the houses on our block and traumatized my cat!

Never caught him, never got my jewelry back. :(

[Augie]

Nature as a whole is cut-throat - even in the world of fluffy baby chicks, LOL!

Chickens are savages. Dinosaurs with feathers.

If they grew to 150lbs mankind would be wiped off the face of the Earth.

[Diana in Wisconsin]

A giant Dino-Chicken would be a great companion to my Dragon! :)

[Diana in Wisconsin]

Planning my day! Beau left to do some mowing, but then he PROMISED me the afternoon to finish up the SIX chores I left for him that need to be done before the rains hit. I’ll be playing in the garden if you need me. So, don’t need me! :)

Today

Mostly sunny and very mild. Record high is 78° set in 1967 Wind: S 8-15 MPH

Tonight

Becoming mostly cloudy and very mild with a chance for showers and thunderstorms. A strong storm is possible with large hail and gusty winds as the main threats. Wind: S 8-15 MPH

Tomorrow

Mostly cloudy, breezy, and mild with scattered showers and thunderstorms. A strong storm is possible. Wind: W 10-20 MPH

Beau’s Prairie Burn went really well, yesterday. He’s going to give me a ride over to the site in the near future and let me see his hard work. They burned off 25 acres, yesterday. That was huge! I did read the news this morning that a few local burns have gotten out of control and a barn and a house and a cat have been lost. :(

Come on, People! Leave this to the professionals!

[Pete from Shawnee Mission]

"If they grew to 150lbs mankind would be wiped off the face of the Earth."

Augie...Humm. The island of Dr Moreau! So correct in your Warning! We have enough problems with Feral Hogs! (Large Dangerous "Poultry" Slide!)

The Moa!

Trying to bring back the Moa (Financed by Peter Jackson. Bringing back the Dodo

Collosel Biosciences....Bringing back the Moa

(Restrict them them in New Zealand)

Cassowary...not domesticated and not likely to be! Florida Man Killed by Cassowary

"Cassowaries are native to New Guinea and parts of Australia, and they are known to attack people and animals if they feel threatened. “The cassowary is rightfully considered the most dangerous bird in the world! Each three-toed foot has a dagger-like claw on the inner toe that is up to 4 inches long,” is how the San Diego Zoo’s website describes them. “The cassowary can slice open any predator or potential threat with a single swift kick. Powerful legs help the cassowary run up to 31 miles per hour through the dense forest underbrush.”

(End of "Poultry" Slide!)

Time is slipping away....off to plant some stuff in the garden!

[Qiviut]

Our preferred brand has been Mrs. Smith’s so I don’t have recent experience with Sara Lee. Companies change recipe formulations not infrequently so maybe they changed a pie crust ingredient (?). “This doesn’t taste like (or ‘as good’ as) it used to” is a common complaint around our house.

[Nailbiter]

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