Tag Archives: Baker Creek Heirloom Seeds

Ark of Taste Seeds from Baker Creek!

A couple weeks ago, I was at the Baker Creek Heirloom Seeds headquarters in the Missouri Ozarks.  I sat down in Jere Gettle’s office and spilled the beans:  I had been selected as a Slow Food USA Delegate to represent Hawaii at Terra Madre.  I was shaken, and excited about the prospects.  I had just given a speech a couple days prior at The Spring Planting Festival that explained how heirloom seeds assisted me in finding growing solutions that resist pests, disease, and drought here in Hawaii.  Some of those solutions were found in Ark of Taste seeds.  Take a look at Slow Food’s Ark of Taste .  These are historic vegetables that were in danger of extinction.  How do we keep them going?  Grow them, eat them, put them in our markets, our menus, reconnect them with our lives.  They have been around a long time…for good reason.  They are resilient, and delicious.

I am thrilled to report that Baker Creek Heirloom Seeds has now donated an entire case of Ark of Taste heirloom vegetable seeds to assist in getting me to my Slow Food USA delegate position in Italy…yes, it is in Italy!  Check it out here:  Terra Madre  Two years ago I was cheering for some of my favorite family farmers as they packed their bags and went off to represent all of us.  Now it is my turn to do so.  I will be posting more in the future, but let’s get back to the seeds.

Since funds are being collected to get me that very long way from Hawaii…all the way across the globe to Italy, I am trying to make fundraising fun, and also have some serious perks for the Hawaii community.  What better way to celebrate along with our USA delegation, and be with us in spirit as we represent in Italy, than to be growing Ark of Taste seeds in your gardens? Kind of a seed solidarity!  Jere and Lisa let me go though the vast array of seeds and seek out Ark of Taste varieties that had a strong chance of thriving in Hawaii.  I made my selection, and they have shipped them here.  This generous gift will be helping me, and the seeds will be helping the community here in Hawaii.  Everyone wins!

I have put together a GoFundMe funding page where you can put me to work! That is right, put me to work.  For every action there is an equally loving action performed.  You can send me off to an Italian rare beans cooking class at Terra Madre…then I will give a rare beans class for Hawaii students or adults.  You help put me on a plane to Italy…I will help put food on our communities tables through food pantry donation.  Win, win…win.  I am curating Ark of Taste seed packets into baskets for a silent auction (more on that later) and individual seed packets will also be sent out to those who sponsor at any level $20 and over!  You can also sponsor, and have your seeds donated to a school garden, or a Hawaii gardener.   I have a list of people who will make good use of these seeds! Slow Food is all about community, so please assist in my efforts at building community.  Follow along too on my farm Facebook page and you will see how much is happening.  So think about what you would like to see in the community.  Pick your favorite schools, pick your favorite community action and I will teach what I know.  Thank you for your time, your support, and thank you to those who read this and are currently clearing space in their garden to grow Art of Taste vegetables…it all matters.

Planting Chili Peppers in Containers

It is an interesting year for chilis in Upcounty Hawaii.  Cold, wet, Winter weather has changed their schedule.  This is normally time for their big growth time, but this year the season is different.  Am I ok with it?  Sort of.  This is why I plant so many heirloom varieties.   Some are loving this weather, while others are waiting for their time.  I learned many things this year.  The importance of pruning, and timing the pruning to the plant’s growth cycle.  I also learned how to grow chilis from cuttings.  Though only one lone Thai Dragon Pepper was a successful grow out from a cutting, it is a lovely plant, and I learned that the method does work, and that I should try it throughout the year to find ideal times.

I also did two rounds of grow outs from seed despite my Spring travels.  I have two new success with orange Habanero, and Purple Cayenne.  Then back to making sure to care for the varieties that have already shown potential. Like Black Hungarian, and Aji Limon (Lemon Drop.)  Two peppers from two different parts of the globe, but both like the highly variable conditions at the farm.

I love to plant and transplant when it rains.  Though it is bright and sunny in the video, the skies opened and closed several times in the past few days as yet another tropical storm spins by.  I decided to start an absurd number of chilis this summer, knowing that it was now or never.  Germination becomes more difficult in the months ahead.  Many chilis go semi-dormant in Winter, unless we have a warm Winter.  I get them going when we still have longish days, then we will see what the fall brings.  It may get hot in Aug and September, which would set them up with strong growth.  Or we may be having our Winter now.  We never had Winter rain this year…so in many ways this is our Winter.

What I am learning, is that I may love chilis as much as I love squash.  They too vary in heat, texture, and flavor.  They also have lovely foliage, and flowers.  They also are more tolerant than I would have ever guessed.  They let the squash smother them, then appear alive and well from under the vines.  I have some plants that are 2.5 years old now.  They love my homemade fish fertilizer, and the Ghosts seems to like more water than I would have ever guessed.  I harvested about 15 Ghosts off one yearling plant that is set right out with the squash.  I have it in a container tub, and let it get some of the spray in route to the squash.  It is a great way to have them be accessible, while also lifting them up above the squash leaf shade so they have optimal sun.  Not to mention, it is easy to collect them so to cook with them, and one watering will water the whole lot.  Containers can dry out quickly, so this is ideal.  The peppers are healthy, happy, and thriving.

Ghosts warn you of heat with color and a strong scent
Ghosts warn you of heat with color and a strong scent

So here is a video to give some beginning farmers and gardeners an idea of how to make your own soil mix for your container garden.  I recommend that everyone grab up large pots and tubs when they seem them being discarded.  They come in handy, and it allows you to have a garden on your lanai, doorstep, or in my case, containers mix right in with other plants on the farm.

I choose to transplant my chili peppers when they get a couple pairs of leaves.  That gives them a more substantial root system, and they are less likely to wilt and die after transplanting.  I get several plants going in each big container, if they all take, I can always transplant some of them, giving the others more space.  I often add a squash vine to the mix ( I know I know) or a basil plant, so to get a variety going.  These containers will be put on a wire mesh table top where nutrients, and water will drizzle onto the squash vines.  I give them fish emulsion monthly. It works wonders.  The two year old plants have over 100 blooms this year…even in partial shade, and unusual weather.

I began fermenting this past week, and I am excited about the flavor of the orange Habanero in one of the squash ferments.  More on that later…I am just throwing that out so to encourage you all to grow more than you think you will use.  Many people struggle with growing a variety of peppers, so they may be likely to trade for some of your chili bounty.

Preparing to travel to Baker Creek Headquarters for the Spring Planting Festival

I am a bit nervous as I prepare to leave the farm for 7 days so to be an active participant of the Baker Creek Heirloom Seeds Spring Planting Festival.  http://www.rareseeds.com/spring-planting-festival/ It will be taking place at their Missouri headquarters on Sunday and Monday, May 3rd and 4th. Forgive the fact that I say Sat and Sunday in my video…It is Sunday and Monday, and I am a bit giddy about the whole thing.  I will be giving two talks now, one on Sunday and one on Monday.  I am most grateful and excited to be going.DSC_0420

So now, aside from saying the wrong days in the video, the rest is good information, that I hope you will enjoy.  How do you get ready to go especially when it is prime time to be farming here in Hawaii?  Take some small, but strategic steps toward starting seedlings, so that they are ready to go upon your return.  I use reclaimed basalt blocks that are cut down and soaked in water.  Each will hold one squash seedling, and they will make it so that minimal disturbance to the root system will take place at transplanting.  Squash generally do not like to be transplanted…so this is a real happy success to share.  I have increased both productivity, and my germination speed by this method.  So sit back and enjoy, and maybe I will see you on Sunday or Monday there at the Spring Planting Festival!

Rare Gori Blue Mottled Pumpkin Trials

Growing Species Maxima squash in Hawaii has its share of complications, which is why I do not give up.  I am looking for solutions.  In the islands, Maxima pumpkins are rare, usually only showing themselves in giant pumpkin contests. also, they are usually not grown organically, even though chemicals are of little help when it comes to the two big island foes of the squash family: Pickle worm and Melon Fly.  Throw in three other varieties of tropical fruit fly, endless powdery mildew, and seed digging, fruit munching rodents, and cheap low-end hybrid squash arriving on our shores in hundreds of tons, there is a reason or two why the state of Hawaii lost this crop commercially.

…but it is tasty…and beautiful, so I continue on with my quest

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(Sorry to the kind people of Georgia.  I’ve used the outdated name “Republic of Georgia” in the video, and also noted that it was in Asia rather than Europe.  I should have consulted the atlas first!)

That is a little background so that you understand why a success with a pumpkin is a success in a much larger sense.  Take the Gori Blue Mottled pumpkin of Gori, Georgia (Europe.)  The seeds have been in my possession after Joe Simcox the Seed Explorer wanted to see if I could grow them out for more seed.  I cringed at the thought of struggling with yet another nearly sure to fail Maxima, but I agreed, and I am happy that I did.  You see, as it happened, I learned a lot from this pumpkin. It dodged a very critical bullet in that it managed to avoid detection of the oh so sneaky Melon Fly.  It did not avoid the gaze and destruction of the Pickle Worm

/moth.  But one out of two isn’t so bad, it is somewhat manageable as long as you know what you are getting yourself into.  Both predators come in cycles, related to seasons, heat, moisture…the usual.  If you give your plants enough nutrition, these long season growers are sure to have a few fruits that manage to avoid the moth/worm cycle. Pickle worm attacks stem, bloom, pollinated fruit, un pollinated fruit….yes, everything. They were the last straw for our commercial pumpkin industry. The ornamental Maximas are much easier to grow

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(think Halloween) the bland, non sweet fruits tempt no one, human nor Melon fly.  It does make a great treat for livestock and pets who don’t care that it is tasteless and watery.

So featured here in the video is a roughed up 2nd generation specimen that fell out of a tall shrub.  The robust vine got a bit carried away and climbed high, only to have the 15 lb fruit crash down during a windstorm.  In the quick video, I make a few mistakes, one being that I say it is small for it’s size, I meant to say it has a small seed cavity for it’s size, a great point for culinary varieties. I infer that it is small…but only small for me (15 vs 30 pounders)  I also note that I am going to plant them in the kitchen…oh well, I would re-shoot, but it is already prepped and a good quantity was eaten by me.  So bear with me. I also would like to recommend Hawaii growers to break off the thick stem of all Maxima variety, due to a multitude of reasons that I  will cover later.  Just trust me on that one, and I hope all will be inspired by a little “squash success.”  DSC_0338

Team Downey Sourced all Things Hawaii

Heart is skipping a beat or two at this image of Robert Downey Jr and my Thai Rai Kaw Tok heirloom squash. They both look great! Mr and Mrs Downey, Chef Charles Voudouris, and the entire Team Downey posse made a noble effort to source all that was local, ethically produced, and sustainably grown.

Farmer hat off to you all! Mahalo nui loa.

Hawaii farmers appreciate your efforts!

Rare Yervian c.Pepo squash soaking up the rains

Yervian C.Pepo, Armenia

Yervian C. Pepo, Armenia

Yervian c.Pepo, Armenia

Well after 15 years plus of drought in the area, it is now the rainiest season in years. This well timed ultra rare squash from Armenia burst through it’s protective paper bag as it absorbed the gorgeous rain. I use brown (8 lb) lunch bags to shield against the “double whammy” of Pickle worm and the tropical Melon (Fruit)fly.

The Gettles of Baker Creek Heirloom Seeds Visit Farm!

The Gettles of Baker Creek Heirloom Seed Visit Squash and Awe farm

Honored to say the least, it was a pleasure hosting the Gettle family as they toured Hawaii. I began my farm with Baker Creek Heirloom seeds, and I continue to this day with their company. Last April 1st, I took a chance by growing only heirloom seed as a means of trying to bring back squash growing to Hawaii Island. I thought that maybe I could avoid the many pests and disease here in the islands by using historic varieties. Bingo…it worked and with a great deal of style, beauty, and flavor to boot.

I loved the Gettle’s company, and I believed that they were an honest company that I wanted to do business with. Who would have thought that they would visit my pumpkin patch just prior to the farm turning one year old. Some times dreams do come true. That “chance” I was taking put me on the map for local produce. I grew exceptional, big, flavorful squash and worked directly with chefs to make a market for them.

Thank you Jere, Emilee, Sasha, and wee baby Malia!

Some of the take aways from their seed: Great germination, wonderful flavors, pure seeds, history, a wide variety of Winter squash and so much more.