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September Grow Food Network Magazine is FREE this month.  If you would like to receive a copy, visit our website and send us your email address through our contact page.

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INSIDE THIS ISSUE: 

• Tour 140 Gardens at the Capital City Allotment Gardens in Saanich, BC, 
• What to do in the Edible Garden in September
• Saving Seeds is Easy by Robin Sturley, Edible Earth Seeds  (see story below)
• Pretty planting pallet
• A Gardener's Favourite Tool
• Clever Deer Proof Fencing
• New Movie: The Symphony of the Soil
• Zucchini Soup Recipe by Jocelyne
• Avoiding Gardening Burnout
• September courses & events
• Grow Food with JOY organic gardening course
• Classified Ads

Saving Seeds is Easy

By Robin Sturley
Edible Earth Seeds
www.edibleearthseeds.com

It’s late summer and the garden is looking full and abundant. Tucked behind the leafy tomatoes and the lanky borage you may be discovering that some of your vegetables took advantage of your busy schedule to push on through to the final phase of their lives – they’ve gone to seed. Are all of these finds worth keeping? Well, that all depends. Now and then a fortuitous mistake can lead to a bountiful crop of seeds. It must be said however that not all of these lucky finds are worth harvesting.

Whenever I answer questions about seed saving, I try to communicate two seemingly contradictory messages. #1 Seed saving is simple. #2 Seed saving is not as simple as we might like to think. Why the mixed messages? On the one hand I believe we need as many seed savers as possible, and the plants do most of the work by far, so in that sense it really is easy! I certainly do not want to discourage anyone from saving seed. It is necessary, and all-round a good thing to do. On the other hand, seed saving done well requires some ground rules, and real food security requires seed saving done well. So in this sense it is not quite as simple as one might hope, and is something that should be given the attention it deserves.

So, in a nutshell, how is seed saving easy?

The plants do most of the work.

Let’s face it: creating a perfect package of nutrients and genetic information to carry on a unique life form is something we still don’t quite have a handle on. Plants on the other hand have it down pat. Take care of the soil, and it will take care of the plants. Take care of the plants and they will take care of the seed.

A lot of it involves not doing things.

In seed saving you will find yourself not doing things. For example, not harvesting so regularly, so that more fruit will ripen seed. Not weeding and watering so carefully, so that you can use these pressures to put your plants to the test and select for the hardiest individuals.

Sometimes, all you need are a few plants and some patience.

For plants that self-pollinate, like beans, peas, tomatoes and lettuce, it is often sufficient to let a few plants do their things, complete their life cycle, and voila! You will have an abundance of beautiful seed, perfectly adapted to the unique conditions of your garden.

How is seed saving not that easy?

Sometimes, you need more than just a few plants and some patience.

Yes, it must be said, when it comes to the cross-pollinating plants, a few unruly individuals left to their own devices will not yield great seed. Sometimes, it won’t even yield good seed, and sometimes none at all. Understanding the difference between self-pollinating and cross-pollinating plants is critical to good seed saving. While self-pollinating plants do just that, and so do not require a large population to stay vigorous, cross-pollinating plants must be given the opportunity to mingle with at least 40 or so of their own kind in order to produce vigorous, abundant seed.

Seeds and water don’t always mix.

Although our hot, dry summers are perfect for seed growing, our unpredictable and sometimes rainy late summers and falls can put a good seed crop out of reach. I personally just experienced the loss of an entire lettuce seed crop 3 days away from harvest, due to an unexpected overnight rain. Once dry seed has been saturated with water, it is not worth saving.

The birds and the bees will do as they please.

Reproduction is probably the strongest biological impulse in all of nature, and our vegetables are not exception. It is very important to find out which veggies will cross-pollinate with one another, and which ones won’t, if you want to get ‘true to type’ seed. That is, is you’d like your kale to stay kale and your broccoli to stay broccoli, you’ll need to know that you can’t grow them together and still save seed. There are many other not-so-obvious examples of free-lovin’ vegetables, so good reference material is essential to good seed saving.

Happy seed saving!

"Eating Your Flowers" with Lynda Dowling

Happy Valley Herb & Lavender Farm

Lynda Dowling from Happy Valley Herb & Lavender Farm says, “before you begin grazing your yards, there are THREE MAIN RULES:”

1. Identify Your Flowers, not all flowers are edible.

2. Ingest only Organically Grown Flowers, no florist or along road sides

3. Remove Pollen Parts, especially if you are sensitive to pollen.

A list of Lynda’s favourite flowers to eat include: (by colour)

Red Flowers:  Pineapple Sage, Honey-dew melon Sage, Bergamot, Nasturtium, Tuberous Begonia, Pansy, Tulips, Roses

Pink Flowers: Common Oregano, Roses, Carnations, Pinks, chives, Thyme, Cinnamon & African Blue Basil, Bergamot, Sweet Marjoram, Fruit Sage, Scented Geraniums.

Orange Flowers: Daylily, Nasturtium, Calendula, Pansy, Tuberous Begonia, Roses

Blue Flowers: Gentian Sage, Viola, Pansy, Munstead Lavender, Spike Lavender, Rosemary, Cornflower, Hyssop, Borage,

Violet Flowers: Sweet Violet, Hidcot Lavender, Common Sage, Thymes, Sweet Basil, Mint, Anise Hyssop, Lilac , Wild Bergamot

White Flowers: Lemon Verbena, Greek Oregano, Lemon Basil, Lemon Balm, Sweet Cicely, Sweet Woodruff, Coriander, Savory, Mexican Tarragon, Scented Geraniums, Garlic Chives, French Tarragon

 Website  

www.happyvalleylavender.com 

Weekends April through August Saturday & Sunday 10am-5pm plus Holiday Mondays.
3505 Happy Valley Road, Langford
Please call 250-474-5767 to leave a messages or request.

Happy Valley Herb & Lavender Farm

Victoria, BC

Inside this Issue:

May Planting.....

 ALSO

 Natural Weed Killer

1 litre white vinegar

1/4 c salt

2 Tbsp dish soap

Put all ingredients into spray bottle 

Spring Planting is Upon Us

It's time to plant seeds.  April's issue of Grow Food Network Magazine is now available.

We are including this month's Feature Garden Story in our blog so everyone can read about  Cowichan Valley's Only Seed Company called "Edible Earth Seeds"

“Every Seed has a Story” 

By Joy Story

Not many gardeners think about the story behind the seeds they are planting, but as Robin Sturley points out, “People brought their favorite seed with them from their homelands and that is why we have such diversity in the varieties of seeds that we can grow today. 

Each seed has a story of where it came from, who brought the seed from where, and how long has the seed been around.  Robin says some seeds date back to the 1600’s.

Robin has partnered with Nora Arajs and together they have started a local seed company in the Cowichan Valley called “Edible Earth Seeds.”  They are specializing in open pollinated heirloom and rare seeds.

                      Robin and Nora at Duncan's Seedy Saturday selling their Edible Earth Seeds

When asked whey should we plant locally grown seeds, Robin says “Each generation becomes more adaptive to the Cowichan Valley’s growing conditions and that way you can be sure that you are starting with seeds that will grow well here in this region and climate, and have greater success.

Open pollinated seeds are what gardeners need in order to save their own seeds and have control over their food security.  Hybrid seeds require repeat purchasing each year and often are owned by individuals or corporations.

Edible Earth Seeds focuses on growing seeds that are reliable for this growing region and climate, seeds that will survive over a long time, and seeds that  can be dried and used as a storage food, such as beans and peas.

Edible Earth grows seed for home gardeners as well as wholesale for Dan at Salt Spring Seeds.

Both Robin and Nora have a love for seeds and want to encourage gardeners to grow and save their own seeds.  Nora says, “Start by growing what you love from seed, then introduce a new one each year.”

Stores Selling Edible Earth Seeds include:

Community Farm Store

Glenora Store

Cowichan Green Community

To learn more about saving seed and what workshops are being offered, contact Robin or Nora at   http://edibleearthseeds.com/

Slide Show Link:

http://www.youtube.com/watch?v=Ml2l_Jqk0i0

January Grow Food Network Magazine

 

 Inside This Month's issue:

• Winter Garden Features
• Poly Tunnel Growing
• What to do in the Edible Garden in January
• Crop Rotation
• Bill Herring on Growing Great Brussel Sprouts
• Sprouting Seeds to Eat
• Kombucha Tea
• Article Review: "No Dig" Experiment in Permaculture Magazine from UK
• Warm Carrot and Beet Salad Recipe
• Saving Seeds by Robin Sturley
• January Events
• Upcoming Courses
• Seedy Saturday Listing for January
• Classified Ads and more

To order Magazine: www.growfoodnetwork.com

These photos were taken on January 5, 2013 a cool and rainy day in Bill Herring's Garden in Mill Bay, BC.  

GROW FOOD hosts Bill to give lectures on "How to Grow Winter Vegetables" because as these photos show, he certainly knows how.  Look for upcoming spring classes at www.growfoodnetwork.com

BILL HERRING'S WINTER GARDEN PHOTOS

January 2013

 

  Savoy Cabbage

 Swedes

 Winter Leeks

 Perpetual Spinach

 Green Kale

 Winter Cauliflower

Purple Kale

Green Cabbage

 Parsnips

 Peas and Favas in Pots

 Carrots under enviro mesh

 Lettuce in Greenhouse

Parsley

 

Next we visited Cliff Stainsby's garden where he is growing winter vegetables outside in his garden beds, but also in his poly tunnel which is 24' x 45'.  Cliff likes to get his crops coming off earlier by growing them in the poly tunnel house with a double layer of Remay cloth

 Here are some shots of "What's Growing in Cliff's Poly Tunnel House "

An inside peek of Cliff's Poly Tunnel house and future beds for Fava Beans (Broad Beans) early potatoes, carrots, beets and more.  Cliff uses Remay cloth for extra protection during the winter months.

Mustard Greens

 Osaka Mustard

 

 Boc Choy

 Kale

 Mizuna

 Flat Leaf Parley

 Lettuce

 Strawberry Beds suspended in air is great for harvesting with no slugs

 Newly planted bed of greens including Mache (Corn Salad)

Thanks for visiting!

To order this month's magazine: 

www.growfoodnetwork.com

ONIONS

Thanks to the friend who sent me this article.

Did you know.........

In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu...
Many of the farmers and their families had contracted it and many died.

The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.

Now, I heard this story from my hairdresser. She said that several years ago, many of her employees were coming down with the flu, and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work. Try it and see what happens. We did it last year and we never got the flu.

Now there is a P. S. to this for I sent it to a friend in Oregon who regularly contributes material to me on health issues. She replied with this most interesting experience about onions:

Thanks for the reminder. I don't know about the farmer's story...but, I do know that I contacted pneumonia, and, needless to say, I was very ill... I came across an article that said to cut both ends off an onion put it into an empty jar, and place the jar next to the sick patient at night. It said the onion would be black in the morning from the germs...sure enough it happened just like that...the onion was a mess and I began to feel better.

Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties. 



This is the other note. Lots of times when we have stomach problems we don't know what to blame. Maybe it's the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu and is the very reason we shouldn't eat an onion that has been sitting for a time after it has been cut open.

LEFT OVER ONIONS ARE POISONOUS

I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise. Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

Ed, who was our tour guide, is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially-made mayo is completely safe.

"It doesn't even have to be refrigerated. No harm in refrigerating it, but it's not really necessary." He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the summer picnic, with the bowl of potato salad sitting on the table, and how everyone blames the mayonnaise when someone gets sick.

Ed says that, when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade mayo) that spoils in the outdoors. It's probably the ONIONS, and if not the onions, it's the POTATOES.

He explained onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It's already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!). Ed says if you take the leftover onion and cook it like crazy you'll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.