Here is my 2014 seed list. New releases for this year (varieties never before sold anywhere): MAGIC MANNA FLOUR CORN and LOFTHOUSE LANDRACE MOSCHATA. Returning after an absence is CASCADE CREAMCAP FLINT CORN. This year I've also added Amish PasteKapuler, the best line of this great dual purpose fresh eating and processing heirloom tomato and True Gold Sweet Corn, bred by Alan Kapuler and in my opinion the best open pollinated yellow sweet corn. I've also added three new EAT-ALL GREENS varieties. (See Greens, Eat-All Varieties section.) as well as some additional tried and true standards: Spaghetti Squash, Burgess Buttercup Squash, Early Wonder Tall Top Beet, Provider Bush Green Bean, Scarlet Nantes Carrot, Lemon Cucumber, Marketmore 76 Cucumber, and four new lettuces.
All the varieties on this list are bred or chosen primarily for flavor and secondarily for high vigor and high yield when grown under organic growing conditions. All varieties are open-pollinated, public domain, and non-GMO. All seeds are packed for 2014 and meet or exceed expected germination standards unless stated otherwise. Any liability is limited to the cost of the seeds.
Also new this year: SURVIVAL PACKETS for most varieties of corn and squash. These varieties are dried specially for long-term storage and packed in heavy duty 4 mil polyethylene bags suitable for freezing. You can quickly take out what seed you need this year and toss the rest of the sealed packet in the freezer. Or buy extra packets as an easy way to start your own DIY seed bank. Even at room temperature the survival packet seeds will last for years if stored out of the sun and the bag left sealed except for brief openings to remove what you need. (I'm switching to heavy duty bags for everything; only those varieties listed as survival packets on the seed list and packet label are.)
ORDER DEADLINE: April 30 or when I run out of seeds, whichever comes first. I operate as a seed company (fulfilling orders and dealing with seed correspondence) only seasonally. The rest of the time I'm gardening, breeding plants, and writing. So please don't expect to order seeds or get questions answered at this address year round. Allow a month exclusive of time in the mail for order fulfillment. I've hired someone to help with the orders this year, so hope to do better than that, but I'm in the learning curve stage of doing a small seed company. I thank you all for bearing with me so patiently.
Feel free to pass this list on to anyone who might be interested.
PROVIDER Bush Green Bean (Phaseolus vulgaris). New listing. 50 days. Early productive green bean with fat medium green 5 1/2 pods with rich flavor. The purple-black seed can be planted earlier than most beans because it germinates well in cool soil. Widely adapted. Resilient to erratic weather and difficult growing conditions. Broth turns brown when beans are cooked. Unlike most bush beans, will make several flushes if kept watered. Resistant to CBMV, NY 15, DM, PM.
About 250 seeds $5
GAUCHO Bush Dry Bean (Phaseolus vulgaris) 85 days. Very early productive bush bean for drying. Not available commercially. Rich distinctive flavor. I'm expecting less than 1% off types from this year's crop. Just cull anything that dries down much later than the Gauchos or is a little viney instead of bushy. Gaucho beans made a good crop on Vancouver Island B.C. Canada in the unusually cold (even for Vancouver) summer of 2011. Gaucho is an heirloom dry bean from Argentina that came to me from the old Abundant Life Seed Foundation. It had some crosses to bush green beans; I've reselected for the original dry bean type.
About 100 seeds $5.
BLACK COCO Bush Dry Bean (Phaseolus vulgaris) 85 days. Very early productive heirloom bean for drying. Medium size roundish black beans. Broth and beans change color to deep chocolate-brown when cooked. Delicious flavor. 'Black Coco' and 'Gaucho' are the two heirloom dry beans I grow, having beaten out dozens of others I have trialed by being early, productive, and having delicious distinctive flavor that makes for a good main course without the need to add meat or cheese. (Jacob's Cattle/Trout, Soldier, and Maine Yellow Eye are equally early and productive but are bland and are better for baked beans than stand-alone bean dishes. If you want to make baked beans with lots of sugar and molasses, though, those mild-flavored beans are the better choice.)
About 100 seeds $5.
HANNAN POPBEAN Garbanzo/Chickpea (Cicer arietinum) Productive 2-foot tall bushes. Plant mid-March through April. in Oregon. Later plantings give flowering on tiny plants, thus produce few seeds. Seedlings are freeze-hardy. Plant at or thin to 8 inches. Needs no irrigation in the maritime Northwest. Harvest when plants are dry, usually late July. I don't recommend this variety for regions where the ground is frozen into April. Selected for production under organic conditions in Willamette Valley Oregon, hotbed of aphid-spread pea diseases. Highly resistant to soil borne diseases including Fusarium and to aphid-borne diseases. Use as a regular garbanzo or as a popbean. Bred by Carol Deppe.
About 100 seeds $5.
BEEFY RESILIENT. Not available this year.
EARLY WONDER TALL TOP (Beta vulgaris) Very early vigorous red beet with large edible greens. 30 days to greens; 48 days to roots.
About 1000 seeds $5.
SCARLET NANTES (Daucus carota) 68 days. Classic favorite with bright orange 7" roots and small core.
Heaping TBS seed $5.
MAGIC MANNA Flour Corn. NEW RELEASE! 85 days. Very early flour corn I bred from Painted Mountain that shares its earliness, vigor, and resilience. Selected for flavor and cooking characteristics. For parching, gravy, bread, sweet breads, pancakes, cookies, and cake. (Not for polenta.) Also a beautiful ornamental corn. Ears 8" long, 8-12 rows, on 5'plants. Multiple or single stalks depending upon soil fertility and spacing. Solid colored ears of three basic colorsred/pink, brown/tan, or white/peach., each with a different flavor and culinary use. All colors make great sweetbreads, cakes, cookies, or pancakes with added sugar. The red/pink ears (only) also make a great parching corn. The brown/tan ears (only) also make a delicious savory cornbread and wonderful brown gravy. Flour from white/peach ears has a distinctive pancake flavor. You can use Magic Manna corn flour to make angel food cake using any angel food cake recipe. Likewise, just substitute for wheat flour to make pancakes, adjusting water to get the right consistency in the batter. To make bread or sweet breads, use the Universal Cornbread recipe in The Resilient Gardener. Magic Manna is described in detail in The Resilient Gardener along with recipes. Bred by Carol Deppe.
Seed Saving information: Magic Manna has a white endosperm and a clear aleurone and is variable for pericarp (skin) color. Yellow and black kernels don't belong in the variety. Any that appear should be culled before planting. Very pure flour corn type. If any flinty, dent, or sweet kernels appear, cull the entire ear they are on. Ear row numbers between 8 and 12 are acceptable.
SURVIVAL PACKET of about 150 seeds $5. LIMIT 4 packets per customer.
CASCADE RUBY-GOLD Flint Corn. 85 days. A very early, productive true flint corn superb for cornbread, johnny cakes, and polenta. Plants 5 1/2 feet high with 2 or 3 ears per stalk. Ears 8-10 inch with 8-12 rows of big seeds on a medium-narrow cob that dries down easily. Single stalk or multiple stalks depending upon spacing and soil fertility. Good husk coverage for protection against birds and worms. Very vigorous. Does well even in downright cold summers. Produces solid-colored ears of several colorsred, red-brown, dark red, orange-gold, maple-gold, gold, and yellow. Interior kernel color is always yellow or gold. Each color of ear produces a different flavor of cornbread. The red shades make a rich-flavored cornbread; the yellow shades make a mild-flavored cornbread. Both make great polenta and johnny cakes. Recipes for cornbread, johnny cakes, and polenta made with this corn can be found in The Resilient Gardener: Food Production and Self-reliance in Uncertain Times. Cascade corns did well even on Vancouver Island, British Columbia, in the unusually cold summer of 2011. Although bred primarily to be gourmet-quality food, Cascade Ruby-Gold Flint also makes a great ornamental corn. I bred this corn to be the ultimate survival crop, the variety and crop you would choose if you could have only one variety to get you through good times and bad. Sister line to Cascade Creamcap; the two can be grown in the same field with minimal isolation. See info on CC. Bred by Carol Deppe by crossing Roys Calais with Byron flint to get better endosperm color, additional pericarp colors, and better husk coverage and then selecting and stabilizing over several generations.Compared with Roy's Calais, CRG is equally early, more vigorous, more productive, and has bigger ears with better husk coverage. And there are more colors of ears, deeper interior gold color instead of pale yellow, and most yellow/gold ears are bright yellow or gold rather than pallid yellow. In addition there are no gaps between rows on most ears making for more beautiful ornamental corn. Flavor is similar to that of Roy's Calais ears of equivalent color but a little richer, and there are extra colors and flavors.
Seed saving info: Cascade Ruby Gold has gold flinty endosperm, and clear aleurone. It varies for pericarp colors, with different genes for pericarp color giving ears that are solid colors of red, deep red, orange, maple, gold, or yellow. There should be no black or white kernels. Eliminate any ears showing white or sweet kernels from the planting stock. (Such ears are heterozygous for white or sweet recessive genes, so even the kernels on such ears that don't show the trait are fairly likely to be carriers). Number of rows between 8 and 12 are acceptable as long as the ear is not too thick to dry down readily. No flour or dent type kernels should be present. This is a very pure flint type.
SURVIVAL PACKET of about 150 seeds $5.
1 lb. SURVIVAL PACK (at least 1200 seeds $30 ($25 for the seeds + $5 for extra postage).
CASCADE CREAMCAP Flint Corn. Available again. 85 days. Sister line to Cascade Ruby-Gold Flint, and may be grown in the same field with just a little separation (10 to 100 feet). Or just plant side by side and eat the rows where the two varieties come together and save seed from the middle of each patch. Characteristics of Cascade Creamcap are the same as for Cascade Ruby-Gold except for ear color and flavor. Cascade Creamcap has glassy white or peach-tinted white ears. This corn is the culinary equivalent of the classic Rhode Island Whitecap. However, compared with RIW, it produces bigger ears and more of them in spite of being an early corn while RIW is full season. CCC is also more widely adapted than RIW. The flavor is very mild and neutral, not like yellow corn at all. The crust is especially delicious. The neutral flavor means that the cornbread can be used like noodlesa neutral carb background upon which one dumps spaghetti sauce or whatever. I use chunks of CCC cornbread instead of commercial gluten-free noodles when I'm in the mood for some pasta sauce. Wonderful with fine cheese or smoked salmon. Use this corn to make Rhode Island style johnny cakes. (See recipes in The Resilient Gardener.). Makes great polenta. If you grow ornamental corn, a patch of CCC along with CRG rounds out your color pallet. Bred by Carol Deppe.
Seed saving info: CCC has white endosperm, clear aleurone, and white or peachy-white pericarp. There should be no individual colored kernels, no black, no yellow, no sweet, and no floury or dent kernels. Flint kernels are glassy. Isolate appropriately from all other varieties except the sister line CRG. When grown in the same field with CRG, plant the CRG upwind. To keep colors pure, isolate 10-100 feet from CRG depending upon patch size. Alternately, just plant the corns side by side, and save seed from the middle of each patch and eat the rows where the varieties come together. Any crosses from CRG onto CCC will show up as gold kernels in the white ears, so can be culled. Crosses in the other direction can't be seen. But there is a little yellow still in the CCC, and a little white in the CRG anyway, since I developed both from the same material. So if you get occasional crosses but also cull out inappropriate ears regularly it will all work fine.
SURVIVAL PACKET of about 150 seeds $5.
TRUE GOLD Sweet Corn. New listing. Late open pollinated corn with old-fashioned sweet corn flavor. My favorite yellow sweet corn. Two or three big fat ears with 1624 rows of deep kernels on 6 foot plants. Delicious raw or cooked. Not too sweet. As with other traditional op corns, should be eaten within a few hours of picking. Bred by Alan Kapuler by dehybridizing and stabilizing from Golden Jubilee hybrid. To isolate from Cascade flint corns plant True Gold two weeks later. True Gold has a little magenta sweet contamination which doesn't hurt anything, probably from crosses with Painted Hills Sweet.
SURVIVAL PACKET of about 150 seeds $5. LIMIT: 4 pkts/customer.
MARKETMORE 76 (Cucumis sativus) 58 days. The classic dark green slicing cucumber. 8-9 inches.
About 100 seeds $5.
LEMON CUCUMBER (Cucumis sativus) 68 days. Productive heirloom slicer with crunchy texture and unique mild flavor. Fruits about the size and color of lemons. About 120 seeds - $5.
About 120 seeds $5.
GREENS, EAT-ALL VARIETIES *************
Most of the greens I grow are not heads or buds like cabbage or broccoli. Those are excellent for shipping and storage. But for home gardeners they are not nearly as productive per unit space or amount of labor as growing certain varieties of leafy greens in a pattern I call the "eat-all greens garden." I'll have an entire chapter about the eat-all greens garden and the varieties I've found that work for it in my new book The Tao of Gardening, which is scheduled for publication by Chelsea Green in fall of 2014. The Tao of Gardening will feature eat-all greens, tomatoes, peas, and green beanscrops I love but didn't cover in The Resilient Gardener, which focused on staple crops (potatoes, corn, dry beans, squash, and eggs).
I discovered the Eat-All Greens Garden approach with Green Wave Mustard by accident about 20 years ago, and have worked on developing the approach and finding additional varieties that will work with it since then. I think this approach and these varieties have the potential to completely transform the growing of nutritious greens everywhere from the small urban garden to the commercial frozen greens operation.
The basic characteristics of good eat-all varieties are: 1) They grow very fast and very vigorously so that a crop can be produced in a month or two, and the land can produce many crops per year. 2) The entire top of the plantsstem and leavesis edible and tender, so you can harvest the entire top of the patch with a serrated kitchen knife. 3) The varieties are so vigorous that when the seed is broadcast at appropriate density the plants outgrow and shade out weeds. No weeding is required. 4) The varieties are upright in growth habit at proper spacing so that they stay clean and no washing in the kitchen is needed. With the harvest being 100% edible and already clean, prep time in the kitchen is minimal. The minimal labor in both the garden and kitchen makes the eat-all crops the ideal greens for blanching and freezing or drying for winter. These varieties should also be much more economical to produce as commercial frozen vegetables than spinach. All have more substance to them than spinach, and all are tastier as well as much easier to grow and process. 5) The eat-all varieties all produce a large amount of biomass for the amount of space-up to half a pound of edible harvest per square foot in just a month or two.
Three of the eat-all varieties may be planted in early spring. This early planting combined with the fast growth means you can harvest an entire eat-all crop and then use the same land later in spring for tomatoes or other warm-season vegetables.
The thinnings and baby leaf stage of eat-all greens can be used raw in salads or sandwiches. I use the full-size main eat-all greens harvest in stir-fries, soups, stews, and as "messes o' greens." (For a "mess o' greens," boil very briefly, drain, then dress with salt and pepper and something oily or fatty and something sour. Examples: oil, vinegar, and Italian seasonings; meat drippings and vinegar; fried bacon, bacon grease, and vinegar. Or lemon juice or sauerkraut instead of vinegar. Or dress greens with salt, pepper, and vinegar or lemon only and serve under a chunk of fatty fish such as baked salmon or canned herring. Or use cooked cold greens with your favorite salad dressing.) I also dry eat-all greens for use in winter soups and stews, as delicious herbal tea.
With eat-all crops, it's easy to grow all the greens you need for summer and freeze or dry enough for a family for winter with minimal space and labor.
Here are seven wonderful eat-all varieties with enough description to be a preview of the eat-all greens garden approach.
SHUNKYO SEMI-LONG Dual-Purpose Leaf/Root Radish (Raphanus sativus) Good eat-all variety.
I've become a big fan of leaf radishes, radishes bred specifically for the greens. Leaves of leaf-bred radish varieties have more and bigger leaves than root-bred varieties, and the leaves are more upright, more succulent, and less prickly. Leaf-bred radish leaves are widely used in China, Japan, and Korea for stir-fries, soups, fermented greens, and kimchee. They're also good in salads and as micro and baby-leaf greens. Leaf radishes grow much faster and more vigorously than any other greens. What is available now is mostly hybrids, which I'm in the process of dehybridizing. Meanwhile, I recommend growing this dual-purpose Chinese heirloom variety. Shunkyo makes tasty 4-inch long 1-inch wide red roots in about 32 days. (I cook them along with the greens.) Here in the maritime NW plant succession plantings about once/month from early spring through fall. Summer-planted mature plants can stand mild freezes, so can be harvested through early winter. In Willamette Valley, fall-planted plants overwinter, and continue growing all winter whenever the weather is above freezing.
To grow Shunkyo as an eat-all crop, I broadcast the seed in beds, thin to about 3 inches apart in all directions, and harvest the top 8 inches of the entire bed when plants are about 12 inches high, at roughly 6 8 weeks. I often harvest so as to leave some plants a little longer at a little wider spacing, then harvest these for both greens and roots. I cook the roots along with the greens. Shunkyo thinnings make good baby leaves and salad leaves. Younger leaves have a distinctly radishy flavor that is nice in salads.
About 500 seeds $5.
INDIAN SPINACHRED AZTEC HUAZONTLE (Chenopodium berlandiera) Good eat-all variety. This is a relative of lambsquarters and quinoa, but has bigger leaves, grows faster, and bolts much slower, so has plants that stay succulent and prime longer for use as greens. The word 'huazontle' (pronounced "wuh zont lay" refers to a traditional use of the flower buds for stir-fries, but I don't find that use compelling. (I suspect that this line has changed with respect to that characteristic, and/or development of really big buds needs a more southerly latitude.) Instead, I use the variety as an eat-all greens crop for soups, stews, mess of greens, blanching and freezing, or drying. Makes especially delicious dry greens and herbal tea. Also makes great baby leaf greens and microgreens. Plant late spring to early fall. I broadcast in beds, thin to about 4" apart, and grow to about 12" high, then harvest the entire top 8 inches, which is all succulent stalk and leaves. About 8 weeks for eat-all crop. One can pull all the plant stumps or debris and replant the bed. However, I prefer to leave a few plant stumps spaced at about 12" apart to make nice bushes that produce tender shoots for greens all the rest of the season. Heirloom Native American variety. Emerging seedlings are red; older plants are red-tinted green.
About 2000 seeds $5.
BURGUNDY AMARANTH for leaves/grain (Amaranthus ssp.) Good eat-all variety. (See general info under 'Shunkyo' radish.) Dual purpose amaranth. Leaves are great for stir-fries, soups, stews, and messes of greens. Also can be used in salads and makes great baby leaf greens and microgreens. Plant late spring through late summer. I broadcast in a bed, thin to about 4 inches apart, and cut and use the top 6 inches when 10 inches high. Eat-all bed ready in 2-3 months. Can harvest/thin eat-all bed to leave plants at 1' apart for grain. Leaves blanch and freeze well.
About 4000 seeds $5.
OREGON GIANT SUGAR PEA (Pisum sativa) Edible-pod pea with huge pods and big crinkled seeds. Pods are sweetest after seeds have reached full size, but are tasty from small size up until they start drying down, giving an unusually large harvesting window. Also excellent for eat-all pea shoots patch. Resistant to pea enation, pea wilt, and powdery mildew. (With this resistance repertoire, peas may be planted for harvest spring through fall in Willamette Valley rather than being just a spring crop.) In Willamette Valley plant February through mid-August to harvest spring through fall; plant in early October to overwinter. Plants grow to about 3 feet and need some support. When harvested at full size with fully expanded seeds they are as sweet as snap peas, just a different shape. Hold on vine and in the refrigerator a long time. This pea is so good I no longer grow snap or shelling peas. Bred by Jim Baggett/Oregon State University.
Vigor and large-sized leaves make this variety especially nice for pea shoots. To use as an eat-all pea shoot crop, sow in a wide row or bed at about 2" apart in all directions. When plants are about 6 inches high, harvest the top 4 inches.
About 250 seeds. $5.
GREEN WAVE MUSTARD (Brassica juncea) New listing. Good eat-all variety. Very vigorous fast-growing mustard that is the best mustard for eat-all growing. Erect plant form. Outgrows weeds. Firey hot raw; mild and richly flavored when grown eat-all style and cooked briefly. Plant early spring or fall. (Plant in March in Willamette Valley Oregon for spring eat-all crop; bolts too soon planted later in spring.) Also can be planted in summer after solstice in mild-summer areas. Cook just a minute or two. Great in soups, stews, and messes of greens. One of my favorites for drying for use in soups and stews in winter or as a delicious herbal tea. (Drying also removes firey flavor.) Can yield up to about a half pound edible greens per square foot in six weeks.
Heaping TSP seed $5.
LOOSE LEAF CHINESE CABBAGE
TOKYO BEKANA (Brassica rapa) New listing. Good eat-all variety. Very vigorous, fast growing, unfussy loose leaf cabbage that is mostly leaf instead of stem. Distinctive yellow-green color, great flavor, and crunchy texture. Great in salads or as cooking greens. 30 days to eat-all stage; 45 days to loose heads. I think this variety is the best Chinese cabbage for salads. It's also great in stir-fries, soups, and stews, and should be excellent for kimchee. I'm guessing that Tokyo Bekana is more nutritious than most Chinese cabbage since it is more leaf and less stem. Flower scapes are also edible. Color is so beautiful I find myself using Tokyo Bekana as a catch crop partly just to add more of its glorious splashes of bright chartreuse to the landscape. Plant late spring through early fall.
Heaping TBS of seed $5.
SHUNGIKU (Chrysanthemum coronaria) New listing. This is a variety of chrysanthemum that is widely grown in Japan for edible greens. Sow/thin plants to 1-2 inches apart in all directions in the bed, grow to about 6-8 inches high, and harvest the top half- 2/3 of the plant. Aromatic greens are good in soups and stews. Especially wonderful stir-fried. Stir-fry several minutes until the distinctive flavor develops. When stir-fried, shungiku provides the signature flavor in the Japanese dish Sukiyaki. (This flavor is very different from the flavor raw or boiled.) My favorite stir-fry greens by far. About 60 days to eat-all stage (which is before flowering). You can leave some plants to continue producing edible tips during the summer. Flowers are also edible. Plant mid-spring or early fall. (Bolts too fast if planted in summer.)
Heaping TBS seed $5.
LACINATOMORTON (Brassica oleracea) Green-black strap-shaped heavily savoyed leaves with rich flavor. aka Tuscan or Dinosaur Kale. Italian heirloom. This is Frank Morton's line, which is more variable in type than most other lines but considerably more vigorous. Good flavor raw as well as cooked.
About 1200 seeds $5.
CRISPY CRUNCHY GREEN-GOLD Romaine (Lactuca sativa) Best-flavored lettuce I've ever tasted. Delicious just eaten straight out of the garden. Narrow green-gold leaves and a texture as crunchy as head lettuce. aka Brown Goldring, a name that doesn't do this variety justice, so I'm am cheerfully renaming it.
About 2000 seeds $5.
BUTTERCRUNCH (Lactuca sativa) New listing. 50 days. The most popular green butterhead lettuce. Early and good flavor. Seed is inexpensive enough to use as a catch crop.
Heaping TBS seed $5.
FORELLENSCHLUSS (Lactuca sativa) New listing. 56 days. Heirloom spotted Romaine aka Freckels or Trout Back. Excellent flavor.
About 2000 seeds $5.
BLUSHED BUTTER COS (Lactuca sativa) New listing. 49 days. Dappled red and green savoyed leaves with excellent flavor and crunchy texture.
About 2000 seeds $5.
CRACOVIENSIS (Lactuca sativa) New listing. 47 days. Heirloom looseleaf lettuce-celtuce. Red and green leaves with good flavor. Bolts early to make tasty edible stalks. aka Asparagus Lettuce. Leaves not bitter even after bolting.
About 2000 seeds $5.
PEA ***** See Oregon Giant Sugar in GREENS, EAT-ALL VARIETIES.
RADISH ***** See Shunkyo dual purpose radish in GREENS, EAT-ALL VARIETIES.
CANDYSTICK DESSERT DELICATA Winter Squash (Cucurbita pepo) 90 days. Vigorous productive delicata with intensely sweet flesh and a rich complex flavor reminiscent of Medjool dates. Flesh as thick or thicker and fruits as big or bigger than all other delicata lines. Absolutely no bitter contamination as is a problem in many delicata lines. Fruits up to 3 lbs. Tan and green striped fruits range from loaf to longer shapes, often on the same plant. I think this is the most vigorous and most productive delicata in existence as well as having the best flavor. Allow 2-3 weeks after harvest for curing indoors before eating. Keeps indoors through December. Bred by Carol Deppe and Nate France. (Note: This squash is so dry and has such a high sugar content that I recommend baking in a covered roasting pan to avoid its drying out or scorching. Put the cut deseeded but not scraped or cleaned halves upside down on the roasting-pan rack and cover the pan with the lid with the vents open. (With all squash, it's easiest to scrape away interior debris after the squash is cooked, and that debris helps keep the squash from drying out while cooking. Start oven at 400° F while the squash are coming up to temperature, then switch to 325° F to finish the squash without scorching.) I recommend eating Candystick without any additions at all, not even butter or salt. I eat them at the end of the meal, as the dessert.
SURVIVAL PACKET of about 30 seeds $5.
SWEET MEATOREGON HOMESTEAD Winter Squash (Cucurbita maxima) 110 days. This line of Sweet Meat represents my reselection of the Oregon heirloom for all its traditional virtuessweet thick dry flesh of unsurpassed flavor, fruits 12 25 lbs, huge delicious seeds, long storing, and ability to germinate in cold mud and grow vigorously in cool weather. (These characteristics have largely been lost from the current commercial lines.) Cure indoors at least one month. Oregonians traditionally open their first Sweet Meat for Thanksgiving. Gets sweeter and more delicious in storage. Stores at least 6 months. Freezes well. Cooked squash makes good fruit leather. Immature squash left at the end of the growing season make good summer squash and drying squah.
SURVIVAL PACKET of about 20 seeds $5.
BURGESS BUTTERCUP Winter Squash. (Cucurbita maxima) New listing. 95 days. Deep green 3-5 lb. squash that is the flavor and quality standard for C. maxima squash to which all others are compared. There are a few equally delicious, but none better.
SURVIVAL PACKET of about 50 seeds $5.
LOFTHOUSE LANDRACE MOSCHATA Winter Squash (Cucurbita moschata) NEW RELEASE! Joseph Lofthouse wanted to grow butternuts or other moschatas on his homestead on a mountain in Utah, but none would ripen in his short season nor stand up to his blazing hot summers. So he mixed every moschata variety he could find together in one field, let them all intercross, and selected rigorously for earliness year after year. The result is this very early vigorous landrace. Round pumpkins and butternuts of all shapes range from about 4 to 25 lbs. Most are good culinary quality, and just slightly sweet, so great for salads, soups, stews, and stir-fries. (Other squash are better for sweet dishes. But this squash, being not so sweet, is actually a better day in day out staple.) Huge vines. Very productive. Matures even in cold summers in the maritime Northwest. Keeps well. Cure one month before eating. (Note: With butternut shaped squash, you can cut off what you need of the neck, let the neck veins bleed for a few minutes, then spread the sap around the cut surface with your clean finger, which seals it so that the cut squash will keep weeks at room temperature. You don't need to use the whole squash at once. This means you can afford to grow the big squash that are most efficient to handle, store, and prepare.) Bred by Joseph Lofthouse. Seed saving info: Isolate from other Cucurbita moschata and from Cucurbita mixta.
SURVIVAL PACKET of about 40 seeds $5.
SPAGHETTI Winter Squash (Cucurbita pepo) New listing. Bake, then remove the stringy flesh for a vegetable pasta. This is the old fashioned heirloom that is not very sweet, so is good for soups, stews, and with sauces or stir-fried vegetables on top. More modern lines are bred for greater sweetness, which makes them less good for use as a staple in savory dishes. Commercial Seed. Germination about 80%.
SURVIVAL PACKET of about 50 seeds $5.
COSTATA ROMANESCO Summer and Drying Squash (Cucurbita pepo) 60 days. Light green, flavorful summer squash that is also one of the best squashes for drying (of slices of green fruit harvested in the summer squash stage, as I describe in The Resilient Gardener). Firm texture, even when cooked. Italian heirloom. Commercial seed. Germination about 75%.
About 30 seeds $5.
AMISH PASTEKAPULER (Solanum lycopersicum) 72 days. Indeterminate heirloom. Good for both fresh eating and processing. This line, selected by the Kapuler family for decades, is earlier, higher yielding, and has bigger tomatoes but much less seed than many lines of Amish Paste. Amish Paste regularly wins flavor contests as both a fresh eating and processing tomato. Grown for me by Alan Kapuler.
About 150 seeds $5.
DONATION: I include a line for donations because breeding and distributing open-pollinated public domain seeds is more of a public service than an economically viable activity. Donations of any size will be very welcome.
MY GARDENING BOOKS:
The Resilient Gardener: Food Production and Self-reliance in Uncertain Times
Breed Your Own Vegetable Varieties: The Gardener's Guide to Plant Breeding and Seed Saving
The Tao of Gardening (In progress. Prospective publication date is fall 2014.)
You can buy these books from others on line more economically than I can provide them via mail order. My publisher, Chelsea Green, is the leader in publishing books on organic gardening, sustainable agriculture, sustainable energy, and all aspects of "the politics and practice of sustainable living," having committed to that vision decades before it became generally popular. They have the most extensive list available on these subjects and regularly run sales in which everything on the website is discounted 35%. Sign up for their email notifications at www.chelseagreen.com to get the best possible prices on these books as well as to support a small independent employee-owned publisher. At Amazon my books (and most other Chelsea Green books) seem to be discounted by about 25% these days. Other websites also carry the books, but usually at or closer to full list price.
VOLUNTEERS, HELPERS, COLLABORATORS, and GROWERS: I thank the following people who helped with the seed crops last year, without whom these seeds could not have been produced and made available: Charlotte Anthony, Nancy Baumeister, Richard and Tamra Dickinson, Cathy Dorner, Nick Estens, Paul and Nonnie Harcombe, Bruce Hecht, Alan and Linda Kapuler (Peace Seeds), Dylana Kapuler and Mario DiBenedetto (Peace Seedlings), Charlie Lieu, Rose Marie Nichols McGee and Keane McGee (Nichols Garden Nursery), Frank Morton (Wild Garden Seeds), Lucas Nebert, Chris O'Brien, Pearl Omick, James Paul Rodell, Dane Rogers, Steve Smith, and Carla Wightman.
Please download, print out, and use the order form at the beginning of this seed list if at all possible. If you really must use a different sheet of paper, make sure you include all the info on the order form, including name, delivery address, email address, and phone number. Fill out your name and address even if it is on your return address. It is hard to read hand writing, and it is often only having multiple versions that makes it decipherable (and sends your seeds to the correct address.) In addition, if you don't fill out the order form I have to before the order can be separated from the envelope and check, which doubles the time it takes to fill an order.
ORDERING DEADLINE: April 30. This seed company is seasonal. Orders by mail only, not email or phone. Payment must accompany order. Checks must be in U.S. dollars. (Exception: Checks in Canadian funds are OK). If you send cash it is at your own risk. Please allow 4 weeks for order fulfillment exclusive of time in the mail.
MAKE CHECKS PAYABLE TO CAROL DEPPE and send to Carol Deppe, 7263 N.W. Valley View Drive, Corvallis, OR 97330, U.S.A.