Stephen was invited to provide an article on seed quality for Acres USA’s January 2017 issue that focuses on seeds. This is the article that was published in that issue.
Better Seed for Everyone
Everyone wants higher quality seed – from the seed company, seed grower, breeder and home gardener to the production grower. Even people who do not garden or grow anything want better seed, though they may not realize it.
Education and quality seed is the focus of our company – Terroir Seeds. We make constant efforts to continue learning and educating our customers about how seeds get from the packet to their garden. We recently had the opportunity to visit several cutting-edge seed testing laboratories and the USDA National Center for Genetic Resources Preservation to learn even more about seed testing and preservation. We want to share an insider’s look into a side of the seed world that the average person may not know exists.
Let’s look at this need for higher quality seed from a different perspective.
Everyone is a participant in what can be called the “seed economy”. Everyone, that is, who eats or wears clothes!
Anyone who eats depends on seed of some sort for their daily food – from fruits and vegetables to grains, beans, rice and grasses for dairy and meat production. Seed is intimately tied into all these foods and their continued production. Without a continued, dedicated supply of consistently high quality seed there would be catastrophic consequences to our food supply.
Cotton, cotton blends, wool, linen, hemp and silk fabrics all come from seed. Cotton comes from a cotton seed, wool from a sheep eating grass and forage from seed, linen from plant stalks grown from seed, hemp from seed and silk from silkworms eating leaves that originated as a seed.
Even those who grow and cook nothing need better seed! They still eat and wear clothes.
Pepper with Purpose
Chile de Agua for sale at market
The Chile de Agua pepper from Oaxaca, Mexico is a prime example of how seed preservation works. A well-known chef specializing in the unique Mexican cuisine of Oaxaca needed this particular chile for several new dishes. This chile wasn’t available in the US, so we were contacted through friends to work on sourcing the seed.
We found two sources in the US of supposedly authentic Chile de Agua seed and another in Oaxaca, Mexico. After the Oaxacan seed arrived, and those from Seed Saver’s Exchange network and the USDA GRIN station in Griffin, GA we sent them to our grower for trials and observation. All three seed varieties were planted in isolation to prevent cross pollination.
Authentic Chile de Agua has unique visual characteristics, the most obvious being it grows upright or erect on the plants, not hanging down or pendant. Both seed samples from the US were pendant with an incorrect shape. Only the Oaxacan seed from Mexico was correct. We then pulled all the incorrect plants, keeping only the seed from the correct and proper chiles.
The next 3 seasons were spent replanting all the harvested seed from the year prior to build up our seed stock and grow a commercial amount sufficient to sell. This process took a total of four years to complete.
Creating High-Quality Seed
There are two major approaches to improving seed quality – seed testing and seed preservation. One verifies the current condition of the seed, while the other works to preserve previous generations for future study and use.
There are several different methods of seed testing, from genetic verification and identifying DNA variations to diseases to the more traditional germination and vigor testing.
Likewise, approaches to preserving the genetic resources of seed are varied – from a simple cool room to climate and humidity controls for extended storage to cryogenic freezing with liquid nitrogen.
Seed Testing
At its most basic, testing of seed simply verifies the seed’s characteristics right now. Whether testing for germination, vigor, disease screening, genetic markers or seed health, the results show what is present or absent today. Changing trends in important characteristics are identified by comparing with previous results.
Seed germination testing
This trend analysis is a perfect example of seed testing and preservation working together, as previous generations of seed can be pulled for further testing or grown out and bred to restore lost traits.
Modern seed testing labs perform a staggering array of tests and verifications on seed samples.
Germination, vigor and physical purity are the standard seed tests for agricultural crops, flowers, herbs and grasses.
These three tests are critical for determining a seed’s performance in the field, and satisfy the US seed labeling law showing germination, physical purity and noxious weed percentages.
Seed health testing screens for seed-borne pathogens like bacteria, fungi, viruses and destructive nematodes. Seed for commercial agriculture and home gardens are often grown in foreign countries and shipped into the US, and vice versa. Seed health testing verifies the incoming or outgoing seed is free of pathogens that could wreak havoc.
Seed vigor test
Plant breeders use the healthiest seed stock possible that is free of any pathogens which would compromise breeding efforts. Agricultural researchers use tested pathogen-free seed to avoid skewing results or giving false indications from unforeseen disease interactions.
Hybrid seeds need to be tested for genetic purity, confirming their trueness to type and that the hybrid crossing is present in the majority of the seed sample. Traditional open pollinated breeders will use genetic purity testing to confirm there is no inadvertent mixing of genetic variations, verifying the purity of the parental lines.
It is common to test heirloom corn for GMO contamination – called adventitious presence testing. This test identifies any unwanted biotech traits in seed or grain lots. This is an extremely sensitive DNA based test, capable of detecting very low levels of unwanted traits in a sample – down to hundredths of a percent. This relatively expensive test demonstrates the absence of GMO contamination, an important quality aspect in the heirloom seed market.
Genetic fingerprinting, also called genotyping, identifies the genetic make-up of the seed genome, or full DNA sequence. Testing with two unique types of DNA markers gives more precision and information about the genetic diversity, relatedness and variability of the seed stock.
Computer graph of DNA testing
Fingerprinting verifies the seed variety and quality, while identifying desirable traits for seed breeders. This testing identifies 95% of the recurrent parent genetic makeup in only two generations of growing instead of five to seven with classic breeding, saving time and effort in grow-outs to verify the seed breeding. Genotyping also accelerates the discovery of superior traits by their unique markers in potential parent breeding seed stock.
Using established open pollinated seed breeding techniques, genetically fingerprinted parents help produce the desirable traits faster and with less guessing.
To be clear, these are not genetically modified organisms – GMOs – they are traditionally bred by transferring pollen from one parent to the flower of another, just as breeders have done for centuries. No foreign DNA is introduced – a tomato is bred to another tomato, or a pepper to another pepper.
The difference is how the breeding is verified, both before and after the exchange of pollen from one plant to another. The genetic markers identify positive traits that can be crossed and stabilized, and those markers show up after the cross and initial grow-outs to verify if the cross was successful. If it was successful, the grow-outs continue to stabilize and further refine the desired characteristics through selection and further testing. If it wasn’t successful, the seed breeder can try again without spending several years in grow-outs before being able to determine the breeding didn’t work like expected.
Seed Preservation
There are several different types of seed preservation, just as with seed testing. The foundational level is the home gardener, grower or gardening club selecting the best performing, best tasting open pollinated varieties to save seed from. Replanting these carefully selected seeds year upon year results in hyper-local adaptations to the micro-climates of soil, fertility, water, pH and multiple other conditions.
Seed preservation work also happens with online gardening or seed exchange forums, regional and national level seed exchanges such as Seed Saver’s Exchange and governmental efforts with the USDA.
Many countries around the world have their own dedicated seed and genetic material preservation networks, such as Russia’s N.I.Vavilov Research Institute of Plant Industry. It is named for Nikolai Vavilov, a prominent Russian botanist and geneticist credited with identifying the genetic centers of origin for many of our cultivated food plants.
The Millennium Seed Bank Partnership is coordinated by the Kew Royal Botanic Garden near London, England and is the largest seed bank in the world, storing billions of seed samples and conduct research on different species. Australia has the PlantBank, a seed bank and research institute in Mount Annan, New South Wales, Australia.
The Svalbard Global Seed Vault on the Norwegian island of Spitzbergen is a non-governmental approach with donations from several countries and organizations. AVRDC – the World Vegetable Center in Taiwan has almost 60,000 seed samples from over 150 countries and focuses on food production throughout Asia, Africa and Central America. The International Center for Tropical Agriculture (ICIAT) in Colombia focuses on improving agriculture for small farmers, with 65,000 crop samples. Navdanya in Northern India has about 5,000 crop varieties of staples like rice, wheat, millet, kidney beans and medicinal plants native to India. They have established 111 seed banks in 17 Indian states.
It has been estimated there are about 6 million seed samples stored in about 1,300 seed banks throughout the world.
Seed banks aren’t the only ways to preserve a seed. Botanical gardens could be called “living seed banks” where live plants and seeds are planted, studied, documented and preserved for future enjoyment and knowledge. Botanical gardens range from established and well-supported large city gardens to specialized and smaller scale efforts to preserve a single species or group of plants.
100 year old Native American corn in herbarium
An herbarium is another form of seed bank with a single purpose of documenting how a plant looked at a specific location at a specific time. Herbaria are like plant and seed archeological libraries with collections of dried, pressed and carefully preserved plant specimens mounted and systematically cataloged for future reference.
An herbarium can show what corn grown by the Hopi tribe a century ago looked like, or how large the seeds and leaves of amaranth were 50 years ago. Different herbaria focus on certain aspects such as regional native plants or traditional foods grown by native peoples during a specific time.
50 year old Amaranth in herbarium
The USDA plays two important roles in seed preservation that is little understood outside those in the seed industry.
The first is the Germplasm Resources Information Network or GRIN for short. It is also known as the National Plant Germplasm System. This collaborative system works to safeguard the genetic diversity of agriculturally important plants. Congress funds the program but it partners with both public and private participants. Many of the seed banks are on state university campuses with private sector breeders and researchers using the available seed resources.
USDA National Center for Genetic Resources Preservation cold vault
There are 30 collection sites that maintain specific seed stock and conduct research on them. Some are dedicated to a single crop like the Maize Genetic Stock center in Urbana, IL which collects, maintains, distributes and studies the genetics of corn. Potatoes are maintained and studied in Sturgeon Bay, WI and rice is kept in Stuttgart, AR. Others maintain regional varieties like the UC Davis location that focuses on tree fruit and nut crops along with grapes that are agriculturally important in the central valley of California.
The second role is the USDA National Center for Genetic Resources Preservation (NCGRP) in Fort Collins, CO. This is the “back-stop” for the GRIN system as well as other private, public institutions and government programs around the world. They store the foundational collections of all the GRIN locations while also working with organizations such as the International Maize and Wheat Improvement Center in Mexico, the International Rice Research Institute in the Philippines and the International Plant Genetic Resources Institute in Rome.
Founded in 1958, the NCGRP maintains, monitors and distributes seed and genetic material samples from their long-term backup storage. After receiving seed samples, they test, clean and condition the seed for the proper long-term storage environment.
USDA NCGRP’s liquid nitrogen vault
Two long-term storage methods are used. One is a traditional low temperature/low humidity storage and the other is liquid nitrogen storage. The traditional storage is kept at 0°F and 23% relative humidity. Seeds are kept in heat sealed, moisture proof foil laminated bags.
Before seeds are stored in liquid nitrogen a sample is given a liquid nitrogen test to ensure the extreme cold won’t damage the seeds. The sample is exposed to liquid nitrogen for 24 hours, then germinated after coming back to room temperature and evaluated for any germination issues.
If the test results are normal the seeds are stored in clear polyolefin plastic tubes that are barcoded and sealed. The filled tubes are arranged in metal boxes, labeled and stored in liquid nitrogen tanks.
USDA NCGRP’s liquid nitrogen vault sample straw
The vault housing both storage areas is completely self-contained and separate from the adjoining buildings. It has its own backup generator, can withstand up to 16 feet of flooding, tornadoes and the impact of a 2,500-pound object moving at 125 miles per hour. It also has a full suite of electronic security.
Outcome
If these approaches and techniques seem extravagant, it is with good reason. Our food availability and security increasingly relies on intensive production of fewer variety of crops that are very similar genetically. Along with increased production is increased vulnerability on a larger scale to pests, diseases and other stresses.
By collecting, preserving, testing, studying and distributing seeds and genetic materials immediate food system challenges can be met along with solutions and adaptations for future needs. Changes in growing conditions due to population growth, weather variability, transitions in land use and economic development all make the need for quality seed more important.
All the players in the seed economy support and advance the knowledge and quality of our seed used today. Just as the home gardeners and garden clubs preserve local seed varieties, seed companies are a “back-stop” for them. Seed banks and research facilities back up the seed companies and provide material for seed research.
https://underwoodgardens.com/wp-content/uploads/2017/01/USDA-Cold-Vault.jpg478850Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2017-01-12 17:04:442024-04-30 17:34:00Seed Testing and Preservation: A Behind the Scenes Look at Seed Testing Labs and the USDA
Would you like a fresh food that grows in any climate, at any time of year and needs no soil or sunshine? One that you only spend 5 minutes a day with, matures in about a week and has more nutrients per calorie than any other type of food?
How about one that has no waste in preparation for eating and is tasty?
Welcome to the incredibly diverse, tasty and nutritious world of sprouts.
Whether it is well known leafy sprouts like Alfalfa and Red Clover, or the loved Mung bean sprouts used extensively throughout Asian cooking, sprouts are tender, crisp tiny plants that have flavors from mild and nutty to sweet, tangy and peppery. Their crunchiness and texture vary as well from the delicate Alfalfa and Clover to the thick and hearty Mung bean sprouts that hold up well to the heat of stir-frying.
Six Rules for Sprouts
Rinse often.
Keep sprouts moist but not wet.
Keep at room temperature.
Give sprouts breathing room.
Avoid overcrowding.
Keep covered – no light needed.
Sprouts don’t require any sort of “Green Thumb”, just pay attention to the rules above.
Rinse a couple of times a day to keep the seeds/sprouts moist. This also flushes away carbon dioxide and metabolic wastes that could cause spoiling. Use cool water when rinsing to ventilate and cool the sprouts to prevent overheating. Sprouts generate warmth as they grow. The optimum room temperatures are between 70 – 85°F.
Using the sprouting lid helps maintain proper drainage, preventing excess moisture that can cause mold. Young sprouts are very tender, so keep the sprouting container away from cold drafts, direct heat or light.
Sprouts expand 6 – 10 times their initial volume in just a few days, so give them plenty of room to grow. The 1 1/2 tablespoon volume of seeds grows to almost fill the quart jar!
Sprouts are very light sensitive and should be covered until the final day or two of the sprouting cycle.
Growing Sprouts
Now you know the rules, here’s how easy it is to grow your own sprouts! It only takes about 5 minutes each day.
The tools and ingredients are super simple! You need a sprouting lid, a tablespoon measure, a glass quart jar and a towel to cover the jar.
What you sprout is up to you – we offer several different sprouts and mixtures to suit different taste buds.
Start by measuring out 1 1/2 tablespoons of sprouting seeds into a glass quart jar.
Fill the jar with warm water – not hot! This is the only time you will not use cool water in the sprouting process. The warm water helps start the sprouting process and speeds up the softening of the seed coat.
After the jar is full of warm water, screw the sprouting lid on, swirl the seeds well for several seconds and pour out the water through the lid.
Refill with warm water to cover the seeds about 3 times their depth. Let soak overnight and keep away from light.
The easiest way to keep the sprouting seeds away from light is covering them with a towel. The sprouting process does not need light.
Let the jar and seeds sit overnight.
The next morning, this is what you should see once the towel is removed. The water will be slightly darker than yesterday and the seeds will be noticeably larger from absorbing water.
Dump the water out,
rinse with cool water, fill to about 3/4 full and swirl to separate any seeds stuck together,
then pour the water out again.
The sprouts look like this on the first day – still seeds! The sprouting process has started, and you’ll see the results on the second day.
After rinsing and draining, cover the jar with a towel and put in a convenient place where it is in a steady temperature with no cold drafts where it can drain without causing problems.
This place is often the kitchen dish drainer. We like to tip the jar lid downward to drain excess moisture off easily. Our duck eggs comfortably share the space!
This is the process you will repeat a couple of times each day. Rinse with cool water, pour out, cover with a towel and tip the jar lid downward to drain excess moisture.
At two days, the sprouts were just beginning to split their seed coats, with a few showing a small sprout tip peeking out here and there.
This is the third day. We rinsed and drained the sprouts and inspected them.
Sprouts at three days. Most of the sprouts have split the seed coats and have started growing.
A closer view shows how dramatic the change is from seeds to sprouts in just three days. Most of the sprouts have long “tails” or roots, long enough to make the seeds look small in comparison. There are only a few seeds that have not sprouted at this point.
The growth continues over the next few days.
Sprouts at five days. There has been lots of growth in the past two days, compared to the day three photos above. The jar is almost filled now.
Each day we rinse, drain and cover the jar with the lid pointed downward to encourage good drainage.
The close-up view shows the difference in growth and volume over the past two days. At three days, they had filled almost 1/3 of the jar opening, while today they almost fill the jar opening.
The growing phase is finished, the sprouts need some ambient light to green up and boost their nutrition. You can eat them now – this is what is sold in the stores, but a couple of days with the towel off starts the production of chlorophyll and seriously increases the nutrition content!
Sprouts at seven days. The growth has slowed down, but the sprouts are much greener now. We’ve left the towel off after day five. We continue the rinse and drain routine each day.
The young, tender cotyledons have turned from a pale light green to a richer, deeper green. This color indicates nutrition – amino acids, protein and carotene, among others.
The close-up view shows how the sprouts have expanded a little more, but the colors are much greener.
The sprouts are almost ready to eat!
After the sprouts have greened up a bit, they are ready for harvesting. This just means a good wash in a colander or large bowl of water to remove the seed hulls.
There are two methods of doing the harvest wash – in a colander and in a large bowl of water.
If you use the bowl of water method, make sure to start with a bowl about twice the size of the sprouts so you have enough space to work. Gently dump the sprouts into the bowl and add cool water to almost fill the bowl.
Work your fingers into the sprouts, opening them up and releasing the spent seed hulls. Some will float to the top, while others will sink to the bottom. Skim the floating hulls, then remove the sprouts and drain the water and hulls.
Replace the sprouts and repeat the process until there are very few hulls left.
We show the colander method in our photos.
Gently dump the jar full of sprouts into a colander. It may take some gentle shaking or a chopstick to loosen the sprouts if they’ve grown to fill the jar.
Gently but thoroughly wash the sprouts with a running stream of water. We alternate between a solid stream and a spray and use our fingers to work the sprouts around to release the hulls. Some are visible at the bottom of the colander.
It usually takes a couple of cycles of wash/rinse with finger agitation, then lifting the sprouts out and washing the hulls out of the colander. Once you have very few hulls left the sprouts are ready to eat or store in the fridge.
Store sprouts in the refrigerator using the glass jar and sprouting lid as they still need to breathe and be rinsed once a day. Just make sure to set the jar lid down to drain for about 15 minutes before putting back in the refrigerator. They will last about a week, but usually will be eaten in just a couple of days!
Once the sprouts are cleaned they are ready to eat! We love our fresh sprouts on sandwiches of any kind – or on a fresh burger of locally raised heritage beef with homemade mayonnaise! Sprouts bring a fresh crunch and taste of fresh growth no matter what time of year it is.
If you find sprouts as delicious as we do, try succession sprouting. This is the same concept as succession planting in your garden but with sprouts.
Depending on how much you and your family eat, start a batch every third or fourth day to keep a fresh supply of sprouts on hand. You will need a sprouting lid for each batch, so you might need 2, 3 or 4 lids. With simple care the lids will last several years.
Start Your Own Sprouts
Now you see how simple it is to grow your own home-grown sprouts, saving you time and money while having delicious fresh greens any time of year! If you have a spare 5 minutes a day and enough room for a quart jar, you can grow sprouts.
Once you’ve sprouted a couple of times and have the timing down it will feel second nature to always have fresh sprouts on hand.
https://underwoodgardens.com/wp-content/uploads/2016/12/Week-Old-Sprouts.jpg478850Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2016-12-17 11:56:502024-06-29 16:55:20How to Grow Sprouts at Home
One sure way to improve your garden next year is to increase your garden knowledge during the slower season. This is easier than you might think.
First – review how your garden did this season.
Do a high-level flyover of the season either in memory or with notes.
If you took them, look at the notes in your garden journal and see what did well and what didn’t.
Were there weather events that boosted your plants or punched them in the nose?
Once or repeatedly?
How were your insect populations – destructive as well as beneficials?
Were there more of one than the other?
Are there more beneficials or are the destructive insects gaining?
Did you plant something new as a trial – how did that work?
Would you plant that again, or try a different variety?
What do you want to try next season?
How would you describe the overall health of the garden? Look at the plants, insects and pollinators, earthworms and soil critters as well as disease pressure.
If you could learn one thing for next season that would make a positive difference, what would that be?
Second – If you didn’t keep a garden journal this season, now you might see why it is highly useful.
It helps in keeping track of what happened, what went well and what didn’t.
You don’t need to document everything, and some notes are much better than none. You will see this especially a few years down the line when you can’t remember what you did that worked that one year!
You can still profit from this year’s experiences and knowledge by downloading our Garden Journal. Get some notes down while they are still fresh in your mind, creating a basis to start from.
Next, print one for next year and use it to start planning and making notes of what you want to do or try next season.
Now is the perfect time to start learning, sharpening your skills and expanding your knowledge for next season. We are talking about this early, as it is much too easy to think that there is enough time left to do it later. Ask us why we know this…
“What do you get when you don’t get what you want? That thing is called experience.”
There are two ways to gain experience – directly and indirectly.
Direct experience is your mistakes and missed opportunities that you learn from. Indirect experience is learning from other’s mistakes and knowledge.
Everyone learns directly, but smart people focus on learning from other’s lessons. This greatly shortens the time needed to gain that knowledge.
Pumpkins are an important fall mascot, from jack-o’-lanterns to home decorations to delicious foods. After all, what says Fall more than pumpkin spice lattes, pumpkin cookies, pies, soups and pancakes?
We love our pumpkin – farmers grew about 1.3 billion pounds in 2014, a 17% increase from the year prior. They aren’t the largest grown crop commercially, but pumpkins are still an important crop. Illinois grew over half of all commercial pumpkins with 745.8 million pounds, far outpacing California at 192.2 million pounds. Most are “processing pumpkins” going into pie fillings or other canned pumpkin uses.
Pumpkins are part of the gourd family along with summer and winter squash, cucumbers, melons, cantaloupes, watermelons, and zucchini. They originated in Central America and southern Mexico. Now they are grown in almost all parts of the world.
We’ll share tips to be more successful in areas with insect or disease pressures.
Planting high quality seed into warm fertile soil at the right time is the beginning of a successful harvest.
This takes a little bit of planning but isn’t difficult. Pumpkins like a loose, fertile loamy soil with a pH range of about 6.0 – 7.5 as an ideal condition. Well-aged compost added to the soil will improve flavor and production. They will grow in less than ideal conditions but may need extra nutrition or care to produce well. A drip system on a timer provides consistent soil moisture, important for good production and flavor. A good layer of surface mulch helps.
Planting two or more seeds then thinning the smaller seedlings used to be standard practice with growers and gardeners. High-quality seed makes that unnecessary now, saving time, effort and energy when planting. You normally only need to plant one seed per hill.
Get the most out of your seed by planting flat or with the pointed end down. This saves energy for the roots and shoots, giving them a head start in the right direction.
Aurora inspects a Connecticut Field Pumpkin
Pumpkin is a warm-weather crop – the seed is sensitive to soil temperature and won’t germinate in cold soils. Young seedlings are also easily frost damaged, making a later planting often more successful. The seed won’t start germinating until the soil temperature reaches 60°F and can rot in cold and moist conditions.
A pumpkin seed will sprout in about a week at 70°F soil temperature but can take 2 weeks or more at 60°F.
Traditional planting times are mid-June to early July in the Northeast. The Midwest sows mid-May to late June, depending on the weather. A June 15 planting date gives enough time for most pumpkins to mature for a mid-October harvest.
Read soil temperature with a simple digital thermometer accurate from 50°F to 90°F. Insert the probe just slightly deeper than how deep the seed will be planted – about an inch – and get the reading.
Most pumpkins need 90 to 120 days to maturity. This means they take 3 – 4 months of warm weather to grow, flower and produce pumpkins before a hard frost.
Here are a few tools to help boost your success:
The first is knowing when the first hard frost arrives in your area. This makes sure you’ve got enough time to get a good crop. Use the First and Last Frost Dates tool discussed in our How to Plan for Fall and Winter Gardening article.
The second is choosing a variety better suited to your growing season. Choose a smaller pumpkin or a faster-growing one when limited on time.
A third option is using pumpkin transplants you’ve started indoors – much like tomato transplants. This gives you more time in a shorter season as you’ve started the “clock” on a 90-day pumpkin 14 days earlier by starting it inside.
Australian Butter Squash
Controlling Weeds
The large shade canopy from the leaves controls weed growth, but some weeds will still get a foothold.
Spraying for weeds doesn’t work well!
Pumpkins are sensitive to most herbicides for home gardeners, producing fewer and smaller pumpkins.
It is more important to keep on top of weeds early in the season than worrying about them later. Weeds steal nutrients and stunt growth with young pumpkin seedlings than with more mature plants.
Manual weeding with a hoe or by hand is the most effective but also most labor intensive. Early cultivation with a weeding tool when the weeds have just emerged is very beneficial. Slide your hoe just below the surface of the soil to slice the weed stems.
Very young weeds emit powerful plant hormones called auxins. One particular auxin delays other seeds in the immediate area from germinating for about 4 – 6 weeks.
Harness this time delay by cutting the weeds before they grow their second set of true leaves. This gives your pumpkins time to get up and running.
Black plastic mulch limits weed growth around the pumpkins. It needs to be put down just after the seedlings emerge and removed at the end of the season. Commercial growers commonly use this method, and some home gardeners have found it to be worth the effort in high weed areas.
Planting into cover crop residue also works well. Especially spring planted cereal rye that has been mowed or weed whacked and let dry down for 2 weeks. Open up a small space around the seed mound or transplant when planting.
Insects and Diseases
Pumpkins need well-drained soil, good airflow and room to soak up the sun. Wet and humid climates contribute to disease attacks. Space plantings 5 – 6 feet between hills and at least 10 feet between rows of pumpkins. This ensures good ventilation and sun exposure to control humidity under the leaf canopy, decreasing disease potential.
Mold and mildews can wreak havoc on a pumpkin patch if left unchecked.
The same insects that love squash also love pumpkins – including squash bugs, squash vine borers, cucumber beetles and aphids. Squash bugs are a major pest problem with any squash. We’ve shared a recipe that seems to help in Squash Bugs and Ways to Deal with Them. Recent research shows inter-planting buckwheat supplies food for the tachinid fly. This fly is a parasite of the squash bugs.
Improve your pumpkin production with crop rotation, removing and composting plant residue in the off season and increasing the beneficial insect populations.
One technique the home grower has is growing pumpkins or squash in large containers. Move them to a new area each season away from insects and disease. Use a planter witha good soil volume and keep plastic mulch under the vines to reduce insect pressures.
Galeux d’Eysines Pumpkins
Harvesting and Storing
Pumpkin and squash need to fully ripen on the vine to avoid tasting bland and watery. The leaves and vines will start dying back and the shells will become harder as the squash ripens. They will resist indentation when you press your thumbnail in.
Pick all the ripe fruits before the first frost, otherwise, the storage life is shorter. Mulch unripe fruit heavily with straw or a tarp in the garden as the first frost approaches. Pick when ripened.
Harvest in dry weather, using pruning shears or a sharp knife to cut the vine. Leave two to three inches of stem attached. Do not pull the vine off of the squash when harvesting, as this will damage the stem or fruit and lead to early rotting.
If you have had any diseases or insects – mildew, mold, blight or squash bugs – clean the shears or knife between each cut to prevent spreading diseases between fruit. A dishcloth soaked in a 10% bleach solution works well.
Dry or cure pumpkins in the sun until their stems shrivel and harden. If you harvest in rainy weather, cure them out of the rain in a well-ventilated area. Move them into the sun when it returns.
Handle the fruit carefully to avoid bruising the flesh, even though the pumpkin may look and feel tough. Bruised flesh leads to shorter storage and can ruin other squash stored nearby.
Store in a cool, dry area. Ideal temperatures are between 45 – 50°F with 65 – 70% humidity if possible. The temperature is more important than the humidity, so if you have a cool but drier location, that will work.
Check the fruit regularly, as one bad pumpkin can ruin several others or possibly the whole lot!
https://underwoodgardens.com/wp-content/uploads/2016/11/Jack-Be-Little-Pumpkins.jpg567850Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2016-11-04 14:32:432024-06-24 19:49:30Grow Great Pumpkins from Seed to Harvest
Shea butter comes from the nuts of the Shea tree fruit which grows in Africa. The nuts contain oil that when extracted becomes Shea butter. It is a “superfood” for the skin; rich in vitamins A, E and F, along with essential fatty acids and nutrients for healing.
Shea Butter Benefits
Shea butter has three main benefits that no other natural seed oil has. Other oils or creams may be good moisturizers, but will not heal the skin like Shea butter.
Moisturizing – The high concentration of vitamins, essential fatty acids and nutrients closely match what the skin’s sebaceous glands produce. This makes pure Shea butter the best choice for dry or damaged skin.
Reducing inflammation – One of the unique compounds in pure Shea butter is cinnamic acid, closely related to the cinnamon in your kitchen. Cinnamic acid is a strong anti-inflammatory agent. Pure Shea butter has exceptionally high levels of cinnamic acid bound to other compounds, making it effective against skin inflammation.
Smoothing – Pure Shea butter works with the skin’s natural collagen production to protect and nourish the skin. The high concentrations of oleic, palmitic and linolenic acids naturally found in Shea butter help protect the skin as well.
Only pure, Grade A Shea butter that has been prepared without chemicals or heat will have all of the above qualities.
Once Shea butter is exposed to chemicals for extraction, bleaching or excessive heat for refining it loses its healing qualities.
Why Shea butter is Better Than Other Natural Oils
Most seed oils have two important parts, or fractions. The first fraction contain the moisturizing properties and the second has the healing qualities.
Pure Shea butter has an exceptionally large healing fraction, the largest of any natural seed or nut. This healing fraction contains important nutrients, vitamins and phytonutrients required to heal the skin. The best quality Shea butter has a healing fraction up to 17%, but is usually significantly over 5%.
Most other seed oils have a healing fraction of 1 to 3%. They will have an excellent moisturizing fraction, but little to no healing qualities.
This is why pure Shea butter has been studied and recognized as being effective for skin conditions including blemishes, itching, sunburns, small cuts and abrasions, eczema, skin allergies, insect bites, frost bite and surgical wounds.
Daily use as a face and body moisturizer – lasts much longer than any commercial lotion. Apply to rough spots 1/2 hour before bedtime.
Provides anti-aging properties for skin by boosting skin cell regeneration and collagen production which strengthens skin.
Superb as a special spa treatment. One or two teaspoons in a hot bath leaves your skin nourished and hydrated, feeling luxurious all over.
Massage butter. Melt a teaspoonful amount in your hands and massage into a sore or tired area.
Pregnancy stretch mark reducing and healing cream. Remember the healing and increasing collagen production qualities above?
Baby care – wards off diaper rash and keeps skin healthy.
Pre-treatment and after care for sunburn or windburn.
Excellent make-up remover, moisturizer and healing cream – all in one! The oil will melt and remove long-lasting mascara without stripping your skin’s natural oils and moisture. After make-up removal, massage a small amount into your face for a rejuvenating treatment each night.
Best under eye wrinkle reducer and skin toner. Continued use has shown to noticeably improve skin tone and condition.
Overall wrinkle fighter. Studies show increased skin tone, tighter skin due to increased collagen content and brighter skin after daily use for four to six weeks.
Natural cuticle cream and nail conditioner. Heals rough or torn cuticles while moisturizing and conditioning nails.
Surgical wound healing aid and scar reducer. The healing fraction works on speeding the healing of post-surgical scars while the collagen production reduces scarring.
Soothes sore or raw noses during cold and flu season. Also heals and moisturizes dry nasal passages, reducing bloody and itchy noses. The British Journal of Pharmacology found Shea butter treats nasal congestion better than nasal drops and lasted longer.
Pre and post shaving treatment. When applied before shaving, softens the beard and lubricates skin to minimize razor burn and nicks. Soothes, moisturizes and conditions skin after shaving, giving a refreshed feeling all day long.
Hair treatment. Many high end hair treatments from salons contain small amounts of Shea butter, but without the healing qualities. Pure Shea butter seals in moisture, conditions the hair and scalp, reduces dandruff and dry scalp, helps define curls and reduces frizzy hair.
Ease delicate skin conditions such as acne and eczema without inflaming the skin.
Repair cracked heels and dry itchy feet. Either the Original Shea butter or our Happy Feet work wonders overnight!
Insect bite and itch relief. The powerful anti-inflammatory properties work on insect bites to reduce the swelling and itch.
Finding the Highest Quality Shea Butter
We have spent most of the past decade working with a dedicated small company who has developed personal relationships with the best Shea butter producers in Africa. They are members of the American Shea Butter Institute and will only accept the finest batches for their use.
We only source Grade A Shea butter – the finest raw and unrefined, handcrafted Shea butter that retains its full healing and moisturizing properties. These are tested for purity and healing quality by the Shea Butter Institute, assuring us there is no heavy metal contamination or chemical impurities.
You have the finest quality available at your fingertips! Simply click the link below to visit our store and choose which Shea butter suits you best.
We want to share GrowHaus with you. During recent travels, we toured this amazing micro-farm in the northeast section of Denver, CO. Starting with an old flower greenhouse in an isolated immigrant neighborhood, this is now a model of innovative urban farming.
Healthy Food is a Right, not a Privilege
GrowHaus is a non-profit indoor farm, marketplace and educational center in north Denver, CO. The neighborhood of Elyria-Swansea is a historically working class immigrant community. It is surrounded by industrial manufacturing and transportation industries. As a result the neighborhood is listed as the most polluted ZIP code in Colorado.
The Elyria-Swansea neighborhood has been a first home for recent immigrants since the 1880s. It has always had one of the lowest household incomes in the city with low education and employment levels.
The area has endured a lack of access to healthy and affordable food with high rates of diet-related illnesses. This is due to their isolation within the industrial manufacturing and heavy industry areas.
Their motto is “Healthy food is a right, not a privilege.”
GrowHaus developed out of an old flower greenhouse. It incorporates several methods of growing food for local residents and restaurants in Denver.
We saw this is still a very busy industrial area with a large roofing and asphalt company and 4 lines of railroad tracks across the street.
The large hand-painted “Mercado” sign above a roll-up garage door indicated something unusual. The sign shows that vegetables, fruit, meat, dairy and more are available inside. Spanish and English are the predominant languages spoken here now, but historically this area has been a settling place for many different nationalities.
Challenging Conditions
The map shows just how crowded things are. A major rail line with multiple tracks is less than 50 feet from the front door. A large roofing and asphalt company are across the street to the east.
The modest sized homes are clear, with the line of older single wide mobile homes just to the right in the photo.
Just outside of the photo to the bottom is I-70, with its update and expansion just beginning. Much of the neighborhood to the south of the GrowHaus will be lost to the expansion and re-alignment.
When completed, I-70 will come within a couple hundred feet of the greenhouse. Two new light rail lines will be built in the next 10 years, cutting through the neighborhood.
Click to expand the close-up photo of the greenhouse and see just how tightly packed in the GrowHaus is.
The amount of food, education and community improvement that happens in this space is nothing short of amazing!
Our tour guide was an employee who is also a local resident. His insights and comments were very beneficial, having grown up in the neighborhood.
The food grown in the greenhouse is a world better than the boxed and fast foods he grew up eating!
Serious Food Production in a Small Space
There is both a hydroponics and aquaponics operation in the greenhouse. By partnering with local residents to grow food, provide jobs and education, everyone lives better.
Residents gain a valuable skill while earning money growing food they share with their families.
The hydroponics operation is 5,000 square feet and grows leafy greens. The customers are residents and local markets and restaurants throughout Denver. They grow about 1,200 heads of leafy greens per week using 90% less water than conventional farming.
The aquaponics side is 3,200 square feet, growing more leafy greens.
A commercial mushroom farm produces fresh specialty mushrooms year round for local use, restaurants and markets.
There is also a seedling starting nursery that’s just getting started. The nursery provides seedlings and young plant starts to area gardeners.
GrowHaus is a vibrant and essential part of both the local and extended community in Denver.
Our tour guide explains the growing, marketing and distribution of the butter lettuce from the hydroponics farm. Local residents who qualify buy food at cost with a sliding scale for other customers.
A closer look at the butter lettuce and packaging. It is marketed as “living” lettuce because the roots are still attached. It stays fresher longer than conventionally grown lettuce that is cut from its roots when harvested.
This brings a premium price from restaurants and markets in Denver, increasing the earnings of the hydroponics farm.
Easing the Food Desert
The Elyria-Swansea neighborhood is classified as a “food desert”. This is defined as “an urban area in which it is difficult to buy affordable or good-quality fresh food.”
GrowHaus works to overcome this through three food distribution programs. They are food boxes, the GrowHaus market and Cosechando Salud, a free food pantry and cooking class.
Food boxes are like a traditional CSA with food from GrowHaus and partner organizations. They have fresh fruits, vegetables and other items. The program is open to anyone in the greater Denver area.
The Mercado de al Lado is the neighborhood market, offering fresh produce, meat and dairy products year round.
The pricing is unique, using a tiered pricing system so that everyone has the maximum access to the healthiest foods possible.
Those that qualify can buy food at cost or a small percentage above the production cost. This gives greater access to healthy and fresh food to those who really need it.
Those who can afford to pay slightly below retail up to full retail prices, bringing profits to the program and keeping it running.
The Cosechando Salud is a free food pantry and cooking class. It is supported by the profits of the distribution programs. It teaches cooking essentials while providing healthy food that was not sold at the markets, avoiding excess food waste.
Permaculture and Classroom Space
The class space and common area are a permaculture design. It is a self-regulating edible ecosystem with figs, bananas and papayas. There are composting systems with worms, along with rabbits and chickens.
Growing bananas and papayas at a mile high in Denver’s climate is pretty impressive!
People Making a Difference
It is inspiring seeing the scope of the operations at GrowHaus, along with the number of programs and organizations they partner with.
A small group of dedicated individuals have accomplished much with a challenging environment in an isolated neighborhood.
They have created a working, local, sustainable healthy food system which lives up to its mission. In doing so, they have also created a model of how inclusive participation and open cooperation with other like-minded organizations can expand the positive impact.
We left with the realization that one person can make a difference, even if it is in one other person’s life. That difference, and the results, are worth it!
https://underwoodgardens.com/wp-content/uploads/2016/10/GrowHaus-Sign.jpg478850Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2016-10-17 11:20:532024-04-30 17:34:00GrowHaus – Making Good Food Happen
Seed Testing and Preservation: A Behind the Scenes Look at Seed Testing Labs and the USDA
Stephen was invited to provide an article on seed quality for Acres USA’s January 2017 issue that focuses on seeds. This is the article that was published in that issue.
Better Seed for Everyone
Everyone wants higher quality seed – from the seed company, seed grower, breeder and home gardener to the production grower. Even people who do not garden or grow anything want better seed, though they may not realize it.
Education and quality seed is the focus of our company – Terroir Seeds. We make constant efforts to continue learning and educating our customers about how seeds get from the packet to their garden. We recently had the opportunity to visit several cutting-edge seed testing laboratories and the USDA National Center for Genetic Resources Preservation to learn even more about seed testing and preservation. We want to share an insider’s look into a side of the seed world that the average person may not know exists.
Let’s look at this need for higher quality seed from a different perspective.
Anyone who eats depends on seed of some sort for their daily food – from fruits and vegetables to grains, beans, rice and grasses for dairy and meat production. Seed is intimately tied into all these foods and their continued production. Without a continued, dedicated supply of consistently high quality seed there would be catastrophic consequences to our food supply.
Cotton, cotton blends, wool, linen, hemp and silk fabrics all come from seed. Cotton comes from a cotton seed, wool from a sheep eating grass and forage from seed, linen from plant stalks grown from seed, hemp from seed and silk from silkworms eating leaves that originated as a seed.
Even those who grow and cook nothing need better seed! They still eat and wear clothes.
Pepper with Purpose
Chile de Agua for sale at market
The Chile de Agua pepper from Oaxaca, Mexico is a prime example of how seed preservation works. A well-known chef specializing in the unique Mexican cuisine of Oaxaca needed this particular chile for several new dishes. This chile wasn’t available in the US, so we were contacted through friends to work on sourcing the seed.
We found two sources in the US of supposedly authentic Chile de Agua seed and another in Oaxaca, Mexico. After the Oaxacan seed arrived, and those from Seed Saver’s Exchange network and the USDA GRIN station in Griffin, GA we sent them to our grower for trials and observation. All three seed varieties were planted in isolation to prevent cross pollination.
Authentic Chile de Agua has unique visual characteristics, the most obvious being it grows upright or erect on the plants, not hanging down or pendant. Both seed samples from the US were pendant with an incorrect shape. Only the Oaxacan seed from Mexico was correct. We then pulled all the incorrect plants, keeping only the seed from the correct and proper chiles.
The next 3 seasons were spent replanting all the harvested seed from the year prior to build up our seed stock and grow a commercial amount sufficient to sell. This process took a total of four years to complete.
Creating High-Quality Seed
There are two major approaches to improving seed quality – seed testing and seed preservation. One verifies the current condition of the seed, while the other works to preserve previous generations for future study and use.
There are several different methods of seed testing, from genetic verification and identifying DNA variations to diseases to the more traditional germination and vigor testing.
Likewise, approaches to preserving the genetic resources of seed are varied – from a simple cool room to climate and humidity controls for extended storage to cryogenic freezing with liquid nitrogen.
Seed Testing
At its most basic, testing of seed simply verifies the seed’s characteristics right now. Whether testing for germination, vigor, disease screening, genetic markers or seed health, the results show what is present or absent today. Changing trends in important characteristics are identified by comparing with previous results.
Seed germination testing
This trend analysis is a perfect example of seed testing and preservation working together, as previous generations of seed can be pulled for further testing or grown out and bred to restore lost traits.
Modern seed testing labs perform a staggering array of tests and verifications on seed samples.
These three tests are critical for determining a seed’s performance in the field, and satisfy the US seed labeling law showing germination, physical purity and noxious weed percentages.
Seed health testing screens for seed-borne pathogens like bacteria, fungi, viruses and destructive nematodes. Seed for commercial agriculture and home gardens are often grown in foreign countries and shipped into the US, and vice versa. Seed health testing verifies the incoming or outgoing seed is free of pathogens that could wreak havoc.
Seed vigor test
Plant breeders use the healthiest seed stock possible that is free of any pathogens which would compromise breeding efforts. Agricultural researchers use tested pathogen-free seed to avoid skewing results or giving false indications from unforeseen disease interactions.
Hybrid seeds need to be tested for genetic purity, confirming their trueness to type and that the hybrid crossing is present in the majority of the seed sample. Traditional open pollinated breeders will use genetic purity testing to confirm there is no inadvertent mixing of genetic variations, verifying the purity of the parental lines.
It is common to test heirloom corn for GMO contamination – called adventitious presence testing. This test identifies any unwanted biotech traits in seed or grain lots. This is an extremely sensitive DNA based test, capable of detecting very low levels of unwanted traits in a sample – down to hundredths of a percent. This relatively expensive test demonstrates the absence of GMO contamination, an important quality aspect in the heirloom seed market.
Genetic fingerprinting, also called genotyping, identifies the genetic make-up of the seed genome, or full DNA sequence. Testing with two unique types of DNA markers gives more precision and information about the genetic diversity, relatedness and variability of the seed stock.
Computer graph of DNA testing
Fingerprinting verifies the seed variety and quality, while identifying desirable traits for seed breeders. This testing identifies 95% of the recurrent parent genetic makeup in only two generations of growing instead of five to seven with classic breeding, saving time and effort in grow-outs to verify the seed breeding. Genotyping also accelerates the discovery of superior traits by their unique markers in potential parent breeding seed stock.
The difference is how the breeding is verified, both before and after the exchange of pollen from one plant to another. The genetic markers identify positive traits that can be crossed and stabilized, and those markers show up after the cross and initial grow-outs to verify if the cross was successful. If it was successful, the grow-outs continue to stabilize and further refine the desired characteristics through selection and further testing. If it wasn’t successful, the seed breeder can try again without spending several years in grow-outs before being able to determine the breeding didn’t work like expected.
Seed Preservation
There are several different types of seed preservation, just as with seed testing. The foundational level is the home gardener, grower or gardening club selecting the best performing, best tasting open pollinated varieties to save seed from. Replanting these carefully selected seeds year upon year results in hyper-local adaptations to the micro-climates of soil, fertility, water, pH and multiple other conditions.
Many countries around the world have their own dedicated seed and genetic material preservation networks, such as Russia’s N.I.Vavilov Research Institute of Plant Industry. It is named for Nikolai Vavilov, a prominent Russian botanist and geneticist credited with identifying the genetic centers of origin for many of our cultivated food plants.
The Millennium Seed Bank Partnership is coordinated by the Kew Royal Botanic Garden near London, England and is the largest seed bank in the world, storing billions of seed samples and conduct research on different species. Australia has the PlantBank, a seed bank and research institute in Mount Annan, New South Wales, Australia.
The Svalbard Global Seed Vault on the Norwegian island of Spitzbergen is a non-governmental approach with donations from several countries and organizations. AVRDC – the World Vegetable Center in Taiwan has almost 60,000 seed samples from over 150 countries and focuses on food production throughout Asia, Africa and Central America. The International Center for Tropical Agriculture (ICIAT) in Colombia focuses on improving agriculture for small farmers, with 65,000 crop samples. Navdanya in Northern India has about 5,000 crop varieties of staples like rice, wheat, millet, kidney beans and medicinal plants native to India. They have established 111 seed banks in 17 Indian states.
Seed banks aren’t the only ways to preserve a seed. Botanical gardens could be called “living seed banks” where live plants and seeds are planted, studied, documented and preserved for future enjoyment and knowledge. Botanical gardens range from established and well-supported large city gardens to specialized and smaller scale efforts to preserve a single species or group of plants.
100 year old Native American corn in herbarium
An herbarium is another form of seed bank with a single purpose of documenting how a plant looked at a specific location at a specific time. Herbaria are like plant and seed archeological libraries with collections of dried, pressed and carefully preserved plant specimens mounted and systematically cataloged for future reference.
An herbarium can show what corn grown by the Hopi tribe a century ago looked like, or how large the seeds and leaves of amaranth were 50 years ago. Different herbaria focus on certain aspects such as regional native plants or traditional foods grown by native peoples during a specific time.
50 year old Amaranth in herbarium
The first is the Germplasm Resources Information Network or GRIN for short. It is also known as the National Plant Germplasm System. This collaborative system works to safeguard the genetic diversity of agriculturally important plants. Congress funds the program but it partners with both public and private participants. Many of the seed banks are on state university campuses with private sector breeders and researchers using the available seed resources.
USDA National Center for Genetic Resources Preservation cold vault
There are 30 collection sites that maintain specific seed stock and conduct research on them. Some are dedicated to a single crop like the Maize Genetic Stock center in Urbana, IL which collects, maintains, distributes and studies the genetics of corn. Potatoes are maintained and studied in Sturgeon Bay, WI and rice is kept in Stuttgart, AR. Others maintain regional varieties like the UC Davis location that focuses on tree fruit and nut crops along with grapes that are agriculturally important in the central valley of California.
The second role is the USDA National Center for Genetic Resources Preservation (NCGRP) in Fort Collins, CO. This is the “back-stop” for the GRIN system as well as other private, public institutions and government programs around the world. They store the foundational collections of all the GRIN locations while also working with organizations such as the International Maize and Wheat Improvement Center in Mexico, the International Rice Research Institute in the Philippines and the International Plant Genetic Resources Institute in Rome.
Founded in 1958, the NCGRP maintains, monitors and distributes seed and genetic material samples from their long-term backup storage. After receiving seed samples, they test, clean and condition the seed for the proper long-term storage environment.
USDA NCGRP’s liquid nitrogen vault
Two long-term storage methods are used. One is a traditional low temperature/low humidity storage and the other is liquid nitrogen storage. The traditional storage is kept at 0°F and 23% relative humidity. Seeds are kept in heat sealed, moisture proof foil laminated bags.
Before seeds are stored in liquid nitrogen a sample is given a liquid nitrogen test to ensure the extreme cold won’t damage the seeds. The sample is exposed to liquid nitrogen for 24 hours, then germinated after coming back to room temperature and evaluated for any germination issues.
If the test results are normal the seeds are stored in clear polyolefin plastic tubes that are barcoded and sealed. The filled tubes are arranged in metal boxes, labeled and stored in liquid nitrogen tanks.
USDA NCGRP’s liquid nitrogen vault sample straw
The vault housing both storage areas is completely self-contained and separate from the adjoining buildings. It has its own backup generator, can withstand up to 16 feet of flooding, tornadoes and the impact of a 2,500-pound object moving at 125 miles per hour. It also has a full suite of electronic security.
Outcome
If these approaches and techniques seem extravagant, it is with good reason. Our food availability and security increasingly relies on intensive production of fewer variety of crops that are very similar genetically. Along with increased production is increased vulnerability on a larger scale to pests, diseases and other stresses.
By collecting, preserving, testing, studying and distributing seeds and genetic materials immediate food system challenges can be met along with solutions and adaptations for future needs. Changes in growing conditions due to population growth, weather variability, transitions in land use and economic development all make the need for quality seed more important.
All the players in the seed economy support and advance the knowledge and quality of our seed used today. Just as the home gardeners and garden clubs preserve local seed varieties, seed companies are a “back-stop” for them. Seed banks and research facilities back up the seed companies and provide material for seed research.
How to Grow Sprouts at Home
Growing Sprouts at Home
Would you like a fresh food that grows in any climate, at any time of year and needs no soil or sunshine? One that you only spend 5 minutes a day with, matures in about a week and has more nutrients per calorie than any other type of food?
How about one that has no waste in preparation for eating and is tasty?
Whether it is well known leafy sprouts like Alfalfa and Red Clover, or the loved Mung bean sprouts used extensively throughout Asian cooking, sprouts are tender, crisp tiny plants that have flavors from mild and nutty to sweet, tangy and peppery. Their crunchiness and texture vary as well from the delicate Alfalfa and Clover to the thick and hearty Mung bean sprouts that hold up well to the heat of stir-frying.
Six Rules for Sprouts
Sprouts don’t require any sort of “Green Thumb”, just pay attention to the rules above.
Rinse a couple of times a day to keep the seeds/sprouts moist. This also flushes away carbon dioxide and metabolic wastes that could cause spoiling. Use cool water when rinsing to ventilate and cool the sprouts to prevent overheating. Sprouts generate warmth as they grow. The optimum room temperatures are between 70 – 85°F.
Using the sprouting lid helps maintain proper drainage, preventing excess moisture that can cause mold. Young sprouts are very tender, so keep the sprouting container away from cold drafts, direct heat or light.
Sprouts expand 6 – 10 times their initial volume in just a few days, so give them plenty of room to grow. The 1 1/2 tablespoon volume of seeds grows to almost fill the quart jar!
Sprouts are very light sensitive and should be covered until the final day or two of the sprouting cycle.
Growing Sprouts
Now you know the rules, here’s how easy it is to grow your own sprouts! It only takes about 5 minutes each day.
The tools and ingredients are super simple! You need a sprouting lid, a tablespoon measure, a glass quart jar and a towel to cover the jar.
What you sprout is up to you – we offer several different sprouts and mixtures to suit different taste buds.
Start by measuring out 1 1/2 tablespoons of sprouting seeds into a glass quart jar.
Fill the jar with warm water – not hot! This is the only time you will not use cool water in the sprouting process. The warm water helps start the sprouting process and speeds up the softening of the seed coat.
After the jar is full of warm water, screw the sprouting lid on, swirl the seeds well for several seconds and pour out the water through the lid.
Refill with warm water to cover the seeds about 3 times their depth. Let soak overnight and keep away from light.
The easiest way to keep the sprouting seeds away from light is covering them with a towel. The sprouting process does not need light.
Let the jar and seeds sit overnight.
The next morning, this is what you should see once the towel is removed. The water will be slightly darker than yesterday and the seeds will be noticeably larger from absorbing water.
Dump the water out,
rinse with cool water, fill to about 3/4 full and swirl to separate any seeds stuck together,
then pour the water out again.
The sprouts look like this on the first day – still seeds! The sprouting process has started, and you’ll see the results on the second day.
After rinsing and draining, cover the jar with a towel and put in a convenient place where it is in a steady temperature with no cold drafts where it can drain without causing problems.
This place is often the kitchen dish drainer. We like to tip the jar lid downward to drain excess moisture off easily. Our duck eggs comfortably share the space!
This is the process you will repeat a couple of times each day. Rinse with cool water, pour out, cover with a towel and tip the jar lid downward to drain excess moisture.
At two days, the sprouts were just beginning to split their seed coats, with a few showing a small sprout tip peeking out here and there.
This is the third day. We rinsed and drained the sprouts and inspected them.
Sprouts at three days. Most of the sprouts have split the seed coats and have started growing.
A closer view shows how dramatic the change is from seeds to sprouts in just three days. Most of the sprouts have long “tails” or roots, long enough to make the seeds look small in comparison. There are only a few seeds that have not sprouted at this point.
The growth continues over the next few days.
Sprouts at five days. There has been lots of growth in the past two days, compared to the day three photos above. The jar is almost filled now.
Each day we rinse, drain and cover the jar with the lid pointed downward to encourage good drainage.
The close-up view shows the difference in growth and volume over the past two days. At three days, they had filled almost 1/3 of the jar opening, while today they almost fill the jar opening.
The growing phase is finished, the sprouts need some ambient light to green up and boost their nutrition. You can eat them now – this is what is sold in the stores, but a couple of days with the towel off starts the production of chlorophyll and seriously increases the nutrition content!
Sprouts at seven days. The growth has slowed down, but the sprouts are much greener now. We’ve left the towel off after day five. We continue the rinse and drain routine each day.
The young, tender cotyledons have turned from a pale light green to a richer, deeper green. This color indicates nutrition – amino acids, protein and carotene, among others.
The close-up view shows how the sprouts have expanded a little more, but the colors are much greener.
The sprouts are almost ready to eat!
After the sprouts have greened up a bit, they are ready for harvesting. This just means a good wash in a colander or large bowl of water to remove the seed hulls.
There are two methods of doing the harvest wash – in a colander and in a large bowl of water.
If you use the bowl of water method, make sure to start with a bowl about twice the size of the sprouts so you have enough space to work. Gently dump the sprouts into the bowl and add cool water to almost fill the bowl.
Work your fingers into the sprouts, opening them up and releasing the spent seed hulls. Some will float to the top, while others will sink to the bottom. Skim the floating hulls, then remove the sprouts and drain the water and hulls.
Replace the sprouts and repeat the process until there are very few hulls left.
We show the colander method in our photos.
Gently dump the jar full of sprouts into a colander. It may take some gentle shaking or a chopstick to loosen the sprouts if they’ve grown to fill the jar.
Gently but thoroughly wash the sprouts with a running stream of water. We alternate between a solid stream and a spray and use our fingers to work the sprouts around to release the hulls. Some are visible at the bottom of the colander.
It usually takes a couple of cycles of wash/rinse with finger agitation, then lifting the sprouts out and washing the hulls out of the colander. Once you have very few hulls left the sprouts are ready to eat or store in the fridge.
Store sprouts in the refrigerator using the glass jar and sprouting lid as they still need to breathe and be rinsed once a day. Just make sure to set the jar lid down to drain for about 15 minutes before putting back in the refrigerator. They will last about a week, but usually will be eaten in just a couple of days!
Once the sprouts are cleaned they are ready to eat! We love our fresh sprouts on sandwiches of any kind – or on a fresh burger of locally raised heritage beef with homemade mayonnaise! Sprouts bring a fresh crunch and taste of fresh growth no matter what time of year it is.
If you find sprouts as delicious as we do, try succession sprouting. This is the same concept as succession planting in your garden but with sprouts.
Depending on how much you and your family eat, start a batch every third or fourth day to keep a fresh supply of sprouts on hand. You will need a sprouting lid for each batch, so you might need 2, 3 or 4 lids. With simple care the lids will last several years.
Start Your Own Sprouts
Now you see how simple it is to grow your own home-grown sprouts, saving you time and money while having delicious fresh greens any time of year! If you have a spare 5 minutes a day and enough room for a quart jar, you can grow sprouts.
Once you’ve sprouted a couple of times and have the timing down it will feel second nature to always have fresh sprouts on hand.
Increasing Your Garden Knowledge
One sure way to improve your garden next year is to increase your garden knowledge during the slower season. This is easier than you might think.
First – review how your garden did this season.
Do a high-level flyover of the season either in memory or with notes.
If you took them, look at the notes in your garden journal and see what did well and what didn’t.
Second – If you didn’t keep a garden journal this season, now you might see why it is highly useful.
It helps in keeping track of what happened, what went well and what didn’t.
You don’t need to document everything, and some notes are much better than none. You will see this especially a few years down the line when you can’t remember what you did that worked that one year!
Now is the perfect time to start learning, sharpening your skills and expanding your knowledge for next season. We are talking about this early, as it is much too easy to think that there is enough time left to do it later. Ask us why we know this…
There are two ways to gain experience – directly and indirectly.
Direct experience is your mistakes and missed opportunities that you learn from. Indirect experience is learning from other’s mistakes and knowledge.
Everyone learns directly, but smart people focus on learning from other’s lessons. This greatly shortens the time needed to gain that knowledge.
We hope this will boost your learning curve!
Grow Great Pumpkins from Seed to Harvest
How to Grow Delicious Pumpkins
Pumpkins are an important fall mascot, from jack-o’-lanterns to home decorations to delicious foods. After all, what says Fall more than pumpkin spice lattes, pumpkin cookies, pies, soups and pancakes?
We love our pumpkin – farmers grew about 1.3 billion pounds in 2014, a 17% increase from the year prior. They aren’t the largest grown crop commercially, but pumpkins are still an important crop. Illinois grew over half of all commercial pumpkins with 745.8 million pounds, far outpacing California at 192.2 million pounds. Most are “processing pumpkins” going into pie fillings or other canned pumpkin uses.
Pumpkins are part of the gourd family along with summer and winter squash, cucumbers, melons, cantaloupes, watermelons, and zucchini. They originated in Central America and southern Mexico. Now they are grown in almost all parts of the world.
We’ll share tips to be more successful in areas with insect or disease pressures.
Planting – Starting Right
This takes a little bit of planning but isn’t difficult. Pumpkins like a loose, fertile loamy soil with a pH range of about 6.0 – 7.5 as an ideal condition. Well-aged compost added to the soil will improve flavor and production. They will grow in less than ideal conditions but may need extra nutrition or care to produce well. A drip system on a timer provides consistent soil moisture, important for good production and flavor. A good layer of surface mulch helps.
Planting two or more seeds then thinning the smaller seedlings used to be standard practice with growers and gardeners. High-quality seed makes that unnecessary now, saving time, effort and energy when planting. You normally only need to plant one seed per hill.
Get the most out of your seed by planting flat or with the pointed end down. This saves energy for the roots and shoots, giving them a head start in the right direction.
Aurora inspects a Connecticut Field Pumpkin
Pumpkin is a warm-weather crop – the seed is sensitive to soil temperature and won’t germinate in cold soils. Young seedlings are also easily frost damaged, making a later planting often more successful. The seed won’t start germinating until the soil temperature reaches 60°F and can rot in cold and moist conditions.
Traditional planting times are mid-June to early July in the Northeast. The Midwest sows mid-May to late June, depending on the weather. A June 15 planting date gives enough time for most pumpkins to mature for a mid-October harvest.
Read soil temperature with a simple digital thermometer accurate from 50°F to 90°F. Insert the probe just slightly deeper than how deep the seed will be planted – about an inch – and get the reading.
Most pumpkins need 90 to 120 days to maturity. This means they take 3 – 4 months of warm weather to grow, flower and produce pumpkins before a hard frost.
Here are a few tools to help boost your success:
The first is knowing when the first hard frost arrives in your area. This makes sure you’ve got enough time to get a good crop. Use the First and Last Frost Dates tool discussed in our How to Plan for Fall and Winter Gardening article.
The second is choosing a variety better suited to your growing season. Choose a smaller pumpkin or a faster-growing one when limited on time.
A third option is using pumpkin transplants you’ve started indoors – much like tomato transplants. This gives you more time in a shorter season as you’ve started the “clock” on a 90-day pumpkin 14 days earlier by starting it inside.
Australian Butter Squash
Controlling Weeds
The large shade canopy from the leaves controls weed growth, but some weeds will still get a foothold.
It is more important to keep on top of weeds early in the season than worrying about them later. Weeds steal nutrients and stunt growth with young pumpkin seedlings than with more mature plants.
Manual weeding with a hoe or by hand is the most effective but also most labor intensive. Early cultivation with a weeding tool when the weeds have just emerged is very beneficial. Slide your hoe just below the surface of the soil to slice the weed stems.
Harness this time delay by cutting the weeds before they grow their second set of true leaves. This gives your pumpkins time to get up and running.
Black plastic mulch limits weed growth around the pumpkins. It needs to be put down just after the seedlings emerge and removed at the end of the season. Commercial growers commonly use this method, and some home gardeners have found it to be worth the effort in high weed areas.
Planting into cover crop residue also works well. Especially spring planted cereal rye that has been mowed or weed whacked and let dry down for 2 weeks. Open up a small space around the seed mound or transplant when planting.
Insects and Diseases
Pumpkins need well-drained soil, good airflow and room to soak up the sun. Wet and humid climates contribute to disease attacks. Space plantings 5 – 6 feet between hills and at least 10 feet between rows of pumpkins. This ensures good ventilation and sun exposure to control humidity under the leaf canopy, decreasing disease potential.
Use a 20% solution of milk and water to fight them while boosting the soil biology. Milk and Molasses – Magic for Your Garden has the full details!
The same insects that love squash also love pumpkins – including squash bugs, squash vine borers, cucumber beetles and aphids. Squash bugs are a major pest problem with any squash. We’ve shared a recipe that seems to help in Squash Bugs and Ways to Deal with Them. Recent research shows inter-planting buckwheat supplies food for the tachinid fly. This fly is a parasite of the squash bugs.
One technique the home grower has is growing pumpkins or squash in large containers. Move them to a new area each season away from insects and disease. Use a planter witha good soil volume and keep plastic mulch under the vines to reduce insect pressures.
Galeux d’Eysines Pumpkins
Harvesting and Storing
Pumpkin and squash need to fully ripen on the vine to avoid tasting bland and watery. The leaves and vines will start dying back and the shells will become harder as the squash ripens. They will resist indentation when you press your thumbnail in.
Pick all the ripe fruits before the first frost, otherwise, the storage life is shorter. Mulch unripe fruit heavily with straw or a tarp in the garden as the first frost approaches. Pick when ripened.
Harvest in dry weather, using pruning shears or a sharp knife to cut the vine. Leave two to three inches of stem attached. Do not pull the vine off of the squash when harvesting, as this will damage the stem or fruit and lead to early rotting.
If you have had any diseases or insects – mildew, mold, blight or squash bugs – clean the shears or knife between each cut to prevent spreading diseases between fruit. A dishcloth soaked in a 10% bleach solution works well.
Dry or cure pumpkins in the sun until their stems shrivel and harden. If you harvest in rainy weather, cure them out of the rain in a well-ventilated area. Move them into the sun when it returns.
Handle the fruit carefully to avoid bruising the flesh, even though the pumpkin may look and feel tough. Bruised flesh leads to shorter storage and can ruin other squash stored nearby.
Store in a cool, dry area. Ideal temperatures are between 45 – 50°F with 65 – 70% humidity if possible. The temperature is more important than the humidity, so if you have a cool but drier location, that will work.
Check the fruit regularly, as one bad pumpkin can ruin several others or possibly the whole lot!
See how to make the most from your home-grown pumpkin with our Roasted Pumpkin Puree and Pumpkin-Orange Cheesecake!
18 Shea Butter Benefits
Shea butter comes from the nuts of the Shea tree fruit which grows in Africa. The nuts contain oil that when extracted becomes Shea butter. It is a “superfood” for the skin; rich in vitamins A, E and F, along with essential fatty acids and nutrients for healing.
Shea Butter Benefits
Shea butter has three main benefits that no other natural seed oil has. Other oils or creams may be good moisturizers, but will not heal the skin like Shea butter.
Moisturizing – The high concentration of vitamins, essential fatty acids and nutrients closely match what the skin’s sebaceous glands produce. This makes pure Shea butter the best choice for dry or damaged skin.
Reducing inflammation – One of the unique compounds in pure Shea butter is cinnamic acid, closely related to the cinnamon in your kitchen. Cinnamic acid is a strong anti-inflammatory agent. Pure Shea butter has exceptionally high levels of cinnamic acid bound to other compounds, making it effective against skin inflammation.
Smoothing – Pure Shea butter works with the skin’s natural collagen production to protect and nourish the skin. The high concentrations of oleic, palmitic and linolenic acids naturally found in Shea butter help protect the skin as well.
Why Shea butter is Better Than Other Natural Oils
Most seed oils have two important parts, or fractions. The first fraction contain the moisturizing properties and the second has the healing qualities.
Pure Shea butter has an exceptionally large healing fraction, the largest of any natural seed or nut. This healing fraction contains important nutrients, vitamins and phytonutrients required to heal the skin. The best quality Shea butter has a healing fraction up to 17%, but is usually significantly over 5%.
Most other seed oils have a healing fraction of 1 to 3%. They will have an excellent moisturizing fraction, but little to no healing qualities.
This is why pure Shea butter has been studied and recognized as being effective for skin conditions including blemishes, itching, sunburns, small cuts and abrasions, eczema, skin allergies, insect bites, frost bite and surgical wounds.
Original Grade A Shea butter this way!Best Uses for Shea Butter
Finding the Highest Quality Shea Butter
We have spent most of the past decade working with a dedicated small company who has developed personal relationships with the best Shea butter producers in Africa. They are members of the American Shea Butter Institute and will only accept the finest batches for their use.
We only source Grade A Shea butter – the finest raw and unrefined, handcrafted Shea butter that retains its full healing and moisturizing properties. These are tested for purity and healing quality by the Shea Butter Institute, assuring us there is no heavy metal contamination or chemical impurities.
You have the finest quality available at your fingertips! Simply click the link below to visit our store and choose which Shea butter suits you best.
Original Grade A Shea butter this way!GrowHaus – Making Good Food Happen
We want to share GrowHaus with you. During recent travels, we toured this amazing micro-farm in the northeast section of Denver, CO. Starting with an old flower greenhouse in an isolated immigrant neighborhood, this is now a model of innovative urban farming.
Healthy Food is a Right, not a Privilege
GrowHaus is a non-profit indoor farm, marketplace and educational center in north Denver, CO. The neighborhood of Elyria-Swansea is a historically working class immigrant community. It is surrounded by industrial manufacturing and transportation industries. As a result the neighborhood is listed as the most polluted ZIP code in Colorado.
The area has endured a lack of access to healthy and affordable food with high rates of diet-related illnesses. This is due to their isolation within the industrial manufacturing and heavy industry areas.
GrowHaus developed out of an old flower greenhouse. It incorporates several methods of growing food for local residents and restaurants in Denver.
We saw this is still a very busy industrial area with a large roofing and asphalt company and 4 lines of railroad tracks across the street.
The large hand-painted “Mercado” sign above a roll-up garage door indicated something unusual. The sign shows that vegetables, fruit, meat, dairy and more are available inside. Spanish and English are the predominant languages spoken here now, but historically this area has been a settling place for many different nationalities.
Challenging Conditions
The map shows just how crowded things are. A major rail line with multiple tracks is less than 50 feet from the front door. A large roofing and asphalt company are across the street to the east.
The modest sized homes are clear, with the line of older single wide mobile homes just to the right in the photo.
Just outside of the photo to the bottom is I-70, with its update and expansion just beginning. Much of the neighborhood to the south of the GrowHaus will be lost to the expansion and re-alignment.
When completed, I-70 will come within a couple hundred feet of the greenhouse. Two new light rail lines will be built in the next 10 years, cutting through the neighborhood.
Click to expand the close-up photo of the greenhouse and see just how tightly packed in the GrowHaus is.
Our tour guide was an employee who is also a local resident. His insights and comments were very beneficial, having grown up in the neighborhood.
The food grown in the greenhouse is a world better than the boxed and fast foods he grew up eating!
Serious Food Production in a Small Space
There is both a hydroponics and aquaponics operation in the greenhouse. By partnering with local residents to grow food, provide jobs and education, everyone lives better.
Residents gain a valuable skill while earning money growing food they share with their families.
The hydroponics operation is 5,000 square feet and grows leafy greens. The customers are residents and local markets and restaurants throughout Denver. They grow about 1,200 heads of leafy greens per week using 90% less water than conventional farming.
The aquaponics side is 3,200 square feet, growing more leafy greens.
A commercial mushroom farm produces fresh specialty mushrooms year round for local use, restaurants and markets.
There is also a seedling starting nursery that’s just getting started. The nursery provides seedlings and young plant starts to area gardeners.
Our tour guide explains the growing, marketing and distribution of the butter lettuce from the hydroponics farm. Local residents who qualify buy food at cost with a sliding scale for other customers.
A closer look at the butter lettuce and packaging. It is marketed as “living” lettuce because the roots are still attached. It stays fresher longer than conventionally grown lettuce that is cut from its roots when harvested.
This brings a premium price from restaurants and markets in Denver, increasing the earnings of the hydroponics farm.
Easing the Food Desert
The Elyria-Swansea neighborhood is classified as a “food desert”. This is defined as “an urban area in which it is difficult to buy affordable or good-quality fresh food.”
GrowHaus works to overcome this through three food distribution programs. They are food boxes, the GrowHaus market and Cosechando Salud, a free food pantry and cooking class.
Food boxes are like a traditional CSA with food from GrowHaus and partner organizations. They have fresh fruits, vegetables and other items. The program is open to anyone in the greater Denver area.
The Mercado de al Lado is the neighborhood market, offering fresh produce, meat and dairy products year round.
Those that qualify can buy food at cost or a small percentage above the production cost. This gives greater access to healthy and fresh food to those who really need it.
Those who can afford to pay slightly below retail up to full retail prices, bringing profits to the program and keeping it running.
The Cosechando Salud is a free food pantry and cooking class. It is supported by the profits of the distribution programs. It teaches cooking essentials while providing healthy food that was not sold at the markets, avoiding excess food waste.
Permaculture and Classroom Space
The class space and common area are a permaculture design. It is a self-regulating edible ecosystem with figs, bananas and papayas. There are composting systems with worms, along with rabbits and chickens.
Growing bananas and papayas at a mile high in Denver’s climate is pretty impressive!
People Making a Difference
It is inspiring seeing the scope of the operations at GrowHaus, along with the number of programs and organizations they partner with.
A small group of dedicated individuals have accomplished much with a challenging environment in an isolated neighborhood.
They have created a working, local, sustainable healthy food system which lives up to its mission. In doing so, they have also created a model of how inclusive participation and open cooperation with other like-minded organizations can expand the positive impact.
We left with the realization that one person can make a difference, even if it is in one other person’s life. That difference, and the results, are worth it!