Hello winter…

Hi there; finally the winter winds blow and just in time.  I think we can all agree that we have been very spoiled this year by the weather.  There were grasshoppers but no mosquitos to speak of, hot weather that benefited many crops and a state of dryness that did not.  All in all I am thankful for the year, its crops and abundance in spite of everything.  I am always amazed at how a handful of seeds can yield an abundance of produce.  We have a cellar full of potatoes, many Jerusalem artichokes and a bushel of cucumber seed.  So thanks nature. Thank you soil and thank you weather.

The garlic was finally nestled in the ground as well in a record late time into November…that has never happened before. And I have not got the tally but it is into the thousands again.  It is cozy beneath a bed of straw and awaiting the return of warm weather come spring.  I am happy to have culinary garlic to share with all the chefs that have been after it for years.  Soon I will be out with my wares, approaching restaurants with my potatoes and garlic.

As there is never a dull moment around here, I will be soon starting the cleaning and packaging of seeds for the coming season.  Thank you all for following us and our farm,

Sincerely,

Denise

Hola – It is Springtime!

Hello all in seed land!

I am writing from Mexico and a quick holiday with Family.  Here things are as always blooming and green, big Mangos hang on the trees and the land is graced with many exotic flowers and fruits.  It is not that way in short-season land, but alas we will do what we can.

Back home, Mom and I have many plants started, and as I have not heard from too many people about starter plants, we have nonetheless, as we always do, have some started tomatoes and peppers, herbs and other plants.  I know for sure I will have hot peppers galore and will have an abundance to share if anyone wants to get some for their gardens.  It is still early and of course you will not want to put them out until after the first week of June, earlier, like May 25 if you want to watch and cover for unexpected frosts.  However, no one really knows what the weather will do this year, and we may well have a very early spring.

I have worked up some land that has not been turned in over 20 years this spring.  Before we left, I plowed.  It was April 15.  Unheard of for many years.  I worked up some land for a new garden spot, 50 X 50 feet or thereabouts and another acre or 2 flowing along the field, following the contours of the rolling hills in the spirit of Permacultural principles.  We are experimenting with Restoration Agricultural practices, and making the plow flow along a gradient of the field is working with the idea that the waterflow down the hills will be interrupted and create less runoff, more of it flowing to the surrounding subsoil, penetrating deeper into the area, disrupting erosion cycles and creating more little pools along the sides of the slopes.  We hope to plant trees on the sides of the plowed areas, hazelnuts, raspberries, currants and other berries, with apple trees, and other fruit bearing trees interspersed.  That is the long term plan if we can get the Moose and Deer to leave them alone long enough to sprout up taller than they can reach.  That takes lots of electric fence!  Anyway, we are excited about the project and the possibilities.  Right now, the plowed sites will sit until mid summer or early fall so the sod can decompose and then I will disc it and work it into a plot for next year’s wheat.

Potatoes will go into the ground when I return home, and the garlic was coming up great guns when I uncovered it in early April.  Some of the sprouts were 2″ long under the straw.  I found the straw mulch was perfect insulation for the winter, and we did have lots of snow as well  The straw I used was a bit mildewy, which kept the mice out, and there was no damage from them.  When I uncovered the garlic, some of the oat seeds in the straw had begun to sprout, but it was still cold at night and they were frostkilled which was great because I did not have to worry about them continuing to grow and choke out the garlic, or create a lot of weeding for me or the chickens.  I did actually consider taking over my two favorite hens to follow me down the rows eating all the sprouted grain, but it is better this way, because my chickens also like the newly sprouted garlic greens first thing in the spring.  Last year they were very instrumental in keeping the garlic patch at home weed free by continually scratching around in the straw in the garlic patch, and their browsing on the greens did not seem to harm the garlic.  This year, the garlic patch had grown and I needed to move it to Mom’s, just down the road, so there are no longer chickens there to help.  But it is working out ok so far.

I have sold out of a few seeds, and so if anyone still wants seeds just check with me prior to your order, and I will let you know if I have everything.  Thanks,

Denise

PS.  I have 2 brown roosters and one white one, that I will sell to anyone wanting a rooster.  They are $10 each.  Thanks, D

Fall Harvest

Hi fans of seeds;

It was a good season and I am busy wrapping up the garden produce and cataloguing the new varieties that did extremely well despite the drought conditions.  It is worth it to know that these older varieties can withstand the extremes in temperatures, rainfall, and even frost.  IT was a pretty long season and a hot one and therefore the corn did well as did the squash.  I had a 24 lb. zucchini looking butternut squash and the Fairytale and Galeux de L’Esines pumpkins did very well also.  Beans and peas were good producers despite the weedy conditions foisted upon them and we had a decent harvest of multicolored tomatoes, eggplants and peppers.  The green lentils were abundant and even the cucumbers managed to produce something.  So all in all it was a very forgiving year and I am pleased to announce we have lots of varieties of potatoes and jerusalem artichokes to offer.  I will have some broccoli seed for next year and a few surprises yet to be announced.  Anyone wishing to order seed potatoes now or looking for organic potatoes can give me a call at seven-eight-zero, seven-eight-five, two six, two two.  I am out of town currently, back on Oct 15.  So here is what I have that is new:

Danish – medium sized, white skin, white flesh potato, drier potato

Oma’s Saskatchewan – large white baker, from Seed saver in Saskatchewan, from her grandmother’s heritage varieties.

Egypt – oblong white skin, white flesh, multipurpose, did well in drought

Ukrainian – flattish, white baking and perogy potato, white skin and flesh

Irish cobbler – whiteish yellow flesh, good all round potato from Ireland

Warba’s (similar to Raymond’s Russian) – see below

Raymond’s Russian – medium rounded, white with deep pink eyes, moist potato, land race variety

Green Mountain – big white good keepers, multipurpose potato

Nooksack – brown netted skin, white flesh, moister type baking and fry potato.  From the Nooksak Native tribe

Tolaas – white skin, white flesh, moist multipurpose potato.  From a potato fanatic friend.

Fianna – white skin and flesh, Irish variety from my worldwide travelling potato friend.

Chaleur – good producer of white skin, white flesh rounded potatoes that are mid-season and good keepers.

Wendy’s Purple – purple skin and white flesh, good sized oblong tubers, good producer, multipurpose potato

Caribe – A medium to large white fleshed, purple skinned potato for baking and fries.  Good perogy potato.

Purple chief – Like a chieftain, only darker red skin, almost purple.

Chieftain – Red skin, white flesh, early for boiling, baking, potato salad

Pontiac – prolific producer of red skinned, white fleshed early potatoes

Norland – red skin, white flesh, round and large early potatoes

NorDonna – good producer, comparable to Red Norland, better if irrigated.  It is oblong, no dry hollow centers and red skin and white smooth flesh. A recent introduction.

Heather’s Red – probably a Viking with good sized red tubers of excellent quality, deep skin color and white flesh.  Keeps well for a red potato.

Sangre – red skin, white flesh, drier red type and early potato

Bintje – huge producer of medium to large sized white skin, white flesh bakers.  Not too dry, mid to late season, but worth the wait.

Agria – large sized, good producer, white flesh and round to oblong.  Multipurpose.

Red Cloud – med to small red skin, white flesh, fluffy baking potato

Red Gold – red skin, golden flesh, small to medium round, moist flesh type.

Yukon gold – tan skin, gold flesh, moist potatoes

Onaway – white skin and flesh, sometimes deep eyes and misshapen, heritage variety for early fresh eating.

Shepody – oblong white skin and flesh tubers, medium to large.  Good producer, multiuse.

All red – red skin, red flesh, fun baking, boiling and mashing, remains pink color

All Purple – purple skin and flesh that hangs around in the bowl when cooked.  Large sized tubers, good producer.

Early Ohio – an early white skin white flesh baker and for boiling.

Red Finger – a larger type oblong red skin, white flesh potato.  moist and good for use with skin on.

Lorette Fingerling – white skin and yellowish flesh, good for baking whole or split fries, limited offering

French Fingerling – Red skin, whitish flesh, moist fingerling.

Pink Fir Apple- or pink rose or fingerling, an excellent fingerling potato, pink skin, yellowish flesh, moist and waxy

Yellow finger – late producer of an abundance of yellow skin and flesh waxy fingerling potatoes, does better with ample hilling and water.

I think that is all I can offer.

I have these Jerusalem Artichokes

Passamasquoddy Potatoes – abundant producer of good sized red skinned round squat tubers.

Clearwater – ivory skin, white flesh, squat good sized tubers

Skorospelka – High yielder from Russia, rose/pink skin, white flesh, good sized, excellent

Stampede – yellow skin, white flesh, high yields and fairly smooth for first couple of years.

Beaver Valley Purple – long purple tubers, getting quite big if left in place for 2 years.  Good producer. White crisp flesh.

Corlis Bolton Haynes – white round tubers of good overwintering survival in the soil, similar to Carmen but more knobs.  Good size if left until after first snowfall.

Carmen Heirloom – white roundish tubers of good size,  tend to get overcrowded on one stem.

That is all for now,

thanks, Denise

Fall 2014

My apologies to all who have been trying to reach me through this blog.  I have inadvertently locked myself out of my site on my home computer, so until I get that fixed I have trouble reaching you all to update the page.  I can be reached directly at smileyo at xplornet dot ca if you are looking for a quicker response.  I am currently working on another abunadh site that will have online shopping capability but time is limited at this time of year.

I have garlic available this year in very limited quantities.  Bulbs are $4 each plus shipping.  Varieties available are as listed below:

Korean Purple – 6-10 medium sized, deep purple skinned cloves.  Good keepers, great hot flavor.

Hutterite Purple – 4-6 large cloves per head, purple skins. Med. hot flavor.  Good keeper.

Polish Jenn – 4-6 cloves of good sized, light pink skins, good holding ability over winter and medium hot spicy flavor.

Ukrainian Mavniv – 4-6 large cloves per head.  Heads are light pink/purple tinged, store well and of great med-hot flavor.

Ukrainian Hot – 6-12 medium sized cloves, tinged deep pink/purple with excellent hot garlic flavor. Keeps well over winter, but tends to sprout earlier than others.

BC Sicilian – 10-15 flattish medium sized cloves in a loose squat, large head.  White skins, good flavor, milder than others. Keeps ok.

The orders will be placed first come, first served with a limit of one head of each type for now.

I will also have many new potatoes and Jerusalem Artichokes if anyone is interested and will update in the next week.  I will also post the new site when it is ready, so keep posted and thanks for your patience.

Talk to you soon,

Denise