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Fall Harvest

October 5, 2014

Hi fans of seeds;

It was a good season and I am busy wrapping up the garden produce and cataloguing the new varieties that did extremely well despite the drought conditions.  It is worth it to know that these older varieties can withstand the extremes in temperatures, rainfall, and even frost.  IT was a pretty long season and a hot one and therefore the corn did well as did the squash.  I has a 24 lb. zucchini and the fairytale and Galeux de L’Esines pumpkins did very well also.  Beans and peas were good producers despite the weedy conditions foisted upon them and we had a decent harvest of multicolored tomatoes, eggplants and peppers.  The green lentils were abundant and even the cucumbers managed to produce something.  So all in all it was a very forgiving year and I am pleased to announce we have lots of varieties of potatoes and jerusalem artichokes to offer.  I will have some broccoli seed for next year and a few surprises yet to be announced.  Anyone wishing to order seed potatoes now or looking for organic potatoes can give me a call at seven-eight-zero, seven-eight-five, two six, two two.  I am out of town currently, back on Oct 15.  So here is what I have that is new:

Danish – medium sized, white skin, white flesh potato, drier potatoe

Oma’s Saskatchewan – large white baker, from Seed saver in Saskatchewan, from her grandmother’s heritage varieties.

Egypt – oblong white skin, white flesh, multipurpose, did well in drought

Ukrainian – flattish, white baking and perogy potato, white skin and flesh

Irish cobbler – whiteish yellow flesh, good all round potato from Ireland

Warba’s (similar to Raymond’s Russian) – see below

Raymond’s Russian – medium rounded, white with deep pink eyes, moist potato, land race variety

Green Mountain – big white good keepers, multipurpose potato

Nooksack – brown netted skin, white flesh, moister type baking and fry potato.  From the Nooksak Native tribe

Tolaas – white skin, white flesh, moist multipurpose potato.  From a potato fanatic friend.

Fianna – white skin and flesh, Irish variety from my worldwide travelling potato friend.

Chaleur – good producer of white skin, white flesh rounded potatoes that are mid-season and good keepers.

Wendy’s Purple – purple skin and white flesh, good sized oblong tubers, good producer, multipurpose potato

Caribe – A medium to large white fleshed, purple skinned potato for baking and fries.  Good perogy potato.

Purple chief – Like a chieftain, only darker red skin, almost purple.

Chieftain – Red skin, white flesh, early for boiling, baking, potato salad

Pontiac – prolific producer of red skinned, white fleshed early potatoes

Norland – red skin, white flesh, round and large early potatoes

NorDonna – good producer, comparable to Red Norland, better if irrigated.  It is oblong, no dry hollow centers and red skin and white smooth flesh. A recent introduction.

Heather’s Red – probably a Viking with good sized red tubers of excellent quality, deep skin color and white flesh.  Keeps well for a red potato.

Sangre – red skin, white flesh, drier red type and early potato

Bintje – huge producer of medium to large sized white skin, white flesh bakers.  Not too dry, mid to late season, but worth the wait.

Agria – large sized, good producer, white flesh and round to oblong.  Multipurpose.

Red Cloud – med to small red skin, white flesh, fluffy baking potato

Red Gold – red skin, golden flesh, small to medium round, moist flesh type.

Yukon gold – tan skin, gold flesh, moist potatoes

Onaway – white skin and flesh, sometimes deep eyes and misshapen, heritage variety for early fresh eating.

Shepody – oblong white skin and flesh tubers, medium to large.  Good producer, multiuse.

All red – red skin, red flesh, fun baking, boiling and mashing, remains pink color

All Purple – purple skin and flesh that hangs around in the bowl when cooked.  Large sized tubers, good producer.

Early Ohio – an early white skin white flesh baker and for boiling.

Red Finger – a larger type oblong red skin, white flesh potato.  moist and good for use with skin on.

Lorette Fingerling – white skin and yellowish flesh, good for baking whole or split fries, limited offering

French Fingerling – Red skin, whitish flesh, moist fingerling.

Pink Fir Apple- or pink rose or fingerling, an excellent fingerling potato, pink skin, yellowish flesh, moist and waxy

Yellow finger – late producer of an abundance of yellow skin and flesh waxy fingerling potatoes, does better with ample hilling and water.

I think that is all I can offer.

I have these Jerusalem Artichokes

Passamasquoddy Potatoes – abundant producer of good sized red skinned round squat tubers.

Clearwater – ivory skin, white flesh, squat good sized tubers

Skorospelka – High yielder from Russia, rose/pink skin, white flesh, good sized, excellent

Stampede – yellow skin, white flesh, high yields and fairly smooth for first couple of years.

Beaver Valley Purple – long purple tubers, getting quite big if left in place for 2 years.  Good producer. White crisp flesh.

Corlis Bolton Haynes – deep purple, oblong tubers of good overwintering survival in the soil

Carmen Heirloom – white roundish tubers of good size,  tend to get overcrowded on one stem.

That is all for now,

thanks, Denise

Fall 2014

September 2, 2014

My apologies to all who have been trying to reach me through this blog.  I have inadvertently locked myself out of my site on my home computer, so until I get that fixed I have trouble reaching you all to update the page.  I can be reached directly at smileyo at xplornet dot ca if you are looking for a quicker response.  I am currently working on another abunadh site that will have online shopping capability but time is limited at this time of year.

I have garlic available this year in very limited quantities.  Bulbs are $4 each plus shipping.  Varieties available are as listed below:

Korean Purple – 6-10 medium sized, deep purple skinned cloves.  Good keepers, great hot flavor.

Hutterite Purple – 4-6 large cloves per head, purple skins. Med. hot flavor.  Good keeper.

Polish Jenn – 4-6 cloves of good sized, light pink skins, good holding ability over winter and medium hot spicy flavor.

Ukrainian Mavniv – 4-6 large cloves per head.  Heads are light pink/purple tinged, store well and of great med-hot flavor.

Ukrainian Hot – 6-12 medium sized cloves, tinged deep pink/purple with excellent hot garlic flavor. Keeps well over winter, but tends to sprout earlier than others.

BC Sicilian – 10-15 flattish medium sized cloves in a loose squat, large head.  White skins, good flavor, milder than others. Keeps ok.

The orders will be placed first come, first served with a limit of one head of each type for now.

I will also have many new potatoes and Jerusalem Artichokes if anyone is interested and will update in the next week.  I will also post the new site when it is ready, so keep posted and thanks for your patience.

Talk to you soon,

Denise

Show leftovers

March 26, 2014

It doesn’t happen every year, but this year we had some people leave their valuable merchandise on our table in both Calgary and Edmonton.  If you think this might have been you, email me at smileyo@xplornet.ca and let me know what you left behind and we will attempt to get it to you.  Thanks,

Denise

By the way…

March 20, 2014

We have sold out of some things at the shows.  So if you are still wanting to order, email me first at smileyo@xplornet.ca and we will communicate first to see what I still have.  Only have a very few potatoes left.  You are ok if you ordered before the shows, I still have your orders off to the side.  I am excited to be trying a whack more potato kinds this year, some fingerlings and landrace kinds in particular.  If you have kinds to share, let me know, we will do a trade if I do not have them already.  I am looking for one we used to have that my Uncle Nick brought from the Ukraine.  IT was very large and flattish with light purple skin and dry white flesh.  It was his perogy potato and somehow it did not get planted one year.  So if you know of one like that, let’s chat.

You can still order seeds up until about the end of April, so keep in touch,

Denise

Successful Completion

March 20, 2014

Hi everyone;

Thanks to all who came by our tables at the Seedy Events this year and said hi and picked up some things or signed our petition.  Most people do not know that Monsanto is trying to sneak that bill into the legislation in Canada.  Your support and interest is great.  You are right to be shocked that they are attempting to stop farmers from selling seed and saving and sharing across Canada.  So again, thank you for supporting small farmers in Canada.  In case you did not get a chance to sign it, you can go to http://www.nfu.ca and read all about it and join the fight there.

We had many people come by and ask important questions about who we are and where we are and we did our best to answer you all, with all the volume at our tables.  Thanks to my wonderful daughters Yara and Meaghan for their help and support.  I could not do what I do without them.  Will post a photo when I get a chance.

And mostly thanks to all of you who help support seed saving and sharing in Alberta and across the world.  It is encouraging when so many of you care to grow open-pollinated seeds.

Keep on growing,

Thanks,

Denise

Stop Bill C-18

March 10, 2014

Here is the petition to stop bill C-18.  Please read information about it at the National farmer’s Union site at http://www.nfu.ca or through Seeds of Diversity Canada at http://www.seeds.ca

Right to Save Seeds Petition

C-18 — A Corporate Agri-business Promotion Act

Thanks for ensuring that your kids still have the right to grow their own food.

Denise

New for 2014 Not in Catalogue

February 26, 2014

Hi everyone;

Well, I inevitably leave out a few things in the catalogue listing every year, so here is a supplemental list.

Carrots:

  1. Brilliance – a coreless variety that just happens to be high in beta-carotene content, making these very deep orange, as well as healthy! Nantes type.
  2. St. Valery – Old french heirloom praised for its superb quality, fine flavor and high yields. Large scarlet roots that can reach more than 25 cm long. Shape is straight and uniform. Diameter at the base: 5 to 7 cm. Thick flesh, fine grained. Rich, sweet flavor. For fresh use or conservation. Contains the highest percentage of the amino acid arginine. 70-80 days. From France, 19th century.
  3. Snow White - Pretty white roots with green shoulders. Compared to other whites…very mild and sweet. Nice raw or cooked. Very worth trying. 75-80 days.
  4. Kuroda - oriental variety. Giant tapered roots, about 7” long & 2 – 3” wide. Disease and heat resistant. Roots mature to 500g (1lb) or larger, without losing sweetness and flavor. Should be seeded thinly right from the start. Does exceptionally well in all soils. 70 days.
  5. Belgium White – Records indicate this one has been in existence since mid 1800’s. It has very long roots (often over 1 ft !) which push themselves out of the ground several inches and thus form green shoulders. Roots are not as sweet (great for diabetic diets) or as much flavor as the orange roots, but produce very well. Stores well. 85 days. 
  6. Sweet mix is back.  A good mix of long sweet types, all orange.

Lentils – Green – traditional use in Asian and Indian dishes, soups and stews.  Great addition of fibre to the diet.  Can also be sprouted.  Grows well on the prairies.  75 days.

Alfalfa – Non-GMO is becoming more endangered.  Grow one of these plants in a perennial place and harvest the abundance of seeds for sprouting or just to become a source for non-GM seed.  All colors and a sweet fragrance in summer that hummingbirds and bees love.  Makes a nice summer bouquet also.  Great nitrogen fixer, but beware, it will be there for years.

Swiss Chard – Rainbow mix – all colors of chard. Limited quantities.

Kale – I have Russian Red, Green Curled and Dinosaur in limited quantities.

Jerusalem Artichoke tubers are available in the spring.  Email for varieties.

If I come across more, I will let you all know,

Thanks, Denise

 

 

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