"One of the greatest joys of gardening is to discover something new." Seeds of Change Commercial Seed Manager, Steve Peters from Discover Diversity, eNewsletter #65

Dear Organic Gardeners,

As the year winds down and we head into the holidays we’d like to thank all of you for making 2007 a record year for organic seeds. Everywhere we look, the organic gardening and farming movement is picking up steam and real change is happening. From edible schoolyards and burgeoning farmers markets, to thriving urban farms and community supported agriculture, people like you are helping to shape a new awareness around food, gardening, farming and community.

Our 2008 catalog, with its focus on urban agriculture, is hot off the presses and on its way to gardeners everywhere. In it you’ll find over 70 new seed and live plant varieties among a rich diversity of nearly 700 varieties of open-pollinated certified organic herb, flower, and vegetable seeds. Among its pages you’ll also find gardening tools, books and apparel, as well as profiles of seed growers and leading organic chefs. If you are not on our mailing list and would like to receive the catalog, please click here.

	Chef Profiles Nora Pouillon and Paul Kahan two of America's foremost sustainability-minded chefs... Read More >
	Discover Diversity Tantalizing information about new 2008 seed varieties... Read More >
	News & Views A roster of exciting events taking place this winter... Read More >

For this issue of the Cutting Edge, Steve Peters has taken the time to outline the new offerings that will be available for 2008. While he’s not tipping his hand (you’ll have to wait until the catalog arrives and the website is updated on December 26th to get variety names), he gives a good overview of the exciting new offerings that will be available soon. We’ve also got a short piece from Research Farm Associate Wade Collins comparing two methods of brewing compost tea, and I’ve included profiles of Nora Pouillon, and Paul Kahan, two of the featured chefs in this year’s catalog. You can also catch up with the activity at the farm and learn about a host of exciting events from the sustainability movement.

Scott Vlaun
Editor

Photo caption: Nora Pouillon and Paul Kahan are committed to exquisite cuisine that uses local organic ingredients.

Printable PDF Version:
eNewsletter #65
Text only, 152 kb, 12 pages.

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