Plant the Garden of Your Dreams with a Customized Humble Seed Kit

April 3rd, 2012

Spring is officially in full swing, and many of us are eager to get back into our gardens and harvest the delicious benefits.  Selecting the seed varieties that work best for your own growing conditions, environment and dinner plates is all part of the fun – and can produce very positive results in your garden.  With this in mind, Humble Seed is pleased to offer a popular demanded option to take advantage of: the opportunity to customize your own seed kit! We are thrilled to partner with Very Jane once again to bring gardeners this much requested option for a limited time.  We also look forward to featuring a permanent customized seed kit option in the near future on our own website.  Review the details below so you can begin your seed selecting right away!

How To Customize Your Seed Kit

To get started, simply review the 28 varieties of premium seeds that are offered exclusively for this promotion. Select 10 different seed packs of your choice. Due to inventory demand, we will not be able to fulfill multiple packs of the same seed type within a single order. Each customized seed kit is priced at $32.00, a 20% discount from the retail price ($40.00) and offered exclusively for this promotion! We are offering the following premium seeds for each customized kit:

 

Vegetables:

Scarlet Nantes Carrot

White Bunching Onion Scallion

Crimson Sweet Watermelon

Amazing Cauliflower

Tavera Green Bean (organic)

Red Express Cabbage (organic)

Green Romaine (organic)

Rosa Bianca Eggplant (organic / heirloom)

Washington Cherry tomato (organic)

Rose Tomato (heirloom / organic)

Black Seeded Simpson (heirloom)

Marketmore Cucumber (organic)

DeCicco Broccoli (organic /heirloom)

Peppers:

Yankee Bell Pepper

Antohi Romanian Specialty Frying Pepper (organic)

Padron Pepper (heirloom)

Joe’s Long Cayenne (organic)

Conchos Jalapeno

 Herbs:

Superbo Basil

Purly Chives

Banquet Dill

Bronze and Green Fennel (organic)

Greek Oregano

Cumin

German Winter Thyme

Titan Parsley

Common Sage

Santo Cilantro (coriander)

As always, Humble Seed offers non-GMO and non-hybrid seeds with heirloom and certified organic options at an exceptional value. You can also trust that our premium seeds have one of the highest germination rates when compared with other seed companies, and we ship them directly to you in a re-sealable and airtight Mylar® bag; guaranteed for long-term storage and effective seed saving.  At Humble Seed, you can trust that “ex-seeding expectations” is an affirmation we take seriously.

Click here to start building your seed kit!

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Hot For The Antohi Romanian Specialty Frying Pepper!

March 19th, 2012

Looking to spice up your meals at dinnertime? Consider, for a moment, the Antohi Romanian Specialty Frying Pepper found in The Producer as well as Hot Mama’s Peppers and Chiles. This bright yellow pepper that ripens into a brilliant red will entice your taste buds with its bright, sweet flavor.  It tastes sweetest fried, but can be baked, sautéed or even grilled for full flavor.  If you are new to growing peppers, plan on sowing the seeds indoors in mid to late March.  When spring is in full swing, you’ll find that they will become the coquettes of your garden. While you nurture and dote on them; they will ripen and plump, and undoubtedly bring promise of a flavorful dish!

Contrary to the popular belief, peppers are not annuals. Yet, they can be easy to grow if offered warm temperatures and plenty of sunlight.  These frying peppers also do quite well in drained soils rich in calcium and phosphorus. Be sure to harvest them when they are green or mature, and use gardening scissors so to not damage the plant.  Picking peppers when they are fully mature also encourages new buds to form.

These peppers are exceptionally flavorful when cooked in olive oil, and make a great addition topped on your favorite sandwich, or added to a stir-fry.  The recipe below is fresh and tasty — one bite will have you lingering over the thought of leisurely dining on a Mediterranean coast. The best part?  This sandwich can be ready in 20 minutes. Is it just us, or is it hard not to puff up your chest a bit when making a delicious sandwich using vegetables from your own garden?

Mediterranean-Style Vegetable Sandwich

(Makes 4 Sandwiches)

1 medium sized eggplant, sliced length-wise into ¼ inch thick rounds

1 tomato, sliced into rounds

½ onion, cut into half moon slices

5-6 Antohi Romanian Specialty frying peppers, de-seeded and sliced

8 ounces of Mozzarella cheese, ¼ inch slices (optional)

10-12 basil leaves

4 teaspoons Balsamic vinaigrette

¼ cup olive oil

8 slices of crusty French bread

salt and pepper to taste

Method:  Preheat the oven to 350 degrees F.  Lay a single layer of the eggplant rounds on a baking tray.  Brush each round with olive oil and sprinkle with salt. Bake for 20 minutes, flipping them over halfway for even cooking. Meanwhile, heat a large skillet to medium high heat.  Drizzle 2 teaspoons of olive oil in the pan, and add the onion, a pinch of salt, and your frying peppers.  Sauté until tender and fragrant.

Once the eggplant has cooled, layer on the eggplant, onions, peppers, basil and cheese (if using) on a slice of crusty bread.  Drizzle with balsamic vinaigrette and olive oil, and sprinkle with salt and pepper.  Serve immediately.

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Tips For Sustaining A Survival Garden

February 27th, 2012

There are never any guarantees that our grocery stores will continue to be stocked full of food, or that a natural disaster will allow us safe roads to drive to the store on. Many emergencies are such that there is no time to start growing a garden, or just begin gaining experience at growing food. Perhaps that knowing this, you have already started a survival garden of your own.  But the only question remaining is, “how do I keep a survival garden thriving all year long?” Growing your own survival garden is similar to any other garden in terms of chores and maintenance, but do keep these points in mind:

Sustainable Plant Choices: A survival garden should include plants that are both nutritious and perennial.  It is also advantageous to choose plants with a long, repeated harvest. A survival garden that only requires daily and weekly tasks like fertilizing, mulching, pruning, weeding and watering is a far less daunting than starting a garden from scratch each season.  Also, while perennial plants need nurturing, they are also fairly forgiving for new gardeners, and when temporarily neglected. Good choices to include in your garden are: asparagus, root vegetables, beans, artichokes, horseradish and a variety of herbs.

Become An Expert! Do your research about each fruit, vegetable and herb you grow in your garden. Buy a few books or search online for instructions on the best techniques for proper planting, maintenance and harvesting in your garden.  There is no substitute to knowledge and experience to ensure your garden will thrive when you need it most.

Proper Planning: When including more plants in your survival garden, space should be optimized the best way possible.  Stagger and plant close together, and pay special attention to plants that have deep root systems. Plants that have deep roots (like tomatoes,) should be grown next to plants with less intrusive roots (like lettuce).  Take a look at our post on Companion Planting for more information on plants that grow well together.

Many survival gardeners also like to create designated areas for the variety of plants growing in their garden.  Separating and labeling medicinal herbs, vine vegetables and culinary plants may prove very helpful and accessible when in an emergency situation.

Seed Saving:  In an emergency, no one can afford to waste money or allow a garden to fail. In fact, some emergencies can last for more than one season or year.  Saving seeds from plants that are vigorous and thriving can ensure well-grown food years in the future.  To get the most out of your seeds, first be sure to never use hybrid or genetically modified seeds, as these will not be able to reproduce. Using non-hybrid seeds, also known as open-pollinated, allow you to reproduce the same plant and yield seeds every year.  Keep watch for vegetables and fruit in your garden that are free of disease, yield a high number of produce, and are the best looking (also – resist the urge to eat them!).  Mark that plant with a stake or ribbon. Allow the seeds to fully ripen before harvesting, and carefully place them indoors for drying.  A paper bag or clean newspaper will work just fine.  Once dried, store seeds in a labeled, airtight container or clearly marked envelope. Seed saving can only occur when non-hybrid seeds are planted. You can find a wide variety of non-hybrid seeds within Humble Seed’s The Producer- which makes the perfect survival seed bank.

Canning and Preserving: Preparing early and not waiting for an emergency to arrive is the key to survival. After each harvest, begin storing an emergency supply of food by canning your bounty and storing them in a dark room, food pantry or cellar.  Freezing food is not the best option for disaster preparedness, as there are never any guarantees that electricity will work.  Never canned before?  See our Canning And Preserving 101 post for an easy step-by-step guide to canning your produce.

Be sure to read our original post on Disaster Preparedness for more information and tips on survival gardening!

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From Sprouts to Sprouts: Practical Tips for Making Homemade Baby Food

February 11th, 2012

With the growing concern of contamination, pesticides and chemicals in produce, parents are now seeking the freshest and safest food for their babies.  After all, babies have the most fragile of systems, and pound for pound; babies consume more vegetables than most adults.  Perhaps that is why making your own baby food is the latest trend for sustainable and healthy living.  In fact, 70% of parents have made their own baby food, and the number is growing.  But why leave in the middleman? Growing your own baby food allows parents to grow seasonal produce that their child prefers, while allowing a unique opportunity to have a stake in what goes into their baby’s mouth.

The Jarred Food Dilemma: Over the years, jarred baby food has become safer now that regulations prevent companies from adding “fillers” to jars.  It’s also convenient, and many parents are relieved to see organic baby food now shelved at traditional grocery stores.  Yet jarred baby food, even if organic; is commonly over-cooked and overly processed. It is also concerning that we do not get to see the produce selected for jarring.  Are the fruits and vegetables selected at their peak and truly organic? We just don’t know.

What To Grow: Children prefer sweeter, milder tasting vegetables like carrots, squash, sweet potatoes, sweet peas, and beans.  Yet, a wide variety of fruits and vegetables are easy to puree and can be made into baby food. In fact, planting a variety of produce can allow babies to become exposed to a variety of vitamins and minerals, as well as flavors.  Babycenter.com also recommends incorporating super foods like blueberries, broccoli, avocados, mandarin oranges and prunes, as they are especially healthful for babies. The Producer and Veggin’ Out have a variety of excellent choices.

Preparing Baby Food: Depending on what your little sprout is eating, you’ll need either a: blender, food processor, baby food grinder or even a fork for softer produce like bananas or avocados.

Step 1: Select fruits and vegetables at their peak. Wash off excess dirt, and remove peels, stems and seeds.  Slice into chunks.

Step 2: Cook fruits and vegetables until tender (sautéing in water or lightly steaming works well).  Do not overcook, as this depletes the food from its vital nutrients. It is also not necessary to use oils, butter, lard, salt, seasoning, gravies or sugar while cooking – keep this food as natural as possible.

Step 3: In a pureeing device of your choice, add a liquid such as water or fruit juice (remember that honey is toxic to infants). Puree until smooth and store in batches in your freezer. Many prefer adding the mixture to ice trays as an easy way to store and retrieve single servings. If you plan on storing a smaller portion in the refrigerator, remember not to store it longer than 2 days.

Carrot Acorn Squash Puree

3 cups acorn squash, peeled and chopped

1 cup carrot, peeled and chopped

2 quarts of water

Method:  In a large saucepan, cover the vegetables with water, bring to boil and simmer for 5-10 minutes.  When soft, remove from heat and add vegetables to a blender with a slotted spoon.  Gradually add reserved water, and puree until very smooth.

 

What are your experiences in making homemade baby food?

 

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A Heart-y Holiday Menu

November 23rd, 2011

Looking for a non-traditional entrée or a side dish that will wow your guests over the holiday? Try these delicious yet heart healthy dishes that will certainly break up the monotony at your dinner table! The winter holidays arrive only once a year; making it unlikely that one or two high calorie meals will tip the scale.  But healthy eating as a lifestyle is really about the big picture of what you choose to put in your body.  Replacing heavy creams and fatty meats with fresh vegetables, herbs, nuts and lentils are just a few ways to transition a holiday meal while still making it taste flavorful and satisfying. For more pictures, information, and recipe ideas go to Happygoluckyvegan.blogspot.com.

Holiday Lentil Walnut Loaf

An exceptionally delicious entrée for vegetarians, and for those wanting to serve a unique dish on the holidays. Use fresh herbs and vegetables. This recipe can be made gluten-free.
(6-8 servings)

1 cup dry green lentils
3 tablespoons ground flax seed
½ cup warm water
1 tablespoon olive oil
2 garlic cloves, minced
1 small yellow onion, diced
1 medium carrot, diced finely or grated
1 celery stick, diced finely
1 small apple, grated
salt and pepper
1 teaspoon fresh thyme, chopped
1 teaspoon fresh parsley, chopped
¼ teaspoon Herbes de Provence
¾ cup chopped walnuts, toasted
½ cup whole wheat flour (or oat flour to make this gluten-free)
¾ cup leftover stuffing (or breadcrumbs)

Method: In a medium- sized pot, add 1 cup of dry green lentils to 3 cups of water.  Allow lentils to boil, reduce heat and simmer for 45 minutes, or until lentils are tender.  Strain lentils, and process 75% of the lentils in a food processor or blender. Add the processed lentils to the whole lentils in a large bowl.

Preheat the oven to 350 degrees. Heat a large pan to medium-high heat and add olive oil.  Combine onions, garlic and a pinch of salt, and allow the onions to sweat.  Add carrots, another pinch of salt, and sauté for 2-3 minutes.  Add the celery and the apple, and mix in your fresh and dry herbs. Allow flavors to combine for 2-3 minutes.  Let it to cool slightly, and combine the onion mixture with the lentils.

Make flax egg by combining the ground flax seed and warm water in a small bowl. Allow mixture to thicken for 5 minutes. Combine the flax egg, walnuts, flour, and leftover stuffing with the lentil mixture.  Knead the loaf with hands until it is moist and all ingredients are mixed well together.  Form into a large loaf and place into a well-greased loaf pan or casserole dish. Bake for 35 – 40 minutes. Use your favorite barbecue or tomato sauce to glaze the loaf.

 

Cauliflower with Curry Butter

This non-traditional cauliflower dish is incredibly flavorful, and full of spices rich with anti-inflammatory properties.  Although, your guests will not be concentrating on the latter as they go back for seconds! Use fresh cauliflower:

(6-8 servings)

3 pounds cauliflower
4 tablespoons Earth Balance, or other vegan butter
½ teaspoon turmeric
⅛ teaspoon cayenne pepper
¼ teaspoon black pepper
⅛ teaspoon nutmeg
⅛ teaspoon ground cloves
2 teaspoons fresh ginger, finely minced
2 tablespoons cilantro, chopped
1 tablespoon lime juice
salt

Method: Using a paring knife, cut cauliflower into small florets. This should yield 8 cups of cauliflower. Heat a large pot of salted purified water to high. In batches, stir in cauliflower once the water reaches boil. Allow the cauliflower to simmer for 4-5 minutes, or until tender.  Use a slotted spoon to remove the cauliflower and set aside.

In a medium saucepan, melt butter and combine turmeric, cayenne pepper, black pepper, nutmeg, ginger and cloves.  Once all ingredients are incorporated, drizzle the butter sauce onto the cauliflower while mixing.  Stir in cilantro and lime juice.  Add additional salt and pepper if needed. Garnish with additional cilantro and serve warm.

Homemade Herbed Stuffing

A vegetarian-stuffing full of flavorful herbs, this recipe can be made gluten-free.
(6-8 servings)

1 loaf of bread (brown rice, whole wheat, multi-grain), torn into small pieces
olive oil
2 cloves garlic, minced
1 onion, diced
2 stalks celery, finely diced
½ cup parsley, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
salt and pepper
2-3 cups vegetable stock

Method: Preheat oven to 350 degrees. Toast bread cubes in the oven or toaster until golden brown.  In a large saucepan, combine olive oil, garlic, onions, and a pinch of salt and sauté until onions have sweat.  Add the celery, another pinch of salt, and cook until celery is tender (about 4-5 minutes).  Allow the celery mixture to cool, then using a rubber spatula, add the celery mixture to the bread crumbs. Add the fresh herbs and additional salt and pepper to taste to the bowl.

Slowly pour the vegetable stock in, as some bread absorb better than others. The bread should be evenly coated, moist and clumping together.  It should not be soggy or drowning in stock.  Pour bread mixture into a large casserole dish, and drizzle a little olive oil on top.  Cover with foil, and bake for 25 minutes. Remove the tin foil after 25 minutes, and bake an additional 10 minutes for a crispier top.  Serve warm and with vegetarian gravy.

Savory Green Beans and Roasted Tomatoes

A simple yet satisfying dish with heart healthy green beans and cherry tomatoes.

(6-8 servings)

2 pounds of green beans, ends trimmed

1 carton of cherry tomatoes (about 10 tomatoes)

1/2-teaspoon cumin

1/2-teaspoon cayenne pepper

1/4-teaspoon ground cloves

Salt

Pepper

Method: Preheat oven to 350 degrees.  On a lightly greased cookie sheet, place tomatoes on sheet and lightly salt and pepper them. Bake tomatoes for about 50 minutes, or until no longer firm   Boil 1 inch of water in a deep skillet.  Add green beans and allow water to boil again.  Place cover on beans, and simmer for about 10 minutes.  Simmer until beans are tender, but still a little crisp.

Remove beans and add seasonings. Toss green beans evenly, and add salt and pepper to taste.  Place roasted tomatoes on top.

 

What’s your favorite holiday dish?

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The Great Indoors. A Guide To Indoor and Windowsill Gardening

November 20th, 2011

Whether you’re an urban gardener, or would like to bring your plants safely indoors for the winter; windowsill and indoor gardening is an easy way to grow your favorite herbs, vegetables and peppers.  In fact, many plants grown in containers require minimal care, and grow just as well indoors.  You will also find that the proximity of the plant is ideal when indoors, as herbs can be easily snipped and thrown into your favorite dish, and you can leave that cumbersome winter jacket in the closet as you harvest your veggies.  You’ll also find easy access in recycling your used coffee grounds. This blog post about Container/Vertical Gardening may also be particularly useful as you grow your indoor garden.  Follow these simple steps below and grow your own beautiful indoor garden without the worry of frost and weather damage.

 Step By Step Indoor Gardening:

  1. Find a container that is at least 6 inches deep.  Containers vary in shape, colors, price and materials used.  Wood, plastic and strawberry containers are the least expensive, but may rot easily.  Choose Redwood and Cedar wood, ceramic and metal containers if available, as these are less likely to experience wear and tear.  Wide containers are also ideal for growing several herbs in one container.
  2. Scout out a good location in your home for your garden. The location must provide light for at least 5-6 hours a day – keep in mind that south or southeast facing windows yield the most light.  Windowsills work well, but be certain that sneaky drafts will not bother your plants.  Also, stay clear of heating vents and kitchen appliances, as these can deplete your plants of the humidity needed for proper growth.
  3. Select herbs, vegetables and chilies that will not grow too tall or wide.  The Producer, Veggin’ Out and Uncle Herb’s Favorites have a variety of plants that are easy to maintain in an indoor garden.
  4. When transplanting plants to the in-doors, add 2 inches of soil to the container and place plant carefully inside.  Patting down the soil gently, fill the remaining areas with soil leaving an inch of room at the top of the container for water.
  5. It’s easy to forget about watering your plants if your location is in a less used room or behind a couch.  Create a watering schedule, and ensure plants are getting enough water by allowing water to seep through the holes at the bottom of the container.  This helps water infiltrate the roots of the plant.  If your containers do not have holes, drill them and place a plastic or decorative container at the bottom of the pot to collect water. Herbs will need less water than vegetables and chilies, and remember to fertilize the soil once a month with organic fertilizer or compost.
  6. To avoid disease and dust, mist your plants with tepid water, and carefully wipe down leaves that may have accumulated dust.

Using Lights For Indoor Gardening:

Uncle Herb’s Favorites and The Producer have a wide variety of herbs and salad greens that grow well using indoor lights.  Obviously more costly than natural sunlight, growing lights can be purchased at any home goods store and many find they are more reliable than waiting for sunny weather.  If you live in an area that receives little sunlight (even if just in the winter months), this may be an excellent option for your indoor garden. Because plants need a full spectrum of light for photosynthesis, be sure the lights you purchase are either fluorescent or have high intensity discharge.  Both of these methods will ensure your plants grow as naturally as they do in the great outdoors.

Get The Kiddos Involved!

Gardening is a fantastic way to keep your children active while learning about the science and nutrition behind each plant.  Are you looking for ideas to get their hands dirty (in a good way)?  For one, encourage your children to decorate the plant containers with paints and other artistic tools.  They’ll love decorating something for the home! Or, take a family nature walk and pick out unique and odd shaped rocks to place between containers.  Label the plants’ names on each rock and set them beside each container.  Also, ask children to pick out which seeds they prefer to grow and allow them opportunities to nurture each plant until harvest time. This could be a great opportunity for kids to experience the science of plant growth!  Lastly, allow children to help in the kitchen and give them easy jobs using the herbs and veggies they grew!  Children will have more awareness about what food goes into their bodies if they take an active role in their daily meals.

What herbs, vegetables and/or plants are you planning on growing indoors this winter?

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The Value of Humble Seed: We ExSeed Expectations!

November 16th, 2011

In the number of years of growing our own herbs and produce, on occasion we may have all purchased seeds from a grocery store or garden supplies store. As we brush off the dust that has settled on each package, one may notice the seeds looked quite normal and were ridiculously cheap. But as the plants begin to grow in size and take shape, one cannot help but grow weary of what our families are actually eating. It is difficult not to wonder: how long were the seeds in the store for? Were they exposed to the sun, rain and other elements? Were these
seeds genetically modified? Or perhaps inoculated with pesticides? Is there a possibility that these seeds were hybrid or pollinated in a controlled environment, and are now unable to regenerate a seed for future planting? In essence, life is like a package of store bought seeds, you never know what you’re going to get. We soon begin to realize that all seeds are not alike.

The Difference: This is why Humble Seed has a different philosophy that allows you more control over your gardening and what ultimately goes on your plate. We do this by ensuring our seeds are non-genetically modified and non-hybrid, we feature numerous organic and heirloom varieties as well. In addition, all of our products are carefully stored within temperature controlled environments prior to being shipped directly to your home or business.  Our convenient garden seed kits offer you the ability to:

  • Grow herbs and vegetables that are fresher and more nutritional than their store-bought counterparts.
  • Save money by purchasing seeds in bulk and growing your own foods.
  • Engage your family around a backyard experience, and educate children on the importance of gardening for a sustainable way of living.
  • Learn how to garden in convenient, inexpensive, and informative ways.
  • Sustain yourself with garden know-how in case future disasters deplete our food supplies.

Themed Bundled Packages:
When you purchase a garden kit, you get to choose from a variety of carefully themed packages that are convenient and wonderful for busy lifestyles. Whether you are a spicy food fan and prefer a variety of hot and spicy chilies, want to grow your own herb garden, or someone who
follows a raw, vegetarian or healthy diet and desires the freshest and most nutritious vegetables to choose from; Humble Seed has a package that will suit your gardening needs. We also offer The Producer, a bulk seed kit with a vast array of fruits and vegetables for larger gardens.

Safe Packaging: Our seeds are never exposed to harsh conditions and are stored in environmentally controlled conditions until shipping. This ensures optimum germination when planting. Before being shipped, seeds are packaged in re-sealable Mylar® bags which provide further seed protection, as well as the opportunity to plant right away or in the future.

We Believe In Open-Pollinated Seeds: Humble Seed features seeds that are open-pollinated. This means that each seed is naturally pollinated by birds, insects, wind, and other natural processes. Outside of our jalapeno, hybrid parent plants are never used, and your seeds can be harvested and re-planted, producing the same plant as the parent.

Guaranteed Non-GMO Seeds: We use only non-GMO seeds and ensure that seeds were never genetically modified or changed, and will traditionally grow the same plant in which originated. Non-GMO seeds also contain the maximum amount of nutrition a human needs to sustain vitality and good health. How much do you know about Genetically Modified plants and seeds? Take the quiz below!

Test your GMO Knowledge!  Quiz yourself with these True-False and Multiple Choice questions.

 

1. What are three of the most common genetically modified foods?

a. corn, soy and potatoes

b. broccoli, soybeans and carrots

c. almonds, green beans, tomatoes

d. Walnuts, parsley and kiwi

 

2. (True or false) The top five most common genetically modified foods are genetically modified to produce their own insecticide.

 

3. Which television network showed a poll that found 93% of people want the government to require labeling on GMO foods?

a. NBC

b. ABC

c. ESPN

d. The Food Network

 

4. (True or false) In the genetic modification process, biotech scientists often use viruses and bacteria to invade cells of plants and in-plant foreign genes.

 

5. Based on animal research, what problems can result from consuming GMO foods?

a. reproductive problems

b. infertility

c. auto-immune
diseases

d. all of the above

 

6. (True or false) One way to identify GM seeds is to simply look at the package.

 

Answers: 1)a, 2)True, 3)b, 4)True, 5)d, 6)False

 

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The Versatility of Swiss Chard

November 9th, 2011

                                                          The Versatility of Swiss Chard

When we envision Swiss chard, we may associate it with Switzerland.  Instead, we should picture this vitamin rich, green leafy vegetable devoured by those that live in the Mediterranean.  Places like Spain, France, Monaco, Italy and Greece all consider Swiss chard a staple.  And it is no wonder why it is so loved in there region; it is rich in calcium, potassium, vitamins A and C, beta-carotene and carotenoids – a pigment that studies show helps prevent against degenerative eye problems.  This leafy green has also been linked to helping balance blood sugar levels, and those with Alzheimer’s. Looking to include more minerals in your diet? Swiss Chard has a whole host of them, including copper, calcium, sodium, potassium, iron, manganese and phosphorus.  It is not a mere coincidence that those living in the Mediterranean region are some of the healthiest people in the world! It is clear that this leafy green vegetable is a powerhouse of nutrients just waiting to be served up for a healthy family meal.

When choosing seeds to grow, it is easy to pass up the Fordhook Giant Swiss Chard for a leafy green we are all familiar with leaf lettuces and cabbages.  But we at Humble Seed find Swiss chard to be just as versatile due to its soft leaves and subtle flavor. Many also find it tastes less bitter than Collard, Kale and Mustard greens.  So what are you waiting for? The Producer features Fordhook Giant Swiss Chard, and is just one of our premium seed kits that offer heirloom, certified organic, non-GMO, and non-hybrid seeds to choose from.

Planting Guide

Season: Swiss chard does not grow well in the heat, making it a cool weather vegetable.  Grow these leafy greens at the end of summer, fall and spring.  These plants grow best at temperatures never above 75 degrees F, and not below 32 degrees F. Therefore, avoid winter planting, and cover plants during cold frosts. Also, keep in mind that the maturity rate of the plant ought to be at least 2-3 weeks before the first snow.

Soil: Fertile soils that drain well work best for Swiss chard.  To prepare the soil just prior to planting, add well-composted organic matter, an all purpose fertilizer, and/or a cow manure tea to ensure the soil is nutrient rich.

Placement & Planting: Be sure to find an area exposed to direct sunlight before planting.  For container gardening, plant seed ½ – 1 inch deep in fertile, well-drained soil. When transplanting (plants should have 3-4 true leaves) or growing Swiss chard in a larger garden, plant 6 inches apart, and leave a foot between each row.

Watering: Provide 1 inch of water a week, or 2 inches during warmer days.  If you notice any flowers appearing, this means the plant is getting too hot.  If this occurs, prune the flower stalks to prolong the harvest and provide more water.

Harvesting: When the moment of truth arrives, harvest when leaves are about 5-6 inches in length. Leave 2-3 inches of stalk in the soil, and trim away any unwanted leaves that may be impeding the growth of any new growth. Store the leaves in the refrigerator for as long as 2 weeks.

Recipes:
Looking for some fresh ways to use Swiss chard? Your taste buds will do a happy dance once they taste these recipes!

*The Basics: As Fraulein Maria says in the Sound of Music, “Let’s start from the very beginning, a very good place to start.” With that in mind, the whole Swiss chard plant is edible, and you can enjoy it raw, sautéed, braised, steamed, or in soup. However, many prefer to eat just the tender leaves over the crisp stalk. Therefore, remove the stalk and any ribs if you are looking for less crunch.

Stuffed Shells with Oyster Mushrooms and Swiss Chard
This is an absolutely delicious dish with brain boosting oyster mushrooms and nutrient rich Swiss chard.  Bonus: the calories and fat normally found in stuffed shells do a disappearing act!  View how-to pictures here.  
(Serves 4-5)

3-4 cloves garlic, minced
1 yellow onion, diced
8 large oyster mushrooms, chopped
1 bunch of Swiss chard, chopped
1 pinch nutmeg
1 teaspoon red pepper flakes
salt to taste
1/2 cup pine nuts
1/2 large lemon, juiced
1 package pasta shells
1 jar of your favorite tomato sauce
1 large tomato, thinly sliced
1-2 T vegan Parmesan cheese
1-2 teaspoons parsley, finely chopped
2 tablespoons of olive oil for cooking

Method:
 Preheat oven to 400 degrees. Cook pasta shells for approximately 10-15 minutes in boiling water and a little olive oil.  Allow pasta shells to boil until el dente. Drain water and carefully set pasta shells aside. Heat a skillet on medium high heat with olive oil and add onions, garlic, and a pinch of salt.  Once the onions are translucent, add the oyster mushrooms and another pinch of salt.  Allow the oysters to soften (about 4-5 minutes). Stir in the Swiss chard, a pinch of salt, red pepper flakes, and the nutmeg.  Allow mixture to simmer until the chard is wilted (about 5-6 minutes). Stir in pine nuts and lemon juice.

Pour 1/4 of the tomato sauce into the large casserole dish.  Carefully stuff each shell with the vegetable mixture, and set each shell in the dish.  Neatly line up the shells until you have used up the vegetable mixture. Pour the remaining tomato sauce over the shells, and place tomato slices (about 6 needed) on top of the shells.

Lightly place tin foil over the casserole dish, and bake for 20 min.  Once done, take off tin foil, and bake for an additional 5 minutes.  This will give your dish a nice rustic appeal.  Sprinkle with Parmesan cheese and parsley.  Serve immediately.

Swiss Chard Salad With Garlicky Pommes De Terre

(Serves 4 )Take a mini-mental vacation to France and make this delicious and unique salad.  When we visited France, we saw Parisians in cafes just about everywhere devouring this salad.  View how-to pictures here.

Ingredients:
5-6 stalks Swiss chard, de-ribbed and chopped well
2 tomatoes, sliced
2 avocados, sliced
2 Tbsp olive oil
4 Yukon Gold potatoes (or other small potatoes)
5 cloves garlic
4 slices smokey Tempeh bacon
parsley for garnish
salt and pepper to taste
1 baguette, sliced

Miso and Herb Vinaigrette

¼ cup red wine vineger
¼ cup chopped basil
¼ cup fresh parsley
2 Tbsp fresh cilantro
1 Tbsp. mellow white miso paste
½ cup extra virgin olive oil
cracked pepper
salt

Method:
Arrange your Swiss chard, tomatoes and avocados on a plate. Heat a large skillet on medium high and add the olive oil.  Stir in potatoes and season lightly with salt and pepper. Sauté the potatoes for at least 10 – 15 minutes, or until browned and tender. When potatoes are almost finished cooking, add garlic and a touch more olive oil. Sauté the garlic and potatoes for the remaining few minutes.

While potatoes are simmering, make your dressing and brown the tempeh bacon.  For the dressing, whisk together all ingredients in a medium sized bowl.  The end result is purposely a little chunky from the herbs.

Assemble the salad by adding the browned tempeh bacon to the Swiss chard, and pile the potatoes high on top.  Add the freshly chopped parsley, and dressing.  Slice the baguette and offer it on the side of the salad.  The French never go without a side of baguette!

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Readymade Seeds Make Growing Food Simple

July 27th, 2011

Humble Seed kits in sustainable packaging made from up to 75 percent post-consumer recycled content.

Humble Seed was recently featured by Earth911.com.  In case you missed it, here’s the article in it’s entirety. And, in honor of this write-up, we’re extending a 25% discount to all orders placed by September 1st. Enter Earth911 at checkout to lock in the savings.

Readymade Seeds Make Growing Food Simple

According to a 2009 National Gardening Association survey, nearly one-third of Americans planned on growing food that year; that’s a 19 percent increase over 2008.

“There’s definitely a trend back to the basics,” says Kristen Mitchell, who started Humble Seed, an online garden seed company, in 2009 with her husband. “There are several motivators for this; they love to cook and want fresh food. We’re in tough economic times and growing your own food saves hundreds if not thousands of dollars. It’s also a family engagement opportunity, and more than that, people are starting to have concerns about where their food is coming from and safety issues. For all of those reasons, people want to start a garden.”

Humble Seed gives the average person the ability to start garden pretty easily.

The heirloom, certified organic, non-GMO and non-hybrid seeds come in pre-assembled packs – sort of a grab-and-go garden – like Hot Mama’s Peppers and Chiles; Veggin’ Out, complete with cucumber, broccoli, cherry tomato and many other salad staples; and the mother of all kits, The Producer. With everything from cantaloupe to beets, this kit is often donated to community gardens and charity organizations, like the Dinner Garden, because it contains so many basic selections, but it can be utilized at home as well.

“We hope to take the fear out of gardening,” Mitchell says. In addition to creating seed packs, the Humble Seed website offers lots of advice and free recipes. The company strives to create an “excellent gardening community… and be the conduit between the thought and the action,” Mitchell says.

Mitchell also suggests looking up your local permaculture guild, which can answer questions specific to your region and climate. “Working with community gardens helps a lot, too, because usually master gardeners are present, and it’s easy to duplicate at home,” she says.

Humble Seed sets itself apart in another area: packaging.

First of all, the Mylar envelops that hold the seeds are resealable and reusable. In the right conditions of low moisture and light, say in your home refrigerator, these seeds can last years.

Secondly, the paperboard packaging that holds all of the envelops is recyclable and biodegradable. It’s also made from up to 75 percent post-consumer recycled material.

“We’re all about keeping things simple and walking the walk on sustainability, but still providing a value-add, both for the consumer and the seller,” Mitchell says.

More than anything, Mitchell hopes to reinvent the typical garden seed company. “Just kind of elevating something that’s always been there. Like what Starbucks did for the coffee bean. They took a new approach to something that was around forever.”

You can order seed kits and other gardening tools on the Humble Seed website or join the gardening conversation on Facebook.

by Megan Dobransky
Published on July 22nd, 2011

Thanks to Megan Dobransky of Earth 911 for this wonderful feature on Humble Seed.  

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Garbage in, Garbage out!

June 14th, 2011

 

You are what you eat, and in American, we are petroleum.  Some of you might be agreeing with me while others are scratching their heads. So I will elaborate for you. The following exert is taken from a 2004 article called, Eating Fossil Fuels by Dale Allen Pfeiffer. I provided the link below and recommend you read it in its entirety.

In the United States, 400 gallons of oil equivalents are expended annually to feed each American (as of data provided in 1994). Agricultural energy consumption is broken down as follows:

  • 31% for the manufacture of inorganic fertilizer
  • 19% for the operation of field machinery
  • 16% for transportation
  • 13% for irrigation
  • 08% for raising livestock (not including livestock feed)
  • 05% for crop drying
  • 05% for pesticide production
  • 08% miscellaneous

Energy costs for packaging, refrigeration, transportation to retail outlets, and household cooking are not considered in these figures.

Our food now travels from between 1,500 and 2,500 miles from farm to table. With a highly efficient semi-truck getting 6 to 8 mpg your looking at an average of 286 gallons of gas to get that food to your table. The sad thing, is that it isn’t even good food. Modified, picked green, force ripened, altered, these are all common terms and practices. I challenge each of you to take a trip to your local grocery store with one goal, to leave with only REAL food. By that I mean no altered ingredients, no pesticides or hormones, no unnatural colorants or preservatives, just food grown from start to finish the way it did 100 years ago.  I am in no way a purest, but I did this on a recent trip as I strolled through, some isles were completely passed without even stepping down, and when I hit that final one with a meager amount of organic produce that I could only assume fit the criteria I came to the realization, there is NO FOOD HERE!!! Wow, Mother Nature gave us this beautiful planet, had everything figured out, and we didn’t think that was good enough. I am not a fan of scare tactics, my intent is to make everyone a little more aware; I am only briefly touching on this subject here and will elaborate more on different areas in future blogs. For now try to educate yourself a little more on the food you eat. My recommended reading this time is Tomatoland: how modern Industrial Agriculture Destroyed our Most Alluring Fruit, by Barry Estabrook.

Just remember folks Garbage in, is Garbage out…  Thanks for your time, John Cavanagh

About John:

John Cavanagh has spent 20 years in the food service industry and is currently the general manager of Tuck Shop in the Coronado Historic District in Phoenix and Owner/ Operator of John’s Premium® Tonic Syrup. With his uncle being a third generation farmer in Montana, his passion and experience with food gives him a unique perspective on where agriculture is and should be going here in America.
www.tuckinphx.com www.johnstonic.com


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