How To Save Tomato Seeds

 I know that saving tomato seeds is a mystery to a lot of people. There are so many different ways to do this. What is the correct way?
I can't say that there's one correct way. I can only share how I was taught to save tomato seeds by Tomato Jim Wyant. It's the fermenting method. I successfully did this last year and grew tomatoes from those that I saved, so I can attest that it does work.

First, you want a specimen that is very ripe. Like if it's past ripe, that's even better! I saved 4 varieties this morning: Prairie Fire, Wolverine, Yamali Yellow and Bug Tussle Buttermilk Wonder. This is how I did it.

First, I determined which varieties that I wanted to save seeds from.

The variety in the above photo is called Wolverine. It's a stunning looking tomato with a great taste. It's definitely worth saving.
Below is a variety that I obtained from Tomato Jim Wyant called Bug Tussle Buttermilk Wonder. It's my first time to grow a white variety. I was not disappointed. This was one of the best tasting tomatoes that I've ever had. It's definitely a keeper and I'll grow more than one plant of it next year, for sure!

One of the other varieties that I saved seeds from is called Yamali Yellow. It's in the above photo. This particular variety is from my favorite tomato breeder, Tom Wagner. I like his stuff because he's a fellow Washingtonian, like me. I could not find this variety for sale from any seed vendor in the United States. A very kind friend, who lives outside of the United States, sent me the seeds. I'm forever in her debt for getting me the Yamali collection.

Next, I wrote what the variety is on a piece of paper towel.

Then, you simply cut the tomato in half and scoop the seeds out into a jar or a glass. I use Solo cups. I use the end of a metal measuring spoon to help me get all the seeds out.

The seeds and part of the pulp go into the Solo cup.

Then I top it with a couple of inches of water. If you are using city water, I'd recommend using bottled spring water. I am on a well and our water tests out fantastic, so I just use that.

 Top the glass/cup with the paper towel. You can also use a coffee filter. They work really well, too. Secure with a rubber band. Put in a dark, not-to-warm spot for a few days and then start checking them. Once you see mold on the top of the water, you should be good to go.

The mold indicates that the gel that encases the tomato seed has fermented off and your seeds are ready to be rinsed and dried. I'll post another blog once I'm ready to do the final cleaning of the seeds, so stay tuned for that.

Once all is said and done, the birds get a nice tomato snack! They will love that!

The RV Homestead (aka Kelpie Kapers Farm) Is Now On YouTube!

 I've been tossing around the idea, for a long time now, of creating a YouTube channel to post videos. Bob bought me a cool vlogging camera last year but, due to health reasons, I just haven't really delved into it. Not too long ago, I took a video of the birds, in the run, and posted it.

This winter, as the weather gets worse, we plan on vlogging more cooking, but, to be completely honest, I will feature Bob cooking because I have too many health issues going on for me to be able to stand in the kitchen like I used to. I'm on oxygen now and, due to the state that my lungs are in, I couldn't have any surgeries to fix my back or hips because I wouldn't survive the surgery. It sucks getting old.

So, without further ado, I'd like to introduce our YouTube channel. If it says Jericha Jericho, you're on the right channel. Click
here.
In the meantime, enjoy a walk through of our tomato garden.

Thanks for your support,
Bob and Laurrie

Fresh Blackberry Cobbler Baked On The Grill

 Is there anything better than a freshly picked, ripe blackberry? Maybe...but not many things can rival the flavor. Blackberries have always been a particular favorite of mine. I'd even get out there and pick them if I weren't dragging around an oxygen tank and I wasn't terrified of snakes. We do have snakes here and where they hang I out, I don't. I don't even care if they aren't venomous and all that. I. Don't. Do. Snakes. At. All.

We had some friends come up who wanted to pick. They used to be neighbors of ours in the old RV park that we lived in. She had a place to pick but I guess they either told her that she couldn't access the property any longer or they sprayed the area. I don't really know. I just know that ours are spray-free and all organic and we have plenty.

Even Rose, our Australian kelpie dog, hung out with us. This was down in our lower field along the fence line by our second gate.



So, now onto my utterly delicious and easy cobbler recipe.

First, go pick a few pints of blackberries.

They grow all over the place around here. They can actually get quite invasive.

Spray an 8x8-inch baking pan with non-stick cooking spray. Add in 2 pints of fresh blackberries.

Mix up the cobbler batter. This comes together in a snap.

Pour the batter over the berries. Sprinkle a few tablespoons of sugar over the top and put it on a metal baking sheet and put it out on a gas grill, indirect heat, holding at around 350 degrees for about 20-25 minutes. If it starts to brown too much on one side, spin it around. When a toothpick inserted in the middle pulls out clean, the cobbler is done.

Laurrie's Fresh Blackberry Cobbler Baked On The Grill

1/2 cup unsalted butter, melted
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup milk
1 cup + 2 tablespoons sugar
2 teaspoons vanilla
2 pints fresh blackberries

Spray an 8x8-inch baking pan with non-stick cooking spray. Spread 2 pints of fresh blackberries in the bottom. Mix together flour, baking powder, salt and sugar. Mix in milk until most of the lumps are removed. Beat in the melted butter until batter is really smooth. Add vanilla and beat until combined.
Pour over the berries evenly. Put baking dish onto a metal sheet pan and put on a grill, upper rack preferably, over indirect heat. Start checking to see if it is done after 20-25 minutes using the toothpick test.
Serve alone or with either whipped cream or vanilla ice cream.


We plan on putting several gallons into the freezers for our birds this winter. They will enjoy the treats and we will, too. You are also able to use frozen berries to make this cobbler, as well. You can switch up the berries to include your favorites, like blueberries or even cherries.

Fresh blackberries are truly one of the treasures of summer! Enjoy!

Homestead Happenings, End of July 2023

 We have a lot going on right now. We've had gardening successes and failures this year. I am not going to focus on those failures, however, because I would rather use those as a learning experience. I have learned that peanuts are not going to grow or thrive, even in a greenhouse, here in western Washington state. I've learned that I can grow eggplant from seed, but growing them in the greenhouse may not be the best idea. I'll have to figure this one out.
I've had my share of successes, as well. I learned that I will always grow peppers in my greenhouse. They are simply thriving in there. I've learned that even though my tomato plants may be short, they will produce and that's all that matters. We've also learned that we are not immune to predators taking out one of our turkeys and that we need to be absolutely vigilant about protecting our flock of birds.

Before I get into my garden tour or showing you all our birds, I want to say that there was a fire in Longview, at a local paper mill. A pile of wood chips caught on fire. It's right near where ships are loaded with timber for export. It was bad enough to create its own weather. The smoke settled in over Vancouver and Portland. This is what our sky looked like yesterday. Today, we can smell it a bit, so I went out this morning, got my photos and got back inside so that my COPD doesn't get affected by it. It's also a bit overcast, so it was cool enough for me to go out there without getting overheated, which really sends my COPD into orbit.

These guinea fowl are Royal Purples. We met with the person who bred them. The turkeys are a heritage variety called Midget White. The guineas are named Heckle, Jeckle and Freckle.

My little tom likes to puff up and strut is stuff. I understand why some people call others turkeys now. 

Rose loves to look over her flock. We have all the birds in the same run.

We are saddened by the loss of one of our toms. We have come to the conclusion that our resident bobcat got him. We have since fortified the run. It's like a poultry Fort Knox now.

This breed is called Midget White. I was mistakenly thinking that they were Broadbreasted Whites. They are not. Midget White is a heritage breed and it's a rare breed. These turkeys do not get very big. The toms weight between 17-20 pounds. The hens are smaller. I'd like to introduce Tom & Geri.

This is one of my poultry salads that I fix up for the birds. We do feed them produce every single day. This salad contains collards, Roma tomatoes, cucumbers, and kiwi fruit. I realize that chickens shouldn't have an over abundance of fruit, but we do make sure that they guineas and turkeys get fruit daily. They have different dietary needs than the chickens do.

This is Indian sorrel. In India, this is gongura or puli keerai. We will need to get this into the ground as the roots run deep and a 5-gallon grow bag is just not going to cut it. This is also known as spinach dock. The flavor is supposed to be similar to kiwi or sour wild strawberries.
I obtained the seeds for this via trade.

My peanuts are not really growing. I'm going to let them go. I'll have Bob continue to give them some water, but I do not have any sort of aspirations of these producing.

My eggplant are not doing so hot, either. I'll have to go back to the drawing board and figure out where I'm going wrong with these. I have lots of eggplant seeds, so I will continue to try.

My bush bean idea is working out great. I decided to plant 5 seeds of each variety and put them up on our deck. The rabbits cannot get to them. The deer don't come up here. They did get a bit sunburned, but they are flowering and they will produce.

Bob rooted these currants. They are going to be going into the ground. I can't wait to make currant jelly!

I went with hybrid, self-pollinating cucumbers this year. I planted around 20 plants. They are producing. They are throwing off those chunky little cukes that make the perfect size barrel dill pickles. I'm quite happy with these and I'll be planting them again, for sure!

Our rhubarb is thriving! I've put a couple of gallons into the freezer this year.

I can't have all failures and no successes in the garden. My idea of growing peppers in the greenhouse was a great one! I'm going to have a pepper crop like no other!

This variety is called Elephant Ear. These will get really big. They are a sweet pepper.

Every single plant is producing!

I've done the impossible and these are a bell pepper variety called Black Square. I (knock on wood) hope to break my inability to grow bell pepper curse this year.

This is a not too common tomato variety called Wolverine. I can't wait to see this guy fully ripe!

This is a Tom Wagner variety called Butter Apple.

These are one of my determinate varieties. This is KC (Campbell's) 146. This was an actual variety that was used by the Campbell's soup company. I'm on a mission to collect as many of their varieties and Heinz's varieties that I can. 

Thank you for taking the tour with me. I haven't posted a blog before now because I've been dealing with health issues. My breathing took a major turn for the worse, but I think I'm getting back on track. So, until next time, peace!