harvest love

Bringing in the winter squash at Sparrow’s Nest Organic Farm. Pictured above are the sugar pumpkins; not pictured were the equally abundant Delicata, Kabocha and a gorgeous white spaghetti, to name a few.

This year I worked on the farm one day a week in exchange for “seconds”. Most market gardens have an abundance of slightly gnarled, too large or spotty produce they can’t sell at market or to restaurants.

Graham and Ali were happy to have the help on the farm, and a barter worked perfectly for us. I received fresh, free, organic produce for my labour (and Ali’s delicious vegan lunches). The exchange also gave me the opportunity to see what gardening on a few acres actually means; something I’d earlier only imagined.

My treasured Russian Purple hard necked garlic. For years I’ve been selecting my garlic seed for large cloves and resistance to Fusarium, a fungal disease relatively new to our area. I was rapt upon harvest to discover a definite increase in the size, and I daresay the juiciness, of my lovely bulbs.

Selecting seed for desired traits is easy and effective. I love knowing that every year the plants I save seed from will become larger, hardier, more resistant to disease and tastier. The seeds you save and plant again will not only be adapted to your climate, but to your specific region and microclimate.

You can select for any quality, depending on your needs. Simply choose seed which comes from your strongest/most resistant/tastiest/earliest fruit. This used to be common practice among gardeners, who often saved their own seed.

For my garlic, I set aside the largest, plumpest bulbs which have multiple, well-formed cloves. I avoid any plants which have an indication of the fungal disease mentioned above. The temptation to eat the juiciest bulbs has been quickly replaced by pride, knowing I had a direct hand in the success of my crop.