New to growing your own tomatoes? This is the forum to learn the successful techniques used by seasoned tomato growers. Questions are welcome, too.
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#13 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Clearly that tray is toast. Start another tray upstairs in a different environment. Make room. It is just one tray. Sterilize your soil
in your oven. If your soil is purchased claiming to be 'soiless/sterile' it may not be. Old stock or bad stock. Many here have had bad situations with tainted soil. I had drama in 2017. Similar. I cleaned and sterilized my seed starting room...then found an upstairs shelf to re-start my seeds in my pantry. I had a tainted 'clean' starting mix that was not such. Disaster until I started over with oven baked soil. I don't think most diagnosis are easily solved. Sterilize your trays, sterilize your soil. Plant more than you have room for and cull. Yes, I do want to solve the reason for disaster. But I want success for the upcoming season. I do run a small fan 24/7 but colder temps may have contributed to the downstairs 'drying out' ?. I do have 3 dozen micros growing all winter and fruiting now....not sure what I did correctly....always learning |
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