Happy Seed Year

“Happy New Year!” When I hear that, seeds come to mind. The new year’s first month is when I plan my garden, fueled by favorite seed catalogs.

In this month’s “Edible Garden” column for Edible Seattle magazine, I offer glimpses into my annual plunge into the seed catalogs. I’ve written about this before in a series on this blog as well–here’s the first one. I took my writing inspiration from Katherine White, whose “Onward and Upward in the Garden” is a funny, perceptive, classic read.

The arrival of colorful seed listings literally whets my appetite, and I dig into my canned veggies and winter garden when browsing the offerings. Sautéed kale pairs quite nicely with down-home Territorial Seeds, while pickled beets (my mother’s recipe) brightens even further the glossy Seed Savers Exchange catalog.

Since Edible Seattle wouldn’t let me take over all their pages to wax poetic about seed companies, I’d like to offer links and comments on a number of favorite catalogs.

SSE's Prickly Caterpillar

Entry for Prickly Caterpillar in the Seed Savers Exchange catalog.

Here are some of our stellar bioregional Pacific Northwest growers:

Adaptive Seeds — They seem to have a little of everything, including a number of tomato varieties unknown to me. Till now, that is.

Bountiful Gardens (a project of Ecology Action) — This is the seed catalog of the non-profit garden educators. Check out their collection of plants that will create habitat and food for beneficial insects, one of founder John Jeavons’ important messages.

Irish Eyes Garden Seeds — What started as potatoes (those Irish eyes!) and garlic has blossomed into a full seed company. But still, check out the spuds!

Kitizawa Seed Co. — They offer the broadest selection of Asian vegetable seeds, which means I can try two or three new mustard or choi varieties. Happy 100th anniversary to the Kitizawa family business!

Resilient Seeds (& Backyard Beans & Grains Project) — Resilient offers a curated list of legumes and grains that grow well in our climate. I’m excited to try their Overwintering Fava, which they say has more tender skin that eliminates the need to peel.

Territorial Seed Co. — The giant in our midst, this full-line vegetable seed company always has a couple of pages of new offerings, as well as nearly all your old favorites.

Uprising Seeds — One of my fave newer companies, Uprising offers a wide variety of seeds, including the Felder cabbage mentioned in my Edible Seattle article that’s going into my garden this year.

Victory Seeds — They focus on rare, open-pollinated and heirloom seeds, a wonderful combination.

Wild Garden Seed — This treasure offers many “farm originals” that have been bred for our region. The catalog also includes an annual essay from Frank Morton, whose Wild Garden Kale mix has become a staple for me. It’s always interesting to see what he’ll come up with next.

 

And here are some valuable companies outside the Northwest:

Baker Creek Heirloom Seeds — With the most amazing print catalog (a real work of art) and a penchant for quirkiness, this company also sells unusual heirloom seeds not found anywhere else.

Botanical Interests — The providers of my recently unearthed gigantic parsnip, this company has a full array of vegetable seeds, sold in beautiful packaging.

Fedco Seed Co. — This Maine-based company focuses on cold-hardy vegetables, which is a good angle for our maritime growing season.

High Mowing Organic Seeds — Serious about organics, this company provides high-quality seeds and sells to commercial growers as well. They grow much of their seed on a 40-acre farm, and have more than 40 new varieties for 2017.

Johnny’s Selected Seeds — Another Maine company, this one 100% employee-owned, was a pioneer nationally in garden seeds.

Seed Savers Exchange — This revered non-profit leads the heirloom seed movement and, through their extensive seed bank, offers thousands of little-known varieties. I urge gardeners everywhere to support this organization as well as to try some of their unique varieties.

I know this is not an exhaustive list (although a bit exhausting, when you pile up all the catalogs on your desk!). If you sell seeds to home gardeners and want to suggest I add you to the list, please contact me.

ps: If you’re crazy about seeds too, come to our Great Seattle Seed Swap at the King County Seed Lending Library. It’s the last Saturday in January in north Seatt.e

Snow Blankets My Winter Garden

I’m a bit late in posting these images, but here are some photos of the snow day we had in Seattle last Thursday, Dec. 8. Up here on Phinney Ridge (about 300 feet above sea level) we got perhaps two inches of snow, which lasted about a day, until the rains returned.

Here’s how my winter vegetables looked under that fluffy white quilt, and one post-snow shot that shows how they fared.

A long tunnel cloche holds salad greens in my front garden.

carrots in cold frame

Carrots tops under the Triangle Tunnel cold frame peek perkily past the plastic.

The Brussels sprout leaves droop but will bounce back. Not so sure about the shungiku flowers behind.

Snowy garden

A plastic cloche holding beets, the Triangle Tunnel protecting carrots, and the unprotected Purple Sprouting broccoli in snow.

Garden after snow

The beets and carrots are fine under their cloches, and the broccoli bounced right back after curling up to protect itself from the cold snap.

Giving Thanks, 2016

This holiday weekend, the garden is soggy from steady rains. But the day before Thanksgiving yielded a warm, dry spell that got me out amongst the vegetable beds to harvest a bounty for our holiday dinner, and to reflect on the many reasons to be thankful.

Here is my annual photo essay on the joys of year-round gardening.

edible chrysanthemum shungiku

Not much is flowering in the garden right now, but this edible chrysanthemum (also called shungiku) is too cheery to cut!

Redventure celery

Redventure celery provided a bounteous harvest for our Thanksgiving stuffing recipe.

Brussels sprouts

Two tall Roodnerf Brussels sprouts plants yielded enough small- and medium-sized sprouts for a generous side dish, lightly spiced with a fresh onion.

Carrots

Young Chablis Yellow carrots are still brightly growing under my Triangle Tunnel cold frame.

Arugula

Arugula: a reliable winter flower and leafy green to spice up our salads.

Apple

I missed harvesting a small apple high on our Liberty tree, and the cluster of leaves from our unusually warm fall makes that branch remind me of spring.

peppers and parsley

My raised bed cold frame hosted Jimmy Nardello peppers this summer, and some are still alive and turning red amongst a flotilla of parsley leaves.

Black Spanish Radish

This Black Spanish radish, growing large right next to a path, will need to be moved before it sends up its rangy flower head.

Parsnips

Those are All American parsnips under the big floppy leaves, and you can barely see where I pulled three of them for our holiday dinner.

Baby mustard greens

Baby mustard greens are coming in thick under a layer of floating row cover.

Miike Giant mustard

One beautiful leaf from this Miike Giant mustard is enough to spice up a salad or soup.

leek

A stray leek escaped notice among summer plants, and now is full size.

perennial kale

This perennial kale is in its second year and still offering plentiful harvests.

Fava beans

The Broad Windsor fava beans planted on October 30 are poking up cheerily through their protective mulch.

Cabbages

Mystery brassicas: these two volunteers that cropped up among the fall greens are probably cabbages.

Ruby chard

The deep red stems and dusky green leaves of this ruby chard are luxurious among the parsley ground cover.

Purple Sprouting broccoli

The Purple Sprouting broccoli didn’t provide any food for our Thanksgiving meal, but its healthy growth promises early spring abundance.

 

 

Holiday weather blues? Don’t despair, plant!

It was the best of weather, it was the worst of weather.

Memorial Day Weekend in Seattle will bring up brooding Dickensian thoughts. What should herald the start of summer here often disappoints. When all you want to do is take your kids hiking, go to a music festival, wheel off on a nice long bike ride, or simply just host a BBQ, you have to look to the skies, and judge the depth of the grey.

Why, then, would I start this post so optimistically? The best of weather, by what standards? Well, my Brussels sprouts love it.

Brussels sprouts seedlings

These Brussels sprouts, sown on May 7, got potted up to 4″ pots this week, and will be ready for the garden by mid-June.

At this stage of the year—what I call mid-spring in my catalog of mini-seasons—I am engaged in a garden tug-of-war. Part of me wants to grow the fattest red tomato on the block, so juicy it drips down my shirt. I want big pepper plants heavy with spicy pods. Some years, I even yearn for a stand of corn.

But my muscles yank me back to cool-season crops too, and possibly more to reality. Mid-spring is a time for struggle on the part of my tomato plants, and the peppers can stay under cover or fight for their survival. But it’s a glorious time of growth for cool-season vegetables. They celebrate this dreary holiday weekend weather like twirling hippies at a Phish concert.

And now, when you’re focused solely on getting those hot crops of summer in the ground, let the cool breezes of a maritime spring clue you in: time to give those long-season vegetables of next winter some love.

Tomatoes and Peppers in Greenhouse shelves

The tomatoes are getting leggy, and the peppers aren’t getting any younger in their pots. But the greenhouse shelves work great!

Here’s a quick list of what to sow now in pots for planting out in June and July:

  • Purple sprouting broccoli
  • Brussels sprouts
  • Cabbage (winter)
  • Parsnips

And here are some things to plant directly in the garden in mid-July for fall and winter eating:

  • Collards
  • Jerusalem artichoke
  • Kohlrabi
  • Rutabaga
  • Turnip

There are many other, shorter-season veggies that can be sown later in the summer and into the fall for fall and winter eating, but for right now, instead of trying to jump-start summer, skip over it and look to fall. Put on a Dead record and rave on with your brassicas.

Final presentation at City People’s

Many Seattle gardeners are mourning the impending loss of City People’s Garden Store on Madison, which got the land sold out from under it for the inevitable mixed-use development. It was the first nursery I used when I moved to Seattle in the mid-1980s, and I still hold it fondly in my mind. When it closes at the end of this year, it will be a major loss for city gardeners. I will miss it.

I’ve been giving a series of edible gardening talks there for years, and my last talk is coming up next weekend. On Sunday, June 5 at 11 a.m. I’ll do a seminar on starting long-season vegetables. Hope you can join me, support the store with some purchases and give City People’s a proper send-off.

Favas & Garlic: Savory Spring Recipe

The garlic has just begun its sun salutations. Bouquets of fava bean leaves are catching the Garlic and favasspring rains as they emerge on sturdy stems. The promise of these two early summer delicacies is just coming into leaf, but already it’s blooming in my mind. What awaits is a rich, savory saute of succulent beans and fiery garlic in butter and oil.

So it’s a little early yet, but I’ll share one of my favorite recipes:

Fava Beans in Spring Garlic

Ingredients:

4 handfuls of fava bean pods (pick when the pods begin to droop on the plant; use immediately, as the bean’s sugars will turn to starch in 1-2 days)

2 heads spring garlic (pull while tops are fully green and perhaps 12 inches high; choose plants that have ended up overly close to their neighbors, thus enabling the adjacent plant to fully develop its bulb)

3 T olive oil

3 T butter

Directions:

Shell the beans, and drop the bean seeds all at once into a pan of boiling water (enough to cover). Swirl and cook for a very short time, perhaps 30 seconds, until the beans begin to turn brighter green. Use a sieve to quickly remove the beans and drop them into a bowl of icy water to stop the cooking.

As the beans cool, pluck them from the water and pinch off their rubbery outer skin. It will be loose and easily removed, the bean slippery within. Use a knife to cut a slot in the skin if necessary to pop the bean out. Discard the skins and reserve the beans to dry.

Rinse and trim the garlic. Discard the outer green leaves. The young garlic bulb will not have differentiated cloves, and you will use the entire thing, plus some of the greens. Roughly chop the garlic into half-inch chunks.

Warm the olive oil in a saute pan to medium heat and add the garlic to the sizzling oil. Cook the garlic for a minute or so, tossing regularly, until limp and giving off a pungent odor.

Add the fava beans. Add the butter. As the butter melts, stir to coat the favas. Reduce heat if sizzling and cook for up to five minutes, testing the beans for doneness. When the beans have softened and can easily be speared with a fork, remove from heat.

Sprinkle with sea salt and eat immediately. Serves 2 people.

 

Worth waiting for

I love this recipe for its simplicity, and its fresh taste of spring. In fact, watching these plants develop is one of the joys of the spring season.

Young garlic, pulled before the bulb has had a chance to differentiate into cloves, has an onionlike texture and a flavor that is equal parts spiciness and grassiness.

Fresh fava beans, freed from their tough, grey seed coats, seem to be equal parts sugar and substance. Once cooked, they retain a meaty toothsomeness like the interior of a firm baked potato, but with only a light starchiness.

It’s too soon to be whipping up this recipe, but I mentioned it in my column in the current issue of Edible Seattle. (If you’ve come to this site because of the column, thank you for supporting that fine magazine!) You might not have these two crops growing in your garden right now. Plan to grow them next year, and this spring, look for fresh favas and young garlic at your local farmers market. The dish is worth the wait.

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