Seeding the Future


Today, I planted some of the seeds that I bought a couple of months ago and plan to later transplant to my garden outside.  Ed and I cleaned off a utility table that his dad made for us while we were building our house, and we set it up in the “octagon” which will be our dining room once Ed builds us a table.  It’s a nice sunny spot, and it was the best place that I could think of to start seeds in our house.

I got the following seeds from Seeds of Change, which offers a variety of sustainably produced, organic and heirloom seeds. 

  •  Ropreco Paste Tomatoes  “Very productive Italian type of excellent quality.  Like a Roma tomato, but brighter red.  A good short-season northern variety makes it the earliest maturning paste tomato.”
  • Amish Paste Tomatoes “This large, meaty heirloom was discovered in Wisconsin although it hails from the Pennsylvania Amish.  It has a superior taste, brilliant with a nice balance of sweet and acid.  Excellent fresh or in sauces.”
  • Super Sioux Tomatoes “An impressive strain of red slicing tomato that produces heavily until frost.  Fruits are fairly large, show crack resistance and overall plant vigor.”
  • Zapotec Pleated Tomatoes “Deeply pleated, pink to dark red fruits from the Zapotec people of southern Mexico.  Rich and earthy tasting.  Excellent stuffed and baked, as well as sliced.”
  • Tom Thumb Lettuce “Since 1850, Tom Thumb is treasured as the oldest American lettuce still being grown.  Miniature butterhead is ideal for small gardesn or containers.  Serve whole as an individual salad.”
  • Red Oak Leaf Lettuce “Stunning oak-shaped leaves mature to a deep burgundy.  Slow to bolt in the heat, but especially vigorous in cooler weather.  Full sun brings out deepest color.  Nice for baby leaf mix.”
  • Buttercrunch Lettuce “Classic deep green butterhead with dense heads, compact creamy white hearts, and wonderful flavor.  Heat tolerant and slow to bolt.  All America Selections winner in 1963.”
  • Four Seasons Lettuce “Introduced from France in the 1880’s, this classic butterhead has satisfying flavor and buttery texture.  Burgundy outer leaves cradle a velvety heart.  Fast-maturing, all-season variety.
  • Rouge D’Hiver Lettuce “A beautiful French buttercos from the 1800s.  Tasty broad leaves have a more buttery texture than most.  Tolerates heat and cold, turning more red with winter’s approach.”
  • Lettuce Leaf Basil “Great pesto variety because of its abundant yield of large, fragrant leaves.  Has the largest leaf of any basil.  Cultivated since the late 1800s.  Tall, easy-to-grow plant.  Slow to bolt.  Spicy flowers are edible.”
  • Red Rubin Basil “The most consistently deep purple leaves of all the basils we’ve seen.  A fine traditional flavor and aroma, along with beautiful lavender flowers make this basil an outstanding culinary and ornamental variety.  A must for the herb garden, it also makes a dramatic display in a flower garden.”
  • Genovese Sweet Basil “The classic pesto basil because of its concentrated flavor and fine, sweet fragrance.  Spicy edible flowers accent a salad.  Uniform, slow to bolt.  Keep a few plants on a sunny windowsill for seasoning, salads and garnishes.”

Since I like to cook from scratch whenever possible, I love to make my own tomato sauce with canned tomatoes.  I’m excited about canning and freezing my own this summer with my sister-in-law Melissa.  I’m also excited about all the pesto I can make and freeze (even purple pesto!!!).  Not to mention the great salads that we’ll have all summer!

I also planted nastertium seeds which were a gift from Ed’s mom Marie for my birthday a couple of weeks ago.  According to the package, “The brilliant colored flowers bloom above the foliage, rather than being hidden by leaves.  Will blossom freely when not allowed to go to seed, and colors are most delicate.  Ideal for cutting.”  These flowers will make a nice addition to salads.

As a side note, I have to say that I really like the new Seeds of Change seed packs.  Sure, they’re environmentally friendly because they’re plastic (surprised?), which takes less energy to make than paper, and they also produce less landfill waste than other seed packs.  Sure, they’re clearly labelled as recycling code #1, which means I can put them right in my recycling bin.  But what I like is that they’re resealable, with a ziplock type seal on the top.  That means I can plant a few seeds, and save some to sew throughout the season, without having them spill all over the place and get mixed up!

I’ve still got some more seeds to start, and some that I’ll sow directly into the ground.  But today was a good start.

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Filed under Food, Gardening, Local Agriculture, Sustainable Living

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