Seed Savers Exchange Catalog

Last night, sitting in front of the ticking woodstove, I sat amidst a semicircle of seed packets spread around me. John and I inventoried what we had left to use, what to toss, and what we needed to order for the coming year. Snow flurries whispered around the windows, Callie curled up  in a dot by woodstove, and the two of us, planning and visualizing this years gardens--it still seems a long ways off, but the planning happens now.

John is once again, entranced by the pretty pictures, and like a kid, wants one of everything! He joined Seed Savers Exchange last year, and I have to admit, their catalog entices gardeners by sheer beauty alone. Half the fun is reading the descriptions of early heirloom varieties and their history.

I'll also put in an order to High Mowing Seeds for other stock we can't get from Seed Savers. And of course, in support of my Maine brethren, I'll order my seed potatoes from "The Maine Potato Lady" up in Guilford. Her simple black and white catalog may not look as mouth watering, but her descriptions go into great detail about which spuds are best suited for what type of preparation, and most importantly, storage qualities.

Snugging up for winter

The gardens are tucked in for the winter at last. We mulched the empty beds and the remaining crops; Swiss chard, beets, carrots, and overwintering garlic. The hoop house protects our hardy spinach and Asian greens. The boardwalks have been pulled up and stored in the garage. We're all ready for the cold blasts of winter.
My bird feeders are emptied almost every day as the birds feast on fatty oil-rich sunflower seeds. The suet blocks, pecked away to nearly nothing in a week need replacing already. Last night, a mouse scurried among the leaves along the house foundation, looking for a cranny to sneak into as Callie gave chase. She's not the hunter Ruby was and came away empty-jawed. Nothing like have a good Rottweiler mouser on the premises!
With the forecast calling for wet stormy weather ahead, like the squirrels gathering food, I cache dry wood inside the house at the garage--a good supply to get us through the dank, dark days ahead.

Verdant garden

The garden is peaking. Everything is lush and producing fresh produce for our table. Each day, I pick another pint of grape tomatoes. The bush beans are on the verge of a third picking, but the Kentucky Wonders are holding out on us--lots of flowers, but still no beans. And the squashes, well the winter squashes are creeping over the flower beds, into the driveway, and up the walkway. We should have a decent crop of buttercup and delicata for the fall. The yellow summer squashes are putting forth just enough at a time to keep caught up eating them--grilled, sauteed with onion, and maybe with some fresh tomatoes! My nemesis, the fully red-ripened bell pepper still eludes me. Not enough water, sun, good soil? I never have achieved the end product featured in the catalogs! As for the eggplant, it looks like we may have another late crop again, due to my late start this spring. But there's still time for us to get in some late carrots, lettuce, spinach, and garlic. Lord knows, with the number of carrots Harley eats, we need a big bumper crop!

Seed Ordering Time

It's that time already--the cold winds of winter howl around the house while John and pass seed catalogs back and forth, planning the gardens. So yesterday, I sent in the first seed order (minus one pepper variety they are already sold out of!) with more to follow. I find it hard to think about gardening when my mind is still wrapped around skiing (of which I haven't done nearly enough) and other snowy activities. But the early orderer gets her picks. If we wait too long, the high demand varieties are gone!
But before we start the seedlings, I have to get through the craziness of maple sugaring season, which is just around the corner in a few weeks! We'll be busy for an intense week or two, boiling down sap for next year's supply for syrup. As I type this, I'm eating oatmeal, drizzled with last year's syrup and dotted with crystalized sugar chunks--yum!