Lists of 2013 Seeds

Summary of tomato seed production through 2013:

Total varieties in inventory – 1,100

Named & known varieties for sale – 909

Unknown, offtype, or crossed varieties – 51 (or so)

Varieties in inventory, but not enough seeds to offer as full packets – 140

Preliminary lists of all tomato seeds produced through 2013 are available here:

DT TOMATO SEEDS 2013

Summary of pepper production through 2013:

Total varieties in inventory – 175

Named & known varieties for sale – 130

Unknown, offtype, or crossed varieties – 33 (or so)

Varieties in inventory, but not enough seeds to offer as full packets – 12

DT PEPPER SEEDS 2013

Melon, squash, lettuce, bean, etc. seeds still to be inventoried.

Meanwhile, I’m still looking and hoping for a more rural area to obtain land for growing.  Here is some eye candy from the Zion National Park area:

Land Zion 12-28-2013 N Land Zion 12-28-2013 U

Oh, the possibilities…

 

 

All 2013 Tomato Seeds Packaged

Here’s the last stack of tomato seeds from the 2013 season, packaged today:

Last stack tomato seed saving 2013

And here are all the seeds (2013 tomato seeds only), roughly sorted:

Tomato Seed Inventory 2013 seeds only

Lot’s of wonderful new varieties “discovered” among these!  But final sorting, data entry and website work still to come.

Other seed drying and packaging completed in the past few days:

Peppers, lettuce, chard, radish, flowers, eggplant, melons, cucumbers, herbs, okra, amaranth, ground cherry, goji berry, tomatillo, cabbage, Brussels sprouts, celery, spinach, onion, garlic, chives, squash (except a few winter squash), spinach, arugula, other greens, beans, corn and peas.

In 2013 I attempted to expand the business somewhat by contracting some part-time help.  This turned out to be a very bad idea from a financial perspective.  Through 3 quarters, they put in 17% of the hours but took home 98% of the profits.  [This left me with a starvation wage, even by the standards of the Democratic Republic of the Congo - but fortunately my work involves food production so I have not starved...]  Accordingly and regrettably, this means I will be cutting way back on the seedling and vegetable production aspects of the business in 2014, focusing on seeds, and pursuing additional means of income.

 

Stages 4-6

Stage 3 (seed extraction) is done! So the tail end of seed drying, packaging, and organizing are in progress. Data entry will start in earnest shortly, with lists of seed availability posted soon thereafter – hopefully all done by December 25th.

There is still one partially ripe Reverend Morrow’s Long Keeper sitting on the shelf.  Who knows how long it will keep this time around (see post of June 18, 2012).

Status Update – Stage 2 Completed

I just completed Stage 2 of processing tomato seeds for 2013; all tomatoes (except 3 boxes of ripening fruits) are into the fermenting phase:

Tomato seed saving status 12-04-2013

These 16 boxes (I ran out of containers so several are fermenting in zip-lock bags) represent about another 35 hrs. of intense work.  Since temperatures are very cold now (12° F currently, 5° forecast), seed separation (Stage 4) will have to be done in the garage.

Minus these tomatoes and the 300 or so batches drying on plates, here’s what my tomato seed collection looks like now:

Tomato seed inventory 12-03-2013

Plenty of data entry and organizing still to do – not to mention winter squash, lettuce, chard, bean and many other types of seeds at various stages of processing.  But at least the most urgent and hardest part is done!

Seed Processing Status & Beans, Peppers

Though we’ve had several light frost events starting the last week of September, this past week has brought several hard freezes (<30°F) – cold enough to freeze out the backyard high tunnel.  Ahead of this I harvested the rest of the peppers, including:

ISLETA - (brown, thin-skinned, mild):

Pepper, Isleta 11-21-2013 C rev

NEPALESE – (red, uniquely lobed, just a touch of heat):

Pepper, Nepalese 11-21-2013 C rev

And many more – seeds from a total of about 110 varieties of peppers saved in 2013.

Also planted at least 49 varieties of legumes, mostly beans, including all but two varieties on Slow Food USA’s Ark of Taste list.  Unfortunately, I’ll have seeds of perhaps 15 varieties; the record heat and insufficient watering system resulted in crop failure for most legumes.  Here’s one that did produce well:

CHEROKEE TRAIL OF TEARS

Bean, Cherokee Trail of Tears 11-25-2013 A rev

Tomato seeds?  In the home stretch, but it’s a long one.  Still have 13 boxes of bagged tomatoes keeping cool in the garage awaiting Stage 2 (weighing, labeling, cutting) of processing:

Tomato seed processing Nov 2013 C

Capacity, in terms of space and containers, for Stage 3 (fermentation) about 9 boxes at a time:

Tomato seed processing Nov 2013 A

Stage 4, seed separation, is becoming more challenging with cold weather:

Seed saving 8-30-2011 Z01

Stage 5, seed drying, is taking up every square inch of available shelf space and floor space:

Tomato Seed Saving 9-20-2011 B

Stage 6, packaging & sorting, is about 60% completed for 2013 seeds:

Tomato seed saving 10-17-2011 B

Stage 7, data entry and uploading to website, is, regrettably, 0% completed at this point.  However, lists of tomato seeds which are probably available now are posted at:

                            Tomato Seeds Inventory

At least 25 varieties of lettuce seeds are available, along with chard, ground cherries, and many more.  Lists to follow soon, but processing tomatoes for seeds will occupy most of my time for the next week or so.

2013 Tomatoes Harvested

Finally all tomatoes of the 2013 season are harvested!

Total number of tomato plants grown:  1,544

Total number of varieties raised:  880

No. of batches of tomatoes still to process for seeds (est.): 780

Estimated total minutes to process each batch: 20

No. of varieties for which I will have viable seeds to offer (est.): 820

Where to find the most recent list of varieties (until I can manage the time to get website in shape…):

https://docs.google.com/spreadsheet/pub?key=0AvteJL5raChLdHVmRV9USF84S0RRb0MyNFJDS1BrSFE&output=html

Estimated number of hours to get website in shape: 1,700

Distance between vision and abilities: really, really far…

 

Carolina Reaper Pepper Harvest

We just had our first snowstorm:
Snowstorm 11-03-2013 A
With a hard freeze coming this morning.
So I thought it best to harvest the Carolina Reaper peppers from the high tunnel. These are from seeds planted in two batches: 12-05-2012 (see early blog postings) and 3-12-2013. Plants from the later batch nearly caught up with the earlier in terms of size and production. Both reached around 6 ft. tall in the high tunnel and put out about 10 pods per plant. Those planted in the open field, however, reached only about 2 ft. tall and produced nothing before frost stopped them.

Two basic pod forms:

Stinger -

Pepper, Carolina Reaper 11-03-2013 B revPepper, Carolina Reaper 11-03-2013 F revPepper, Carolina Reaper 11-03-2013 D rev

And “standard” pod -

Pepper, Carolina Reaper 11-03-2013 H revPepper, Carolina Reaper 11-03-2013 I rev

Heat level?? Indescribably intense. An explosion of pain with violent physiological responses, then it’s like trying to survive a terrible nightmare that just seems like it will never end while the heat very slowly subsides over 30 minutes or so. You’ve gotta have a streak of masochism to even try this one – that or you don’t have the same taste buds and heat receptors that I have!

Seeds are ready for sending.  See:

http://www.gianttomatoseeds.com/dt_seeds.html

= = = = = = = = = =

Update, 11-10-2013

Yesterday it took me nearly three hours to extract seeds from 75 pods, each with about 6-15 seeds.  This is insanity!  I purchased two boxes (2 sizes) of vinyl gloves and two high-quality dust masks.  With two pair of gloves my hands were over 90% protected from the capsaicin oil.  The insides of the pods were very slippery, almost dripping with capsaicin oil.  One layer of vinyl absolutely is not enough for these super-hot peppers -  I’ll wear three next time.

So I made the mistake of setting the pair of scissors I was using on my pant leg, then leaning my arm against the same spot.  It took me a very short time to realize that was a bad decision.  Now, 36 hours later, my leg still burns (the oil had no trouble seeping through thick cotton) and my arm still burns.  Even after vigorous cleaning.  But this is nothing compared to the fumes!

The entire house became permeated by fumes and everybody was coughing.  I had to close up the processing room.  Worse, much worse, even after processing and leaving the area, I continued to cough violently for more than an hour before it occurred to me that all my clothing was contaminated.  My neck muscles, throat and diaphragm are still sore from the worst coughing fit I’ve ever experienced.  And I’ve been through almost an entire box of tissue paper.  I still have to wear a dust mask to even be able to enter the processing room.  Doorknobs and such might be contaminated for weeks.

Then there was the fleck of Bhut Jolokia pod that flipped up into my eye a few days ago while I was packaging seeds.  Tough to describe the sensation – think gasoline in your eye!

Note to self for next year when processing Carolina Reaper pods

  • Do not cut pods indoors
  • Use a fan if need to assure excellent air circulation
  • Wear 3 pairs of vinyl gloves
  • Use a better dust mask
  • Wear goggles
  • Wear full protective hazmat disposable clothing
  • Immediately clean all tools and surfaces
  • Dry seeds outside of living areas

I’ve processed several batches of Bhut Jolokia seeds over the past couple of years.  Those were bad enough.  But Carolina Reaper takes processing hot peppers to a whole new level of suffering!  What am I, insane or something?