video tutorials, tried-and-true tips + our latest learnings to surround you with abundance all season long
Between snow squalls, our friend Trevor (@larkinandtrevor) stopped by this week as we were making flavor selections for the next generation of our Dulcinea carrot and LOOK WHAT HE MADE!
I especially can’t deal with how he captured the spirit of Davi, one of our two mini-Aussie mutts ♥
Okay, but what’s going on?
Carrots quickly revert back to their wildly bitter and pine-y ancestry, so we taste every single root of every single generation. Nearly one thousand of them! We’ve been especially choosy with Dulcinea, our new Fruition-bred variety, selecting (among other traits) for seriously exceptional flavor. What else matters, in the end?
So yes, we harvested the carrots and tucked them in our root cellar, soil still on to optimize their storage. To taste them, we wash the bottom few inches of each root and then slice away, cutting on a bias so each root (marvelously called ‘stecklings’ when they’re for seed rather than eating...!)...
published in the Small Farms Journal, Winter 2019-2020
By Petra Page-Mann
They told you to order from the catalog. To plant in tilled soil. To get big or get out. To dig in, to fit in, to simply follow the instructions on the package.
They promised you yield and markets, profitability and prosperity, stability and security, if you would just do what you’re told.
They sold you big tractors with bigger debt and small, patented seeds, a certain social grace with less than a living wage.
Now we know: We reap what we sow.
In the last century, farmers and their communities have been uprooted from our ten-thousand-year legacy: The seeds themselves. As seeds have moved from commons to commodity, it is no longer common to find a farmer growing their own seed, much less involved in any breeding process.
Yet we are.
With every bite.
Don't judge a book by its cover...
...or a carrot, either :)
Friends, Fruition has just released a new carrot variety, Dulcinea, though I must warn you: She is orange, long and tapered. At first glance, she is simply a carrot. But she's so much more. And if we've done our work well, Dulcinea will outlast us by countless generations.
Some fruits and vegetables we know by name: Granny Smith apple, Sugar Snap pea, Sungold Tomato, Cafe au Lait dahlia.
But most varieties are anonymous in our gardens and at the grocery store, the nameless commodity that fits our quintessential assumption of what is romaine lettuce, what is an onion. This is basil, this is butternut squash. There are hundreds of varieties any carrot could be, but many of us simply recognize it as a carrot. Nonetheless, every carrot has a name.
You may not have heard of 'Bolero' carrot before, but you've most likely eaten it many times. Bolero is classic...
Each year we trial new varieties and develop new ones, harvesting their seeds and tucking in packets to share with you!
With each season we learn more about our seeds, ourselves, our soil, our community and our climate. Most seed companies are simply repackaging seed they've bought wholesale on the commodity market, which doesn't eliminate all the variables by any means, but it does greatly reduce their risk of not having seed in their packets.
The seeds in our packets is largely harvested on one of Fruition's four farms; we also collaborate with over a dozen talented organic seed growers to bring you the highest quality seed we can source.
And Friends, we don't always reap what we sow. Though we grew a glorious bed of Lime Queen zinnias this summer, persistent rain brought powdery mildew early to her leaves and filled her seedheads with millions of spores instead of seeds. (Thank goodness our Zinderella Peach zinnias, below, were a...
For years we’ve been asked to demystify seed starting and here it is: Rise & Shine shares everything you need to start seeds successfully at home in 40 beautiful pages with easy-to-follow instructions and insightful tips for the novice and experienced grower alike.