Healthy soil and sustainable growing

["Tradingpost" <tradingpost@lobo.net>]

A very helpful rundown on the subject, and I can't say enough about Native 
Seeds/SEARCH. They're the real deal.

I grow one hybrid, Giant Marconi frying pepper, developed in Italy. I'm not 
against hybrids per se but the big seed houses promote their latest and 
gratest hybrids right up front - that's where the money is. But generally I 
look for varieties that have stood the test of time, preferably passed down 
through families for generations. That's the case with our Costoluto Genovese 
(or is it Fiorentino?) tomato and some Romano beans from 
http://www.gourmetseed.com/category/gourmet_seed.vegetable_seed.bean___snap_pole/
 .


paul tradingpost@lobo.net

*********** REPLY SEPARATOR  ***********

On 2/7/2010 at 4:17 PM Lynn Montgomery wrote:

>The below is from this year's Native Seeds/SEARCH catalogue. I hope this
>clears up some of the questions and prejudices about hybrids. If you live
>in the SW region this is the best place to get really old native seed
>varieties. A lot of these will grow elsewhere, for those who like to
>experiement.
>www.nativeseeds.org
>About the seeds we steward...
>
>Is our seed "hybrid"?
>
>No and yes. No, our seeds are not "hybrid" in the sense of
>
>being produced through controlled pollination - often with
>
>highly inbred lines - by modern plant breeders, typically for
>
>large-scale high-input agricultural production systems.
>
>However, hybridization - the crossing of genetically distinct
>
>parents, both within and between populations, varieties, and
>
>species - has been important in the evolution of crop
>
>diversity. It is a natural process, resulting from open-pollination,
>
>and one that farmers have often used to their
>
>advantage. Thus, hybridization is likely reflected in the genetic
>
>make-up of much of our seed, making them "hybrids."
>
>The seeds we offer in our catalog and store were all
>
>originally collected from subsistence and small-scale farmers
>
>and gardeners. These are the food crops that have sustained
>
>traditional communities for centuries. They have been selected
>
>and nourished by farmers over generations, becoming adapted
>
>to local environmental conditions and cropping systems, and
>
>their individual flavors, odors, and textures have infused local
>
>culinary and ceremonial practices. They are the result of much
>
>open-pollination, hybridization, and subsequent selection
>
>(both natural and human-imposed). We celebrate this
>
>diversity!
>
>To Grow a garden is to believe in tomorrow
>- Eleanor Roosevelt
>
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