Last Call for Free Seeds

A few might recall I posted a giveaway for free seeds a while ago.  I do have a few left to give out which I have listed down below here but here's a bonus for those who received some of those free seeds. A bit of history.
I am the type of person who loves reading the history behind a plant.  How did it become so popular? Why is this certain vegetable or fruit so expensive in the grocery store? Why does it have that really weird and sometimes musical name?  To me, this makes it so much more enjoyable to know all about the plants that I grow. 
So I decided to post some of the research I did while working on a project called Vegucation Outreach that is being used here to encourage kids eat their veggies.   

Something to keep in mind about the winter squash.  Many say this "Oh you have to have ROOM to grow THOSE plants!"  I beg to differ.  I have been now for the past two seasons training my heavy winter squash to grow vertical. Up fences.  I save my orange and onion mesh bags and when the plant sets fruit I simply put it in the bag and support it with zip ties.  This allows the fruit to still breath, it supports it as it becomes heavier and heavier, thereby ensuring that the fruit doesn't pull the entire vine down, and it keeps it off the ground so we can plant other things below it.  This year we will be doing this for both winter squash and watermelon and by the sound of it, our entire fence will be covered this year.  (stay tuned for that!)

Here's all that's left.

  • Acorn Squash
  • Long Island Cheese Pumpkin
  • Marina di Chioggia
  • Kabocha Squash
  • Delicata Squash
  • Carnival (also heard it called Festival) Squash
  • Galeux D'eysines
  • Red Russian Kale
  • Santa Claus Melon

  • Now, a warning to the last minute folks out there. There is very little left of the Red Russian Kale.  A note about the Red Russian Kale.  You want a plant that will grow during winter? That will go through a hard freeze and still bounce back and in fact will be sweeter than before?  This is your plant. We have these planted in our front yard and back this year.  We've had numerous freezes, frosts and a few snow falls.  These guys take a licking and keep on ticking! Really amazing. Come a month from now I'll be eating a lot of fresh kale out of the garden.  These are also very proficient at providing MASSIVE amounts of seeds.  When you go to harvest you can expect to find Red Russian kale seedlings all through your yard. They will germinate and flourish everywhere and once they do they are hard to keep down. They are tough little plants that are also, a superfood!

    Now, I do have to say, this offer is not exactly free.  There is a cost somewhat.
    Like last years Black Futsu Seed giveaway the only thing I ask on this one is that if you are interested you must cover the postage.
    This means, unlike last year when people sent me a self addressed envelope with postage included (.45 postage on one envelope, .45 on self addressed envelope. .90 grand total), you will only have to send .46 to me via Paypal.
    If you prefer you still can send me a self addressed envelope with postage but I suggest the Paypal method to save a bit of $$$ and I did have quite a few people report that they sent me envelopes that I never received.
    I will cover the cost of envelopes.
    If you are interested in this offer you can email me.
    If you are interested in getting some almost free seeds this is all I ask.

    1. Email me your address and advise me which seeds you are interested in.
    2. Send me .46 via Paypal. 
    3. Upon receipt of the .46 I will send you whichever seeds you would like(that I still have available) to the address you sent me on step 1. 
    As you can see. Simple.  I will send you about 5 to 10 of each seed you wish.  Supplies are limited and of course rules of first come, first serve apply.

    So here is your history lesson for the day. Enjoy!
    Galeux D’esyines (Heirloom)
    It is an outstanding warty variety. The sweet orange flesh of this variety is great in soups. The fruits weigh between 5 and 10 kg. For decorative purposes, it should be harvested before overly mature, because the peanut-like warts continue to grow and will cover the entire fruit. This variety does not keep for long.
    Very old variety mentioned in France, in 1885, in the book “Les Plantes Potagères” of Vilmorin-Andrieux. It is also known as "Brodée Galeuse". 
    Does not store well.  These are simply too sugary to stay good for long.

    Marina di Chioggia (Heirloom)
    Marina di Chioggia Squash are flattened in shape, and have rough, greyish-green, heavily warted rind.  Inside, they have sweet, orange flesh with a rich flavour.  They will weigh 4 to 10 pounds (1 3/4 to 4 1/2 kg.)  Vine-type plant.
    95 to 105 days from seed.
    Marina di Chioggia Squash is named after Chioggia, a seaport near Venice, Italy.
    Stores very well. I just ate my last one from my yard about a month ago.

    Delicata Squash (Heirloom)
    Grows on a semi-bush type squash plant, that grows 18 to 24 inches (45 to 60 cm) tall
    The plant has relatively poor yields, and is susceptible to disease.  Delicata Squash was introduced in 1894 by the Peter Henderson Company of New York City.  The susceptibility to disease made growing it commercially unfeasible, particularly because the thin skin also made it harder to ship. Consequently, it fell out of commercial favour, being replaced by the improved variety called Cornell Bush Delicata Squash.
    Stores for about 3 months after harvest.

    Kabocha Squash (Heirloom)
    An average kabocha weighs 2-3 pounds but can weigh as much as 8 pounds.[2]
    It has an exceptional naturally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Some can taste like Russet potatoes. Like other squash-family members, it is commonly mixed in side dishes and soups or anywhere pumpkin, potato, or other squash would be. 
    The kabocha was introduced to Japan by Portuguese sailors in 1541, who brought it with them from Cambodia. The Portuguese name for the squash, Cambodia abóbora (カンボジャ・アボボラ), was shortened by the Japanese to kabocha
    I purchased mine from the grocery store and then kept the seeds.  The one we had went bad fast but it's my own personal belief that this was most likely a squash that had traveled quite a bit and was already pretty old as it was available at the store in July. 
    Carnival Squash (Hybrid)
    Carnival Squash is shaped like a slightly flattened pumpkin with hard, thick, colourful rind that is mottled with green, yellow, orange and cream.  They grow to be 5 to 7 inches wide (12 1/2 to 18 1/2 cm.)  They have coarse but not stringy yellow flesh, with a sweet, mild flavour that improves with storage.  F1 hybrid semi-bush.  85 days from seed.  The Carnival squash is a a hybrid of Sweet Dumpling and an Acorn squash variety, both descendants of squashes native to Mexico.
    Plant 4 or 5 seeds in each hill after all danger of frost, keep well-watered. Each vine will produce many squash which can be harvested in the fall.  Acorn squash are indigenous to the western hemisphere, so they were not known to Europeans until after the voyages of Columbus. Pre-Columbian Americans had been using squash as a food source for as much as eight-thousand years. The acorn squash most likely originated in Mexico and Central America.  Both George Washington and Thomas Jefferson grew squash on their plantations. 
    Mine stayed good for about four months before we ate them. They were still good!


    Long Island Cheese Pumpkin (Heirloom)
    105 days.  A longtime favorite on Long Island very popular for pies. Flat, lightly ribbed fruit look like a wheel of cheese with buff colored skin. A very good keeper of excellent quality; 6-10 lbs. each; a beautiful heirloom variety.
    Philadelphia, Pennsylvania is the first place Long Island Cheese pumpkins were made commercially available—they were introduced in 1807 by Philadelphian Bernard McMahon.
    These store very well in cool conditions.  I still have one lonely little cheese pumpkin sitting on my floor. No soft spots, still in good condition.

    Santa Claus Melon (Heirloom)
    Named as it was once the only melon available in the United States during Christmas time, the Santa Claus Melon shares its greatest similarities with the honeydew. The melon has a sweet flavor and fruits will grow to 10 pounds. In addition to its late ripening period, this variety is known for its long shelf life, and can last for months off of the vine.
    This is also callled piel de sapo.  It originated in Spain, where it is widely grown to this day. 
    Can be direct sown in warmer climates after soil temperatures reach 70, plant 3-4 seeds 1/2” deep in hills 3-4’ apart on rows 5-6’ apart.  Once established, thin to two strongest plants.  For cooler climates start in pots in the greenhouse and transplant later when night time temperatures stay above 55 degrees.  Start seedlings 3 weeks before last frost. 

    Red Russian Kale (Heirloom)
    Red Russian Kale was introduced into America via Siberia by Russian traders in the 19th century.  It is very frost resistant and has a distinctive sweet flavour compared to the other varieties.
    The Leaf is eaten in Spring, Summer, Fall and Winter (for best flavor). They may be eaten raw, in salad, steamed, boiled, soup, sauté, stir fried or roasted.
    Germination Temperature: Optimal 55-75°F
    Days to emergence: 3-8 Days Minimum or 5-15 Days maximum

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