Gardening, Jam Making, and Baking with Natural Yeast and Heirloom Seeds for Sale!

This is a message from Caleb Warnock, author of the books picture above and below. He is having an all day workshop of classes this Saturday in Alpine, UT with an heirloom seed sale. He even has some seed for winter lettuce! I am excited about the class on low sugar jams and jellies!
 From Caleb:
Hello all! Below is information on: 
1) The Forgotten Skills classes this weekend for those of you in Utah.
2) My new book, “The Art of Baking with Natural Yeast.”
3) 2012 seeds on sale now, first-come, first-serve.  
Email me if you have any questions. Thanks everyone! -Caleb
2012 FORGOTTEN SKILLS CLASSES — seating is very limited. Register today to reserve your spot.
9 a.m. to 2 p.m Saturday, Sept. 8 2012
Caleb Warnock’s house in Alpine, Utah
Early-Bird Pricing: Individual classes are $20* OR $89 for the entire day. (Couples add $10.) To register, (editor’s note: to register, comment below and I will send you his email so you can email him with your name.) Payment by check or paypal by Friday, Sept. 7 2012. A free “Forgotten Skills” book and winter garden seed to anyone who registers for the entire day!  
“At the Door” Pricing: $30 each or $150 for the day. NOTE: “At the door” participants are not likely to get to take home a cold frame; advance notice is necessary to get the materials.
9 a.m. Best Vegetables for Utah
No one spends as much time and money running garden variety trials as Caleb! Come and find out which vegetable varieties work best, how to grow them, and which varieties should be avoided! We will be tasting fresh vegetables from Caleb’s garden!
9:30 a.m. Forgotten Recipes: Low Sugar Jams, Jellies, Juices 
The best jams, jellies and juices you will EVER taste, with practically no sugar! These are Caleb’s most in-demand recipes! Come and taste them for yourself and take these recipes home for your family!
10 a.m. Natural Yeast
“The Art of Baking with Natural Yeast” book is finally here! Come and find out in person how to get started with your yeast. Get “started” on the health of your family today! Step-by-step instructions on the basics of using natural yeast. 
11 p.m. No-Nonsense Organic Gardening
Does your garden pay you, or do you pay a fortune for your garden? Come and find out how Caleb’s garden rivals any garden in the state for produce, while being 100 percent totally, completely organic and heirloom. You’ll learn how to make your own super-easy organic fertilizers, no-work compost, weed control, pest control, and how and why to garden without tilling ever again!
12 p.m. Winter Gardening 101
Now is the time to plant your winter garden! The lastest results from Caleb’s variety tests, and live demonstrations on using cold frames and building a hot bed! All the information that you need to get started on fresh winter gardeing this year with no artificial heat or electricity!
1 p.m. Cold Frame Construction (*Individual price for this class is $40)
This popular class is only offered once a year! We will build cold frames from every participant to take home — there is no other class like it in the West!
THE ART OF BAKING WITH NATURAL YEAST — the new book is out! To everyone who has purchased it and helped us spread the word, I’m am so grateful. We couldn’t do this without you! The book is avaiable at or in bookstores around the West. For information, visit my blog,
2012 SEED SALES  — sold first-come, first-serve only.
The 2012 seed from my own garden is finally available, including winter garden seed for planting now, and some of the rarest seed in the world. My garden seed sells out every year, and is sold first-come, first-serve. Remember to encourage self-sufficiency by giving garden seed as stocking stuffers this Christmas 🙂 To order, reply to this email: 
Caleb’s seed:
— $3 per pack, or $2 per pack when you buy 15 packs or more.
— Perennial Egyptian Walking Onions are two for $6 and DO NOT count toward 15 packs (packs are seeds only).
— Every seed is pure and grown on my property.
— All seed is open pollinated (never hybrid). No genetically modified seeds!
— 100 percent organically grown!
— Supplies are limited and sold first-come, first-serve only.
— If you need your order mailed to you (rather than picked up) please add $5 shipping and handling. You can pay via paypal or by check.
— Several varieties listed last week on my blog are now sold out. Below is the latest updated list. 
(Winter) indicates supply is very limited.
** indicates varieties work well for fresh WINTER garden growing as well as the summer garden.
Here is what I have:
* CALEB’S DEEP WINTER LETTUCE — (Winter) I’m very proud to announce this lettuce for sale. This lettuce is from an accession from Turkey given to me for trial by the federal germplasm program. This was part of a ten-accession trial from the federal seed bank. I planted all ten varieties on Oct. 1 and grew them all winter without any cover or frame — and this variety is the winner! I am the only person in the world to offer this seed for sale, and because I trialed the seed, I got to name it 🙂
* WINTER GREEN JEWEL ROMAINE — (Winter) This is the very best of all winter lettuces, and the lettuce I grow the most on my property year-round. I love the crunch and taste, and I love that you can plant this lettuce very thickly and close together and great huge amounts out of it. Best of all, cut this lettuce at the soil level and it grows back again and again! Will stay unprotected in the garden into December, and does well in winter cold frames. Both cold hardy and heat resistant! This lettuce is sold by no one else in the world!
NOIR DES CARMES CANTALOUPE – (Winter) Yes, this is both a winter and summer cantaloupe, traditionally grown it hot beds starting in January. This is my very favorite melon ever, and grows prolifically — tons of melons — without any black plastic. Also one of the very earliest melons. And best of all, it turns from dark green to orange overnight when it is ripe, so you never have to guess!
DANISH BALLHEAD CABBAGE – (Winter) A relatively early green cabbage with 4 pound stone head that keeps well. Sweet, crisp flavor. Overwinters perfectly in a cold frame.
OSAKA PURPLE MUSTARD GREENS — (Winter) Dark purple color, prolific plant. Hot flavor when raw, disappears when sauteed or steamed. Stays fresh though January or longer in a cold frame.
INDIAN WOMAN YELLOW BUSH BEANS — Winner of my 2012 bean variety trial! The bush variety was the first to produce beans, and immediately produced four times more beans per plant than any of the other 11 variety in my trial. These are moderately sweet, green string beans. Sometimes double-stringed. Very easy to grow, producing huge quantities of beans that are great for eating raw, or cooked, or frozen. This is my new favorite bean variety! I just planted these for fall eating. They will stay alive quite a while in a cold frame, likely until December.
* DRAGON TONGUE BUSH BEANS — Second-place winner of my 2012 bean variety trial! This was the second-earliest variety of the 12 varieties I trialed, and definitely the most beautiful — a pale green bean with jagged purple streaks. Produces a lot of beans, and beans are thick. They are not good for eating raw, but they are great when cooked. Also makes a good-sized shelling bean
* GOLD CROP BUSH BEANS — Third-place winner of my 2012 bean trial of 12 varieties. Early, prolific, beautiful yellow beans with wonderful flavor — twice as sweet as Indian Woman beans. Produces a good amount per plant. This will be a new permanent bean in my garden!
JOAN RUTABAGA – (Winter) This is a yellow, sweet rutabaga with a purple top skin. These grow best in fall — plant them now and harvest for Thanksgiving dinner like we do 🙂 To make the BEST mashed potatoes in the world, boil equal parts of these, carrots, and potatoes in a pot, drain, mash, at some  butter, salt, and pepper and you will be blown away. You’ll never make “just” mashed potatoes again.
PURPLE TOP GLOBE TURNIP — (Winter) Wonderful heirloom turnip taste, very hardy plant, great for using in roast vegetable dishes and soups. Beautiful purple ring around a white globe; white flesh inside.
GABRIELLA LETTUCE — An amazing deep wine red lettuce that is a must-have for gourmet salads. Great taste, loose-leaf bunching lettuce. This lettuce is dark, dark red from the day it comes out of the ground, and never changes color. Even better, it was the very last lettuce to bolt in my garden, lasting mid-way through the heat of July. A new favorite of mine.
* RED FIFE SUMMER WHEAT — A very old wheat from northern Canada. This is the only summer wheat that I have been able to find with a growing season short enough — about 90 days — to reach maturity where I live. This is a hard red wheat with great heritage and flavor — this wheat helped the settlers of northern Canada survive.
* EGYPTIAN WALKING ONION — (Winter) The most photographed vegetable in my garden! This is a true pioneer favorite. This is a perennial vegetable. Put on the ground at the first snowfall — you don’t even have to plant it, and you shouldn’t plant it. Just set it on the ground. It will plant itself and begin to grow all winter — a nice green plant in January, and then topset shallot-type onions ready to eat in April. This great onion replants itself from year to year, is ready to eat just when all the other onions are running out, and the bulbs I’m giving you are the largest I have been able to find in my trials of different types from across the country. These are the best of the best! Very difficult to find this seed-bulbs for sale. These are shallot-sized yellow onions. One packet of two medium bulbs is $6
YELLOW SPANISH GLOBE ONION — This is the traditional longkeeper globe onion that stores well throughout the winter.
* AMERICA SPINACH — (Winter) The best winter spinach of all varieties tested. Stays green in winter and ready to eat without any protection even under two feet of snow (snow covering actually helps keep it alive). Excellent for cold frames. Excellent for spring or autumn planting. Fantastic taste.
RED TURKEY WINTER WHEAT — (Winter) Plant this in early September. It overwinters in the garden with no protection and no care, and is ready to eat in June. Every gardener should have some experience with growing wheat for preparedness and self-reliance.
BRIGHT LIGHTS SWISS CHARD — (Winter) A mix of red, white, and orange-stemmed Swiss chards. I love the colors, and these are great for growing in a cold frame over winter. 
* MARVEL OF FOUR SEASONS LETTUCE – (Winter) My favorite autumn lettuce — beautiful and delicious. Red and bronze and green, sweet and crisp, a semi-romaine type. Gets more and more beautiful as the weather turns colder. 
* GOOD MOTHER STALLARD POLE BEANS – Stunning beans, swirls of purple and white, great for snap beans, shelling beans, or dried beans. A wonderful dense climber that looks good on poles — I use apple tree branches in my garden. Nice flavor.
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