Spring is about 6 or 7 weeks away. Time to get the popup greenhouses out and get these seeds going!
Progress: Last March, many of you helped us raise funds to open our farm to more mushroom workshops. Although we fell short of our goal, a little hard work made up the difference. Thanks to your help, the workshop pavilion pad is getting poured next week (somewhere in the photo above) along with the entrance to our farm! We’re excited about what this means for accommodating growing interest in our certified organic mushroom production and farm practices.
This year is our official harvest of Tennessee’s first certified organic crop of hops on our farm! Most of this year’s harvest will be dedicated to a new product coming out this Fall with some hops available to local brew clubs. Follow us on Facebook to know when these items will be available.
Change: This year we will not be regular vendors at the Woodbury Farmers’ Market due to demand for our mushroom products. We’re still figuring out what days we’ll be there. This year will be our first official apple and blueberry harvest, and we’re excited to make these available through local restaurants or at our local market.
Seeds: We’re planting a lot of our favorites for salsa making this year from newly purchased certified organic seeds. Like our Shiitake mushrooms, whatever vegetable produce doesn’t turn into Raw Salsa will be available direct to local restaurants.
Sunflower seeds are a great byproduct from flowers we plant to attract bees and other pollinators to the garden. Here’s how we harvest, brine and roast them to enjoy all year.
When to harvest (3 large flowers yield 1 lbs. of seeds):
First, it’s important to harvest them at the right time. Too soon and you might not have fully developed seeds. Too late and you might lose a lot to birds and squirrels. You will want to cut the flower heads when the seeds are plump, have dark stripes and the green leaves protecting the pedals start to slightly brown. If birds and squirrels are eating them early, you can cover the heads with a mesh bag until you are ready to cut them. You will also want the seeds to be dry enough that they fall out when you rub them. You can leave the heads in a protected place to dry more if you need to. To remove the seeds, simply rub them into a bowl and then rinse out the excess plant material.
Brine and roast:
Place your seeds in a salt brine (about 2 cups of salt per gallon of water) and let the seeds soak for 12-24 hours. Put a plate or bowl on top of them to fully submerge floating seeds.
Drain and remove the seeds. Lay them out on napkins to remove excess moisture. Do not rinse or remove the brine in anyway.
Evenly cover cookie sheets with the seeds and place in the oven at 300 degrees for 30-45 minutes until seeds are crisp. For more seasoning, you can lightly oil your seeds. I like mine very salty and add more salt to the brine step.