As we sit, looking through the large glass window separating us from the elements, only one word comes to mind: gratitude. Six months of living in an old 5 person pop-up tent wears on you in surprising ways. We began referring to “inside” as if it were this magical place that contained all that was sane and good in the world. Tree after tree came down to make ample space for our home and garden and each one pulled at our heartstrings until we finally could say “that’s enough!” and not have to watch another giant fall. In perpetual exhaustion, we compiled our home from the foundation up, complications permeating each and every step along the way. Apparently, there is a reason that people don’t often build circular structures, especially not 7 feet off the ground. Farewell 2015, we wave you away with a smile.
With just as much work ahead as we have left behind, 2016 is a new and exciting frontier. This is the year we are going to start commercially growing Alaskan seeds. Finally. Our space is new and our methods experimental but it’s impossible to not be excited for what is to come.
This year we have five new varieties to offer: classic bush beans, crooked yellow summer squash, wild oregano, hot pickling peppers, and giant sunflowers with edible seeds, all bringing more delicious diversity into our gardens and onto our plates. As you look out your own frost lined window, start picturing the spicy dilly beans and herb roasted sunflower seeds you’ll be munching on this time next year.
Since we sell many obscure varieties, we know that our sources can be finite and the vegetables we love and rely on can disappear any time. This is why we do what we do. Unfortunately, the first variety to go has been our tried-and-true Whippersnapper Tomato. In its place we are offering a great Czechoslovakian bred indeterminate tomato, Stupice, which we have also tested and proven for cold climate gardens. We knew it was going to happen one day, but it only makes us more determined to try to bring Whippersnapper back in Alaska Grown form next year. We will also be starting to work on cucumber, melon, and pepper seeds among many other experiments
Here is to another year of good hard work and even bigger rewards. Tomato season is coming back with a vengeance.
-Leah and Nick