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Traditionally we've always just gone up to Wal-mart or Home Depot to buy seeds (generally Burpee), but the more I read about some of Monsanto's (who bought out Burpee) questionable practices, the more I'm interested in just getting back to the basics.

I've been looking around the Baker Creek website, and am curious whether anyone around here has ordered from them. They have a great rating from "Garden Watchdog". If you've ordered from them, what varieties did you grow, how did they do?

Besides Baker Creek, can you suggest any other reputable and cost effective companies I can take a look at? Thank you!

Tags: baker, creek, heirloom, seeds

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I've ordered from Seed Savers in Decorah, Iowa. Never disappointed. Would love to visit them sometime soon.

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I'd suggest two: SeedSavers.org and www.seedsofchange.com. I have ordered from both. They have a good selection, I like their mission and have had success with their varities.

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Baker's Creek is a great seed company. Charantais melons are a must grow! Poona Kheera cucumbers are good tasting and productive.
Also try Heirloom Acres www.HeirloomAcresSeeds.com

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Wow. I am going to have my hands full this spring I see ;)

Thanks for the suggestions so far, keep em coming :)

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We've ordered from Victory Seeds and Seed Saver's Exchange before, both with great success. I really like Victory Seeds () because of the extra info/history they have on the seeds. One of our favorite tomatoes from there is the Cherokee Chocolate. Isbell's Golden tomatoes also made an unexpectedly delicious chili!

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I have been very happy with http://www.seedsofchange.com and http://www.heirloomseeds.com/

Heirloom Seeds said the seeds would take over a month for shipment (not sure why) but they actually arrived within a week. Heirloom Seeds have a TON a variety.

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I'm with you on the "getting back to basics", and would love to grow primarily heirlooms myself . . . I've only got a catalog from Seeds of Change, but I look forward to checking out the other sources people here have already listed!

Anyone else itching to start planning for planting next Spring?

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Hehe I've already been looking around at the various websites for new varieties to try, and trying to squeeze in more plants than I had last year LOL My last frost isn't until mid-May, either!!!

Chris said:
I'm with you on the "getting back to basics", and would love to grow primarily heirlooms myself . . . I've only got a catalog from Seeds of Change, but I look forward to checking out the other sources people here have already listed!

Anyone else itching to start planning for planting next Spring?

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I agree, seeds of change and seed savers are great! You might also check out Gourmet Seed International (www.gourmetseed.com). They have alot of great stuff and I've had good luck with everything. I grown only heirloom organic veggies and they were able to provide an all organic heirloom seed.

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I have been very successfully using seeds from Botanical Interests. They have both organic and conventional seeds stocks with a great variety of heirlooms too.

I grew everything from seed this year and the only ones I had trouble with were brands that came from Home Depot.

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I got some of my seeds from Bakers last season.

Amish Paste Tomato
Sweet Red Stuffing Pepper
New England Pie Pumpkin
Red Noodle Pole Bean
… and a few others.

All excellent varieties, good germination. They also sent me a couple of free packets to try. An eggplant called Thai Long Green and a heirloom Italian broccoli that grew giant healthy plants but no broccoli heads. I think the broccoli failure was due to the extreme hot weather we had in June.

I am planning to order from them again for next season’s garden.

Here’s a gardener’s site by Cornell U. It’s an excellent site for plant variety recs and the seed companies where you can get them.

http://vegvariety.cce.cornell.edu/index.php

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Not of much use to most but just in case anyone from Spain ever comes in search of this kind of information here, there is a good Spanish organic seed company online called Semillas Madre Tierra at http://www.semillasmadretierra.com/. They're big on biodynamic growing, too.

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Staff Recipes: Roasted Heritage Breed Turkey


KariEven though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.

Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.

Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.

Here is her recipe from last year:

Whether fresh or frozen, bring the bird to room temperature before cooking.

Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.

Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).

Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.

Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.

Let the roasted bird rest 10-15 minutes before carving.

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