JACKSON, Wyo. — Anyone itching to exercise their green thumb should mark their calendars for Wednesday afternoon.
Slow Food in the Tetons along with the Snake River Seed Cooperative (SRSC) will host a seed swap on Wednesday, March 4, from 4:30 to 6 p.m. at the Roadhouse Brewery and Taproom at 1225 Gregory Lane. Buckrail caught up with Slow Food’s Community Gardens Manager Sara McWhirter to get the scoop on the seed swap, the gardening discussion that will take place there, and tips for gardening in the valley.
“In the seed-starting talk, we’ll cover the basics of indoor seed starting, have an informal discussion about how best to start seeds in this environment, and briefly talk about the work that Slow Food in the Tetons and the SRSC do,” McWhirter told Buckrail in an email.
RSVP is appreciated and encouraged but not necessary to attend the seed swap. Attendees can bring labeled, viable seeds if they’d like, but it is not required (seeds should be labeled with the variety, date and whether or not they are hybrids). Native, heirloom and open-pollinated seeds are welcome. Slow Food asks that people try to balance what and how much each person brings and takes home.
“Not sure what all that means? No worries — we’ll cover it together at the swap!” Slow Food wrote on social media. “Come connect, share, and get ready for growing season.”
McWhirter recently went through SRSC’s inaugural Seed Ambassadors Training. The training program has allowed SRSC to share its seed knowledge with a small and dedicated group of people who can then go out to teach classes and host events on behalf of the co-op. McWhirter has found that the training equipped her well to teach others about seeds in her work with Slow Food.
An admitted novice gardener herself, McWhirter noted that there are many community gardeners in the valley who are knowledgeable and experienced. She is a fan of “lazy gardening” and concedes that it’s the most realistic way for her to care for her garden efficiently.
“In the summer, I water really deeply only twice a week or so,” McWhirter said. “And I aim right down at the base of my plants so I don’t waste water that will evaporate on the leaves (and cook them in the process). In the fall, I let a lot of things go to seed in my garden, so I hope that I get a great arrangement of spontaneous volunteers this spring. Although I do try to stay on top of weeding, I let a few ‘weeds’ grow, like purslane and plantain, since they’re useful for snacking and [healing] wounds.”
