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Seed to Kitchen Collaborative

@seedtokitchen

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The Seed Kitchen Collaborative at UW Madison: farmers, plant breeders & chefs.

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Tomato update: flower bagging for seed bulking! 🍅 🍅 🍅

One of our tomato breeding projects is focused on developing varieties adapted to organic systems, with improved yields and flavor. After many years (+5!) of selection and seed advancement, we now have 6 advanced lines with high potential for variety release.

This year we planted these varieties as borders in the high tunnel, we won't collect data (we have plenty of that!) but instead we're bulking seeds.

When producing quality seed, ideally you'll have a spatial barrier between varieties to avoid any cross pollination (although it's a low chance because tomatoes are self pollinating). Because we are limited in space, we are using organza bags to provide a physical barrier instead. These bags have to be put in place before the flowers open, and their delicate nature calls for high dextricity and patience. Our grad student, Ámbar, really enjoys one-on-one time with her plants, so this is no challenge for her!

We started harvesting this week and foresee to have a plentiful season 🍅🍅🍅
Stay tuned for more updates! taken in West Madison Agricultural Research Station Primary by @seedtokitchen

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3 years ago

Our season has been busy! Finally everything has been planted and mulched in our trials out at West Madison and we're now in maintenance mode. TMX-JxB-0020-F7, a variety we're trialing, has very droopy leaves. It is believed this is a trait inherited from its ancestors and not a sign of stress. No other varieties in the high tunnel have this "wilting" while each plot of 20 does. While partially a PSA to those participating in our trials, we would love to hear about any particular features you're noticing in your garden so far! An image of TMX-JxB-0020-F7, a variety of tomato, that has droopy wilted looking leaves taken in West Madison Agricultural Research Station Primary by @seedtokitchen

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3 years ago

Wrapping up our final bake trial for this year, there will be a public tasting event this Wednesday, April 11th at @judsonandmoore in Chicago from 5-7p!

The loaves will be baked at @collegeofdupage by eight local bakers as part of an ongoing participatory breeding project at UW-Madison focused on developing new wheat varieties for bread production. Data collected during prep, baking and tasting contributes to the development of better varieties for farmers, bakers and consumers to enjoy. taken in Judson & Moore Distillery by @seedtokitchen

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4 years ago

Our team’s work reaches beyond Wisconsin too! Agroecology master's student, Meg Baker (co-advised by Dr. Claudia I. Calderón), currently works in eastern Guatemala collaborating with the local organization Manacomunidad Copanch'orti' on a project aimed to expand sustainable agricultural education. Using a community-informed approach and a farmer-to-farmer training style, the project team facilitated a series of trainings around themes the community identified: soil conservation and medicinal plants. With participation from the communities, Meg is also working on a set of educational resources including videos, lesson plans for teachers, and a medicinal plant guide. *Photos published with permission.

¡El trabajo de nuestro equipo también va más allá de Wisconsin! La estudiante de maestría en agroecología, Meg Baker (co-asesorada por la Dra. Claudia I. Calderón), actualmente trabaja en Guatemala colaborando con la organización local Manacomunidad Copanch'orti' en un proyecto con la meta a expandir la educación sobre agroecológica. Utilizando un enfoque informado por la comunidad y un estilo de capacitación de promotor a promotor, el equipo del proyecto facilitó una serie de capacitaciones en torno a temas identificados por la comunidad: conservación del suelo y plantas medicinales. Con la participación de las comunidades, Meg también está trabajando con colaboradores para desarrollar unos recursos educativos que incluyen videos, planes de lecciones para maestros y una guía de plantas medicinales.
*Fotos publicadas con autorización.

Le travail de notre équipe s'étendent également au-delà du Wisconsin ! Étudiante à la maîtrise en agroécologie, Meg Baker (co-dirigée par le Dr Claudia I. Calderón), travaille actuellement dans l'est du Guatemala en collaboration avec l'organisation locale Manacomunidad Copanch'orti' sur un projet visant à étendre l'éducation sur l’agriculture écologique. En utilisant une approche informée par la communauté et un style de formation d'agriculteur à agriculteur, l'équipe du projet a animé une série de formations autour de thèmes identifiés par la communauté : la conservation des sols et les plantes médicinales... by @seedtokitchen

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4 years ago

Students from the Organic Agriculture Seminar visited our lab! About 30 students joined us earlier this semester to hear about the different projects that we are currently working on. Reduced-tillage trials, participatory plant breeding, current challenges in organic agriculture, and other topics were part of the conversation. @ambar.c.l, one of our graduate students, gave a demonstration of tomato crossing (emasculating and collecting pollen), in addition to talking about current projects breeding tomatoes for organic agriculture.

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Les étudiants du Séminaire en Agriculture Biologique ont rendu visite à notre laboratoire ! Une trentaine d'étudiants nous a rejoint pour parler des différents projets sur lesquels nous travaillons actuellement. Les essais sur le travail réduit du sol, la sélection participative, les défis actuels de l'agriculture biologique et d'autres sujets ont fait partie de la conversation. Ambar Carvallo, une de nos étudiantes en thèse, a fait une démonstration de croisement de tomates (émasculation et collecte de pollen), en plus de parler des projets actuels sélection en agriculture biologique. Continuez la recherche! A view of our lab space, with student visitors by @seedtokitchen

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4 years ago

Continuing this year’s bake trials, there will be a public tasting event next week, Wednesday, March 22nd at @bangbrewing in Saint Paul, MN, from 4-6pm!

The loaves will be baked at @sunstreetbreads by eight local bakers as part of an ongoing participatory breeding project at UW-Madison focused on developing new wheat varieties for bread production. Data collected during baking and tasting contributes to the development of better varieties for farmers, bakers and consumers to enjoy. An image of bread, superimposed with information about a bread tasting occurring next Wednesday, March 22nd taken in Bang Brewing by @seedtokitchen

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4 years ago

Thank you to all who participated in the bake trials and subsequent tasting last week! We had over 100 people in Madison -- bakers, chefs, our team and members of the public taste the four varieties of wheat. Their participation will help inform breeders about desirable traits, leading to new wheat varieties for farmers, bakers and consumers to enjoy. A big thank you to @originbreads and @giantjonesbrewing!

Merci à tous ceux qui ont participé aux essais de panification et à la dégustation la semaine dernière ! Plus de 100 gens à Madison – boulangers, chefs, membres de l’équipe et membres du public ont goûté les quatre variétés de blé. Leur participation aidera à informer les sélectionneurs sur les caractéristiques souhaitables, menant à de nouvelles variétés de blé dont les agriculteurs, les boulangers et les consommateurs pourront profiter. Un grand merci à ORIGIN Breads et Giant Jones Brewing! by @seedtokitchen

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4 years ago

Join us for a bread tasting event tomorrow evening 5p-7p at @giantjonesbrewing! The loaves were kindly baked by @originbreads and the tasting event will be FREE. The brewery's regularly scheduled Pizza Night is from 4p-8p. by @seedtokitchen

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4 years ago

Our tunnels have moved to their new home for the next two years! It was done on one of the last nice, warm days of the year, thankfully. We move the tunnels to maintain soil health and decrease pest pressure. Many thanks to the West Madison Agriculture Research Station staff who helped us. A photo from outside a high tunnel (a large metal structure covered in plastic) while a tractor pulls it away. by @seedtokitchen

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4 years ago

Cabbages about to be harvested at one of our on-farm trials. We are comparing vegetable production in tilled plots to three different reduced-tillage methods: roller-crimped rye; silage plastic to smother rye; and strip tillage, all with white clover living aisles. Winter squash and peppers are the other veggies in the trials.

Repollos a punto de ser cosechados en uno de nuestros ensayos en las huertas de los agricultores. Estamos comparando la producción en 3 métodos distintos de arado: centeno roller-crimped, ensilado plástico para centeno más homogéneo, y arado en franjas, todos con pasillos cubiertos con trébol blanco. Otros vegetales en el ensayo incluyen calabaza y pimientos. a row of cabbage with white clover living aisles by @seedtokitchen

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4 years ago

Today is the last day for early registration of the Farm to Flavor event at a discounted price! Tickets are available here: https://farmtoflavor2022.bpt.me

See below for details!

Please join us for an engaging evening of conversation, learning, and tasting brought to you by the Culinary Breeding Network, Seed to Kitchen Collaborative, and Artisan Grain Collaborative.

This public event will bring together breeders, farmers, chefs, bakers, and beverage makers to celebrate the benefits of participatory classic plant breeding for flavor and organic production. The evening will provide the opportunity for researchers, growers, and food lovers to play an essential role in guiding the development of new crop varieties. This year's iteration of "Farm to Flavor" will have a special emphasis on culinary grains including wheat, rye, oats, barley, and corn. Come learn, taste, and engage!

“At this event, the curtain is pulled back.” says Culinary Breeding Network Executive Director, Lane Selman, “Attendees are introduced to the wizards making critical decisions before our farmers plant their seeds. It’s a unique chance to meet the plant breeders creating flavorful varieties for organic farmers.“

Tickets are available at https://farmtoflavor2022.bpt.me for $25 if purchased by July 21 and $35 thereafter.

This event is organized by University of Wisconsin, Oregon State University, Artisan Grain Collaborative and Cornell University. Funding from the USDA-OREI-NIFA project Value-Added Grains for Local and Regional Food Systems II.

#food #agriculture #plantbreeding #madisonwi #event #events taken in Madison, Wisconsin by @seedtokitchen

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4 years ago

Our tomatoes at the research station are getting big! This high tunnel includes plants from two of our breeding trials which aim to develop new varieties for organic agriculture. We are collaborating with Keith Mueller and Erica Kempter as well as farmers who are participating in selection. We also have participants growing these varieties across the Midwest to test them in different environments so that we can include farmer input into which lines continue in the breeding program.

Nuestros tomates están creciendo en la estación experimental! Este túnel incluye plantas de 2 de nuestros programas de mejoramiento para obtener nuevas variedades adaptadas para agricultura orgánica. Estamos colaborando con Keith Mueller y Erica Kempter, y también con los agricultores que están participando en el proceso de selección. También tenemos participantes evaluando stas variedades a lo largo del Medio Oeste de EEUU en distintos medioambientes, para así poder incluir el conocimiento de los agricultores para saber que lineas continuar seleccionando.

Nos tomates à la station de recherche devinent grands ! Dans ce tunnel il ya des plantes issues de deux de nos essais de sélection qui visent à développer de nouvelles variétés pour l'agriculture biologique. C'est un collaboration avec Keith Mueller et Erica Kempter, et des agriculteurs qui participent à la selection. Nous avons des participants qui cultivent ces variétés à travers le Midwest pour les tester dans différents environnements pour que nous puissions prendre en compte les preferences des agriculteurs en choissisent les lignées à garder dans le programme de sélection.

#tomato #tomatoes #plants #plantbreeding #agriculture #agricultura #organic #research #stem by @seedtokitchen

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4 years ago