Seed Questions

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? 



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). 



Onion seedlings