Class #4 entitled Saving Your Seeds (which includes a Potluck Crop Swap) will happen at the Native Revival Nursery in Aptos on Saturday, August 20, 2016.
Open to all. There are two options for class times: 11:00am-12:00pm or 1:30pm-2:30pm. Cost: $15 per person if purchased in advance or $20 on day of event. Registration at [email protected] (not required but recommended as classes do fill up)
Harvesting and Cleaning Seeds
Gardeners harvest provide not only a bounty for eating, but also, the benefits of Time-honored methods and tradition to gather and clean seeds from their favorite crops. They reap what they have sown.
The two categories of seed cleaning are dry-fruit and fleshy-fruit. To begin our collection, I will start with our favorite, fruit the tomato.
The seed are embedded in the flesh or in the cavity of the fruit. The biological maturity of the fruit can be different from market ready crops. So we must allow the plant to go beyond eatable stage, into its decaying period. We will focus on the three steps to fermenting tomato seeds.
Cut the tomato across the middle to expose their seeds. Place in a open glass jar after slicing and squeezing the fruit to expose flesh. Remove flesh leaving seeds and juice mash.
Place jar in a warm spot between 70 to 85 degrees. The process will take one to three days.
Stir the mash a few time a day. A white mold will appear on the surface that aids in the fermentation of the seed. As the mix separates the good seeds will sink to the bottom as they are heavier than the liquid mix. Each time the mash is stirred the mature seeds will be re-suspended, but will stink back to the bottom of the jar as the mix settles. Fermentation is complete when most of the mature seeds have sunk to the bottom.
This step begins by adding small amounts of water to the mash has it ferments. Once the pulp and immature seed flow to the top, they should be poured off. The process end with most of the good seeds on the bottom. These seed are then transfer to a strainer and rinsed under water until they are cleaned. Finally the seed should be spread out on paper to dry. Stir
occasionally to prevent sticking together. One dry the seeds are ready for storage in glass jar in cool dark area.
The fermenting mash may begin to smell foul or attract fruit flies, so place on porch or in the garage with enough warmth.
Information box up date.
Where to Purchase Seeds from nearly 200 variety of heirloom seeds.
Native Revival Nursey – Mar Vista Dr. Aptos. CA. [email protected]
Allen Morgan – [email protected]
Seed Savers Exchange: www.Seedsaver.org/