So I decided to learn about farming

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Seed Saving

Saturday was a great day spent at Everdale Farm  in Hillbough, Ontario (Near… north of Halton Hills). Everdale is an organic teaching farm, you can attend one day classes, take a tour, participate in the the CSA program, or intern for the growing season (6 to 9 months).

In our situation, both Jay and I attended a seed saving class. The class was offered by “Seeds of Diversity”  A Canadian volunteer organization that attempts to conserves the biodiversity and traditional knowledge of food crops and garden plants.

We met some really nice people and learned a bunch… some of the hi-lights:

  1. Seed recognition… what is the seed, the starch (seed food) and seed coat (shell)
  2. Three things that you need to preserve seed… dark, cool/cold, and dry. It is the opposite of what you need to grow… water, light and warm!
  3. seeds can be stored in cold cold environment … frozen even… as long as the are dry. dry seeds should have less than 10% moisture content. Dry means they would shatter if hit by a hammer. If you freeze seeds you may need to warm them gradually… freezer to fridge to room temperature.
  4. Store seeds in glass not plastic jars.
  5. Seeds, if stored well, can be viable for 5 years.
  6. You should collect seeds from the strongest plants that are not diseased
  7. Seeds should be dried on the plant before harvested as it ensures that the seed has collected enough starch (i.e. nutrient or food) until germination.
  8. If you pull and dry the whole plant, the seeds can continue ripening
  9. Some seeds may require a period of dormancy. Typically those seeds are from plants that see 4 seasons. These seeds may need to be tricked into growing by placing them in fridge… they think winter can and now spring, so they germinate.
  10. Some plants require two years to produce seeds… carrots, celery, cabbage, beets and leeks for example. While other plants may require, initially, two years to seed, but then produce seed every year there after… raspberries, and most fruit trees.
  11. In Canada… cus we have frost and cold and snow… you can pull your beets and carrots, then store in sawdust over the winter, and replant in spring to get the the two years required for seed production.

A big part about learning about seed saving is learning where seeds come from and that means pollination…

Some plants are self pollenating, tomatoes are and as such cross pollination is highly unlikely.  The tomato flower is closed and is complete with the male and female parts so no need for bees, wind or other pollinators. For each seed in a tomato, a speck of pollen must be involved. There are 100s of seeds in a tomato… that is a lot of pollen!

To collect tomato seeds (wet seeds), encourage the fruit to rot (mash up in a bucket and put lid on), after about 4 days  wash away the pulp and flesh of the tomato to recover the seeds, dry on a plate. Seeds are heavy and will sink, so you may wish to skim off a top layer of rotting tomato. This process will work for any wet seeds like cukes.

However, many plants due require bees and the like to pollinate. This generally means that their flower is open… like eggplant or squash. Note: beans and peas are a little different. They are half open and have both sexes in the flower. Because there is so little pollen (how many beans/seeds in a pod… 4 or 5 vs a tomato?)  that bees couldn’t be bothered with work it would take to open the flower for such a little a reward. It is unlikely that beans and peas cross pollinate  So eggplant… open flower, both sexes in one plant flower, the bees come along and while trying to get the nectar at the base of the flower carry in pollen and fertilizes the seed. The pollen carried in could be from the eggplant itself, from a different eggplant or from a carrot plant, but the eggplant will not recognize any pollen that is not from its own species. Note: the pollination of the seed is not for the purposes of growing the plant this season… but next year!

Squash… there are 4 species of squash. Within each species a cross can occur, but no cross can occur from species to species

  1. Pumpkin, Zucchini (Latin name Pepo).
  2. Butternut ( (Latin name Moschata)
  3. Hubbard  (Latin name Maxima)
  4. other non edible from South America

If squash have been crossed you will not know till the following year… because it is the seed that has been cross pollened not the fruit. It was explained to me like a mother, father and child. The mother (and father) is the fruit and the seed the offspring… the parents, a pumpkin is crossed with a zucchini…. and the parents don’t change, they are still pumpkins and zukus, but their child… the seed, is the product of both of them. There is no way to know if your squash or zukes have been cross pollinated unless you harvest the seeds and collect them for planting the following year. There is no way to tell from the seed coat if a plant has been crossed.

Tools for seed saving.

  1. Mesh screens, strainer, sieves….
  2. Glass jars
  3. Buckets
  4. Fish bins
  5. Funnels
  6. Little envelopes
  7. Silica (helps dry the last little %s). The silica should be removed after short time.

ever screenUsing screen to remove wheat from husk.

Ever WheatWheat

ever pea

Bob Wildfong from Seeds of Diversity.




… and I have been wrong some more. Apparently you can also eat Milkweed pods…. sometimes (when green)!

WARNING…. DANGER… milk sap is poisonous!!

So this wonderful plant feeds Monarch Butterflies exclusively. Milkweed is the only thing they eat, so it is really important that we don’t destroy milkweed habitat, pull it as you might pull a weed, or consume it as human food.

milk weed


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Flower Power

So I didn’t know that you could eat chrysanthemum leaves. I actually thought the plant… flowers, leaves and stems were poisonous. (As Jay says… never in doubt frequently wrong)

And I gotta say the leaves are pretty tasty.  They are kinda spongy and have a favour that transforms as you eat it… the flavour starts in one place and ends up somewhere else. Wonderfully odd.

The leaves are typically used in Asian style hot pots and the flowers can be used for tea.


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Watermelon Radish

I am back volunteering at Red Pocket Farm for one day a week. I have been three times since I returned home to Toronto.

Farmer Amy is as busy as ever, she recently planted her last crop for the year and it should be ready in about 30 to 45 days; but that doesn’t mean she is slowing down. Amy still works really hard. The majority of Farmer Amy’s time is spent harvesting and planning for next season. I am still learning lots from her too.

The watermelon radish has a green skin, white and pink flesh, and is also known as a “Rose Heart Radish” or “Red Meat Radish” and true to Farmer Amy’s vision of her farm it is an heirloom Chinese daikon radish. You can eat all of this plant… the root and the leaves. It tastes peppery and sweet!