There's something so appealing about receiving a chubby envelope in the mail and spending happy hours picking and choosing this year's garden newbies from the pages of my very own catalog. I've kept a few for reference over the years, and wouldn't be surprised if there happened to be a decades old catalog or two around somewhere. I know there's one old timer with a great recipe for pesto, and another that has a very helpful explanation of how tea-rose grafting works. The photos in these catalogs are often spectacular, and the tips are usually spot on.
I try to buy from as many catalog retailers as I can, and hope their efforts are appreciated by all my blogging buddies who plan on ordering catalogs this year. Enjoy the bounty. Oh, and if you've ordered a catalog in the past, many of these companies keep you on a master list, so avoid duplication and check before you make a new request.
In most cases, the links below go right to the catalog request page for each site. If you want more information, click the home page (often accessible by clicking the company logo). Happy shopping, and may the mailman beat a speedy path to your door.
Annie's Heirloom Seeds
Annie's Annuals and Perennials
Baker Creek Heirloom Seeds
Burnt Ridge Nursery & Orchard
Gardener's Supply Company
Gurney's Seed & Nursery
Henry Field's Seed & Nursery
High Mowing Organic Seed
Horticultural Products and Services (HPS)
J. L. Hudson, Seedsman
Johnny's Selected Seeds
Jung Seeds & Plants
Kitazawa Seed Co.
Kitchen Garden Seeds
Mountain Rose Herbs
Online Greenhouse (Press the button for the free order form.)
Peaceful Valley Farm and Garden (Grow Organic)
Ricther's Herb Catalog
Seeds of Change
Seed Saver's Exchange
Southern Exposure Seed Exchange
Sow True Seed
Stokes Seeds Limited
Tomato Growers Supply
Urban Farmer Seed Catalog
Well-Sweep Herb Farm
Vermont Wildflower Farm
Great Sites with PDF or Online Catalogs
Crimson Sage Medicinal Plant Nursery (PDF)
Gourmet Seed International - Excel Spreadsheet
Happy Cat Farm Organics
Mountain Valley Growers - Online plant list with helpful tutorials
Nichols Garden Nursery - I took a quick peek, and they appear to offer good value for saffron bulbs.
Prairieland Herbs ( PDF)
Renee's Garden (Online only) - heirlooms and herbs
Sand Hill Preservation Center (Online only)
Sand Mountain Herbs (Online only)
Sandy Mush Herb Nursery (PDF)
Seedman Exotic Seeds from Around the World (Online only) - An interesting site for hard to find seeds)
Tasteful Gardener (PDF) - Organic Plants
The Natural Gardening Company (Online only) - Marketed as the oldest certified organic nursery in the U.S.
By ParentingPatch (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
Why on Earth Would You Want to Can Your Own Food?
I actually came to canning pretty honestly. I wanted to explore long term storage solutions for garden herbs, vegetables, fruits and my growing store of spices. I discovered something interesting: Canning isn't anywhere near as scary as it appears. If you observe a few important rules, you can make hundreds of different recipes, give them away as gifts, and turn to them to make winter food prep more entertaining and delicious.
Once you start to explore the options, the offerings at the market will begin to seem paltry, too. After you taste the homemade stuff, mass market jams, pickles and chutneys will taste bland. Home canning is addictive. Don't forget homemade canned recipes can also be a healthy alternative. They typically contain wholesome ingredients and few if any of those pesky multisyllabic additives and preservatives. If stored properly, most home canned goods will remain shelf stable for 12 months or so.
Don't these canning projects sound amazing:
|Five Pounds of Fresh, Ripe Tomatoes|
- Dandelion jelly
- Peach and lavender jam
- Lemon balm jelly
- Lime marmalade
- Strawberry kiwi jam
Spicy Tomato Jam
|Simmered to perfection|
Preparing it yesterday was a treat: Leaving it to simmering on the back burner all afternoon infused the house with fall aromas -- and the welcome ghost of holidays yet to come. I have included photos of this year's tomato jam extravaganza throughout the post. Two batches (10 lbs., or about 28 tomatoes worth), yielded 9 half pint (8 oz.) jars.
You can find the recipe at the very informative Food in Jars website. It contains all the information you'll need to prepare and can tomato jam and many other recipes. This particular jam contains: ripe tomatoes (I used primarily slicing tomatoes because that's what I had left this late in the season), lime juice, sugar, cinnamon, cloves, ginger, salt, and red chili flakes. The directions call for leaving the tomato skins and seeds in as they lend the final jam some needed texture. I was doubtful, but that's exactly what happened. The seeds soften up, and the skins becomes tender.
I really like the Food in Jars recipe, but it took me a lot longer to reduce the mixture using slicing tomatoes, about five hours in a heavy duty, enamel Dutch oven on low (a light simmer) -- just an FYI. I like it thick, though.
|Prepared, canned, processed and sampled -- delicious!|
In canning, you can easily cut a recipe in half (doubling is a no-no unless you do it in batches). I was thinking: Half the published recipe would make enough to try as a refrigerator jam, saving the whole canning thing for another time. If you're too busy or not yet a convert, it might be worth considering.
Also, I used 8 ounce jars for this project, but 4 ounce jars are another option, especially for gift giving. That's enough for a pot of tasty red relish or more than a generous, spicy dollop with cream cheese.
|Mixed with Cream Cheese on a Cracker|
After this project, I'm left with a smattering of green tomatoes in the garden and plan on making a pickled green tomato relish with mustard seed next. See how a little canning prowess can make herb and vegetable gardening more productive?