The onset of spring has us dreaming about the vegetables that will fill our gardens during the summertime. But it is difficult to imagine summer’s bounty when your pepper plants are two inches tall and your onion stems are so thin you can barely see them. So why don’t we take a walk around a summer garden?
Read MoreIn the fast-paced world of the Preservation department, the year is divided into two seasons: field season and getting-ready-for-field season. After a long, cold, snowy winter, we just crossed the threshold back into field season with the sowing of the first lettuce seeds, which are already eagerly emerging and putting on their first true leaves.
Read MoreThe Seed Savers Exchange (SSE) quarterly member publication, The Heritage Farm Companion, is now being made available online and our 2014 Spring Edition has just been posted.
Non-members can get a preview of this edition by reading about SSE's past and upcoming farm-to-table collaborations with the Pepperfield Project in this article by David Cavagnaro.
Read MoreThe Preservation Lab at Seed Savers Exchange was buzzing with activity on this Friday afternoon in February. With about 13 full-time employees whose specializations range from germination testing to seed storage and everything in between, there's always something interesting happening in the Preservation Lab.
Read MoreSome people mistakenly believe that farmers have a “down season.” Without the twelve hour days harvesting and weeding, a winter spent reviewing crop spreadsheets and lounging by a wood stove might feel like vacation. Winter: that mythical space between the last harvest and first plantings, where all wrinkles get ironed out and new vortexes of time are uncovered. Day trips? Sleeping in? Hanging out with friends? Everything seems possible now, within this precious window. Winter slows everyone's roll, it’s true, but farmers are often working throughout the seemingly dormant season.
Read MoreStore-bought seed, like store-bought anything, was a luxury for my Grandma. She could only afford to order what she couldn’t easily save- for instance, the seeds of biennial vegetables like carrot, cabbage, beets and kohlrabi. The whole community saved their garden seed back then. It was as natural to gardening as planting and harvesting crops. I helped my Grandfather pluck the seeds off his morning glories each fall and never thought I was doing anything out of the ordinary. The seed—along with the skills on how to save the seed—was passed down from generation to generation.
Over the years, this seed saving component of the garden has vanished and garden seed has become something you simply purchase each year from your favorite catalog or garden center. It is understandable, then, why new gardeners would not be aware of how their seeds were produced in the first place, and so the process is often perceived as somewhat mysterious.
Today, planning your garden for seed saving is really not that much different or any more difficult than it was back in the days of my grandparents. Some of my garden favorites like tomatoes, beans, peas and lettuce are self-pollinating crops that don’t readily cross, so they’re easy to save. Of course you must have non-hybrid varieties so the seed your harvest and plant will produce the same variety as the parent plant (read more about open-pollinated, hybrid, and heirloom seeds here).
This past year I was pleased to be involved in creating a new Seed Saving Collection for the Seed Savers Exchange catalog. This starter kit includes some of our popular varieties that could be grown side by side in one garden, plus step-by-step seed saving instructions for each crop type. I’m excited to offer a solution for all those gardeners who thought seed saving was somehow difficult. It’s easy to become a seed saver!
Click here to buy this collection-->
Save almost 20% by purchasing these 6 seed packets as the Seed Saving Collection!
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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.
Corn (Zea mays) is what we around here consider a ‘promiscuous pollinator.’ That’s because it is an outcrossing, wind-pollinated crop. Because corn relies on wind to carry pollen from the tassels to the silks, the light pollen grains may travel a few miles before finding and pollinating a silk. Your neighbor’s corn can therefore very easily pollinate yours, making it tricky to save pure seed from your open-pollinated corn.
Read MoreFood Diversity – mountains of tomato varieties and rainbow carrots, melons grown for roasting their tasty seeds, wacky kinds of hot pepper – defines the work happening at Seed Savers Exchange. Thankfully, we’re not alone...
Read MoreOur most comprehensive workshop available, the Seed Saving School combines early-morning classroom lectures with hours of hands-on activities out in the field. Students have the rare opportunity to experience seed saving from start to finish: garden planning, plant isolation, hand-pollination, seed harvesting, seed cleaning, storage and seed sharing.
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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.
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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.
Seed Savers Exchange is a nonprofit, member supported organization that collects, preserves and shares heirloom seeds for our future. Since 1975, SSE and our supporters have collected the seeds and stories that would otherwise have been lost.
Seed Savers Exchange is a tax-exempt 501(c)3 nonprofit organization dedicated to the preservation of heirloom seeds.
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