Behind the Barn Door

Grandpa Ott’s morning glories cover the south face of the iconic barn at Heritage Farm, home of Seed Savers Exchange (SSE). But don’t be fooled by the scenery! This barn is much more than a pretty postcard – especially come harvest time.

Behind that wall of sleepy purple blossoms lies one of the busiest seed-saving operations in the country — the first hint of which is the unmistakable sweet aroma of ripe melons drifting from the open double doors. Colorful piles of ripe fruits and veggies sit waiting in buckets while fans blow gently over screens and drying racks full of tiny seeds. The colors, smells and sounds are almost as overwhelming as the neatly printed to-do list on the staff white board.

But of course it hasn’t always been like this. SSE’s seed saving operation started in a kitchen, probably much like your own, almost 40 years ago. That’s where we started the seed saving renaissance that is taking place today. If you’re reading this post, it means that you’re part of this movement, and may want to do more.

You could start by saving your own seeds this season. But even if you don’t, there is something important you can do right now to help the cause of saving biodiversity and our country’s vanishing garden heritage. And you won’t need any special tools or equipment to do it.

By making a year-end gift to Seed Savers Exchange you can help fulfill our non-profit mission to conserve and promote heirloom vegetables, fruits, flowers and herbs. Your generosity will make possible the continuation and expansion of our critical preservation and outreach programs and will allow us to:

• Grow out more than 600 varieties in our collection next year, so that we can evaluate, improve germination and replenish seed stocks
• Provide educational webinars on seed saving, hand pollination and seed harvesting to serve a national audience of backyard gardeners, community gardeners and seed library members
• Facilitate the exchange of thousands of seed varieties among backyard preservationists through the SSE Yearbook and Online Seed Exchange, one of the greatest sources of heirloom varieties in the world
• Maintain thousands of varieties of open-pollinated plant types in our seed bank in keeping with genetic preservation standards
• Document valuable cultural and historical information on varieties

Thank you for your ongoing support and for making a gift to help Seed Savers Exchange do more to preserve our country’s rich agricultural diversity today! By safeguarding the seeds of our garden heritage you will ensure a healthy planet for generations to come.

PS: The Millennium Seed Bank Partnership estimates that 60,000 to 100,000 plant species today are threatened with extinction. Support us in our efforts to reverse this trend by giving a tax deductible donation today!

___________________________________________________________________

Seed Savers Exchange is a non-profit organization located in Decorah, Iowa, with a mission to conserve and promote America's culturally diverse but endangered garden and food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.

From Garden to Suitcase to Security

Late this October, just as the cool weather came to Iowa, I was happy to get away and visit my daughter and her family in the Florida panhandle.  My daughter constantly laments the fact that gardening in sand is difficult, and finding good organic produce is challenging and expensive.  This year’s Iowa summer was cool, but the fall made up for it by graciously extending the growing season at least three weeks longer than normal. My garden was overflowing with organic heirloom produce as I was preparing for my trip.

The plan was to harvest overflow from my garden at Heritage Farm and pack as much produce as possible into three suitcases, the larger bag devoted to produce I would check at the airport.  I began my gleaning by filling a large bag with yellow, purple, orange and red sweet peppers, then threw in a few of my favorite hot peppers.  I added eggplant, squash, onions, garlic, ground cherries, gourds—including a spinning gourd for my grandson—green and ripe tomatoes, broom corn, and apples from the Historic Orchard.

The day of packing had arrived, a real challenge, and I was determined not to leave any produce behind. I zipped the last bag shut, impressed with my packing ability.  However, I was amazed at the weight of my large suitcase as I trudged it out to my car.  Along with it, I had two other very heavy bags, my computer, and my purse filled with a few chestnuts I’d found (for good luck, which I knew I would need).  I sensed taking my luggage through the airport security was not going to be pretty.

Trouble at check in… my large bag weighed 58 pounds and would cost nearly $100 to check it through! Needless to say the suitcase had to lighten up. I opened the bag on the scale and asked the attendant if she thought “a spaghetti squash and some gourds could go into my carry on?” She replied, “No problem.” The scale finally read 50 lbs. and I was off to the security line.

As expected, my carry-on bag was suspect.  I stood back and watched as more security was called over to look at the x-ray for a second opinion. I overheard one say, “it looks like a football.” I thought to myself that must have been the spaghetti squash.  Then I heard what all travelers dread in the security line, “Who does this bag belong to? We need to open it and check the contents.”

The first question, “Are there any sharp objects?”  I was a bit intimidated and felt full disclosure was necessary, so I told him – “maybe the spikes on a gourd?” He actually laughed and did not seem concerned.  Another curious inspector asked, “Was that a football?”   I answered no, just a spaghetti squash.  She commented “This is a first. I don’t even know what a spaghetti squash is, and I’ve never seen anyone taking a squash through security.”  I logically explained about my daughter’s vegetable deprivation and as she zipped the bag closed, she seemed to appreciate the situation and told me, “I wish someone would bring me fresh produce… you made my day!” Ha! If she could only see the veritable farmer’s market I had checked through at the gate!

My Florida family was grateful and my daughter commented, “Thanks Mom, if we only had Iowa soil, maybe I could grow some of this here.”  Hmmmm, I wonder what kind of security questions I’d face flying with three suitcases filled with good Iowa soil!

Diane Ott Whealy is Co-founder of Seed Savers Exchange, a non-profit organization with a mission to conserve and promote America's culturally diverse but endangered garden and food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.

Apple Upside Down Gingerbread

There’s a chill in the air, and it’s time to fill your kitchen with the warm smells of apple dishes.

This Apple Upside Down Gingerbread recipe appeared in the 1999 Seed Savers Exchange calendar, and was created by world-class chef Richard Palm. The ingredients and method follows. Enjoy!

4 Tbsp. melted butter ¾ cup brown sugar 3 tart baking apples, peeled, halved, cored and thinly sliced

Preheat oven to 350 degrees F. Grease or spray the bottom and sides of an 11 x 7 x 2” metal pan. Pour the melted butter into the pan and sprinkle the brown sugar evenly over it. Arrange the thinly sliced apples over the butter and brown sugar.

Mix the following batter and pour it over the apples:

2¼ cups sifted, unbleached all-purpose flower ½ tsp. baking soda ½ tsp. salt 2 tsp. ground ginger 1 tsp. ground cinnamon ½ tsp. ground cloves ½ tsp. ground nutmeg ½ tsp. ground allspice 1 tsp. Dutch processed cocoa ½ cup (1 stick) unsalted butter/melted and cooled to room temperature ¾ cup molasses ¾ cup granulated sugar ½ cup buttermilk ½ cup milk 1 large egg

Whisk together the flour, baking soda, salt, spices and cocoa in a bowl. In a separate bowl, use an electric mixer to beat together the butter, molasses, sugar, buttermilk, milk, and egg. Add the dry ingredients and beat until the batter is smooth and thick (about a minute), scraping down often.  Pour the mixture over the top of the apple slices in the prepared pan. Bake on the middle oven rack for 50-60 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes.

_____________________________________________________

Seed Savers Exchange is a non-profit organization, with a mission to conserve and promote America's culturally diverse but endangered garden and food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.

Special October Membership Offer

Become a Seed Savers Exchange member during October to take advantage of these special offers:

Join Seed Savers and get a one-year subscription to Fine Gardening magazine - all for one low price of $59.99. Save $10 with this limited-time offer. Click here to join.

-Or-

Join Seed Savers and get three issues of Grow - all for one low price of $55.00. This is 38% off the cover price. Click here to join.

-Or- Click here to see our other membership offers.

Seed Savers Exchange is a non-profit organization with a mission to conserve and promote America's culturally diverse but endangered garden and food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.

In order to fulfill our mission, we:

- Maintain thousands of varieties of different plant types in one of the largest seed banks of its kind in North America - Regenerate seed in isolation gardens and store them in ideal conditions - Document valuable cultural information on varieties and their histories - Distribute heirloom varieties to members and the public through the Seed Savers Exchange Yearbook and the Seed Savers Exchange Catalog

We rely on membership to support our organization and to help sustain the diversity of heirlooms in our seed bank. Join the 13,000 other gardeners and seed savers who support our mission!

Learn more about Seed Savers Exchange in this video:

Exerpt taken from "Garden Guardians" by Alyssa Gammelgaard and Bryce Kilker.

A Seed Savers Exchange membership entitles you to a variety of benefits:

• 

  Access to the Seed Savers Exchange Yearbook and online seed exchange, an exclusive network of SSE members sharing over 12,000 unique plant varieties with one another

• The Heritage Farm Companion, an award-winning quarterly membership publication
• 10% off all purchases from SSE’s catalog, website, and Visitors Center
• Discounts on registration for workshops and events
• Enrollment in the American Horticultural Society’s Reciprocal Admissions Program, offering free admission to botanical gardens, arboreta, and conservatories across the country.

Show your support for pure seed and good food by becoming a Seed Savers Exchange member today.

Forgotten Tastes

Heirloom Apple Tasting

Few people know that our garden heritage contains a rich diversity of thousands of apple varieties. The limited variety of modern commercial apples leaves little room to experience the diversity with which we were at one time endowed, with varieties grown for specific purposes like pressing cider, baking, storing, and making sauce. SSE has obtained a majority of the pre-1900 varieties still in existence for its orchards, where hundreds of different apple varieties that flourished in the 19th century and before are on display. On Sunday, October 6, Seed Savers Exchange (SSE) held Forgotten Tastes, An Heirloom Apple Event in Johnston, Iowa, at Grade A Gardens. Operated by Jordan Clasen and Thomas Burkhead, Grade A Gardens grows SSE vegetable varieties for a CSA and many progressive Des Moines restaurants.

Despite rain and cold weather, the event attracted 200 guests from Iowa, Wisconsin, Nebraska, and Minnesota. Forgotten Tastes provided a rare opportunity to taste and enjoy over 70 heirloom apple varieties from SSE’s historic apple orchards. Guests recorded their notes as they proceeded through the apple lineup, tasting apples with whimsical-sounding names and curious histories, including Northern Spy, Sops of Wine, and Zuccalmaglio’s Reinette. Wine, artisan cheeses from The Cheese Shop, heirloom apple tarts from Tami’s Tarts, South Union Bakery bread, and cured meats from La Quercia were specially selected to pair well with the apple varieties. Two delicious versions of hard cider were available for tasting, and guests enjoyed music by members of Cousin Eddy while they mingled. Meanwhile the lecture tent was packed with eager learners enjoying talks on heirloom apples, orchard management, grafting, and cider. Speakers included SSE’s Diane Ott Whealy, Dan Bussey and Steve Carlson.

Cheese Display

Happily for Seed Savers Exchange, Kari and CJ Bienert organized a "Happy Apples" event at The Cheese Shop (Shops at Roosevelt) the following evening with SSE’s Orchard Manager Dan Bussey talking heirloom apples and CJ suggesting exquisite cheese pairings. What a perfect way to top off the apple weekend!

Slow Food Des Moines was instrumental in making the event a success, through help with planning, food, and enlisting some 30 volunteers. Also assisting were Paul and Lori Rottenberg, of Orchestrate Hospitality, the marketing partner for Gateway Market and other “fresh and local” restaurant businesses.

Forgotten Tastes was sponsored by Wells Fargo. Ticket sales provided much needed revenue to support the work of Seed Savers Exchange.

Seed Savers Exchange is a non-profit organization dedicated to conserving and promoting America’s culturally diverse but endangered garden and food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.

2013 Squash Festival: Squashtastic

The fifth annual Seed Savers Exchange Harvest Festival incorporated a celebration of squash with all the fun activities everyone has come to expect at the autumn event. The versatile and dynamic Cucurbita genus offers so much more than just pumpkins and zucchini, and the SSE crew was eager to show it off. Along with a beautiful heirloom squash display, attendees enjoyed a variety of gourmet squash soups, workshops on saving squash seed, a lecture on the origins and evolution of squash, and a talk on the culinary uses of different squash varieties. Festival-goers also helped press apple cider, sampled a variety of apples from the Historic Orchard, learned to plant and grow garlic, enjoyed a guided edible and medicinal plant identification walk, and learned to make broomcorn brooms. Turnout for the event was great despite the wet and cool weather, which was decided by all to be ideal conditions for the soup cook-off.

The Harvest Soup Cook-off is quickly becoming a highlight for this annual event, where chefs from some of the most respected local restaurants enter a soup for attendees to vote on. In the days prior to the festival each chef was given a box of Potimarron squash, and each one showed up Saturday with a delicious and unique soup for the contest. After the ballots were cast and the votes were tallied, Chef Tom Skold of Albert’s Restaurant was declared winner of this year’s cook-off.

Entering his Harvest Bean and Squash Soup, the chef admitted he had not handled the rare Potimarron winter squash before. He said of it, "With such a brilliant, colorful squash, I was really excited to use it," adding, "this is a transitional time where you can still get your fresh produce out of the garden as well as your fall crops. Everyone is interested in eating this time of year, so it’s really a good time to be a chef." Below you'll find Chef Tom Skold’s winning soup recipe.

Download all of the mouth-watering squash soup recipes here.

Harvest Bean and Squash Soup

Ingredients

¾ cup Anasazi beans, soak overnight water to cover salt and fresh ground pepper, to taste 4 cups Potimarron (or butternut) squash, peeled, large dice 6 medium tomatoes, cored, halved 6 tablespoons olive oil 1 ancho chili pepper 8 cloves garlic, sliced 1 white onion, large dice 4 cups chicken or vegetable stock 3 tablespoons rosemary, chopped ¾ cup hard cheese (such as parmesan), grated

Method

1. Drain the soaking water from the beans, cover in fresh water, bring to a boil with a pinch of salt, and simmer until thoroughly cooked.

2. Preheat oven to 425F. Place the squash and tomato halves on separate baking sheets and drizzle them each with 2 T. olive oil, then season with salt and pepper. Roast the squash and tomatoes 45 minutes at 425F and reserve, cutting the tomatoes in large pieces when cool.

3. Heat the remaining olive oil in a large saucepan or Dutch oven. Toast the ancho chili on all sides and remove; when cooled seed and chop. Add the garlic to the same oil, toast golden brown and remove. Add the onions to the same oil and cook until caramelized.

4. Add chicken stock, rosemary, cooked beans, reserved squash, tomatoes, chilis, and garlic to the pot and bring the soup to a boil. Puree part of the soup to thicken, season to taste and serve topped with the grated cheese.

Seed Savers Exchange is a non-profit organization dedicated to conserving and promoting America’s culturally diverse but endangered garden and food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.