Archives for posts with tag: seed catalogs

Warning:  Insect photo below.

Believe it or not (I almost do not), we still have carrots, beets and turnips in the ground.  We’ve been storing them in place until we are ready to eat them.  Based on prior experience, the root vegetables experience no loss of firmness or flavor as a result of continued exposure to soil and the elements.

In the last few days, however, I have noticed that the greens are starting to look a bit tired.  Eight hours a day of unfiltered sunlight takes a lot out of a leaf.  Also, we are getting into fall now and the color of the leaves is changing.  I’m not talking about autumn reds and oranges; vegetable coloratura this is not.  But the green is fading and streaks of yellow and brown run through the leaves here and there.

Besides, these veggies were planted in the spring!  If we had sowed a second batch of seeds in late summer, they might be ripening about now.  The last of the carrots, beets and turnips are well past their intended season.

So, we pulled up all of them.

There were only a few turnips left, anyway (we’ve been intermittently grabbing two or three to add to salads these past weeks).  I’ve been saving their greens—they keep well in the refrigerator—but we found this last batch infested with caterpillars.  Most likely, these are the same critters who chewed the cauliflower leaves into lace.  With their preferred meal long gone, I suppose, they found the turnip greens to be just as delicious.

Likewise, just four carrots remained.  This is due more to the poor performance of the crop than our use of them in the kitchen.  Still, these final four are the best of the season, full-sized and full of flavor.  Two of the four are of the Atomic Red variety.  The color comes from lycopene (or so says the seed catalog), the same beneficial anti-oxidant in tomatoes.  Of the multi-colored varieties we planted this year (also, Purple Dragon, Red Samurai, Royal Chantenay, Snow White and Yellowstone), the Atomic Red have the sweetest flavor (and possibly the coolest name).

I’m happy to say that almost an entire row of beets had been waiting for us.  Most of them are Chioggia, which when sliced crosswise, display concentric circles of red and white flesh (the outside is always red).  There are only a few Touchstone Gold beets and they are generally smaller than the Chioggias.  The sparsity and scarcity (relatively speaking) are representative of their relative performance all year.  Although their color is lovely and bleeds into the leaves, giving them a yellow glow, the golden beets do not seem well suited to our soil conditions.

While we were at it, we harvested the first three ripe bell peppers.  What a happy trio they turned out to be.  They remained in the garden about three weeks longer than we anticipated but the extra time was well spent.  They never completely lost a slight tinge of green but even so, their colors are brilliant.  A long sweat over low heat (along with onions from the farmers’ market) should deepen their hues and intensify their sweetness.

Advertisements

When we returned from our trip, a large padded manila envelope was waiting for us.  It had arrived in the mail from John Scheepers Kitchen Garden Seeds and inside were the vegetable and herb seeds we had ordered just before leaving for Hawaii.

Each package is decorated with simple drawings of the leaves, blossoms and fruit of the plant whose seeds are contained within, along with a honey bee or lady bug (for whimsy).  Spread out on my workbench, the packets make a pretty picture that beckons us to move forward with our seed sowing project.

With a big snowstorm approaching, we sat down with the seed catalogs today to continue—in a much more concrete way—our planning for the upcoming growing season.  We intend to start just about everything from seed this year and having made that decision, our options are much, much wider than they were last year.

Instead of being limited to the seedlings at our farmers’ market or garden center, we can choose from scores of different varieties of each type of plant.  And given the number of seed catalogs out there, the possibilities are practically unlimited (or let’s just say that they are only limited by our time and patience).

We wiled away an hour or two flipping through the pages of the John Scheepers Kitchen Garden Seeds catalog, trying to keep in mind what vegetables we actually eat (as opposed to what sounds interesting) and what our experience was last year.  When we had gone through every page, here is what we picked:

  • Sugar Ann Snap Peas
  • Amethyst Purple Filet Bean
  • Roma II Bush Beans
  • Black Opal Eggplant
  • Rainbow Carrot Mixture (Atomic Red, Purple Dragon, Red Samurai, Royal Chantenay, Snow White and Yellowstone varieties)
  • Tanja Slicing Cucumbers
  • Alibi Pickling Cucumbers
  • Gourmet Rainbow Radish Mixture (Flamboyant French Breakfast, Feugo, Hailstone, Helios Yellow, Pink Celebration, Plum Purple, Roodkapje and White Icicle)
  • Jericho Romaine Lettuce
  • Red Salad Bowl Loose-Leaf Lettuce
  • Chioggia Beets
  • Touchstone Gold Beets
  • White Lady Turnips
  • Cavili Zucchini
  • Supersett Yellow Crookneck Summer Squash
  • Country Taste Beefsteak Tomatoes
  • Aunt Ruby’s German Green Tomatoes
  • Brandywine Tomatoes
  • Yellow Brandywine Tomatoes
  • Sungold Cherry Tomatoes
  • Black Cherry Tomatoes
  • Naguri Kabocha-Type Squash
  • Zeppelin Delicata Squash
  • Quadrato d’Asti Rosso Bell Peppers
  • Orange Sun Bell Peppers

Listed longhand like that, it seems like a lot of different vegetables.  However, there are only two more different types of vegetable than we had last year (the carrots and turnips).  Of these, the tomato, cucumber, eggplant and bell pepper seeds should be started indoors (and soon!).  Seeds for the rest can be sown directly in the garden, starting in early April.

We are also considering a few vegetables that we have never grown before but think might be manageable (and that we would actually eat):  Asparagus, Broccoli, Cauliflower and Bean Sprouts.  We can wait to start broccoli and cauliflower until mid-summer while beans can be sprouted indoors, anytime.

Asparagus would be a lot of fun to grow (and it will grow here; we have seen it at Stonecrop Gardens).  And yet, it would be a long-term commitment as it must be grown in a protected spot its first year and then given several seasons to reach harvestable production.  But it would be worth it to have this harbinger of spring growing in our own garden.

Our goal is to get the seed trays, lighting, heat (if needed), etc., prepared by the end of the month so that we can start sowing—and watering and lighting—at the beginning of March.  This will give us at least two months of indoor growing before transplanting the seedlings outdoors in May.

We got another seed catalog today, this one from Select Seeds Antique Flowers.  We hadn’t heard of them before and have never done business with them.  How did they know we were interested?  It’s very mysterious (or maybe just a coincidence).

I’m not complaining.  The arrival of the seed catalogs is very timely as it is not too early to start planning next—oops, I mean this—year’s garden.  If we are going to start anything from seed this year, we will need to make some quick decisions, order the seeds and make the necessary preparations.

Some seeds can be planted (indoors, of course) as early as February although mid-March is more like it (one gardener whose column in the local paper I read, Katherine Whiteside of Gardening Gusto, starts her garden with the planting of peas on St. Patrick’s Day).  It will be here before I know it!

Quite unexpectedly, we received a seed catalog in the mail today.  It came from John Scheepers, a company I usually associate with bulbs.  We’ve purchased bulbs from them in the past but not for several years.  And we have never gotten a seed catalog from them before.  Why did they choose to send their Kitchen Garden Seeds catalog now?  Perhaps they’ve been reading my blog and knew I was interested in growing from seed this year?  (No, probably not; anyway, the catalog was addressed to Rachel.)

While looking at the variety of available seeds, Rachel was reminded of one of our favorite salads.  It is composed of arugula and thinly-sliced turnips in a honey-based dressing.  The original recipe (Shaved Turnip Salad With Arugula and Prosciutto from the New York Times Dining Section) calls for prosciutto, which adds a hefty umami component and is quite tasty, but we prefer to crumble in goat cheese instead.

The key to the salad is that the turnips are used raw.  Therefore, it needs to be made with the freshest available.  We have a good source for turnips (a Pine Island farm that sells at our weekly market) but why not grow our own?  There’s no way to get turnips fresher.  And that way, we would also get to eat the greens.  As we learned last year with the radishes and beets, that’s a bonus we can’t usually get, even from the farmers’ market.  I’ll peruse the Scheepers catalog for turnip seeds and other potential vegetables.

I will also be looking into the Hudson Valley Seed Library, an organization devoted to preserving the seeds of plants well-suited to the climate of the Hudson Valley (and of the Northeast, more generally).  It’s a great concept:  gardeners borrow seeds in the spring, plant them and nurture them to fruition and then, in the fall, harvest and preserve the seeds and return them to the library (some of the plants must be allowed to grow beyond the vegetable-harvest stage).  These days, the library also grows and sells its own seeds.  A field trip may be in order…