Buy SEEDS now!

Started by Hoofer, September 29, 2016, 01:19:12 PM

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Hoofer

Right now, the stores are selling this years stock for 1/2 price.   
They are moving seeds off the shelves, to make space for holiday JUNK.

This is the time of the year we buy next years seeds and it might take us 4-5 more years to use them up.  To be sure they're OK, we'll soak a paper towel and throw a dozen in there, fold it over and give it a day or two.  If they spout, we're good to go.

We like to soak seed for an hour or two before planting, they sprout faster than waiting for the next rain or having to water them.

For storage, we put them in a bucket with a lid, and into the basement, where it's cool and dry.   Dry is common sense, but forgetting HEAT does shorten the storage time too.

When it comes to Green Beans, try "Tenderette" and "Slenderette".   They can very well, and retain a great flavor, plus they're great eating fresh or cooked - none of that chalky or waxy flavor.  Whole, snapped, cut, frenched - they're my personal favorite.
All animals are created equal; Some just take longer to cook.   Survival is keeping an eye on those around you...

Possum

Quote from: Hoofer on September 29, 2016, 01:19:12 PM
Right now, the stores are selling this years stock for 1/2 price.   
They are moving seeds off the shelves, to make space for holiday JUNK.

This is the time of the year we buy next years seeds and it might take us 4-5 more years to use them up.  To be sure they're OK, we'll soak a paper towel and throw a dozen in there, fold it over and give it a day or two.  If they spout, we're good to go.

We like to soak seed for an hour or two before planting, they sprout faster than waiting for the next rain or having to water them.

For storage, we put them in a bucket with a lid, and into the basement, where it's cool and dry.   Dry is common sense, but forgetting HEAT does shorten the storage time too.

When it comes to Green Beans, try "Tenderette" and "Slenderette".   They can very well, and retain a great flavor, plus they're great eating fresh or cooked - none of that chalky or waxy flavor.  Whole, snapped, cut, frenched - they're my personal favorite.
We keep them in the dehydrator drawer in the ice box, thats about the only place around here to keep them cool in the summer. We also used to can alot and will get back into it in a few years when we retire. Until them we freeze alot.

Solar

Quote from: Hoofer on September 29, 2016, 01:19:12 PM
Right now, the stores are selling this years stock for 1/2 price.   
They are moving seeds off the shelves, to make space for holiday JUNK.

This is the time of the year we buy next years seeds and it might take us 4-5 more years to use them up.  To be sure they're OK, we'll soak a paper towel and throw a dozen in there, fold it over and give it a day or two.  If they spout, we're good to go.

We like to soak seed for an hour or two before planting, they sprout faster than waiting for the next rain or having to water them.

For storage, we put them in a bucket with a lid, and into the basement, where it's cool and dry.   Dry is common sense, but forgetting HEAT does shorten the storage time too.

When it comes to Green Beans, try "Tenderette" and "Slenderette".   They can very well, and retain a great flavor, plus they're great eating fresh or cooked - none of that chalky or waxy flavor.  Whole, snapped, cut, frenched - they're my personal favorite.
Good stuff!
Might I suggest silica gel packets mixed in since you aren't freezing the seeds, and even if you are freezing, it's still a good idea to add a few packets in the event the freezer ever fails.
We bought 10 thousand packets for about 20 bucks if I remember right, and the same for oxygenator packets.

One other point, is put the single packets in single ziplock bags, date the bags individually and put all of them into a larger bag, that way you don't have to open one big bag and expose all the packages to air/temperature and humidity in the event you don't plan on a big planting.
Where we live, we have to start seeds indoors 6 weeks prior since the soil doesn't thaw until late April. We never know what to expect in the mountains.
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Hoofer

35-40lbs of seed, Sweet Corn, Beans, Beets, Lettuce, and a whole bunch more for $160.

We usually put in +10 lbs of beans & corn...

What I need is a remote controlled pellet gun, with a camera/sight, some kind of varmint alert system - mounted on the corner of the house.
All the places to EAT, and every varmint from Deer to Coons think the variety in our garden is "tops".

We got behind on the canning, so next year we gotta have a big harvest to get a couple years supply of canned goods.


For you folks that FREEZE stuff - if you think your old freezer is dead, spend the $25 for a new starting relay, it's easy to replace, unplug it, look for a black plastic cover on the side of the compressor, pop that off, swap out the relay, plug it back in.

If you have a frost free version, also look at the defrost timer, they usually "go" before the start relay.  The old units are built pretty well, we got a 25yr old 17cuft Gibson upright, and other than replacing the door seal for the second time, it's going strong.
All animals are created equal; Some just take longer to cook.   Survival is keeping an eye on those around you...

Possum

Quote from: Hoofer on October 03, 2016, 02:38:27 PM
35-40lbs of seed, Sweet Corn, Beans, Beets, Lettuce, and a whole bunch more for $160.

We usually put in +10 lbs of beans & corn...

What I need is a remote controlled pellet gun, with a camera/sight, some kind of varmint alert system - mounted on the corner of the house.
All the places to EAT, and every varmint from Deer to Coons think the variety in our garden is "tops".

We got behind on the canning, so next year we gotta have a big harvest to get a couple years supply of canned goods.


For you folks that FREEZE stuff - if you think your old freezer is dead, spend the $25 for a new starting relay, it's easy to replace, unplug it, look for a black plastic cover on the side of the compressor, pop that off, swap out the relay, plug it back in.

If you have a frost free version, also look at the defrost timer, they usually "go" before the start relay.  The old units are built pretty well, we got a 25yr old 17cuft Gibson upright, and other than replacing the door seal for the second time, it's going strong.
That canning is hard work. Planning to build a canning room after I retire to make things a little easier. Right now we can and freeze. Freezer is a old chest type that buries everything to the bottom where it disappears. Its around 40 years old but still keeping vegetables around 20 below. Keeping finger's crossed it lasts a couple more years.

Hoofer

Quote from: s3779m on October 03, 2016, 03:49:23 PM
That canning is hard work. Planning to build a canning room after I retire to make things a little easier. Right now we can and freeze. Freezer is a old chest type that buries everything to the bottom where it disappears. Its around 40 years old but still keeping vegetables around 20 below. Keeping finger's crossed it lasts a couple more years.

Canning WAS hard work, then we got everyone involved, snapping beans, shelling peas, packing jars.   Now it's a family activity.  And if visitors show up - we put them to work too!   We have a big dining room table that can seat up to 14, plenty of room to spread things out.   2 Canners, and since I moved the high capacity gas burners to the front of the stove, both pressure cookers can be chugging away at the same time for those long ones, like Venison (70 min @ 15psi).

Yesterday Wifey was digging away in the small garden spot, been thinking of turning it into a greenhouse or tunnel....
All animals are created equal; Some just take longer to cook.   Survival is keeping an eye on those around you...