The Third Sowing: Days Spent Watching Sprouts in the Spring Greenhouse
April 24, 2026
1. Last weekend, I did the third sowing of the season
Last weekend, I carried out the third sowing of the year.
In addition to the vegetables that have become annual staples, I sowed more basil seeds than usual on this day.
Beyond their wonderful aroma, when I think about how to use them in the kitchen—for sauces, oils, salads, and herbal teas—I feel that the potential of basil is something I can continue to explore.
2. The potential of basil and the joy that fragrance brings
I sowed more basil this time because I wanted to bring more of the richness that 'fragrance' adds to daily life from the field to the table.
Even among leafy greens, the mere presence of basil completely changes the character of a dish and greatly enhances the seasonal feel of the dining table.
By trying out different varieties—observing how they grow, the strength of their aroma, and the size of their leaves—I might discover a way of working with herbs that is uniquely suited to Hidamari Farm.
3. The vigorous sprouting of zucchini and pumpkin
Every year, I am amazed by the vigor with which zucchini and pumpkin sprout.
As soon as they germinate, they spread out large cotyledons, and their appearance perfectly embodies the phrase 'the vitality of life.'
Once they germinate, I transplant them from the trays into seedling pots to continue their growth.
Ensuring they have enough space for their roots to spread freely leads to more stable growth and better establishment once they are moved to the field.
4. The unique character of Italian vegetables like beets, which grow with ease
On the other hand, Italian vegetables like beets take a relatively short time to germinate, and their subsequent growth feels somewhat 'light and easy.'
Even when lined up in the same row during sowing, the timing of their sprouting and the speed of their growth vary slightly, clearly showing the unique personality of each variety.
This time spent observing these 'differences in personality' is one of the joys unique to this season.
Comparing the shapes and colors of their first leaves and imagining what they will look like in the future feels like a small research project.
5. Greenhouse temperatures and the ideal environment for germination
Inside the greenhouse lately, even with the morning chill, the temperature hasn't dropped below 5°C, and there are days when it reaches 20–30°C during the day.
At this temperature range, it can be said that an environment has been established where many spring and summer vegetables can easily germinate and grow steadily.
Although there are still times when the outside air feels chilly, inside the greenhouse, it feels as if the season has moved a step ahead from spring to early summer.
It is as if the greenhouse facility is gently lending a hand to the natural changes in temperature.
6. Efforts to protect small sprouts from the night chill
That said, one cannot underestimate the cold at night.
Even inside the greenhouse, temperatures can drop more than expected due to radiative cooling on clear days.
Therefore, at night, I cover the entire seedling bed with an extra layer of plastic to protect the small sprouts from the cold air.
By taking that extra step to protect them with my own hands, I am gradually learning the balance between what to leave to nature and what to support myself.
"Not too protective, but not too neglectful."
I feel that finding that balance is also a part of the form of farming that coexists with nature.
7. From Seedling Preparation to Planting: The Schedule Until After the Holidays
From here on, the seedlings will be grown to a size of about 5cm, after which we will prepare the ridges, lay down mulch, and proceed with planting in the field.
While observing the size of the seedlings, the condition of their roots, and the luster of their leaves, I send them out to the field with the feeling of speaking to each plant, asking, "Are you ready to go outside yet?"
As a general guide for a typical year, the peak of planting is around the end of the May holidays.
I will prepare for that timing by gradually moving forward with the work of seedling raising, ridge preparation, and mulching.
8. Thinking About the Expressions of This Year's Climate While Facing Late Frost
In Hokuto, late frost can appear even after the holidays, so a period of constant vigilance continues.
I will carefully determine the timing for planting by checking not only the weather forecast but also the appearance of the sky, the coldness of the night air, and how the frost remains in the morning.
"What kind of expression will this year's climate show?"
While facing that expression, which is slightly different every year, I will gradually change my planting plans and work methods.
9. Exploring New Forms of Agriculture While Facing Nature
Sowing seeds, protecting sprouts, and sending them out to the field.
In the process of repeating this sequence, I continue to spend time learning from the power of nature while layering in the ingenuity that human hands can provide.
Respecting the rhythm of nature while skillfully incorporating equipment and technology.
I feel that the process of finding that balance is, for me, the very exploration of "new agriculture."
What kind of seasonal story will this year's seedlings show me?
Looking forward to the changes in the field from here on, I would like to continue adding to my small daily records.
