Seed: Our Lifeblood
Simply put, seed is the lifeblood of our farm.
In 1999, we realized that growing and selling fresh produce at the Farmers Markets, although satisfying, was made much more difficult by our extreme heat, wind, drought-like summers, combined with below freezing winters with sharp drops in temperature.
We were constantly struggling with crops that sold best, like lettuce, broccoli, potatoes and kale, because there was little seed to be found for these conditions. Most salad crops like cool, moist summers, and cold but stable winters.
Encouraged by a couple books, and with the help of men like John Navazio, Dave Christiansen, and Frank Morton, we began growing our own seed, selecting for high heat tolerance, low water use, and strength and tenacity in very adverse conditions, and of course, high nutritional content.
It can take up to seven years to stabilize even one variety of a certain crop, so we are in it for the long haul. We are offering seed that we feel is fairly stable, although by no means “finished”. We do feel, that what we are doing is important. In this world there will be less water and more heat, and seed that can tolerate this will be very valuable indeed.
All of our seed is selected first for strong heat and drought tolerance. Only after that do we work on leaf shape, texture, color and taste.
Want to Experiment?
Looking for unusual seed to experiment with? Want to try something different? Write to us about our large collection of experimental seed for something out of the ordinary. Include what you are looking for in your letter.
