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| Organic seed starter, fiber pots, seed varieties |
Initial questions included:
1) What varieties to plant?
2) What criteria do we apply; i.e. organic?
3) Where do we find a supply?
What we decided was to concentrate on basic salsa ingredients; tomato, onions, peppers. Past experience has proved these vegetables do very well here in our climate and we like to make salsa!
We are in the process of transitioning to organic production; meaning that we may not attain organic certification in the first year, however, efforts will be made to do so where ever possible in the production process. Admittedly, it is a steep learning curve figuring out what all that entails. Rather than purchase organic seed the first year, we stuck with the basic criteria that the seed had to be non-GMO and heirloom quality. Lingerring questions are: a) Do you have to use organic in order to claim "certified organic" produce? b) If you have a non-GMO plant that has been raised organically, can the seed it produces be saved and classified as "organic" for next years production? c) Is there a wide variety of quality organic seed available?
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| Watermelon and pepper seedlings |
We selected seeds from Baker Creek Seed Co. These seeds are all non-GMO heirloom varieties. We also purchased seed potatoes from Potato Farm; a Colorado company specializing in non-GMO Colorado Certified Seed Potatoes.
We started four tomato varieties, three pepper varieties, some watermelon, basil, onion and rhubarb (potatoes arriving soon).
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| Onion seedlings |
