Posted on Fri, February 19, 2010 by Jerusha Klemperer
2 Comments | Categories: Biodiversity, Farms and Farming, Uncategorized,
by Anastacia Marx de Salcedo, Slow Food Boston
February is tough on even the most chlorophyll-phobic among us. The other day, I caught my brother-in-lawthe guy whos enacted a total ban on houseplants and helivacs the floral arrangement from the dining room tablestuffing my Seeds of Change catalog down his pants.
What are you doing? I asked.
Um, planning a garden?
Ordinarily, I would have been supportive, but were talking about fodder for late night fantasies featuring Armenian cucumbers and Kurota Chantenay carrots.
Not with my catalog you dont, I said, ripping it out of his hands. But Id be happy to give you a few pointers.
Heres what I told him:
A first-time gardener cant go wrong with a lettuce and greens patch. The case in a nutshell: 1) Theyre far and away the easiest vegetables to grow. 2) They yield the greatest bang for the buck, since you eat the whole thing except for the root. 3) Theyre a cinch to prepare: just pick, wash, dress and eat.
My favorites are the old-time varieties with their distinctive flavors, cool looks and funky names. Theres Deers Tonguemild taste, velvety texture and eponymous shape. Forellenschluss, crisp Romaine-type leaves spattered with crimson. And Bulls Blood Beet, crinkled wine-colored tops with an oxalic zing. Round out these three (all from Slow Food USAs Ark of Taste, our catalog of endangered foods) with a handful of peppery, fast-growing arugula, beloved by humankind since the Roman Empire, and you have yourself a killer saladevery day for months!
But thats not all.
By growing heirlooms, youre helping to preserve biodiversityand wresting a smidgen of control over the world seed market from big corporations. Today, a staggering 82% of the $36.5 billion seed market is proprietary, owned by a mere handful of companies (that list starts with Monsanto). Consolidation began in the 1940s with the development of supermarket-friendly hybrids (good looking! will travel!) and accelerated in the 1990s with the introduction of genetically modified organisms (GMOs).
to read the rest of this article, on Boston’s “Public Radio Kitchen,” click here.