At this time of year, the garden moves inside and spreads out across all flat surfaces.  Seeds are fermenting or drying, to be eaten or planted.  Tomatoes from the vines I've deemed too blighted are ripening on a table, and so are the first few peaches from our late-fruiting tree. 

I can't quite remember where I did all this work before we had a porch and moved our summer dining outside.  Actually, I've used up half of the picnic table, too, for curing warty summer squash before we smash them open and rip out the seeds.

What does your seed-saving station look like?

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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