Dried Garlic, potatoes, cured Heirloom Winter Squash, and various other vegetables throughout the year. Later in the year we will have dry beans.|
This company got started in 2001 when I visited the Colorado River Indian Tribes on the lower stretches of the Colorado River. I became fascinated with the rich history of food and medicinal plant domestication in the area. I was given some Mohave corn and also the seeds of a plant called Devil's Claw, used by many tribes to make baskets from the fibers from the unusual seed pods. Upon cooperation with the tribes I aided in setting up traditional low desert vegetable gardens to teach the tribal youth about ancient and sustainable methods of food production. After some success with this project I started growing heirloom Tribal crops at Appalachian State University's Sustainable Farm in North Carolina. From this period to now I began collecting rare squash and bean strains from different sources associated with Tribal groups in North America and eventually traveled to Peru where many other plant domesticates first initiated such as some of the winter squashes, quinoa, certain corn, and several bean species. I decided to base my company on methods used by Ancient Peoples to plant: save seeds of the tastiest fruits and strongest plants, use natural fertilizers and complimentary companion planting to promote success with the crops. Over ten years later we have begun installing edible landscapes for private clients, schools, and churches. We have also amassed a large collection of rare and open pollinated beans and squash. Check us out on our Quaking Bog Facebook Page to see the variety of squash, garlic, and cooperative growers that enable us to grow isolated plots to ensure genetic integrity of the seed material.
Browse through our Products for Sale
Just pure dry cowpeas, soup beans, and lima beans. Also dried garlic and cured squash. Various other chemical free and organically grown vegetables as available.
Practices (our standards for raising or making our products)
Garlic are generally planted in October or November and mulched in with straw and composted manures. We also use coffee grounds in the spring to give them an extra nitrogen boost. No conventional fertilizers are used.
The squash may be started indoors to give them a few extra weeks of grow time to avoid late frosts and damp springs such as the one this year. We follow traditional Native American techniques and use squash mounds and mulch to created more roots at the leaf nodes and reduce squash vine borer problems. Early in the season we add bone meal, coffee grounds, and blood meal to give some natural nitrogen and phosphorous boosts. The squash are tough and we try allow on the strongest plants and best keeping fruits supply us with seeds for next year's seed stock. All material is open pollinated and we have many ancient strains of squash in a multitude of sizes, colors, and shapes.
All of our products are grown without the use of conventional chemical fertilizers, herbicides, or insecticides.
Highlights this Month
Bunches of garlic still available. These will keep a long time in storage, so pick some up! Also just brought in a bunch of gorgeous winter squash. The Long Island Cheese is an excellent keeper with delicious sweet flavor and dense flesh similar to butternut. Wonderful in pumpkin pies and soups!