Franchi Seed Trials: Part 1

As the new owners of Seeds from Italy, we have committed to growing every variety of seeds we sell. That’s a lot of plants, and it will probably take us several years to trial them all. Luckily, winter doesn’t stop us because we are able to grow year-round in our three unheated hoophouses. In our first winter of growing Franchi seeds, we have been harvesting a steady supply of delicious vegetables. Here are photos we took on Christmas Day 2011 after we picked from the hoophouse and field.

This is one of our three 20’ x 96’ unheated hoophouses. We planted cold-tolerant vegetables from Oct. 15 to Nov. 15. When the weather started getting really cold, in the low 20s, we covered the crops with a heavy spun-poly row cover. We had several nights where the low temperature was 12°F, but for the most part the weather was warmer than average. We also had a lot of sunshine, which is why even the late-planted vegetables grew well despite the short days of November and December.

 

 

We direct seeded Seeds from Italy’s Misticanza Quattro Stagioni (Four Seasons salad mix) on Oct. 15. The mix contains various types of lettuce, chicory, and endive. We started cutting it 30 days later and this is how it looked at Christmas dinner (before we added the rest of the goodies).

 

From the hoophouse, we had endive Riccia Romanesco da Taglio  (on the left) and arugula (right), which was growing outside under row cover.

 

Two chards direct seeded Oct. 15 in the hoophouse were crisp and sweet: the thin-stemmed variety at left is Verde da Taglio and, at right, Verde a Costa Blanca.

Turnips Rapa di Milano were fine growing in the field without row cover. Tuscan kale Cavolo Nero came from the hoophouse.

We also had the round carrot Pariser Market, parsley Gigante di Napoli, the smooth leaf spinach Matador, radishes, and a few leaves of chicory Catalogna Brindisina (which we will stop picking so it can grow all winter and develop its thick, bulb-like stem).

If you would like to learn more about growing in hoophouses, we recommend these resources:

Hoophouse Handbook and Update bundle from Growing for Market provides a comprehensive overview of how to buy, build, and grow in unheated hoophouses.

Winter Harvest Handbook by Eliot Coleman. Farming in coastal Maine, Coleman uses many types of season extension structures including unheated hoophouses to grow year-round.

Hoop House How-To from the Kerr Center shows how to build a low-cost hoophouse.

Quick Hoops High Tunnel Bender Manual from Johnny’s Selected Seeds shows how to build a “caterpillar” style hoophouse. Johnny’s sells several pipe benders that you can use to make hoops in the correct shape from pipe you can buy at the local home improvement store.

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Braised Rapa, Scuplit Greens, & Sweet Italian Sausage Crostini

Portions: 6

Ingredients:

Sweet Italian Sausage 1 link

Extra Virgin Olive Oil (EVO) 3/4 C

Onions, small dice 1/2 C

Garlic 1 lg. clove

Kosher or sea salt 1/4 t

Rapa Turnips 24 small (Such as Lunga Viola a Foglia Frastagi)

Turnip greens, stems removed 2 C

Scuplit, leaves only 1/2 C

Red pepper flakes 1/4 t

Italian flat leaf parsley, fine chop 1/4 C

Pine nuts 1/8 C

Stock, (chicken, or vegetable) 1/2 C

Plum tomatoes (canned, preferably

San Marzano) 2 C

Salt & Pepper to taste

Bread (crusty sourdough recommended) 6 slices, cut ½” thick

Parmigiano Reggiano (grated) 1 1/2 C

Equipment needed:

- 5 quart braising pot w/ lid

- Saute’ pan

Prep:

Remove the casing of the sausage, and cut into 1” small cubes.

Soak turnip greens in cold water to remove any sand, but do not dry. The moisture clinging to the greens will create steam needed to braise.

Mash garlic by peeling and slicing clove into very thin slices. Gather slices in a mound with salt.  Using the flat side of a large chef’s knife to mash by pressing down and towards you, until you create a smooth texture.

Chop the pine nuts, then mash with the side of a knife.

Take six turnips, cut on a bias, 1/8” thick.  The 18 remaining turnips need only to be cleaned and steamed in the braise & reserved for garnish.

Grind tomatoes through a food mill to make “passata di pomodoro”

Braising the Sausage and Greens:

In the braising pot sauté the sausage in ¼ C EVO over a medium flame until lightly browned.

Add the diced onions, and continue cooking until they are meltingly tender, add the garlic until lightly golden.

Add the red pepper flakes, salt, pepper, chopped parsley, and pine nuts.  Saute’ for a few additional minutes, stirring frequently to make sure none of the ingredients are caramelizing too fast.

Add turnip greens, sliced turnips and whole turnips.  Add stock to enrich the braising liquid.  Do not add more stock than needed for braising.

It is essential to maintain the proper amount of moisture for braising. Never allow ingredients to “swim” in the pot, rather maintain just enough liquid to create steam for the tenderizing and melding of ingredients.  

Test the whole turnips and the turnip greens, to determine tenderness, Taste the braising liquid to make sure it is properly seasoned. When the turnip greens are tender, turn in the Scuplit greens and allow them to melt as well.

Heat ½ C EVO and add milled tomato, season with salt and pepper.  Set aside.

Fry both sides of bread in  ¼ C olive oil until golden brown.

Assemble by placing the “crostini” at the center of the plate, mound the braised greens on the “crostini”, and pool the tomato sauce evenly around the bread.  Garnish with grated Parmigiano Reggiano over greens, finish with remaining EVO lightly drizzled over tomato sauce and whole turnips.

Recipe by Charlie Rascoll, Culinary Institute of America

 

 

 

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2012 Catalog

SFI catalog – webedition

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Bill’s Newsletter Archives

Many people requested we archive the newsletters that Bill used to send out. While many of the issues are inevitably still caught up in the jumble of the new business, we’ve managed to find some of the issues.  As we discover more of the issues, we will make them available here too.

Bill’s Seeds from Italy Newsletter Archives

Volume 1, issue 2

Volume 1, issue 3

Volume 8, issue 1

Volume 8, issue 2

Volume 9, issue 1

Volume 10, issue 1

Recipes from Volume 2

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Retail Racks

Seeds from Italy now offers a retail rack program for independent garden centers, Italian markets, farm stores, gift shops, and other retailers. Click on the link below to view and print a 10-page brochure about our retail racks.

 

Seeds from Italy Retail Rack Brochure 2012

 

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Arugula and Butternut Squash

The fall crop of arugula has been abundant and so flavorful. We are always looking for new ways to prepare arugula, and were happy to find this recipe in our CSA bag this week. Any greens can be substituted for the arugula — spinach, chard, cima di rapa, etc.
Peel, seed, and chop 1 lb. butternut squash. Slice 2-3 cloves of garlic. Coat the bottom of a heavy skillet with olive oil and put it on medium heat, then add the garlic and saute for 2 minutes. Add the butternut squash and stir to coat with oil. Add 2-3 Tbsp of water, broth, or white wine. Cover the pan and cook for about 5 minutes, stirring a few times and adding more liquid if it starts to stick. When the squash is tender, pile a large handful of arugula on top of the squash. Sprinkle with salt and put the lid back on for 1-2 minutes, just long enough to wilt the arugula.

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Summer Minestrone

Summer Minestrone

3 TBSP olive oil
1 large onion, finely chopped
1 TBSP sun-dried tomato paste
1 lb ripe plum tomatoes, peeled and finely chopped (or use canned)
1 lb zucchini, chopped
3 waxy new potatoes, chopped
2 cloves garlic, finely chopped
5-6 cups chicken or vegetable stock or water
1 15-oz can cannellini or other white beans, drained and rinsed
1/5 cup chopped basil
1/2 cup shaved Parmesan cheese
salt and pepper

Heat the oil in a large saucepan and add the onion. Cook until softened. Add the tomato
paste, tomatoes, zucchini, potatoes, and garlic. Cook 10 minutes. Add the stock, bring
to a boil, lower heat, and simmer for 15 minutes until the vegetables are just tender. Add
the beans and cook 5 minutes longer. Add salt and pepper to taste. Remove from heat
and stir in basil. Serve garnished with the shaved Parmesan.

Serves 4 as a main meal.

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Preserving the herb garden

One of the easiest and most fragrant ways to preserve summer herbs for use in winter is to make herb salts. Erbe Toscana (Tuscan herbs) is the classic combination of rosemary, sage, and garlic mixed with salt. It is widely available at butcher shops throughout Tuscany, and used in cooking pork, chicken, and fish. We also find it’s a great addition to olive oil for dipping, to sprinkle on steamed vegetables, or to boost the flavor quotient of almost any dish. You can make herb salts with other herbs such as lavender and thyme, or mix in fennel seeds, lemon … Continue reading

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Order form

SFI order form

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How to grow garlic

Download complete instructions for planting and growing garlic.

How-to-grow-garlic

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