2012 SEED LIST

RR # 2 Tara, Ontario N0H2N0   519-934-3890     heritageinfo@bmts.com  email your order for shipping amount,total and  confirmation.  Please pay by cheque, draft  or money order  payable to R S Lahman. Thank you!                                                                                                 

    ALL SEED PACKS ARE $ 3.00 EACH

We grow only heritage seed varieties. To us this means open pollinated,have been around for over 60 years back to 1850 (some beans 1700′s). Not bred or crossed intentionally but that they have their original genetics intact. These seeds only need good soil, warmth and moisture to grow. All plants are grown here at our farm in real soil without watering or spraying any other supplements. We do not use inoculates for any of our seeds. All bean & pea plants dry out in the garden and are processed and cleaned by ourselves. Most seeds I have been growing for years saving , regrowing and have observed  they do adapt to their environment. Our priority  is the nutrients these heirlooms provide and the energy we get from consuming them. The better quality our food the less we need.

Ready to Grow

BEANS  BUSH (30-50 seeds)   

ARIKARA        North Dakota Indian 1800’s excellent baking bean  80-90 D

BLUE JAY      Green snap 55 d good producer can also dry beans for cooking beautiful blue/tan seeds. Green pods have purple markings.

BOSTON BAKE          1885   seed is white/purple stripes darkens to brown with age  A dry beans for baking only

Dragon Tongue Dutch

DRAGON TONGUE    Dutch fresh yellow wax purple markings long flat pods  great flavor 55-60 d can also be used dry

HUTTERITE SOUP      Hutterites emigrated from Austria in 1750’s and brought this pale green soup bean with them.     Heavy producer matures early. Wonderful food value for winter.

TIGER EYE                     (aka PepadeZapallo) Chile large flat kidney shape gold with maroon swirls Use as dry bean for chili or refried beans. 80 day

TRIUMPHE de FARCY           1850 French Fillet  pick green fresh slender pods pick 6”

BEANS POLE (30-40 seeds)

CHEROKEE TRAIL OF TEARS         1838 Black seed Cherokee Indian Bean eat purple pods  fresh and dry for cooking. Looks  gorgeous in a bowl add butter and enjoy.  Beans only give gas when not properly food combined. (Don’t eat with grains.)

Purple Peacock German Pole

PURPLE PEACOCK (aka Blauhilde) German beautiful pole needs stakes purple flowers, stems    and beans, great fresh or dry bean for cooking

CUCUMBERS (20 seeds)

EPHRAIM HALL         1812 family cucumber white skin 6-8” long best eaten small nice cucumber flavor 65 d

PEAS (40-50  seeds)

FISHER  Iowa family Heirloom edible 2″ pod  should be staked great for dry pea soup.

PEPPERS (25 seeds)

 the sweetest flavors you ever tasted

CHERVENA CHUSHKA                  BULGARIAN Sweet Red roaser good fresh tapered fruit 2”Wx6”L 85 d

GOLDEN TREASURE                      ITALIAN sweet yellow 8”long fruit fresh, fry roast 80 d

ORANGE BELL                                   Sweet Orange large 3 4 lobed thick flesh

SOYBEANS (40 seeds)

AGATE                                1924 New Mexico Heirloom brought to the U.S. from Japan eat fresh green pods or freeze

TOMATOES (20-30 seeds)

ARBUZNYI  Russia Black with green strips ID reg leaf     75 day

CARBON    classed as Black but looks brownish red 10-14 oz  nice flavor ID 75 d

DRUZBA                    Bulgarian round Red firm 8-12 oz delicious clusters of 3-4 ID reg leaf 70 d

EVA PURPLE BALL         German 1800 pink 4-5 oz great taste ID  70 d stake for best picking and results

GANTI            Hungary canner Red med beefsteak  full body flavor  ID reg leaf 80 D

INDIAN MOON      Navajo Heirloom Orange 6-8 oz  reg leaf ID 80 days

JAUNE FLAMME           French Orange 2-3 oz clusters of 5-6 good yield delicious! stake ID reg leaf 75 d stake for best results

MARIANNA’S PEACE       Czech 1900 pink/red 10-12 oz beefsteak sweet   ID Potato Leaf 80 days

MOLDOVAN            Green 10-12 oz beefsteak Id reg leaf 80 days

WAPSIPINICON PEACH                   Originated 1890 under name WHITE PEACH named after river in Iowa  2” Yellow favorite for 2011 sweeeet!         ID reg leaf 80 d

WEISSBEHAARTE                  German 2oz  white ripens to Yellow excellent flavor ID reg leaf

DR WYCHE”S YELLOW          Large beefsteak 1LB ripens to Orange wonderful flavor 75 d

SNOW WHITE                            sweet cherry delicious ivory light Yellow productive ID reg leaf  65 d  don’t think its a heirloom a tasty treat good for containers needs staking.

We guarantee these seeds came from plants we grew here.We water only at time of planting in the soil   Thank you for supporting a small grower dedicated to quality and re-growing the past for  future sustainability.

Big DADDY says this is the life!

Rob and I have been slowly adjusting to life without the milking herd. It sure is different. We don’t have to get up so early and less time in the barn evenings. Hopefully the hydro bill will go down next month.  The 50 girls we kept have settled down and are also adjusting . They have lots of room to race around.   After 7 years of having the barn full of goats it sure feels weird and empty. We moved everyone downstairs for the winter including the 3 bucks. Rob continues to  milk 7  once a day. We got 5 gallons of whip cream (used a cream separator) and made 5 pounds of our own butter. Some are making bellies and due in March. It gives me something to look forward to this summer, knowing I will hear them munching on grass as I work in the gardens keeping me company and giving me a shout. It is also very peaceful to watch them roam around the fields. Like they belong.

Smell that fresh air!

We were able to get away for a whole weekend. Rob was so happy to have no work and just be on the road traveling. We drove to Ottawa for a 50th birthday celebration. We got some  help for the chores, the weather worked out and the roads were great for driving. It was gorgeous driving into Ottawa the trees were laden with ice and snow. It was nice to be able to socialize with like minded folk and have a choice of good food while away.  We met some wonderful growers that go to the Ottawa market. It was encouraging to hear others say they don’t know what they would do if they did not have their own food. I feel the same. Once you find out the difference, taste it, feel it and take responsibility for your own health you will never go back to following the rest of the world.  One just needs to be brave and try new foods, ideas, ways. There is so much diversity in a natural system. Its there for everyone.

Bean Bash

I would feel so good if I could  help direct anyone that grows organically to at least try or consider the heirloom open pollinated varieties.  I want to learn and try so many more varieties.

I am truly enjoying my days this winter shelling beans we grew, cleaning, labeling and packaging them. To touch these shiny seed gems and remember this summer  planting them in the ground and watching them blossom and grow without our help. Some we ate green lots we left to dry. Rob stomps on the bags then on a windy day takes 2 pails and the weight of beans drop into pail, the chaff and pods blow away. My job is to sort and clean them. One small pack in a row produced a jar of dried beans. I am able  to sample (soak, cook and eat) and see if I like them enough to grow more the next year. Five x 50 foot rows gave us 12 pounds of Boston Bake beans. They taste so good. We eat them with a fresh piece of bread or alone. Soup, baked, dips you can do so much…there is absolutely no need for people to be sick or starving and eating out of tin cans.

Colour changes in Beans

I found out from a seed cleaning fellow that grain seeds turn color with age. At harvest time to a year or so if you still have the seeds they will have changed.

The above picture proves beans also do this. Sometimes you wonder if you have the right tag on the right bean but this is what happens. This year the Boston bake are white with purple markings and I look at what seed I used to plant (seed I had grown and saved from 2008 in 2010) it is definitely darker. On the end are the original seeds I kept from 2008 and they are very dark indeed.

ITS BEEN FUN

  May everyone feel peace, joy, health and prosperity over the holiday season. Treasure the time with loved ones, not the material gifts and things. Treasure good food, warmth and a roof over your head. Be aware and thankful we still have freedom to choose.

Winter  solstice is Dec 21st or 22nd  which is the shortest day of the year. This is when the sun is the greatest distance from the equator. The days start getting longer and brighter.  Winter gives the soil and  ourselves a rest and time to renew energy.   Time to summarize 2011 and plan or dream  for 2012.

Waiting for Santa

We spend time in the barn hoof trimming and making sure there are no drafts  for the kids when it gets very cold.  It feels so great to be able to relax and not have to rush for deadlines. This year we may not be surrounded by pure white and it certainly does not feel like winter or Christmas, however, looking at all the green ground and black soil gives me visions of growing again.

NEW for 2012   HEIRLOOM SEEDS  AVAILABLE FOR SALE

Help preserve food for the future one seed at a time. Open pollinated heritage varieties. Organically grown in natural soil. We take great care to preserve original genetics. These seeds & plants are NOT man-made, NOT gmo, and NOT new and improved. They are what our creator made. They have an internal intelligence stored for centuries in these  precious seed gems. Favorite family heirlooms from around the globe. Plant the seed and eat in the past. More and more people are planting gardens and growing their own food. Taste the difference in flavor and feel the difference in energy. These older varieties were designed to grow in soil.

Grow Your Own Tastes from the Past

HEIRLOOM PLANT SALE  Sat May 26 2012     9-5

Watch for ads and more information

Tomato, Pepper, Ground Cherry and more.

Alpine, Saanen, Lamancha

Rob and I have made a decision to sell the milking goats. We are at a crossroad in the industry. To compete we need to dig a deeper hole and go bigger. After 7 years hard work and raising 5 generations its production that counts not health.  It is hard to let go but once the decision is made things will fall into place. This is not a distress sale. We will  find a suitable home so they can settle in and continue to give good quality raw milk and hopefully remain healthy. They have never had a needle. They are our family and have had an important place in our life.

We milk 90-125 yr round. The producers making a better dollar are milking 300-500 and using a magic pellet that has lots of sugar so the fat and protein are high. To us buying in tonnes of feed is costly and in the long run does not benefit the animals. Ours have a natural

Healthy Raw Milk from Healthy Animal

immunity and they will react to a toxin or poison. They will adapt but will join the masses of short life span. Yes we can fool an animal and they will eat it. just like humans. You do not see the damage until  later and most do not even get the connection to the symptom having a cause.

Accept that its there don’t ask why or how it got there. Today’s “standards” are based on inferior norms.  While we cannot tell another how to feed or look after their animals we hope we have been a good example so others may have a different standard to compare to.

When you get into huge herds they lose their identity.  We adore Mini she  is a great milker she gave us Mini 2 and this year we kept Mini Man ( a buck). We have Deer, Skunk, Sweetie, No 116, Crouch er and Streak. Some are grannies, aunts and cousins. Our girls. When you hold them from birth amazed at the perfection of nature , little hooves, bright eyes, and some mouths already sucking, each with an individual sweet newborn smell, its hard not to want to be around and play with them and watch them grow. Yes we know they are an animal but we have fun too. Dress up at Christmas time. Races in the field in summer.

Dry Seed

To prepare for next year we save tomato seeds from the best fruit.   We scoop out seeds …put in bowl. Let sit for couple days to ferment (white mold). Rinse, put in sieve and in bowl to dry.  When dry put in envelope and label.  From my experience heirlooms do not cross. The rule is to only plant one potato leaf with regular leaf if saving seeds.

 We have saved our own seed for many years. We have found that old varieties (Heirlooms) with original genetics have an innate intelligence and do not cross with their own kind. Rob has proved an old open pollinated dent corn did NOT cross-pollinate with gmo corn grown nearby.  A lot of organic growers are afraid of this happening. Yes if plants are grown on inferior soil , seed saved and re-do year after year then the vigor of original genetics can and will be lost so that it may need the chemicals or become dependent on outside inputs .

Seeds fermenting

This is why here we take pride in feeding our soil naturally and seeing the natural results in the vigor and health of plants which will also be in  the seed for future growing. Now take that healthy balanced seed and grow in different conditions well you may not get the same results as we do here. Especially if you were to save that seed and regrow again on poor soil. Our perception and interest in saving is the original genetics that were God-given, not new and improved nor genetically altered. This is good energy, good food, good health for the plant, soil and you.

I have also had feedback that the first year growing heirlooms the plant did not do great but saved seed and next year noticed that it did much better so it adapted to the new conditions.  Plants are not much different from humans. I know myself as I have controlled the amount of toxins I ingest in food, environment, etc. I can resist for a while different places or food but I react quicker than someone who is used to eating fast food such as Swiss Chalet, Harvey s or bakery bought goods with gmo canola oil. If I  continued symptoms would go inward and I would adapt but my health would suffer in the long run. I have an immune system that works and sends me warnings.

Parsnips Dec/11

What we think is the most amazing  reason to preserve these original genetics is that they have a memory from creation that just waits for the right conditions then grows. Makes me wonder about the Garden of Eden at the beginning of time  how great the taste, nutrients, and size of food was.  We see this in 2nd and 3rd year of growing the same variety.

Our topsoil  is 15 inches deep . We see long roots helping the plant reach for nutrients. Years ago the land and soil was organic.  It was the only way people knew to grow. They had a 6th sense or common sense. If you didn’t plant or grow your own you didn’t eat. We need to get back to this way of thinking.

 We go round and round and Suppose…but…the secret sits in the middle and “knows”.

We were able to get away for three days.Wonderful neighbors came to feed and  milk the “girls” . Was it a dream? To be able to sleep in, relax no pressure visit family, friends..what a treat. We came back with a new perspective.

What I want to share is this story and encourage you to take time to visit auction sales at the stockyards. Maybe I am strange but I have always asked questions. I have never been a person who accepted what another says or writes. It may be “their” truth but not one that resonates with me.  “Experts”? can scientifically prove?, government officials can threaten, provide false data &  fears and those with $$ signs can sell it for profit and sales. Bottom line right is right. Truth and answers are there for all of us. You have to look and want to know.

I am the one who tours the abattoirs, asks the questions, sees the system before submitting any animals to slaughter for our meat. For us, it’s raising, feeding,  environment and the killing . I also want to make sure I get my own meat I have raised back. 

All predators have their way…praying mantis bites into middle of grasshopper, cat claws, plays with mouse, larger animals use claws and teeth this is part of the natural cycle. Death is death no more fear, pain, thoughts etc. the end.  I believe as humans and guardians of animals we can at least choose to treat them humanely. A man and a woman may differ on what is humane treatment, animal protection people  have their view and  those who slaughter daily as their  job have a different perspective.

Before we left for a holiday we took some milkers to the Brussels Stock yards and decided to wait thru the auction to bring the cheque home. Well to me it was an “eye opener”.  This Thursday there was no inspector at the doors where the animals are unloaded and put in pens. I have asked Rob how do you know they go for meat? And you don’t once you deliver and drop off they are no longer your concern. Usually sales barns are for culls not the best quality and yes most do end up for meat.  There are people that go looking for a milking goat, a pet, or a male for breeding or they ask the buyers to look out and buy for them.

Well the sheep came in first and that day there were not many goats . One ram was  dragging a back leg, bent and hobbling not sure if got hurt in transporting or came that way. There were no reactions on any faces so I assume this is normal. We would have put that animal down and never put it thru stress of move. I don’t think the inspector would’ve allowed it to be left. I had taken my camera and checked out  pens. One held  about 30 small kids by the size of their horns they had to be about 3 months but they were severely malnourished, stunted, timid, tiny and weak, runny noses and eyes all crusted. Common sense would tell anyone with eyes these were sick animals. I won’t say the woman who goes and picks up day old males from goat producers and raises them on man made concoction called milk replacer to sell and make money on. We calculated with the cost of feed ( and by looks of they were not getting a lot) she could not have made a whole lot…they sold for $30 each.Comments from the buyers were “put them in the compost heap ” and even they were disgusted. They were sweet innocent and still trustingly climbed up to be petted. That really made me sick inside.  Rob and I  thought our 6 wk males were bigger than these but then again we left them on the moms raw milk.

We use no selenium shots, no vaccinations and our kids have shiny fur no cough, excretions and lots energy. So when you have something to compare..a difference you can see ..but when its accepted as the norm ..that’s just the way it is. We think our nannies are so much healthier but cannot keep poor milkers so send very little there. We choose as they dry up to put them into our own ground meat rather than discard them for others who don’t know the difference in the quality of the meat. Its in the tissues and DNA and didn’t get there overnight.  And yes we have done some things we are not proud of through ignorance, not knowing and trusting the system or wrong place. And sure they are just an animal don’t think like we do or reason nor bite nor show anger they just accept. They do show fear and they do show contentment.  We must take an interest, care, ask questions.  Don’t assume. Use your freedom to choose.When you learn different it has to change you.

Our 3 month olds

Natural Color

Two years ago I grew Tasty Evergreen a nice green beefsteak. It had a wonderful flavor was juicy so I saved it.  This year I tried Aunt Ruby’s German Green and Moldovan both green when ripe. In my opinion and taste the Moldovan was by far the best tasting. It was a nice round shape and ripened early. I found Aunt Ruby’s also great but was weird shapes and not as uniform ripening.

Note on the plate the Moldovan green and the IM at bottom of plate short for orange Indian Moon tomato. Indian Moon ripened later and was more meaty. I made a nice paste and a stewed tomato preserve.

Snow White Cherry

The snow-white cherry (very similar to snowberry) ripens to pale creamy yellow. A delight to pop in your mouth. They are also a good producer. I go every 2 or 3 days to pick. Eat whats ripe and couple days rest are ready. They can be frozen in a bag and in spring put in blender with the fresh basil leaves and you have instant raw great tasting tomato soup.

Canning Green Tomatoes

Wapsipinicon Peach Tomato Juice

1890 Silver King White Corn

Note the width of the leaves and  thickness of the stalk. It’s over 10 feet tall. The kind of corn the old pole beans wound around for support. Corn does not like cold & wet so May 5th this year was too early and only a few survived. It is a 105 day corn that dried you can make grits and cornmeal. To witness this regal tower in the field is to get a glimpse of how perfect food  once was.  Awesome.

A lot depends on where the plant that the seed I got was grown. It will survive. If grown on good soil it will excel. It’s in the DNA or the genes where information is stored. When planted in a healthy location,  it remembers how to pick up what it needs from the soil and goes to work producing a wonderfully balanced food for us.This is how we know our soil is good without tests and organic additives or sprays. We SEE it! We FEEL it! The weight and taste are all the proof we need.

As a grower and consumer it is exciting to be able to get these seeds and see them do so well and the more we see and taste we want to keep challenging ourselves and grow different varieties each year. The scope of creation and the splendor of color and different species sure makes you realize how little man is.  

A REAL TOMATO

You owe it to you and your family to educate yourself. Ask questions. Take time to taste and get to know how most large farms and agriculture grow hybrids to sell to you. They look ok are hard as a rock and usually rot before they ripen with very little flavor. Quality is not grown in Quantity. Once people get to know the difference, anger and disbelief make them search for the better. To think of the food $ we spend and what we throw out. Watermelons that disintegrate are garbage not even fit for the compost. It is in the DNA and cellular structure.  This is why the factory farm meat has to be zapped and is so toxic. There is nothing stable in the cells.  Sort of like the straw house and the brick house.  

While local is a good source, be aware some  gardeners  use the new improved hybrids  that ripen all at once and were designed for large production.They are not open pollinated and you cannot save them.Heirlooms were provided ages ago by our creator , not mankind .They did not need chemical dependency,  coddling or watering. 

Heirlooms were meant to ripen a bit at a time for a season.This is how nature works..slowly and surely. We note that if, e.g. tomatoes are sitting on the ground and not picked they continue their  natural cycle by fermenting , break down thus going back into the earth to feed  years plants. It is NOT rotten nor bad. 

R S Lahman Heirlooms will have a display and samples of this years tomatoes Sat Sept 3 at the PAISLEY FARMERS MARKET from 9-1

Blondkopfchen German Cherry

All 50 varieties have started to ripen. Our tummies are full of tomatoes. So many of them have the most fantastic tomato flavor. I made fresh juice from the Wapsipinicon Peach, a small pale yellow tomato and was it sweet and yummy.  The peppers are ripening and we have enjoyed the sweet Walla Walla Spanish onions. Its TOO much good food!

I am saving lots of seeds to regrow my favorites next year. I am documenting the growth, the ripening and the flavor. Its a great year for us for tomatoes. We have not watered them at all and they are so juicy. I am finding the best way for these huge beefsteaks is to pick firm and greener let sit inside few days until ripe. Leave them on too long and they crack and are so heavy go soft and bruise easy on the way in. One slice is all you need for a sandwich with the sweet onion. Our seasonal treat.                                         

Orange Beefsteak

We will also bring some heirloom peppers, leeks, round white zucchini and carrots. Stop by and stock up for the long weekend festivities and enjoy some great locally grown organic fresh tastes.