High Mowing Organic Non-GMO Seeds

  1. Notes from the 2011 Trials Field

    As the night-time temperatures continue to drop here in Northern Vermont, we’ve pretty much wrapped things up in our 4-acre Trials Garden.  Once the crops are harvested, the cover crops planted and the fields cleaned up, it’s time to sit down to compile trials reports on all of the varieties we evaluated over the course of the season, drawing conclusions...
    Read More »
  2. Pies For People/Soup for Supper

    Once again, High Mowing Organic Seeds is participating in the "Pies for People/Soup for Supper" event put on by The Center for an Agricultural Economy and Sterling College.  Every year High Mowing donates winter squashes that we have grown in our production and trials fields. We bring the squash over to Pete's Greens, where the seeds are removed (and saved...
    Read More »
  3. Trials Program Conclusions - Organic Beans!

    (Top Row) Provider, Bronco, Strike, Jade, Tavera, Maxibel (Bottom Row) Pension, Dragon Lingerie, Royal Burgundy We’ve been working on compiling the results of our 45 variety trials that were conducted at our 4-acre Trials Garden in Wolcott, Vermont.  The results are interesting – sometimes surprising – and always fun in terms of identifying standout varieties for future introduction to the...
    Read More »
  4. Guerilla Gardening at Occupy Wall Street

    Several weeks ago a group of students from Sterling College in Craftsbury, VT contacted our donation program to inquire about bringing organic seeds with them to the Occupy Wall Street. They selected between 150-200 seed packets and headed to NYC. Once there, they began planting winter greens, beets and other cold-tolerant varieties in an effort to "bring fresh food to...
    Read More »
  5. Frost Tolerance in Vegetables

    Fall is on the way, and many of us in the northern part of the country have had frost warnings, or will soon. Some gardeners are tired, and happy to let the frost kill the remainder of their garden -  while others are eager to get as much out of their garden as possible. If you fall into the latter...
    Read More »
  6. Fall Salves & Tinctures

    As summer starts to wind down and weeding and planting give way to harvesting and processing, I like to begin to think about my winter remedies. I like to make salves, tinctures, and syrups to ensure my health through the long Vermont winter. These medical alternatives help to keep immune systems strong, fight bacteria, and keep us going through the...
    Read More »
  7. Growing Soybeans for the Farmers Market

    - by Sara Schlosser  (Sara owns Sandiwood Farm in Wolcott, VT, and is also a High Mowing Sales Associate) Soybeans, or edamame, is a staple in Japanese menus and is becoming more and more prevalent in grocery stores and farmers markets. Every autumn we look forward to devouring these freshly steamed and salted protein rich treats. This year we made...
    Read More »
  8. Fall Soil Amendments

    The second week in September has brought with it a chill reminiscent of October. While most of us are all still busy harvesting and processing the fruits of our labor, now is also the time to begin thinking of fall soil amendments. In the fall, after you have removed plants from the soil is a great time to add nutrients...
    Read More »
  9. Thoughts on Growing and Marriage

    - by Sara Schlosser (owner of Sandiwood Farm and High Mowing Sales Associate) In the wake of Hurricane Irene, and a hard spring. Because I’m a Market Grower, Justice of the Peace, and I work for High Mowing, I offer my thoughts: an analogy of farming and marriage. Farming is a love and a relationship with the land. The ties...
    Read More »
  10. Organic Beans Taste Testing!

    Every Wednesday, we take turns making or buying snack for everyone and have an all-employee shin-dig. Last week, Jessie and Krista from the trials crew brought in a few beautiful blueberry pies – but they were off-limits until everyone had diligently completed the bean taste test! 23 varieties, both raw and cooked, received ratings on flavor and texture, as well...
    Read More »