Seeds of Friendship

As Beth and I have been discussing the new column here at Goshen Gazette, somewhere along the lines, the mention of sharing seeds came up.  She commented, "like the friendship bread starters" . . . and so after checking into the legal responsibility, I think we have yet another great idea!

For all of our readers who are interested in some gardening and raising heirloom produce, I've done some checking.  First, our Creator made most produce very potentially prolific.  One radish produces hundreds of seeds.  One ear of corn usually has at least 200 kernels and each kernel planted has the potential to produce 2 to 3 years.  One tomato or pepper produces more seeds than the average household garden would hold.

Now, here's the deal.  There are laws regulating sales, of course.  And there are laws governing the transporting of plants, but seeds can be given, even mailed, without a problem.  So between now and next spring, we'd like to offer the Goshen Gazette forum board as a place to network and connect so more of us can get "growing" in this upcoming preparation year.

But in the seventh year shall be a Sabbath of rest unto the land, a Sabbath for YHWH: thou shalt neither sow thy field, nor prune thy vineyard.  Torah of Holy Scrpture

An End of Convenience

It's getting cooler.  The morning chores have been down right nippy, these last few days.  I wear sandals nearly year round so when the dew is heavy and the temperature is in the lower 40's, it takes awhile for my toes to warm up after coming in.  Socks and gloves are not the topic of an end of convenience, however.  Moving my herbs to the green house is the end of the convenience for the winter season.



It's been so nice to just walk out the front door to pick any of the fresh herbs I want to add to dinner.  The basil has been superb this year, and chives right out the door offers such ease to my cooking.  Now, it's  not that I mind the extra fifty or so feet out the back door, it's that I have to actually plan what I need before I start the project of dinner.





The definition of convenience in our society is usually associated with prepackaged and prepared products, and the term "store;" but the reality is, not having to go to the store is quite convenient.  I've been enjoying fresh produce for over six months now, without even having to put on shoes or start a vehicle, much less operate a can opener.  Now that's convenience!

In the winter months, it's not just a matter of stepping out the door barefoot with scissors in hand.  I'll also have to do without some fresh herbs til next spring.  They are dried and still flavorful, but it's just not the same.  Going out to the greenhouse involves a jacket and some sort of footwear.  Which is the temporary end of convenience by my definition!  Still, much better, however; than having to fight traffic and wait in line for prepackaged convenience!

Say "Punkin"

The Pumpkin Butter was a big hit, so if you didn't get the recipe jotted down, it's really simple.  Your favorite pumpkin pie recipe minus the milk and eggs.  Simmer a few minutes and cool.  May need to add a bit of water if using canned pumpkin.  Here is a photo of our newest fan of Pumpkin Butter!  I was truly honored to know her first taste of real food was her Great G-ma's pumpkin butter.  I'm trying to be humble here in the article, but I am frequently referred to as "G-ma the Great!"  

Now, more about pumpkins featuring my adorable great granddaughter, Zoey.  The photo below indicates the pumpkin crop is plenteous.  We'll be including more recipes for pumpkin as the season progresses. 

 We are not advocating the celebration of any upcoming traditional observances, but I do want to offer the following valuable information.  November 1st, pumpkins will be a definite bargain!  One medium pumpkin yields a canner full of pumpkin butter pints, plus a kettle of pumpkin soup.  

Jalapeno in a Pot

I've been working on an experiment for you non-rural folk.  I planted a jalapeno pepper in a flower pot.  It's not even a large pot, just to see what I'd get.  I realize everyone doesn't have a green thumb, because I don't.  A jalapeno isn't exactly a dietary staple, but for those who would like to eat fresh organic salsa in the winter, or just raise your own spicy peppers, these plants produce quite abundantly.

Two peppers a week has been the average for this little plant and I've included a photo for you to see, there are still small ones setting on.  There are about 8 peppers of various sizes on this plant at this time, and we enjoyed fresh pico de gallo with one I picked the day before.  I plan to maintain this plant as long as I can this winter and will be sure to share any extra care or provision that seems necessary.

I realize we can't raise our entire groceries in flower pots, but we can raise a few things.  I'll be posting potatoes, tomatoes, and other ideas through the fall and winter.  I started this pepper plant in a flower pot, but I've already spoken with people who plan to dig one of theirs up before the frost and bring them in.

The photo below is a regular deck chair, to give an idea of the size of the pot and the plant.  Not only is fresh better tasting and organic better for you, but there is something very calming about tending to the garden, regardless of the area being cultivated.