How to Grow Potatoes

How to Grow Potatoes

Potatoes are a spring garden favorite. Learn the tips and tricks that will help you successfully grow potatoes. From knowing when to plant potatoes to understanding how to care for them, with a little know-how, you can anticipate a bumper crop of beloved tubers. Plus, shop our selection of organic and heirloom seed potatoes!

Read More

It's Time to Harvest Garlic!

It's Time to Harvest Garlic!

It’s garlic season and our crews have been busy in the field.
 

While the time to harvest garlic differs from zone to zone, the garlic being grown at Seed Savers Exchange garlic is ready for harvest. After it’s dug up from the ground, it goes through our processing steps to be ready for purchase in our catalog and online for planting in your garden. Take a peek at some of the varieties we have available:

Read More

Chicken Tractors: Putting Poultry to Work in Your Garden

Chicken Tractors: Putting Poultry to Work in Your Garden

Using the chicken tractors also allows you to put chickens where they do the most good and where they are easiest to take care of in the garden. Chicken tractors are a low-cost way to house, protect, and move chickens where they can be of service to your garden.

Read More

How to set up a tomato tasting

How to set up a tomato tasting

Seed Savers Exchange (SSE) has been holding tomato tastings for ten years. The events have always been popular and we often have guests attending from across the country. But if you can’t make the trek to Heritage Farm in Northeast Iowa, here's how you can set up a tasting of your own.

Read More

Step Up to the Plate: Stewed Lettuce

Step Up to the Plate: Stewed Lettuce

According to William Woys Weaver’s 1997 book Heirloom Vegetable Gardening: A Master Gardener’s Guide to Planting, Seed Saving, and Cultural History, the lettuce we know as 732 ‘Paris White Cos’ was "sold in this country as early as 1802 by Bernard M’Mahon of Philadelphia. M’Mahon sold it under the name White Cos."  Weaver describes the lettuce as “a heavy drinker and will never develop its famous crispness unless it is kept well-watered, none of which seemed out of the ordinary to me. But Weaver goes on, “This is also one of the popular lettuces that was used for stewing..." Yes, you read that correctly. Stewed lettuce. It sounded slimy to me, but intriguing nevertheless.

Read More