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Valley Homes
Heirloom Varieties and the Edible Lawn
By Bonnie Williamson
"Things just aren't as good as they used to be."
That lament is heard over and over again, year after year, generation to generation. And concerning the food we
eat, it's true.
"Fruits and vegetables that come from heirloom seeds taste better. Heirloom seeds are always open-pollinated
varieties that produce the same variety year after year, if they're properly saved. They haven't been messed with,
like hybrids that are a cross between two separate varieties," said Larry Lower, president of the Berkeley
Springs, W.Va., Farmers Market Association.
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But fruits and vegetables grown from heirloom seeds are not as hardy as hybrids.
"Hybrids are easier to grow and easier to ship," Lower said. "They are more durable and thick-skinned.
Hybrids are made to be shipped all over the country. But you know when they're shipped, they've lost that heirloom
quality."
Lower mentioned the Red Delicious apple as a good example of a hybrid. "Again, the Red Delicious has a thick
skin. It has no blemishes. It's nice to look at but has very little flavor," he said.
Tomatoes are the most challenging to grow from heirloom seeds. Varieties such as Cherokee Purple and Boxcar Willie
are extremely popular, but are more susceptible to disease and more vulnerable to changes in the weather, Lower
said.
"They're much more laborious but the reward is well worth it," he added.
Lower said New Jersey is known for its delicious tomatoes. Why?
"They come from generations of heirloom seeds. Of course good soil also helps," Lower said.
People who want to try growing heirloom seeds can find plenty of sites on the Internet to get started. However,
Lower recommended visiting local farmers markets.
"Farmers markets are food with a face," Lower said. "Talk to the farmers there. Ask them if they
actually grew their products. Just because it's in a farmers market doesn't mean it's locally grown. Ask."
Wanting more flavorful food is one reason people are getting back to basics in gardening. Another reason is better
health.
Allan Balliett, an organic farmer near Shepherdstown, W.Va., was suffering from horrible health problems in the
1980s. "I was sleepy, losing my hair and my vitality was gone," he said. "I went to doctor after
doctor. Finally, one doctor said I had to free myself from toxins in food. That's how I got into organic farming."
Balliett started his own organic garden and soon found all of his symptoms had disappeared. "All it took was
eating clean, nutritious food," he said.
Simply speaking, organic gardening is not using synthetic fertilizers or pesticides on plants. However, organic
gardeners have to be aware of the whole system of nature including water supply, wildlife, insects and even the
people who are eating the fruits and vegetables produced.
Balliett said the soil has to provide everything the plant needs. Compost is used to give the plants the nutrients
they require. Compost can be decaying plant wastes like grass clippings, fall leaves or even vegetable scraps from
the kitchen.
Choosing an appropriate site is important, too, Balliett said. "You need an area with good strong sunlight,"
he said. Balliett also recommended using heirloom seeds.
Balliett has been farming organically for more than ten years. He is so successful, he contributes to Community
Supported Agriculture, a 12-member organization based in Shepherdstown, that serves more than 300 households. Those
who want CSA products buy a share, which is a commitment to support a local farm throughout the season. For that
support, they receive a weekly box of fresh produce from late spring through early fall. Fruits and vegetables
are delivered to a location near the customer the same day they are harvested. If gardeners don't have the time
or space to devote themselves to organic gardening, they can take advantage of CSA products.
More information on CSA is available at www.freshandlocalcsa.com.
For those who may be too intimidated by the work and diligence involved with a formal vegetable garden, take heart.
All you have to do is walk into your backyard and a salad awaits.
Joyce Morningstar of Berkeley Springs has made a hobby of studying edible plants in the backyard, and has a passion
for eating them as well. Morningstar studied under herbalist and author Susan Weed, who teaches courses worldwide
on the healing power of herbs and plants.
"So many plants are right outside your door. The first thing you should do is stop mowing. At least leave
a section of your yard free of the mower, then take a good look at your yard," Morningstar said.
One obvious plant, which seems to dominate nearly every lawn, is the common dandelion, a particular favorite of
Morningstar. Dandelions contain high concentrations of vitamins A and C. The greens of the plant can be cooked
or eaten raw in salads. The flowers can be used in the production of a mellow wine.
Another favorite of Morningstar is lamb's quarters. This plant has edible spinach-flavored leaves that are a good
source for beta-carotene, calcium, potassium, and also a great source of trace minerals, B-complex vitamins, vitamin
C, and fiber.
"Yarrow is another valuable plant that can fight colds and flu," Morningstar said.
Yarrow flowers are flat and from two to six inches across with two- to five-inch stems. Colors for the flowers
include white, yellow, gold, pink and red.
Purslane is another Morningstar favorite. It's often viewed as a weed, she said. It's a trailing plant with two-inch
leaves that are high in Omega-3 fatty acids, and higher in beta-carotene than spinach. Its stems have Vitamin C
content too.
"The bottom line is, the Earth provides exactly what we need. Get more in touch with it," Morningstar
said. |
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