Hello winter…

Hi there; finally the winter winds blow and just in time.  I think we can all agree that we have been very spoiled this year by the weather.  There were grasshoppers but no mosquitos to speak of, hot weather that benefited many crops and a state of dryness that did not.  All in all I am thankful for the year, its crops and abundance in spite of everything.  I am always amazed at how a handful of seeds can yield an abundance of produce.  We have a cellar full of potatoes, many Jerusalem artichokes and a bushel of cucumber seed.  So thanks nature. Thank you soil and thank you weather.

The garlic was finally nestled in the ground as well in a record late time into November…that has never happened before. And I have not got the tally but it is into the thousands again.  It is cozy beneath a bed of straw and awaiting the return of warm weather come spring.  I am happy to have culinary garlic to share with all the chefs that have been after it for years.  Soon I will be out with my wares, approaching restaurants with my potatoes and garlic.

As there is never a dull moment around here, I will be soon starting the cleaning and packaging of seeds for the coming season.  Thank you all for following us and our farm,



New Varieties for 2015


There are some new varieties grown out for 2015.  They are listed below.

Peas – Corne de Belier, Penners Russian Sugar, Suttons Harbinger (reintroduced), Amplissimo Viktorianskii, and kids crazy peas.

Beans – Royal Burgandy, Mostaller Wild Goose, Black Coco, Dragon Tongue (aka Horticultural Bean), Landreths Russian, Giant red Tarka, Coco Rubico, Vieux Flippe, Agassazi pinto.

Lentils – reintroducing Ethiopian Lentils

Turnip – Swede Osgarde, and Turnip beets for greens and kimchi

Swiss Chard – Fordhook Giant

Beets – Fuer Kugel – a giant sweet beet from Germany with red and white zones.  Exceptional and at least 6″ around.  Very tasty

Corn – Double Standard bicolor sweet, Painted Mountain sweet corn (multicolored), Gills golden sweet, and Dakota Black Popcorn are available.

Onions – Bernie’s Red, Red Zeppelin type, Yellow Globe, Jaune de Paille, Prince type, Perennial Bunching onions, Noord Bloedrode, and others

Trees and berry shrubs

Chokecherry available again

Scotch Pine for landscaping

Norway spruce – fast growing and beautiful, huge cones

5 Needle Pine – apologies, I have yet to identify this one.


Garlic, Jerusalem Artichokes and Potatoes ready now

Hi everyone;

The garlic is harvested and ready to go. They are $4 each head or $3.50 if you order 15 or more.  Let me know as soon as possible if you want any as I am planting it out soon and then availability will be limited.

Have these varieties:  Polish Jenn, Ukrainian Mavniv, Ukrainian Hot, Mr. Kastelic, Gido Krupa, Les Pudar, Korean, Purple Glazer, Chinese purple, Marlene’s, Pink skin softneck, Purple skin softneck, Hutterite Purple, Jumbo Sicilian Softneck, BC Sicilian, Early Portugese Softneck, California organic softneck, Porcelain, Silverskin early, Red Russian, German Red, Dan’s Russian, Dan’s sicilian, Luchka, and more

We have spuds for sale to eat…you can decide what to do with them from there.  I have quite a few and as currently we have all the varieties we had before plus Caribou, Larette Fingerling, Red Cloud (limited availability), Peruvian purple (landrace variety), Emmers purple, Alta Blush, and others, ans so if you are looking for something special, ask and I might have it.  I would prefer to send them out now before winter.  $5 for 10 or $3/lb for large orders.

Heather’s Norland – early large, red skin, white flesh, all purpose

Red Norland – early medium to large, red skin, white flesh, productive and all purpose

Cherry red – Early, medium red skin, round and white flesh, all use, great for new potatoes

Warba (1933) – mottled white skin with deeper pink eyes, moist white flesh, fairly early, all use.  A German potato with great flavor.

Sangre – Mid season medium sized, dark red skin, slightly elongated, white flesh, baking, boiling, uses

Sante – mid season, white skinned, dry fleshed firm potato.  Medium yields, good all purpose baker.

Danish – from the world traveler.  A white skinned, medium sized, white flesh tuber which is slightly dry.  Good producers, great flavor.

Irish Cobbler – since the late 1800’s this has been around in recorded history.  This somewhat flattish yellow skinned, yellow moist fleshed potatoe is a standby in any potato salad recipe.  Good yields, taste and good storage qualities.  Somewhat prone to scab.

Ukrainian – A white skin, white to yellow fleshed moist potato, slightly flat, but more rounded than Irish Cobbler.  Good storage, baking and other uses.  Great for pyrogy use.

Carola – a midseason, German yellow fleshed, white skinned type with good moist flesh of excellent taste.  Limited quantities.

Purple Chief – early deep red/purple skinned, white moist fleshed potato.  Good keeper and good yields.

Onaway- a fairly new addition to the potato family, this is a white skinned, white to yellow fleshed moist early potato with good yields.  Used for all baking, boiling and new potato use.

Nordonna – Grown as a replacement for Norland, it has slightly higher yields of round red skinned, medium sized, white fleshed tubers than Red Norland.  Good disease resistance and slightly more keeping capacity.

Shepody – Mid-season, white skin and flesh, large sized oblong tubers of great quality and keeping ability.  Some disease resistance.  Good yields.

Pink Fir Apple (Pink Finger) – early high yields of fingerling potatoes, pink skin and creamy yellow flesh.  Grown for over 100 years.

Caribe – early excellent yields of purple skinned, oblong, medium to large sized white fleshed tubers, store excellent, multi-use and medium moist tasty flesh.

Yellow Finger – mid-season to late, abundant yields of finger shaped and sized tubers, some growing large, skin is yellow as is the moist, almost waxy flesh that is absolutely the best for oven roasted Italian potatoes.  They never need peeling and are tasty and sweet.

Fianna – From the world traveler.  It was bred in Denmark. This smooth oval tuber is white skinned and dry white fleshed, with medium size and medium yields.  Grown to be a French fry potato since it does not absorb a lot of fat.

Timo – From the world traveler during his visit to Finland.  Timo is also known as Hankkijan Timo.  It is a well loved favorite there.  It is early and produces well.  It has white skin and slightly yellow moist flesh, and that is why it tastes great.

Ada’s White –  From the seasoned traveler, this is another find from a local grower who has had it in her family forever.  Ada’s white is oblonged, mid-season, and white skinned, almost brown, like a baker.  The flesh is white and light.

India white – Mid-season, oblong, medium sized, multi-use potatoes.  White  thin skin and moist white flesh.

Nooksack – An Aboriginal landrace variety of brown skinned white fleshed medium moist baker.  Moister than a russet.  Good yields of medium to large tubers.

Toolas – From the world traveler.  It is a small to medium sized fairly round white thin skinned potato with white moist to waxy flesh.  Medium yields.

Green Mountain – a late season potato but worth growing for the huge yields of large, oblong tubers of excellent disease resistance and storage qualities.  Makes great fries.

Agria – early season, yellow skin and flesh, moist large sized potatoes for all uses. It is one of the best tasting early potatoes.

Luke’s Bush Cobbler – a bush variant of Irish cobbler for smaller garden spaces.  Good yields, similar characteristics otherwise to Irish Cobbler.

Red Thumb – deep red skin, white fleshed tubers of medium size, definitely fat thumb shaped and mid-season.  Medium yields.

Chieftain – early red skin white flesh, great yielding potato one of the better keepers for an early potato.  Standby for early boiled eating and new potato taste.

Bintje – 1910. A late white skinned, white fleshed, medium dry baking, boiling potato with exceptional keeping qualities and good disease resistance.

Red Pontiac – A mid-season, deep red skinned, white moist fleshed tuber, good storage and yields.

All Red – medium to late maturing.  These potatoes are as the name implies, a cheery red color inside and out.  Keeps during cooking so you can make wonderful mashed potatoes for Valentine’s day without the need for poisoning food color!

Yukon Gold – medium maturing.  Yukon gold is a yellow skin, yellow tasty flesh, moist waxy potato of great quality and production.  Makes quite large tubers sometimes. Developed in Guelph and released in 1966.

Oma’s Saskatchewan White – obtained in 2009 from a decendent of a German Immigrant who brought these white skinned, smooth tubers from the old country.  They are mid-season, white fleshed and fairly moist with good storage abilities.

Red Cloud – a mid-season, white fluffy fleshed red-skin round potato which makes heavenly light baked potatoes.  Good storage.

Egyptian White – obtained from a seasoned traveler who loves collecting rare varieties.  This white skin, white flesh tuber is abundant and mid-season.  It keeps well.  Tubers are slightly oblong and good for all uses.

Red Gold – Mid-season, medium red skin and golden flesh, moist and good yields and flavor.

Wendy’s Purple – from the seasoned traveler, these potatoes are a variety grown by his neighbor Wendy for many years.  They are purple skinned, oblong and white fleshed, with good disease resistance and performance in all soil types.  Medium sized and medium moist.

Chaleur – Early producer, white skin and flesh.  Potatoes are round to oval, comparable to a Yukon gold.  It was developed for French fry use.

All Purple – also called All Blue.  This one is inside and out a purple/blue which can be hard to find in moist soil.  The tubers are quite large, and make a great mix for potato salads.  More antioxidants exist in potatoes with deep flesh colors. So eat your vitamins.

Early Ohio – early season White potato with white creamy flesh.  Slightly on the dry side.  Yields are good and they keep well.

Roko – mid-season bright red skin and white flesh.  Used for all purposes.  It is high yielding and stores excellent.


Jerusalem artichokes – $5 per 5 tubers, or $3 a pound if you want 5 lbs. or more.  Limited availability.  I have all the kinds I had before

New videos and information

Hi everyone;

I wanted to let you know about our farm sister site where we list any extra produce we have for sale.  It is at http://hillanddalefarm.wordpress.com  I have posted 2 videos on the relationship between diet and disease and I think everyone should see them and see the science for themselves.  I am an advocate of taking your own health in your hands and bucking the medical oversights and problems with this barbaric system of health care we embrace.  It is not in our best interests and there is massive unnecessary human suffering as a result.  I live on a farm.  I have as much or more indoctrination as other people towards the westernized view of eating.  I would like to relate these new but old findings about food and human health. It is scientific, it makes sense.  See for yourself.  Afterall it is your life and your body.  Just don’t accept carte blanche anything the media or your doctor tells you.

We are not selling potatoes for seed.  But you can purchase potatoes to eat or do whatever you want with them.  The list is basically the same as last time.  Thanks,


Also GARLIC is available now.  Limited quantites.  Get it soon as we sell out.  $4 a head.  Plant before Sept 10.  KINDS:  Hutterite Purple, Ukrainian Mavniv, Polish Jenn, Purple skin silver, Pink Skin Silver, BC Sicilian, California Organic Sicilian, Hutterite white, Chinese Purple, Korean Purple, Jumbo Silverskin organic, Les Pudar, Procelain, Gido Krupa, Mr. Kastelics, Marlene’s and a few others.

Hola – It is Springtime!

Hello all in seed land!

I am writing from Mexico and a quick holiday with Family.  Here things are as always blooming and green, big Mangos hang on the trees and the land is graced with many exotic flowers and fruits.  It is not that way in short-season land, but alas we will do what we can.

Back home, Mom and I have many plants started, and as I have not heard from too many people about starter plants, we have nonetheless, as we always do, have some started tomatoes and peppers, herbs and other plants.  I know for sure I will have hot peppers galore and will have an abundance to share if anyone wants to get some for their gardens.  It is still early and of course you will not want to put them out until after the first week of June, earlier, like May 25 if you want to watch and cover for unexpected frosts.  However, no one really knows what the weather will do this year, and we may well have a very early spring.

I have worked up some land that has not been turned in over 20 years this spring.  Before we left, I plowed.  It was April 15.  Unheard of for many years.  I worked up some land for a new garden spot, 50 X 50 feet or thereabouts and another acre or 2 flowing along the field, following the contours of the rolling hills in the spirit of Permacultural principles.  We are experimenting with Restoration Agricultural practices, and making the plow flow along a gradient of the field is working with the idea that the waterflow down the hills will be interrupted and create less runoff, more of it flowing to the surrounding subsoil, penetrating deeper into the area, disrupting erosion cycles and creating more little pools along the sides of the slopes.  We hope to plant trees on the sides of the plowed areas, hazelnuts, raspberries, currants and other berries, with apple trees, and other fruit bearing trees interspersed.  That is the long term plan if we can get the Moose and Deer to leave them alone long enough to sprout up taller than they can reach.  That takes lots of electric fence!  Anyway, we are excited about the project and the possibilities.  Right now, the plowed sites will sit until mid summer or early fall so the sod can decompose and then I will disc it and work it into a plot for next year’s wheat.

Potatoes will go into the ground when I return home, and the garlic was coming up great guns when I uncovered it in early April.  Some of the sprouts were 2″ long under the straw.  I found the straw mulch was perfect insulation for the winter, and we did have lots of snow as well  The straw I used was a bit mildewy, which kept the mice out, and there was no damage from them.  When I uncovered the garlic, some of the oat seeds in the straw had begun to sprout, but it was still cold at night and they were frostkilled which was great because I did not have to worry about them continuing to grow and choke out the garlic, or create a lot of weeding for me or the chickens.  I did actually consider taking over my two favorite hens to follow me down the rows eating all the sprouted grain, but it is better this way, because my chickens also like the newly sprouted garlic greens first thing in the spring.  Last year they were very instrumental in keeping the garlic patch at home weed free by continually scratching around in the straw in the garlic patch, and their browsing on the greens did not seem to harm the garlic.  This year, the garlic patch had grown and I needed to move it to Mom’s, just down the road, so there are no longer chickens there to help.  But it is working out ok so far.

I have sold out of a few seeds, and so if anyone still wants seeds just check with me prior to your order, and I will let you know if I have everything.  Thanks,


PS.  I have 2 brown roosters and one white one, that I will sell to anyone wanting a rooster.  They are $10 each.  Thanks, D

Updated 2015 Catalogue

Hi everyone;

Just a quick note with this post so that you can find what you are looking for.  I have not yet loaded the new seed offerings in the catalogue, but I have updated it so far.  I am sold out of Kohlrabi, which is not updated in the catalogue.  Download both of these together to know for sure.


A’bunadh seed catalogue, book 2015, edit

New Seed Offerings 2015

Also at the end of the catalogue is an order form that you can print or you can just email me with your requirements and I will get back to you that way.  Make sure you are using smileyo at xplornet dot ca as the email address.  Here is just the order form.

Order form

We are in full swing at the seed sales this weekend, so time is of the essence.  Thanks for your support.

Selling seeds at local Alberta Seedy Saturdays

Selling seeds at local Alberta Seedy Saturdays






Remember, there are still garlic sets and they can be spring planted on April first, even if it is howling and freezing.  In fact I would even put them out now. Clear the snow and put them in rows up to 5 plants across, separating them with the width of the end bulb in mind.  They should be anywhere from 2-4″ apart, and as deep as the clove or slightly deeper.  Keep them weeded and watered with 1″ per week if we don’t get it naturally.

Unfortunately I am out of onion sets until fall.  I will keep everyone in mind that already requested.

I will be sending potatoes and Jerusalem Artichokes out to all that requested in Early April.  Thanks for your interest, and we have many good kinds left.  I am out of the Toolas and Timo unfortunately.  But there are many other great kinds and more to come.

Let’s hope the early season continues so we can get in the dirt soon and that the water is timely and plentiful.  Have a great growing season!

Red deer Yara table Denise Phone Oct 28 013